Oh, you know those days when only something giant, sweet, and utterly decadent will do? I totally get it. There’s something so special about those bakery-style treats that just scream “treat yourself!” That’s exactly how I felt when I first tried the Crumbl New York cheesecake cookies. They’re huge, soft, and that creamy cheesecake frosting? Pure magic! It reminded me so much of my baking roots, just like my grandmother taught me. So, I just had to figure out how to bring that same joy into my own kitchen, and guess what? I’ve cracked the code on these amazing Crumbl New York cheesecake cookies! They’re every bit as good as the real deal, maybe even better because you made them!
- Why You'll Love These Crumbl New York Cheesecake Cookies
- Gathering Your Ingredients for Crumbl New York Cheesecake Cookies
- Mastering the Cookie Base for Your Crumbl New York Cheesecake Cookies
- Creating the Creamy Cheesecake Frosting
- Assembling Your Crumbl New York Cheesecake Cookies
- Tips for Success with Cheesecake Cookies
- Make-Ahead and Storage for Your Giant Cookies
- Frequently Asked Questions About Crumbl New York Cheesecake Cookies
- Nutritional Information (Estimated)
- Share Your Bakery Style Cookie Creations
Why You’ll Love These Crumbl New York Cheesecake Cookies
Seriously, what’s not to love? These babies are:
- Giant & Impressive: We’re talking bakery-sized cookies that make a statement!
- Perfect Texture Combo: A super soft, slightly chewy cookie base topped with the dreamiest, creamiest cheesecake frosting. YUM!
- Easy Copycat Magic: You get that Crumbl flavor you adore without leaving your kitchen. Told you it was easy!
- Party Perfect: They’re ideal for holiday cookie trays, birthdays, or just because you deserve a treat. Everyone loves these Crumbl copycat cookies!
Gathering Your Ingredients for Crumbl New York Cheesecake Cookies
Alright, ready to whip up these amazing Crumbl New York cheesecake cookies? It all starts with good ingredients, and trust me, having them at room temperature is a game-changer, especially for that super creamy frosting. It makes everything blend so much smoother! Grab these for your shopping list:
For the Cookie Base:
- 1 cup (that’s two sticks!) unsalted butter, make sure it’s softened – not melty, just soft to the touch.
- 1 cup granulated sugar, your standard white stuff is perfect here.
- 1 big egg, fresh from the carton is best.
- 1 teaspoon vanilla extract, for that lovely warm flavor.
- 2 ¾ cups all-purpose flour, sifted is great but not totally essential for this recipe.
- 1 teaspoon baking soda, this helps give our giant cookies just a little lift.
- ½ teaspoon salt, to balance out all that sweetness.
For the Cheesecake Frosting:
- 8 ounces cream cheese, softened – super important for lump-free frosting!
- ½ cup unsalted butter, also at room temperature.
- 1 cup powdered sugar, for that silky smooth sweetness.
- 1 teaspoon vanilla extract, because vanilla makes everything better.
- 2-4 tablespoons milk, just enough to get the frosting nice and spreadable – we’ll add it slowly!
- And if you’re feeling fancy, some graham cracker crumbs for sprinkling on top! It’s totally optional but adds such a nice nod to cheesecake.
Once you have all your goodies, we’re ready to get baking!
Mastering the Cookie Base for Your Crumbl New York Cheesecake Cookies
Alright, let’s get this dough party started! First things first, grab your biggest mixing bowl. We want to cream that softened butter and sugar together until it’s super light and fluffy. This is one of those steps where you really want to give it a good go – mine usually takes about 2 to 3 minutes with my electric mixer. When it looks pale and airy, like a fluffy cloud, you’re on the right track! Then, we’ll beat in that egg and vanilla until everything’s happy and combined. Now, in a separate bowl, whisk together your flour, baking soda, and salt. Slowly add these dry ingredients to your wet ones, mixing on low speed until it *just* comes together. Honestly, the biggest tip I can give you is to STOP mixing as soon as you don’t see big streaks of flour. Overmixing is the enemy of soft cookies, so trust your instincts here!
