Cruffins are the ultimate mashup of two beloved pastries: croissants and muffins. These delicate, buttery, and flaky pastries are made by laminating dough like a croissant and shaping it into a muffin tin, resulting in a hybrid treat that combines the best of both worlds. With a crispy, golden-brown exterior and soft, airy interior, cruffins are as delicious as they are visually stunning. Whether you enjoy them plain, dusted with powdered sugar, or filled with your favorite sweet or savory fillings, cruffins are the perfect way to elevate your breakfast or dessert game. While they may seem fancy, cruffins are surprisingly approachable to make at home, with just a bit of patience and practice. Ready to bake a batch of these showstoppers? Let’s get started!

Why You’ll Love This Recipe

• Flaky and Buttery: The laminated dough gives cruffins their signature layers, combining the flakiness of a croissant with the shape and structure of a muffin.
• Customizable: Fill your cruffins with jam, Nutella, custard, or even savory options like cheese and herbs.
• Impressive but Doable: While cruffins look like they came straight from a bakery, they’re surprisingly simple to make at home with the right guidance.
• Perfect for Any Occasion: Whether for breakfast, brunch, or dessert, cruffins are versatile and guaranteed to impress.
• Make-Ahead Friendly: Prepare the dough in advance and bake fresh cruffins whenever you’re ready to enjoy them.

Preparation Time and Servings

• Prep Time: 30 minutes (active), plus 4 hours for resting and chilling
• Cook Time: 25 minutes
• Total Time: Approximately 5 hours
• Yield: 12 cruffins

Nutritional Information (per cruffin)

• Calories: 300
• Carbohydrates: 36g
• Protein: 5g
• Fat: 16g
• Fiber: 1g
• Sugar: 5g

Ingredients

For the Dough:

• 3 ½ cups (440g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 1 teaspoon salt
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 cup (240ml) warm water (110°F or 45°C)
• ½ cup (120ml) whole milk, at room temperature
• 4 tablespoons (60g) unsalted butter, melted and cooled

For the Laminating Butter:

• 1 cup (225g) unsalted butter, softened

For the Topping:

• ¼ cup (50g) granulated sugar, for rolling (optional)
• Powdered sugar, for dusting (optional)

Step-by-Step Instructions

Step 1: Make the Dough

• In a small bowl, combine the warm water and active dry yeast. Let it sit for 5-10 minutes until it becomes frothy.
• In the bowl of a stand mixer fitted with a dough hook, mix the flour, sugar, and salt. Add the yeast mixture, milk, and melted butter. Mix on low speed until a shaggy dough forms.
• Increase the speed to medium and knead the dough for 8-10 minutes, or until it’s smooth and elastic. The dough should be slightly sticky but not too wet.
• Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-2 hours, or until it doubles in size.

Step 2: Prepare the Laminating Butter

• Place the softened butter between two sheets of parchment paper and shape it into a 6×8-inch rectangle. Use a rolling pin to even out the thickness.
• Refrigerate the butter slab for at least 30 minutes, or until firm but pliable.

Step 3: Laminate the Dough

• Once the dough has risen, punch it down to release the air and transfer it to a lightly floured surface. Roll the dough into a rectangle, approximately 10×14 inches.
• Place the chilled butter slab in the center of the dough and fold the sides of the dough over the butter, encasing it completely. Pinch the edges to seal.
• Roll out the dough into a larger rectangle, about 8×20 inches. Fold the dough into thirds like a letter (this is the first “turn”). Wrap the dough in plastic wrap and refrigerate for 30 minutes.
• Repeat this process (rolling out, folding, and chilling) two more times, for a total of three turns. This creates the layers that give cruffins their signature flakiness.

Step 4: Shape the Cruffins

• After the final chill, roll the dough out into a large rectangle, about 12×18 inches. Use a sharp knife or pizza cutter to cut the dough into 12 long strips.
• Take one strip and gently stretch it lengthwise. Roll the strip into a tight coil, then place it in a greased muffin tin, with the coiled side facing up. Repeat with the remaining strips.
• Cover the muffin tin with a clean towel and let the cruffins rise for 30-45 minutes, or until puffed and slightly jiggly.

Step 5: Bake the Cruffins

• Preheat your oven to 375°F (190°C).
• Bake the cruffins for 20-25 minutes, or until they’re golden brown and crispy on top. Rotate the pan halfway through baking to ensure even browning.
• Remove the cruffins from the oven and let them cool in the tin for 5-10 minutes before transferring them to a wire rack.

Step 6: Finish and Serve

• For a classic finish, roll the warm cruffins in granulated sugar. Alternatively, dust them with powdered sugar or leave them plain.
• Serve immediately, or fill the cruffins with jam, Nutella, pastry cream, or your favorite filling by piping it into the center with a pastry bag.

Ingredient Background

All-Purpose Flour

All-purpose flour is the foundation of the dough, providing structure and elasticity. It has the perfect protein content for creating a strong yet pliable dough that’s ideal for laminating.

Butter

High-quality unsalted butter is essential for achieving the signature flakiness of cruffins. During the lamination process, the butter creates distinct layers that puff up beautifully in the oven.

Yeast

Active dry yeast is used to leaven the dough, giving it volume and a soft texture. Make sure the yeast is fresh and activated in warm water to ensure proper rising.

Technique Tips

• Work Quickly with Butter: To prevent the butter from melting during lamination, always keep the dough and butter chilled.
• Stretch the Strips Gently: When shaping the cruffins, avoid pulling the dough too forcefully, as it may tear and compromise the layers.
• Rise in a Warm Spot: For the best results, let the dough rise in a warm, draft-free area. If your kitchen is cold, place the dough in an oven with the light on to create a cozy environment.
• Rotate While Baking: Turning the muffin tin halfway through baking ensures even browning on all sides.

Alternative Presentation Ideas

• Savory Cruffins: Fill with cream cheese and chives, or add grated Parmesan and garlic to the dough for a savory twist.
• Mini Cruffins: Use a mini muffin tin to create bite-sized cruffins that are perfect for parties or brunch spreads.
• Layered Cruffin Cake: Stack cruffins and fill each layer with whipped cream and berries for a cruffin-inspired cake.

Additional Tips for Success

• Use a Sharp Knife: When cutting the dough into strips, use a sharp knife or pizza cutter to ensure clean edges that preserve the layers.
• Don’t Rush the Process: Allowing the dough to chill between turns is crucial for achieving distinct layers.
• Experiment with Fillings: Have fun experimenting with different sweet or savory fillings to suit your taste preferences.

