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Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and sugar until light in color and fluffy in texture. This should take about 2 minutes.
Scrape the sides of the bowl and mix in the egg and vanilla.
Next, add the flour, crushed cereal, baking soda, baking powder, and salt to the bowl and mix until a soft dough forms.
Portion and roll the dough into 3 Tbsp balls (I use a #24 scoop) and then roll the dough balls in the cinnamon sugar mixture until evenly coated.
Arrange on the prepared baking sheet. The cookies will spread, so make sure to leave room!
Bake at 350°F (180°C) for 12-14 minutes or until the cookies spread and start to crack on the tops. Allow the cookies to cool on the pan.
Once the cookies are cool, drizzle with the melted white chocolate and top with a sprinkle of the crushed cereal.