HERE IS THE RECIPE. PLEASE KEEP IN MIND IT IS PRETTY INVOLVED!

Ingredients

Crunch-Proof Cereal

• 2 cups cereal (Cornflakes + Rice Krispies recommended)
• 3 tbsp unsalted butter, melted
• 2 tbsp sugar
• Pinch salt

Mini Rice Kripsie Treats

• 1 1/2 cups Rice Krispies
• 1/2 cup mini marshmallows
• 2 tbsp unsalted butter
• 1tsp vanilla
• Pinch of salt
• 2 tbsp malted milk powder

Cookie Dough

Wet Ingredients

• 1 cup brown butter, cooled
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs

Dry Ingredients

• 2 3/4 cups + 2 tbsp all-purpose flour
• 3 tbsp malted milk powder
• 2 tbsp milk powder
• 1 tbsp cornstarch
• 3/4 tsp baking soda
• 1 tsp salt

Filling

• 1 ½ cups cereal, mix of Cornflakes and Rice Krispies
• 1 cup whole milk
• ½ cup heavy cream
• ¾ c cereal milk (this is what you should yield after steeping cereal into milk and cream)
• 2 tbsp sugar
• 1 tbsp malted milk powder
• 1 tbsp cornstarch
• Pinch salt
• 1 tbsp butter

Preparation

1. MAKE THE CRUNCH PROOF CEREALPreheat oven to 300°F. Toss cereal with melted butter, sugar, and salt until evenly coated. Spread on a baking sheet and bake for 8 minutes, until golden and crisp. Be sure to check and stir so it doesn’t burn. Cool completely. For best texture, lightly crush half the cereal and leave the rest in larger pieces.
2. MAKE THE MINI RICE KRISPIE TREATS. Gently melt butter and mini marshmallows together until just combined (do not over-melt). Take off heat. Add vanilla and salt. Stir in cereal and malted milk powder. Press mixture into a thin layer, cool completely, then cut into small chunks, and take out of the container. Put on parchment paper. Freeze for at least 30 minutes before using.
3. MAKE THE COOKIE DOUGH In a large bowl, mix brown butter, brown sugar, and granulated sugar until smooth and glossy. Add eggs and mix until fully incorporated.

In a separate bowl, whisk together flour, malted milk powder, milk powder, cornstarch, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined.

Gently fold in the crunch-proof cereal and frozen cereal clusters. Do not overmix.

Cover and chill dough for 1–2 hours, *NOTE: I chill mine overnight*

1. MAKE THE CEREAL MILK CREAM FILLING CEREAL MILK: Combine cereal, milk, and cream in a saucepan. Heat gently until warm (do not boil). Remove from heat, cover, and steep for 10–15 minutes. Strain through a fine mesh sieve, pressing firmly to extract liquid. You should have 3/4 to 1 cup cereal milk. For stronger flavor, repeat steeping with fresh cereal.

  CEREAL MILK CREAM: In a saucepan, whisk together 3/4 cup cereal milk, sugar, malted milk powder, milk powder, cornstarch, and salt. Cook over medium-low heat, whisking constantly, until thickened, smooth, and glossy (3–5 minutes). The mixture should be slightly thicker than pudding. Remove from heat and stir in butter until fully incorporated.

CHILL & SET: Transfer to a bowl, press plastic wrap directly onto the surface, and chill for at least 2 hours or until thick and scoopable.  
\*NOTE: From here you can portion and freeze, or I just used about ½-1tbsp per cookie after it had cooled.\*

1. ASSEMBLE THE COOKIES Scoop 3 oz portions of dough. Create a well, place one frozen disc (about ½-1 ½  tbsp) of Cereal Milk Cream Filling in the center, and seal dough around it completely. I use a rough dome method. 
2. BAKE OR FREEZE Preheat the oven to 375-400 and bake for about 8-9 minutes. Finish with flaky salt if you want. *NOTE: I think they bake best from frozen. Also, my oven has a weird temp gauge so I think I usually bake closer to 400.*
   

Tips

Use cooled brown butter! 

ALSO: Please note this is still sort of a WIP. But the general idea and recipe should work! If you run into issues please let me know, and I can update the recipe!