Recipe Variations

• Chocolate Cruffins: Spread a thin layer of chocolate hazelnut spread over the dough before cutting it into strips.
• Cinnamon Sugar Cruffins: Sprinkle cinnamon sugar between the layers for a warm, spiced flavor.
• Almond Cruffins: Add almond paste or frangipane to the dough for a nutty, rich variation.

Freezing and Storage

Storage

• Store leftover cruffins in an airtight container at room temperature for up to 2 days. Reheat in a 350°F (175°C) oven for 5 minutes to restore their crispiness.

Freezing

• Freeze unbaked cruffins after shaping by placing them in the muffin tin and covering tightly with plastic wrap. When ready to bake, let them thaw and rise at room temperature before proceeding.

Healthier Twist Ideas

• Use whole wheat flour for part of the dough to increase fiber content.
• Substitute olive oil for some of the butter in the dough for a slightly lighter option.
• Skip the sugar topping and opt for a dusting of cinnamon or cocoa powder for less sweetness.

Serving Suggestions for Events

• Brunch Buffets: Serve cruffins alongside fruit, yogurt, and coffee for a luxurious brunch spread.
• Afternoon Tea: Pair cruffins with jam, clotted cream, and tea for an elegant afternoon treat.
• Holiday Breakfasts: Dress up cruffins with festive fillings like cranberry sauce or eggnog custard.

Special Equipment

• Rolling Pin: Essential for laminating the dough and creating even layers.
• Muffin Tin: A standard 12-cup muffin tin is perfect for shaping and baking cruffins.
• Pastry Brush: Useful for brushing melted butter or egg wash onto the dough.

Frequently Asked Questions

Q: Can I make cruffins without a stand mixer?
A: Yes, you can knead the dough by hand. It may take slightly longer but will still yield great results.

Q: What if my dough tears during lamination?
A: Patch the tear with a small piece of dough and continue rolling carefully. Chill the dough if it becomes too soft.

Q: How can I tell when the cruffins are done baking?
A: Look for a deep golden-brown color and a crispy exterior. Gently tap the cruffins—they should sound hollow.

Q: Can I use pre-made croissant dough?
A: While it won’t be as authentic, pre-made croissant dough can be shaped and baked into cruffins for a quicker version.

Q: What fillings work best with cruffins?
A: Popular choices include fruit jam, Nutella, lemon curd, or pastry cream. For savory options, try cheese or spinach.

Q: Why is my dough not rising?
A: Ensure your yeast is fresh and that the rising environment is warm enough (around 75-80°F).

Q: Can I laminate the dough the night before?
A: Yes! After the final turn, wrap the dough tightly and refrigerate overnight. Shape and bake the next day.

Conclusion

Homemade cruffins are a delightful blend of elegance and comfort, perfect for any occasion. Whether you enjoy them plain or filled with your favorite flavors, their buttery layers and flaky texture make them an unforgettable treat. With a bit of patience and care, you can recreate this bakery-quality pastry in your own kitchen. Try this recipe, and prepare to fall in love with the magic of cruffins!

Chocolate chip muffins are the perfect blend of a classic comfort food and a sweet treat. These bakery-style muffins are moist, fluffy, and packed with rich, gooey chocolate chips in every bite. Whether you’re looking for a quick breakfast, an afternoon snack, or a crowd-pleasing dessert, chocolate chip muffins are a versatile and easy-to-make option that everyone loves. This recipe delivers soft, tender muffins with a golden dome top, just like the ones you’d find at your favorite coffee shop. The best part? You can make them fresh at home in under 30 minutes using simple pantry ingredients.

Why You’ll Love This Recipe

This chocolate chip muffin recipe is foolproof, and the results are consistently delicious. The muffins are soft and moist on the inside, with slightly crisp tops and melty chocolate chips scattered throughout. They’re easy to customize with your favorite add-ins, such as nuts or dried fruit, and can even be made healthier with simple ingredient swaps. These muffins freeze beautifully, making them a great option for meal prep or grab-and-go snacks. Plus, they’re made with everyday ingredients, so there’s no need for a special trip to the store. With minimal effort, you’ll have bakery-style muffins that are perfect for any occasion.

Preparation Time and Servings

• Prep Time: 10 minutes
• Cook Time: 18–20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins
• Serving Size: 1 muffin

Nutritional Information (per serving)

• Calories: 220
• Carbohydrates: 30g
• Protein: 3g
• Fat: 10g
• Fiber: 1g
• Sugar: 18g

Ingredients

Dry Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients:

• 1/2 cup unsalted butter, melted and slightly cooled
• 2/3 cup granulated sugar
• 1/4 cup brown sugar (packed)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk, room temperature
• 1/4 cup plain yogurt, room temperature

Add-ins:

• 1 1/2 cups semisweet chocolate chips (plus extra for topping)

Step-by-Step Instructions

Step 1: Prepare the Muffin Pan

• Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners, or lightly grease each cup with nonstick cooking spray.

Step 2: Mix the Dry Ingredients

• In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Combine the Wet Ingredients

• In a separate bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
• Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
• Mix in the buttermilk and yogurt, ensuring all the wet ingredients are well combined.

Step 4: Combine Wet and Dry Ingredients

• Gradually add the dry ingredients to the wet ingredients, stirring gently with a wooden spoon or spatula. Mix just until the flour is incorporated; overmixing can lead to dense muffins.
• Fold in the chocolate chips, reserving a handful for sprinkling on top.

Step 5: Fill the Muffin Cups

• Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
• Sprinkle a few extra chocolate chips on top of each muffin for a bakery-style finish.

Step 6: Bake the Muffins

• Bake the muffins in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean (a few melted chocolate streaks are fine).
• Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Ingredient Background

The ingredients in these chocolate chip muffins are carefully chosen to create the perfect balance of flavor and texture. All-purpose flour forms the base of the batter, while baking powder and baking soda ensure the muffins rise to fluffy perfection. Buttermilk and yogurt add moisture and a slight tang, enhancing the overall flavor. Granulated sugar provides sweetness, while brown sugar adds a hint of molasses for depth. Butter contributes richness and flavor, and vanilla extract ties everything together with its warm aroma. Chocolate chips are, of course, the star of the show, creating bursts of gooey sweetness in every bite.

Technique Tips

• Room temperature ingredients: Ensure your eggs, buttermilk, and yogurt are at room temperature. This helps the batter mix evenly and results in softer muffins.
• Don’t overmix: Overmixing can activate the gluten in the flour, leading to dense or tough muffins. Stir just until no streaks of flour remain.
• Even baking: Rotate the muffin tin halfway through baking for even browning, especially if your oven has hot spots.
• Test for doneness: Check the muffins with a toothpick inserted in the center. It should come out with a few moist crumbs but no raw batter.

