Dulce de Leche Crumbl Cookies
These cookies are a decadent treat, combining soft, chewy cookie dough with a rich cream cheese frosting and a swirl of dulce de leche. Theyre a perfect fusion of sweetness and spice, making them a delightful dessert for any occasion.
Ingredients:
For the Dulce de Leche:
1 14 oz can Eagle Brand Sweetened Condensed Milk 396 g
For the Cookie Dough:
1/2 cup unsalted butter, softened 113 g
1/3 cup granulated sugar 66 g
2 tbsp brown sugar 25 g
2/3 cup Eagle Brand Sweetened Condensed Milk 198 g
1 large egg yolk
2 tsp vanilla extract
2 cups all-purpose flour 255 g
1 tbsp cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp cream of tartar
1/4 tsp salt
1/2 tsp cinnamon powder
For the Cinnamon Sugar:
3 tbsp granulated sugar
1/2 tsp cinnamon powder
For the Cream Cheese Frosting:
2 sticks unsalted butter, softened 226 g
1/4 cup cream cheese, softened 56 g
2/3 cup Eagle Brand Sweetened Condensed Milk 198 g
2 tbsp dulce de leche
2 tsp vanilla extract
Instructions:
Dulce de Leche:
Preheat the oven: Set the oven to 350ºF 175ºC.
Prepare water bath: Place the sweetened condensed milk in a small loaf pan, then place the loaf pan inside a larger baking dish filled with water to create a water bath.
Bake: Cover the smaller pan with foil and bake for 2 1/2 to 4 hours, stirring every 30 minutes. The longer it bakes, the thicker and darker the dulce de leche becomes. Replenish water as needed.
Cool: Once done, let it cool completely. Store leftovers in the fridge for up to 15 days or freeze for 1-2 months.
Cookie Dough:
Preheat oven: Heat the oven to 350ºF 175ºC. Line two baking sheets with parchment paper or silicone mats.
Beat butter and sugars: In a bowl, beat softened butter, granulated sugar, and brown sugar on medium-high speed for 1 minute.
Add wet ingredients: Mix in the sweetened condensed milk, egg yolk, and vanilla extract until combined.
Add dry ingredients: Gradually mix in the flour, cornstarch, baking powder, baking soda, cream of tartar, salt, and cinnamon until combined.
Chill dough: Scoop 1/3 cup of dough for each cookie and roll in the cinnamon sugar mixture, coating all sides. Place the cookies on the baking sheet and chill in the fridge for 20 minutes.
Bake the Cookies:
Bake: Bake the cookies for 12-15 minutes, until golden around the edges but still soft in the center. They will continue to cook as they cool.
Cream Cheese Frosting:
Mix frosting: Beat softened butter and cream cheese for about 3 minutes until fluffy.
Add dulce de leche: Add sweetened condensed milk, dulce de leche, and vanilla extract. Continue beating until smooth and creamy about 4-5 minutes. If the frosting is too runny, chill it briefly in the fridge before beating again.
Assemble the Cookies:
Pipe the frosting: Once the cookies have cooled, pipe the cream cheese frosting in a swirl on top of each cookie.
Add dulce de leche: Pipe a swirl of dulce de leche in the center of the frosting. Sprinkle with cinnamon, if desired.
Serve: Enjoy immediately or store in the fridge. Bring to room temperature before serving.
Storage:
Refrigerate: Keep the cookies in an airtight container in the fridge for up to 5 days.
Serving: Bring to room temperature before serving for the best texture and flavor.
Enjoy the indulgent combination of cinnamon, creamy frosting, and rich dulce de leche with these delicious Crumbl-inspired cookies!