Dulce de Leche Crumbl Cookies

Hello friends, today we are making a delicious recipe together! We are making Dulce de Leche Crumbl Cookies!

These cookies are giant! They are also absolutely delicious.

Today’s post is sponsored by Eagle Brand® Sweetened Condensed Milk.

The recipe itself is very easy to make. If you do choose to make the dulce de leche yourself instead of using store-bought, it can take a couple extra hours. But the results are so worth it!

How to make Dulce de Leche Crumbl Cookies

To make dulce de leche all you need is a can of sweetened condensed milk. There are several ways you can go about making dulce de leche, and I have a brilliant post put together about the ins and outs of dulce de leche, how to make it, where to buy it, check it out here.

But the method we are talking about here is the oven baking method.

All this technique requires is for you to pour the contents of a sweetened condensed milk can in a baking pan, then place that baking pan inside of a larger pan, pour water in the large pan to form a water bath, and bake the covered sweetened condensed milk for about 3 to 4 hours until golden brown and thick.

Make sure the dulce de leche has cooled down completely before using.

My other favorite method of making dulce de leche at home is in the pressure cooker.

Let’s talk about the cookie base for these Dulce de Leche Cookies. The base is actually one of the most delicious sugar cookies you’ve ever tried! Because there’s sweetened condensed milk in the dough itself.

The results: a chewy, thick, delicious cookie, with a hint of sweetened condensed milk taste. And who doesn’t love sweetened condensed milk taste!

This is by far one of the tastiest sugar cookies I’ve ever made, I don’t think I can go back making sugar cookies without sweetened condensed milk in the dough.

We also add a yolk, cornstarch, and cream of tartar, which all help the cookie have the best chewy consistency, and remain fresh and soft for days.

I used a large cookie scoop with a 1/3 cup capacity. That’s how big I wanted the cookies to be. You can make them smaller if you wish.

Smaller cookies do bake faster, so have that in mind when adjusting the recipe.

This recipe makes 7 giant cookies that will measure about 4 inches in diameter once baked.

I like to roll my cookies in a cinnamon and sugar mixture before baking.

Not only the cinnamon and sugar offer a delicious aroma and taste to the cookies, also gives them a bit of a light crispy finish on the outside.

Once the cookies have cooled down, let’s make the Cream Cheese Frosting to top our delicious Dulce de Leche Crumbl Cookies.

This frosting doesn’t take any powdered sugar, just butter, cream cheese, the rest of the sweetened condensed milk can that you used to make the cookie dough, dulce de leche, and vanilla.

The trick with this frosting is to make sure the butter and cream cheese are between 68-72ºF, if they are any warmer, the frosting won’t form, it will be a runny mess.

In case you are making the frosting and it’s not coming together, it is probably because of that. A simple way to fix is to place the bowl of frosting in the fridge for 5 to 10 minutes, and then try to beat it again.

Also have in mind it takes quite a bit of time whipping. It takes me over 5 minutes sometimes beating the frosting until it comes together.

This frosting is also known as Russian Buttercream, or Sweetened Condensed Milk Buttercream. I love this frosting because of its consistency, and because it’s not overly sweet since there’s no powdered sugar in it.

Look how beautiful and luscious.

After the frosting has been made, and both the dulce de leche and the cookies have cooled down, it’s time to frost our Dulce de Leche Cookies.

I placed both the frosting, and the dulce de leche in piping bags fitted with small or medium round tips. I used a 1A for the frosting and 12 for the dulce de leche.

Pipe a swirl of frosting on top of the cookie, then fill the space in the swirl with dulce de leche.

Remember to keep these cookies in the fridge if you are not serving them for the next 2 hours. They are best eaten fresh, but will also hold up well and stay fresh for days. Keep them in the fridge, but allow for them to come to room temperature before serving.

If you like these Dulce de Leche Crumbl Cookies, here are some other recipes you might enjoy:

• Salted Dulce de Leche Cupcakes
• Dulce de Leche Brigadeiros
• Dulce de Leche Thumbprints
• Dulce de Leche Bars
• Dulce de Leche Pumpkin Cupcakes
• Dulce de Leche Filled Snickerdoodles
• Banoffee Bars
• Dulce de Leche Mocha Cupcakes

Dulce de Leche Crumbl Cookies

Camila Hurst

These Dulce de Leche Crumbl Cookies are absolutely delicious. A soft and chewy giant cookie topped with a delicious cream cheese frosting and dulce de leche swirl. They are easy to make, and so worth it!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 25 minutes mins

Course Dessert

Cuisine American, Latin

Servings 7 cookies

Calories 325 kcal

Ingredients

  