Alternative Presentation Ideas

• Mini Chocolate Chip Muffins: Use a mini muffin tin and reduce the baking time to 10–12 minutes. These bite-sized treats are perfect for parties or lunchboxes.
• Jumbo Muffins: Use a jumbo muffin tin for bakery-style muffins. Increase the baking time to 22–25 minutes.
• Chocolate Drizzle: Once cooled, drizzle the muffins with melted chocolate or ganache for an extra indulgent touch.
• Swirled Muffins: Add a spoonful of Nutella or peanut butter to the batter and swirl it in with a toothpick for a fun variation.

Additional Tips for Success

• Measure flour accurately: Use the spoon-and-level method to avoid packing too much flour into the measuring cup, which can result in dry muffins.
• Use high-quality chocolate: Opt for good-quality chocolate chips or chop your favorite chocolate bar for even better flavor.
• Rest the batter: Let the batter rest for 10 minutes before baking to allow the leavening agents to activate, creating taller muffin tops.
• Don’t skip the toppings: Adding chocolate chips on top not only looks great but also ensures every bite has chocolatey goodness.

Recipe Variations

• Double Chocolate Muffins: Add 1/4 cup of unsweetened cocoa powder to the dry ingredients and increase the sugar by 2 tablespoons.
• Banana Chocolate Chip Muffins: Replace the yogurt with 1/2 cup mashed ripe banana for a fruity twist.
• Oatmeal Chocolate Chip Muffins: Substitute 1/2 cup of flour with rolled oats for added texture and nutrition.
• Gluten-Free Chocolate Chip Muffins: Use a 1-to-1 gluten-free baking flour to make these muffins gluten-free.

Freezing and Storage

• Room temperature storage: Store muffins in an airtight container at room temperature for up to 3 days. Place a paper towel in the container to absorb moisture and keep them fresh.
• Freezing: Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. To thaw, leave at room temperature or microwave for 15–20 seconds.

Healthier Twist Ideas

• Reduce sugar: Cut the sugar by 1/4 cup for a less sweet version.
• Swap butter for oil: Use coconut oil or avocado oil for a heart-healthier fat source.
• Add whole grains: Replace half the flour with whole wheat flour for a fiber boost.
• Dairy-free option: Use almond milk and dairy-free yogurt instead of buttermilk and regular yogurt. Use dairy-free chocolate chips to keep it fully dairy-free.

Serving Suggestions for Events

Chocolate chip muffins are a hit at any event, whether it’s a casual family brunch, a school bake sale, or a holiday breakfast spread. Arrange them on a platter with fresh fruit, croissants, and a variety of spreads like butter, jam, or cream cheese. For a coffee or tea gathering, pair the muffins with hot beverages for a comforting treat. You can also create a muffin bar by offering different topping options, such as crushed nuts, shredded coconut, or powdered sugar for guests to customize their muffins.

Special Equipment

• A standard 12-cup muffin tin
• Paper muffin liners (optional)
• Mixing bowls
• Whisk or hand mixer
• Rubber spatula

Frequently Asked Questions

1. Can I use milk instead of buttermilk?

Yes, you can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1/2 cup of milk. Let it sit for 5 minutes before using.

2. How can I make the muffins more moist?

Adding an extra tablespoon of yogurt or buttermilk can make the muffins even softer and more moist.

3. Can I use dark chocolate instead of semisweet chocolate chips?

Absolutely! Dark chocolate adds a richer flavor and pairs beautifully with the slightly sweet muffin base.

4. How do I get bakery-style muffin tops?

Fill the muffin cups almost to the top and bake at 400°F for the first 5 minutes before reducing the oven temperature to 375°F.

5. Can I make these muffins vegan?

Yes! Use plant-based milk and yogurt, replace the eggs with flaxseed eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and use vegan chocolate chips.

6. Can I add nuts or other mix-ins?

Definitely! Walnuts, pecans, shredded coconut, or dried cranberries make great additions. Just fold them in with the chocolate chips.

7. How do I prevent the chocolate chips from sinking?

Toss the chocolate chips in a tablespoon of flour before folding them into the batter to keep them evenly distributed.

8. Can I double the recipe?

Yes, this recipe doubles easily. Simply adjust the ingredient amounts and bake in batches if needed.

Conclusion

Chocolate chip muffins are a timeless treat that satisfies every craving, from breakfast to dessert. This easy recipe ensures you’ll get bakery-quality muffins every time, complete with soft centers, crisp edges, and melty chocolate chips in every bite. Whether you’re serving them for a special occasion or enjoying them as a snack, these muffins are sure to delight everyone. With endless customization options, this recipe is a must-have in your baking repertoire. Give it a try, and savor the joy of homemade muffins fresh from the oven!

If you’re a fan of decadent desserts that bring together rich caramel, creamy cheesecake, and the irresistible crunch of Butterfinger candy, this Butterfinger Caramel Crunch Cheesecake is about to become your new favorite indulgence. This show-stopping dessert layers a buttery graham cracker crust with a smooth and luscious cheesecake filling that’s swirled with caramel and packed with crushed Butterfinger pieces. It’s then topped with a golden caramel glaze and even more Butterfinger crunch for the ultimate dessert experience. Perfect for birthdays, holidays, or anytime you’re craving a treat that’s equal parts impressive and delicious, this cheesecake is sure to be a hit with family and friends. Get ready to wow your guests—or just treat yourself to a slice of heaven.

Why You’ll Love This Recipe

• Decadent and Indulgent: Rich caramel, creamy cheesecake, and crunchy Butterfinger pieces make every bite an explosion of flavor and texture.
• Crowd-Pleaser: This dessert is a guaranteed hit for parties, holidays, and celebrations.
• Customizable: Easily adapt the recipe by using different candy bars or adding additional mix-ins like chocolate chips or nuts.
• Visually Stunning: With its caramel drizzle and Butterfinger topping, this cheesecake is a showstopper that looks as good as it tastes.
• Make-Ahead Friendly: Cheesecakes taste even better the next day, so you can prepare this dessert ahead of time for less stress on the big day.

Preparation Time and Servings

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Cooling Time: 6 hours (or overnight)
• Total Time: Approximately 8 hours
• Yield: 12-14 servings
• Serving Size: 1 slice

Nutritional Information (per serving)

• Calories: 550
• Carbohydrates: 55g
• Protein: 7g
• Fat: 34g
• Fiber: 1g
• Sugar: 40g

Ingredients

For the Graham Cracker Crust:

• 2 cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• ½ cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup caramel sauce (store-bought or homemade)
• 1 ½ cups crushed Butterfinger candy bars

For the Caramel Glaze and Topping:

• ½ cup caramel sauce
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup crushed Butterfinger candy bars

Step-by-Step Instructions

Step 1: Prepare the Graham Cracker Crust

• Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with nonstick cooking spray or line the bottom with parchment paper for easy removal.
• In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
• Press the crumb mixture evenly into the bottom of the prepared springform pan, creating a firm crust. Use the bottom of a glass or measuring cup to compact it tightly.
• Bake the crust for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

• In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
• Add the sour cream, vanilla extract, and eggs (one at a time), beating on low speed after each addition until just combined. Avoid overmixing to prevent air bubbles from forming in the batter.
• Gently fold in 1 cup of the crushed Butterfinger candy bars until evenly distributed.
• Pour half of the cheesecake batter over the cooled crust. Drizzle ¼ cup of the caramel sauce over the batter, then use a knife or skewer to gently swirl it into the mixture. Repeat with the remaining batter and caramel sauce, creating a marbled effect.

Step 3: Bake the Cheesecake

• Place the springform pan on a baking sheet and bake the cheesecake in the preheated oven for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
• Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
• Once cooled, remove the cheesecake from the oven and run a knife around the edge to loosen it from the pan. Refrigerate for at least 6 hours or overnight to fully set.

Step 4: Prepare the Caramel Glaze and Top the Cheesecake

• In a small saucepan, combine the caramel sauce, heavy cream, and vanilla extract over medium heat. Stir until smooth and heated through. Remove from heat and let cool slightly.
• Pour the caramel glaze over the chilled cheesecake, allowing it to drip down the sides for a dramatic effect.
• Sprinkle the remaining crushed Butterfinger candy bars over the top of the cheesecake.

Step 5: Slice and Serve

• Carefully remove the sides of the springform pan and transfer the cheesecake to a serving platter.
• Slice into wedges and serve with additional caramel sauce or whipped cream if desired.

Ingredient Background

Butterfinger Candy Bars

Butterfinger bars bring a signature crunch and nutty sweetness to this cheesecake. Made with a peanut butter-flavored crispy center coated in chocolate, they pair beautifully with the creamy texture of the cheesecake and the buttery richness of caramel.

Cream Cheese

The base of any cheesecake, cream cheese provides the signature tangy flavor and velvety texture. For best results, use full-fat cream cheese and allow it to soften at room temperature for easier mixing.

Caramel Sauce

Caramel sauce adds sweetness and depth to this recipe. Store-bought caramel works well, but if you want to go the extra mile, homemade caramel will take this cheesecake to the next level.

Technique Tips

• Room Temperature Ingredients: Make sure all ingredients (cream cheese, eggs, sour cream) are at room temperature for a smoother batter.
• Avoid Overmixing: Overmixing the batter can incorporate too much air, which may cause the cheesecake to crack.
• Water Bath Alternative: Place a pan of hot water on the oven rack below the cheesecake to create steam and prevent cracking, instead of using a traditional water bath.
• Chill Completely: For the best texture and flavor, allow the cheesecake to chill overnight.

Alternative Presentation Ideas

• Mini Cheesecakes: Make individual cheesecakes using a muffin tin lined with cupcake liners.
• Butterfinger Cheesecake Bars: Press the crust into a 9×13-inch pan, bake, and top with the cheesecake filling. Slice into bars for a more casual dessert.
• Layered Cheesecake Trifle: Layer chunks of cheesecake, caramel sauce, and crushed Butterfingers in a trifle dish or individual glasses for a no-bake twist.

Additional Tips for Success

• Use a sharp, clean knife to slice the cheesecake. Wipe the knife clean between each cut for neat slices.
• Chill the crushed Butterfinger pieces before sprinkling on top to prevent them from melting into the glaze.
• If the crust is too crumbly, add an extra tablespoon of melted butter to help it hold together better.

Recipe Variations

• Peanut Butter Butterfinger Cheesecake: Add ½ cup of creamy peanut butter to the cheesecake batter for a nutty twist.
• Chocolate Drizzle: Drizzle melted chocolate over the caramel glaze for extra decadence.
• Gluten-Free Option: Use gluten-free graham crackers for the crust to make this dessert gluten-free.
• Almond Butterfinger Cheesecake: Swap out the Butterfinger candy for almond toffee bits for a different crunch.

Freezing and Storage

Storage

• Store leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days.

Freezing

• To freeze, wrap the cheesecake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Healthier Twist Ideas

• Use low-fat cream cheese and Greek yogurt instead of sour cream to reduce calories and fat.
• Substitute the caramel sauce with a sugar-free version for a lower-sugar option.
• Incorporate finely chopped nuts for natural crunch instead of candy.

Serving Suggestions for Events

• Holidays: This cheesecake makes a perfect centerpiece for Thanksgiving, Christmas, or Easter desserts.
• Birthday Parties: Add candles and extra candy for a festive birthday treat.
• Dinner Parties: Serve small slices alongside coffee or espresso for an elegant dessert option.

Special Equipment

• 9-inch springform pan for easy removal and a professional look.
• Electric mixer for a smooth and creamy cheesecake batter.
• Food processor for crushing graham crackers and Butterfingers (optional but helpful).

Frequently Asked Questions

Q: Can I use a different candy bar instead of Butterfinger?
A: Yes! Try Snickers, Reese’s, or Heath bars for a fun variation.

Q: Why did my cheesecake crack?
A: Overmixing the batter, baking at too high a temperature, or cooling too quickly can cause cracks. Follow the tips provided to avoid these issues.

Q: Can I make this recipe without a springform pan?
A: While a springform pan is recommended, you can use a deep pie dish or cake pan with parchment paper for easier removal.

Q: Is it necessary to use sour cream?
A: Sour cream adds tanginess and a silky texture, but you can substitute it with Greek yogurt or heavy cream.

Q: How do I crush the Butterfingers?
A: Place the candy bars in a resealable plastic bag and crush them with a rolling pin, or pulse them in a food processor.

Q: Can I make the cheesecake ahead of time?
A: Absolutely! Cheesecake tastes even better the next day, so preparing it a day in advance is ideal.

Q: What’s the best way to store leftovers?
A: Cover the cheesecake tightly with plastic wrap or store slices in an airtight container in the refrigerator.

Q: Can I freeze individual slices?
A: Yes! Wrap each slice in plastic wrap and store them in a freezer-safe bag for convenient single servings.

Conclusion

Butterfinger Caramel Crunch Cheesecake is the ultimate dessert for anyone who loves the combination of creamy cheesecake, rich caramel, and crunchy candy. This recipe is a guaranteed crowd-pleaser, perfect for holidays, birthdays, or any special occasion. With its luscious layers and customizable options, it’s a dessert that’s as fun to make as it is to eat. Treat yourself (and your loved ones) to this unforgettable cheesecake—you won’t regret it!