Dulce de Leche

• 1 14 oz. Eagle Brand® Sweetened Condensed milk 396 grams

Cookie Dough

• 1/2 cup unsalted butter softened (113 grams)
• 1/3 cup granulated sugar 66 grams
• 2 tbsp brown sugar 25 grams
• 2/3 cup Eagle Brand® Sweetened Condensed Milk 198 grams
• 1 large egg yolk
• 2 tsp vanilla extract
• 2 cups all-purpose flour 255 grams
• 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

Cinnamon Sugar

• 3 tbsp granulated sugar
• 1/2 tsp cinnamon powder

Cream Cheese Frosting

• 2 sticks of unsalted butter slightly softened (226 grams)
• 1/4 cup cream cheese slightly softened(56 grams)
• 2/3 cup Eagle Brand® Sweetened Condensed Milk 198 grams
• 2 tbsp dulce de leche
• 2 tsp vanilla extract

Instructions

 

Dulce de Leche

• Pre-heat the oven to 350ºF.
• Place a loaf pan, or a small 6” baking pan inside of a bigger oven tray with tall sides, it can be a 9×13” baking pan, or a 10” pan.
• Pour the contents of the can of Eagle Brand® Sweetened Condensed milk in the smaller pan.
• Pour water in the bigger pan to form a water bath. The water level should have the same height as the sweetened condensed milk that’s inside the smaller pan, or higher.
• Cover the smaller pan with foil.
• Place the whole thing in the oven. Set a timer for 30 minutes. Every 30 minutes you should stir the sweetened condensed milk to make sure it’s baking evenly.
• Bake for the minimum of 2 and a half hours, up to 4 hours. The longer you bake, the thicker and darker it will be.
• Stir a few times during baking. Also, make sure to replenish the water from the water bath as it evaporates.
• Let it cool down completely before consuming and serving.
• Store any leftover dulce de leche covered, in the fridge for up to 15 days. Store packaged tightly in the freezer for 1 to 2 months.

Cookie dough

• Pre-heat the oven to 350ºF.
• Line two baking sheets with parchment or silicone.
• Beat the butter with a mixer on medium high speed for 1 minute.
• Add the brown sugar and the granulated sugar and beat for another 2 minutes.
• Add the Eagle Brand® Sweetened Condensed Milk, the egg yolk, and vanilla. Mix everything until combined.
• Add the flour, cornstarch, baking powder, baking soda, cream of tartar and salt to the bowl.
• Mix at low speed until incorporated. You may have to finish stirring with a spatula.

Cinnamon Sugar topping

• Mix the cinnamon and the sugar together.

To assemble the cookies

• Scoop 1/3 cup worth of cookie dough.
• Roll each cookie in the cinnamon sugar mixture to coat the top, bottom, and sides.
• Place the cookies in the baking pan.
• Place the baking pan in the fridge for about 20 minutes before baking.

To bake the cookies

• Bake the cookies for 12 to 15 minutes, until the cookies look golden around the edges, and the top looks set. The cookie may still look slightly undercooked, and it’s fine, it will continue to cook as it cools down.

Cream Cheese Frosting

• Make sure the butter and the cream cheese are at about 67ºF-72ºF, if they are warmer than that, the frosting won’t firm up.
• Beat the cream cheese and butter for about 3 minutes, until creamy and fluffy.
• Add the Eagle Brand® Sweetened Condensed Milk, the dulce de leche, and the vanilla.
• Beat the ingredients together for another 4 or 5 minutes until the frosting comes together, and becomes smooth and creamy. If the frosting is runny, it’s probably due to the temperature of the ingredients, you can place the bowl of frosting in the fridge for a few minutes and then beat it again until firm.

To assemble

• Once the cookies have cooled down, place the dulce de leche in a piping bag fitted with a small round tip.
• Place the Cream Cheese Frosting in a piping bag also fitted with a round tip.
• Pipe a swirl of cream cheese frosting on top of the cookie, and then pipe the dulce de leche right in the middle.
• You can also sprinkle a dash of cinnamon on top.
• Serve the cookies immediately.
• If you are not serving within 2 hours, place the cookies in the fridge, they stay fine in the fridge, if covered, however, you will have to let them come to room temperature before serving.
• The cookies will stay fresh for up to 5 days in the fridge.

Notes

Dulce de leche: the longer you cook it, the thicker it will be, you probably want it fairly thick for this recipe.

Cookies: make sure to refrigerate the cookies before baking

Cream Cheese Frosting: the butter and cream cheese should be between 68 and 72ºF before you start making the frosting. If the frosting is not firming up, it probably means the ingredients were too warm. Place the bowl in the fridge for a few minutes before trying to beat the frosting again.

Keyword cookies, dulce de leche