Crème brûlée cheesecake is the perfect marriage of two classic desserts: the creamy decadence of cheesecake and the crisp caramelized sugar topping of crème brûlée. This dessert offers layers of indulgence, starting with a buttery graham cracker crust, followed by a smooth and rich cheesecake filling, and topped with a golden, crackling sugar crust. It’s a show-stopping dessert that combines textures and flavors to create a sophisticated treat for any occasion. Whether you’re hosting a dinner party or simply indulging your sweet tooth, this recipe will have everyone asking for seconds.

Why You’ll Love This Recipe

Crème brûlée cheesecake elevates the dessert experience by combining the best features of two beloved classics. The creamy filling is perfectly balanced with just the right amount of sweetness, while the crisp caramelized topping adds a touch of elegance. This recipe is surprisingly easy to make, despite its luxurious appearance. Plus, it’s versatile—you can make it as a large cheesecake, mini individual servings, or even a no-bake version for a quicker option. With simple ingredients and a foolproof method, this dessert is as achievable as it is impressive.

Preparation Time and Servings

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes (plus cooling time)
• Total Time: 6 hours (including cooling and chilling time)
• Yield: 12 servings
• Serving Size: 1 slice

Nutritional Information (per serving)

• Calories: 420
• Carbohydrates: 32g
• Protein: 7g
• Fat: 29g
• Fiber: 1g
• Sugar: 26g

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 12 crackers)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 24 ounces (3 blocks) cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 1 tablespoon vanilla extract
• 3 large eggs
• 1 egg yolk

For the Crème Brûlée Topping:

• 1/3 cup granulated sugar

Step-by-Step Instructions

Step 1: Prepare the Crust

• Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
• In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
• Press the crumb mixture firmly into the bottom of the prepared pan, creating an even layer. Use the back of a spoon or a flat-bottomed glass to compact it.
• Bake the crust for 8–10 minutes until lightly golden. Remove from the oven and let it cool while preparing the filling.

Step 2: Make the Cheesecake Filling

• In a large mixing bowl, beat the cream cheese and sugar together using a hand or stand mixer on medium speed until smooth and creamy, about 2–3 minutes.
• Add the sour cream, heavy cream, and vanilla extract. Mix until fully incorporated.
• Add the eggs and egg yolk, one at a time, beating on low speed after each addition. Avoid overmixing, as this can introduce air bubbles that may cause cracks.
• Pour the filling over the cooled crust, spreading it evenly.

Step 3: Bake the Cheesecake

• Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in during the water bath. Place the pan in a larger roasting pan.
• Pour hot water into the roasting pan, filling it halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly and prevents cracks.
• Bake for 55–65 minutes, or until the edges are set but the center still jiggles slightly.
• Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. This gradual cooling process helps prevent cracks.
• Remove the cheesecake from the oven and water bath. Let it cool to room temperature before refrigerating for at least 4 hours, or overnight for best results.

Step 4: Add the Crème Brûlée Topping

• Just before serving, sprinkle the granulated sugar evenly over the top of the cheesecake. Use a kitchen torch to caramelize the sugar until it melts and turns a deep golden brown.
• Let the sugar topping cool for a few minutes to harden into a crisp crust.
• Slice and serve immediately to enjoy the contrast between the creamy cheesecake and crackling sugar topping.

Ingredient Background

Each ingredient in this recipe contributes to the luxurious texture and flavor of the crème brûlée cheesecake. The graham cracker crust provides a sturdy, buttery base with a hint of sweetness. The cream cheese is the star of the filling, creating a rich and creamy texture, while sour cream and heavy cream add smoothness and balance. Vanilla extract enhances the flavor of the filling, giving it a warm, aromatic depth. The granulated sugar topping is the key to achieving the signature crackling crust of crème brûlée, offering a satisfying crunch and caramelized sweetness.

Technique Tips

• Room-temperature ingredients: Ensure the cream cheese, eggs, and other ingredients are at room temperature. This helps the batter mix smoothly without lumps.
• Don’t overmix: Overmixing can incorporate too much air into the batter, leading to cracks in the cheesecake. Mix just until the ingredients are combined.
• Use a water bath: The water bath creates a humid baking environment, which prevents the cheesecake from drying out and cracking.
• Chill thoroughly: Allow the cheesecake to chill completely in the refrigerator. This enhances the flavor and ensures the cheesecake sets properly.
• Torch technique: Move the kitchen torch in small, circular motions to evenly caramelize the sugar without burning it.

Alternative Presentation Ideas

• Mini Crème Brûlée Cheesecakes: Use a muffin tin and cupcake liners to create individual servings. Reduce the baking time to 18–20 minutes.
• No-Bake Crème Brûlée Cheesecake: Skip the oven and use a no-bake cheesecake recipe with gelatin to set the filling. Torch the sugar topping just before serving.
• Chocolate Crème Brûlée Cheesecake: Add melted dark chocolate to the cheesecake batter for a rich, chocolatey twist.
• Fruit-Topped Crème Brûlée Cheesecake: Garnish the cheesecake with fresh berries or a fruit compote for a pop of color and flavor.

Additional Tips for Success

• Prevent cracks: Always use a water bath and cool the cheesecake gradually to avoid cracking.
• Reheat your knife for clean slices: Dip a sharp knife into hot water and wipe it dry between each slice for clean, professional-looking cuts.
• Store properly: Cover the cheesecake loosely with plastic wrap in the refrigerator to keep it fresh for up to 5 days.

Recipe Variations

• Vanilla Bean Crème Brûlée Cheesecake: Use the seeds of a vanilla bean in place of vanilla extract for a more intense vanilla flavor.
• Spiced Crème Brûlée Cheesecake: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced twist.
• Coconut Crème Brûlée Cheesecake: Mix shredded coconut into the crust and top with toasted coconut flakes.
• Caramel Crème Brûlée Cheesecake: Drizzle caramel sauce over the cheesecake before adding the sugar topping.

Freezing and Storage

• Refrigerating: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Cheesecake freezes well. Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Topping after freezing: If freezing the cheesecake, wait to add the crème brûlée topping until after it has been thawed.

Healthier Twist Ideas

• Use reduced-fat cream cheese: For a lighter version, opt for reduced-fat cream cheese, but avoid fat-free, as it affects the texture.
• Sweetener alternatives: Swap granulated sugar for a natural sweetener like coconut sugar or monk fruit sweetener.
• Greek yogurt substitution: Replace sour cream with plain Greek yogurt for a protein boost.
• Whole-grain crust: Use whole-grain graham crackers or oats for a more nutritious crust option.

Serving Suggestions for Events

Crème brûlée cheesecake is a show-stopping dessert perfect for elegant events, holidays, or special celebrations. Serve it at a dinner party as the grand finale with coffee or dessert wine. For a buffet or potluck, pre-slice the cheesecake and arrange the slices on a platter for easy serving. You can also create a dessert station by offering the cheesecake alongside complementary toppings like whipped cream, chocolate shavings, or fresh fruit.

Special Equipment

• A 9-inch springform pan
• A roasting pan (for the water bath)
• Parchment paper
• A kitchen torch (for caramelizing the sugar)
• A mixer (hand or stand)

Frequently Asked Questions

1. Can I make this recipe without a water bath?

Yes, but the cheesecake may be more prone to cracks. To minimize cracking, bake at a lower temperature and cool the cheesecake gradually.

2. What can I use instead of a kitchen torch?

If you don’t have a kitchen torch, place the cheesecake under a broiler on high heat for 1–2 minutes to caramelize the sugar. Keep a close eye on it to avoid burning.

3. Can I use a different crust?

Absolutely! Try a chocolate cookie crust, a shortbread crust, or a nut-based crust for a unique twist.

4. How do I know when the cheesecake is done baking?

The edges should be set, but the center will still jiggle slightly. The cheesecake will firm up as it cools.

5. Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead. Prepare it a day or two in advance, but wait to caramelize the sugar topping until just before serving.

6. Can I freeze the cheesecake with the topping?

It’s best to add the crème brûlée topping after freezing to ensure the sugar crust remains crisp and fresh.

7. What’s the best way to store leftover cheesecake?

Cover the cheesecake with plastic wrap or store individual slices in airtight containers in the refrigerator.

8. Can I make this cheesecake gluten-free?

Yes! Use gluten-free graham crackers or cookies for the crust, and ensure all other ingredients are certified gluten-free.

Conclusion

Crème brûlée cheesecake is the ultimate dessert for anyone who loves indulgent, elegant treats. The creamy cheesecake filling, combined with the crackling caramelized sugar topping, makes every bite a luxurious experience. Whether you’re making it for a special occasion or just because, this recipe is sure to impress. With its versatility and simplicity, crème brûlée cheesecake is a must-try dessert that will have everyone coming back for more. Give it a try, and watch as it becomes a new favorite in your dessert repertoire!

Marry Me Cookies are the kind of dessert that earns their name for a reason—they’re so irresistibly delicious that one bite might just inspire a proposal! These cookies are soft, chewy, and packed with indulgent flavors from brown butter, oats, chocolate chips, and a hint of cinnamon. Their rich, nutty aroma and perfectly gooey texture make them the ultimate comfort food. Whether you’re baking them for a loved one, a special occasion, or just to treat yourself, these cookies are guaranteed to win over hearts. Let’s dive into the recipe for this love-at-first-bite dessert!

Why You’ll Love This Recipe

• Irresistibly Chewy: Packed with oats and gooey chocolate chips, these cookies have the perfect texture.
• Unique Flavor Profile: The combination of brown butter, cinnamon, and vanilla creates a warm, toasty richness.
• Easy to Make: With simple pantry ingredients, you can whip these up in no time.
• Customizable: Add nuts, dried fruit, or white chocolate chips to suit your taste.
• Perfect for Sharing: These cookies are a great choice for potlucks, holidays, or as a thoughtful homemade gift.

Preparation Time and Servings

• Prep time: 20 minutes
• Chill time: 30 minutes
• Cook time: 12 minutes
• Total time: 1 hour, including chilling
• Yield: 24 cookies
• Serving Size: 1 cookie

Nutritional Information (per serving)

• Calories: 190
• Carbohydrates: 23g
• Protein: 2g
• Fat: 10g
• Fiber: 1g
• Sugar: 13g

Ingredients

For the Cookies:

• ¾ cup unsalted butter, browned
• 1 cup light brown sugar, packed
• ½ cup granulated sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 teaspoon vanilla extract
• 1 ¾ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 cup old-fashioned rolled oats
• 1 cup semi-sweet chocolate chips
• ½ cup white chocolate chips (optional)

Optional Add-Ins:

• ½ cup chopped pecans or walnuts
• ½ cup dried cranberries or raisins
• A sprinkle of flaky sea salt for topping

Step-by-Step Instructions

Step 1: Brown the Butter

• In a small saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter foams and turns golden brown with a nutty aroma. This process takes about 5-7 minutes.
• Remove the butter from the heat and pour it into a heatproof bowl. Let it cool for 10 minutes.

Step 2: Combine Wet Ingredients

• In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Whisk until smooth and creamy.
• Add the egg, egg yolk, and vanilla extract. Whisk until fully incorporated and the mixture is light and slightly fluffy.

Step 3: Mix the Dry Ingredients

• In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
• Gradually add the dry ingredients to the wet ingredients, stirring gently with a wooden spoon or spatula until just combined. Avoid overmixing.

Step 4: Add Oats and Chocolate Chips

• Fold in the rolled oats, semi-sweet chocolate chips, and white chocolate chips (if using). Add any optional ingredients like nuts or dried fruit at this stage.

Step 5: Chill the Dough

• Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. Chilling helps prevent the cookies from spreading too much during baking and enhances their flavor.

Step 6: Preheat the Oven

• While the dough is chilling, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Step 7: Scoop and Shape

• Use a medium cookie scoop or tablespoon to portion out the dough, rolling it into balls about 1 ½ tablespoons in size. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Step 8: Bake

• Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
• Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 9: Serve

• Enjoy warm cookies with a glass of cold milk or a cup of coffee. Store leftovers in an airtight container at room temperature for up to 5 days.

Ingredient Background

Brown Butter: Browning the butter intensifies its flavor, adding a nutty, caramel-like richness to the cookies. This step is what sets Marry Me Cookies apart from other recipes.

Brown Sugar: The higher ratio of brown sugar adds moisture and chewiness to the cookies while also enhancing their warm, caramel flavor.

Oats: Rolled oats provide texture and a subtle nuttiness that complements the brown butter and cinnamon.

Chocolate Chips: Semi-sweet chocolate chips strike the perfect balance between sweet and bitter, ensuring each bite is indulgent without being overly sugary.

Cinnamon: A hint of cinnamon ties the flavors together and gives the cookies their signature cozy aroma.

Egg Yolk: Adding an extra yolk increases the richness and helps achieve a soft, chewy texture.

Technique Tips

• Watch the Butter: When browning butter, keep a close eye on it to prevent burning. The moment it turns golden and smells nutty, remove it from the heat.
• Room Temperature Ingredients: Bring eggs to room temperature to ensure they incorporate evenly into the dough.
• Don’t Overmix: Overmixing the dough can develop gluten, leading to tougher cookies. Stir just until combined.
• Chill for Better Results: Chilling the dough solidifies the fat and intensifies the flavor, resulting in cookies that bake up thick and chewy.

Alternative Presentation Ideas

• Cookie Bars: Press the dough into a greased 9×13-inch pan and bake at 350°F for 25-30 minutes. Cool and cut into bars.
• Stuffed Cookies: Wrap the dough around a piece of caramel or chocolate for a surprise center.
• Ice Cream Sandwiches: Use two cookies to sandwich a scoop of vanilla or salted caramel ice cream. Roll the edges in mini chocolate chips or sprinkles.
• Mini Cookies: Make bite-sized versions by using a teaspoon to portion the dough. Reduce the baking time to 8 minutes.

Additional Tips for Success

• Toast the Oats: Toasting the oats before mixing them into the dough adds even more flavor and crunch.
• Add Texture: Sprinkle flaky sea salt over the cookies just before baking for a sweet-salty flavor contrast.
• Use High-Quality Chocolate: Splurge on good chocolate chips or chop up a quality chocolate bar for richer flavor.
• Double the Recipe: These cookies are so popular, you may want to double the recipe to ensure everyone gets their fair share!

Recipe Variations

• Peanut Butter Marry Me Cookies: Replace ¼ cup of the browned butter with peanut butter for a nutty twist.
• Spiced Marry Me Cookies: Add a pinch of nutmeg and ginger to enhance the warm, spiced flavor profile.
• White Chocolate Cranberry Cookies: Substitute white chocolate chips and dried cranberries for a festive holiday version.
• Gluten-Free Option: Use a 1:1 gluten-free all-purpose flour and certified gluten-free oats to make these cookies gluten-free.

Freezing and Storage

Refrigeration: Store cookie dough in the fridge for up to 3 days before baking.

Freezing Dough:

• Roll the dough into balls and freeze on a baking sheet until firm. Transfer to a freezer-safe bag and store for up to 3 months.
• Bake directly from frozen, adding 1-2 extra minutes to the baking time.

Freezing Baked Cookies: Allow cookies to cool completely before freezing in an airtight container or bag for up to 3 months. Thaw at room temperature before serving.

Healthier Twist Ideas

• Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
• Less Sugar: Reduce the granulated sugar by ¼ cup for a slightly less sweet cookie.
• Dark Chocolate: Use dark chocolate chips (70% cocoa or higher) for less sugar and deeper flavor.
• Add Nuts: Fold in chopped almonds or walnuts for healthy fats and extra crunch.

Serving Suggestions for Events

• Holiday Parties: Arrange cookies on a festive platter alongside hot cocoa or eggnog.
• Weddings: Package these cookies in small decorative boxes or bags as edible wedding favors.
• Potlucks: Bring a big batch of Marry Me Cookies to your next gathering—they’re guaranteed to disappear quickly!
• Coffee Breaks: Pair these cookies with a cup of coffee or latte for an indulgent afternoon treat.

Special Equipment

• Medium Saucepan: Essential for browning the butter.
• Cookie Scoop: Ensures evenly sized cookies for uniform baking.
• Parchment Paper or Silicone Mats: Prevents cookies from sticking and makes cleanup easier.
• Wire Cooling Rack: Helps cookies cool evenly without becoming soggy on the bottom.

Frequently Asked Questions

1. Why are they called “Marry Me Cookies”?
The name comes from how irresistible they are—some say they’re so good they could inspire a marriage proposal!

2. Can I skip browning the butter?
You can, but browning the butter adds a unique depth of flavor that sets these cookies apart.

3. Do I have to chill the dough?
Chilling is highly recommended as it helps the cookies hold their shape and enhances the flavor.

4. Can I use quick oats instead of rolled oats?
Quick oats can work, but the texture will be less chewy. Avoid using instant oats.

5. What’s the best way to keep these cookies soft?
Store them in an airtight container with a slice of bread. The cookies will absorb moisture from the bread and stay soft.

6. Can I double the recipe?
Yes! This recipe doubles easily, making it perfect for larger gatherings.

7. What if my cookies spread too much?
Ensure the dough is properly chilled, and don’t place the cookies on a warm baking sheet.

8. Are these cookies freezer-friendly?
Absolutely! You can freeze both the dough and baked cookies for up to 3 months.

Conclusion

Marry Me Cookies are a magical combination of chewy oats, gooey chocolate, and warm brown butter flavor. Perfect for sharing with loved ones or savoring on your own, these cookies are easy to make and impossible to resist. Whether you bake them as a special treat or for everyday indulgence, they’re sure to leave a lasting impression. Try this recipe today and fall in love with every bite!

If you’re a fan of sweet, salty, creamy, and indulgent desserts, these Crumbl Salted Caramel Cheesecake Cookies are your new favorite treat! Inspired by the famous Crumbl cookie bakery, these oversized cookies feature a soft, buttery base topped with a luscious cheesecake frosting, gooey salted caramel, and a sprinkle of flaky sea salt. They’re the perfect dessert for any occasion, combining the best elements of a cookie, cheesecake, and caramel into one decadent bite. Whether you’re recreating these cookies for a party, a bake sale, or simply to enjoy at home, this recipe will guide you step-by-step to make bakery-quality cookies right in your kitchen.

Why You’ll Love This Recipe

• Gourmet Flavor at Home: These cookies deliver bakery-quality flavor and presentation without the hefty price tag.
• Soft and Chewy: The cookie base is rich, buttery, and perfectly soft, making it the ultimate canvas for the toppings.
• Creamy Cheesecake Topping: The frosting adds a tangy, creamy contrast to the sweetness of the caramel.
• Sweet and Salty Perfection: The salted caramel and flaky sea salt elevate these cookies, creating an irresistible flavor profile.
• Customizable: You can adapt this recipe to make smaller cookies, adjust the caramel sweetness, or add your own creative flair.

Preparation Time and Servings

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Cooling and Assembly Time: 30 minutes
• Total Time: 1 hour 2 minutes
• Yield: 12 large cookies
• Serving Size: 1 cookie

Nutritional Information (per serving)

• Calories: 390
• Carbohydrates: 52g
• Protein: 4g
• Fat: 18g
• Fiber: 1g
• Sugar: 35g

Ingredients

For the Cookie Base:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup light brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 2 ¾ cups all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

For the Cheesecake Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

For the Salted Caramel Sauce:

• 1 cup granulated sugar
• 6 tbsp unsalted butter, cubed
• ½ cup heavy cream
• 1 tsp vanilla extract
• ½ tsp flaky sea salt

For Garnish:

• Extra flaky sea salt

Step-by-Step Instructions

Step 1: Prepare the Cookie Base

• Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
• In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer fitted with the paddle attachment. Beat until light and fluffy, about 2-3 minutes.
• Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
• In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Scoop large portions of dough (about 3 tbsp each) and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
• Flatten each ball slightly with the palm of your hand or the bottom of a glass to create a thick, even disk.
• Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Do not overbake.
• Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Step 2: Make the Cheesecake Frosting

• In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes.
• Gradually add the powdered sugar, ½ cup at a time, mixing until fully incorporated and fluffy.
• Stir in the vanilla extract and mix until smooth. Set the frosting aside or refrigerate it until ready to use.

Step 3: Prepare the Salted Caramel Sauce

• In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly with a heatproof spatula or wooden spoon. The sugar will clump before melting into a smooth, amber-colored liquid.
• Once the sugar is fully melted, carefully add the butter cubes, stirring continuously. The mixture will bubble vigorously—keep stirring until the butter is fully combined.
• Slowly pour in the heavy cream while stirring. Be cautious, as the caramel will bubble up again. Cook for 1-2 minutes, then remove the pan from the heat.
• Stir in the vanilla extract and flaky sea salt. Let the caramel sauce cool slightly before using.

Step 4: Assemble the Cookies

• Once the cookies have cooled completely, spread a generous layer of cheesecake frosting over each cookie using an offset spatula or the back of a spoon.
• Drizzle the salted caramel sauce over the frosting in a decorative pattern.
• Sprinkle a pinch of flaky sea salt over each cookie for an extra pop of flavor.

Step 5: Serve and Enjoy

• Serve the cookies immediately, or refrigerate them for 15-20 minutes to allow the frosting and caramel to set.
• Enjoy your Crumbl Salted Caramel Cheesecake Cookies with a glass of milk or a cup of coffee!

Ingredient Background

• Cornstarch: Adds softness to the cookies, creating a tender, bakery-style texture.
• Cream Cheese: The tangy flavor and creamy consistency of cream cheese make it the ideal base for the frosting.
• Flaky Sea Salt: Balances the sweetness of the caramel and enhances the overall flavor profile. Maldon or fleur de sel are excellent options.
• Salted Caramel Sauce: A homemade caramel sauce elevates these cookies, providing a rich, buttery sweetness that pairs perfectly with the tangy cheesecake topping.

Technique Tips

• Don’t Overmix the Dough: Overmixing the cookie dough can result in dense, tough cookies. Mix until the ingredients are just combined.
• Cool Completely Before Frosting: Ensure the cookies are fully cooled before adding the frosting to prevent it from melting.
• Room Temperature Ingredients: Use softened butter and cream cheese to achieve a smooth, creamy frosting.
• Perfect Caramel: Keep an eye on the sugar while making caramel—it can burn quickly. Stir constantly and remove from heat as soon as it reaches a deep amber color.
• Use a Piping Bag: For a polished look, pipe the frosting onto the cookies using a piping bag fitted with a round or star tip.

Alternative Presentation Ideas

• Mini Cookies: Make smaller cookies and use a dollop of frosting and caramel for bite-sized treats perfect for parties.
• Cookie Sandwiches: Spread frosting and caramel between two cookies to create decadent cookie sandwiches.
• Drizzle Variation: Use white chocolate or dark chocolate drizzle alongside the caramel for a decorative touch.

Additional Tips for Success

• Chill the Dough: For thicker cookies, chill the dough for 30 minutes before baking.
• Extra Caramel Drizzle: Serve the cookies with extra caramel sauce on the side for dipping.
• Storage: Store cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving.

Recipe Variations

• Chocolate Salted Caramel Cookies: Add ¼ cup cocoa powder to the cookie dough for a chocolate base.
• Nutty Version: Top the caramel with chopped pecans or almonds for added crunch.
• Espresso Cheesecake Cookies: Add 1 tsp of instant espresso powder to the cheesecake frosting for a coffee-flavored twist.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

Freezing and Storage

• Refrigeration: Store assembled cookies in the refrigerator for up to 5 days.
• Freezing: Freeze unfrosted cookies in an airtight container for up to 2 months. Thaw at room temperature, then frost and decorate.

Healthier Twist Ideas

• Reduce Sugar: Use less sugar in the cookie dough and frosting for a less-sweet version.
• Whole Wheat Flour: Substitute half the all-purpose flour with whole wheat flour for added fiber.
• Light Cream Cheese: Use reduced-fat cream cheese for a lighter frosting.

Serving Suggestions for Events

• Holiday Parties: Decorate the cookies with festive sprinkles or edible glitter for a holiday-themed treat.
• Dessert Tables: Display these cookies on a tiered stand alongside other Crumbl-inspired cookies for a stunning dessert table.
• Gift Boxes: Wrap these cookies individually in parchment and place them in decorative boxes for thoughtful homemade gifts.

Special Equipment

• Electric Mixer: For creaming butter and sugar, and making the frosting.
• Offset Spatula: For spreading frosting evenly.
• Piping Bag: Optional, for a professional look when decorating.

Frequently Asked Questions

1. Can I use store-bought caramel sauce?
Yes, store-bought caramel sauce works in a pinch, but homemade caramel offers a richer, fresher flavor.

2. What if I don’t have flaky sea salt?
You can use regular sea salt, but flaky sea salt provides a better texture and visual appeal.

3. Can I make these cookies smaller?
Absolutely! Adjust the baking time to 8-10 minutes for smaller cookies.

4. How do I prevent the caramel from hardening?
If your caramel thickens too much, reheat it gently over low heat or microwave it in 10-second intervals until pourable.

5. Can I freeze assembled cookies?
It’s best to freeze the cookies unfrosted, as the frosting and caramel may not hold up well during thawing.

6. Can I make the frosting ahead of time?
Yes, store the frosting in the refrigerator for up to 2 days. Let it soften slightly before spreading.

7. How do I ensure soft cookies?
Avoid overbaking! The cookies should look slightly underdone in the center when you remove them from the oven.

8. Can I add chocolate chips to the dough?
Yes, folding in ½ cup of chocolate chips adds a delicious twist to the cookie base.

Conclusion

Crumbl Salted Caramel Cheesecake Cookies are a decadent, crowd-pleasing dessert that brings together the best flavors and textures. From the soft cookie base to the creamy cheesecake frosting and gooey salted caramel, every bite is an explosion of indulgence. Whether you’re recreating a Crumbl favorite or looking for a standout dessert for your next gathering, this recipe is a surefire winner. Try it today, and treat yourself to a bakery-quality cookie experience at home!