Shaping Your Giant Cookies
Okay, now for the fun part – making these giants! I like to use a big cookie scoop that holds about half a cup of dough. Roll that dough into a nice, round ball. Place them on your parchment-lined baking sheet, making sure to give them plennnnnty of breathing room – these guys spread out! Once they’re on the sheet, gently press down the tops with your hand or the bottom of a glass. You just want them a little flatter on top, not totally squished, to get that signature Crumbl look. They should look a little shrunken in the middle, ready for the frosting later!
Baking the Perfect Cookie Base
Time to bake! Pop these beauties into a preheated oven at 350°F (175°C). We’re aiming for about 10 to 12 minutes. You’ll know they’re ready when the edges are looking just lightly golden, but the centers still seem a little soft. That’s key for that chewy texture. Don’t take them out if they look gooey in the middle, but don’t bake them until they’re hard either! Let them hang out on the baking sheet for about 5 minutes after they come out of the oven – this helps them firm up just enough. Then, carefully move them to a wire rack to cool completely. Patience here is rewarded, I promise!
Creating the Creamy Cheesecake Frosting
Now that our cookie bases are cooling down, let’s whip up that luscious cheesecake frosting! This is where the real magic happens for these Crumbl New York cheesecake cookies. Grab your softened cream cheese and butter – seriously, make sure they’re soft! – and get them into a bowl. Beat them together until they’re super smooth and creamy, no lumps allowed. Then, slowly add in your powdered sugar and vanilla extract, mixing until everything is nice and combined. If your frosting seems a bit too thick to spread easily, just add a tablespoon or two of milk at a time until you reach that perfect, dreamy consistency. You want it thick enough to hold its shape but spreadable enough to swirl onto those giant cookies!
Assembling Your Crumbl New York Cheesecake Cookies
Alright, the moment we’ve all been waiting for! Your cookie bases should be totally cool by now – this is super important, otherwise, that beautiful cheesecake frosting will melt right off! Grab your cooled cookies and a generous dollop of that creamy frosting. I like to use an offset spatula or even the back of a spoon to spread it all over the top. Don’t be shy; a nice thick layer is what makes these *really* special. And if you want that authentic bakery-style finish, now’s the time to dust them with those optional graham cracker crumbs. It just gives them that extra little something, you know?
Tips for Success with Cheesecake Cookies
Okay, so you want your Crumbl New York cheesecake cookies to turn out JUST right? Trust me, a few little tricks make all the difference! First off, never skip the room temperature ingredients for both the cookies and the frosting. It’s honestly the secret to getting that smooth, creamy texture without any lumps. Also, remember what I said about not overmixing the cookie dough? That’s a big one for keeping them soft and chewy, not tough. And please, please, please make sure those cookie bases are totally cool before slathering on that delicious cheesecake frosting, otherwise, you’ll just have a melty mess. The best part? These are totally ‘no chill copycat cookies,’ which means you can get them from pantry to oven pretty fast!
Make-Ahead and Storage for Your Giant Cookies
You know, sometimes life gets crazy busy, right? But that doesn’t mean you can’t have these amazing Crumbl New York cheesecake cookies ready to go! The cookie dough itself is super forgiving. Just scoop your big dough balls, pop them on a parchment-lined tray, and freeze them until they’re solid. Then, just pop those frozen dough balls into a freezer bag or container. When you’re ready to bake, you can actually bake them straight from frozen – just add maybe 2-3 extra minutes to the baking time. And the frosting? You can totally make that ahead too! Pop it in an airtight container in the fridge. When it’s time to frost, just let it sit out for about 20-30 minutes to soften up a bit before swirling it onto those delicious, cooled cookies. It makes them the perfect ‘make ahead desserts’ for any party!
Frequently Asked Questions About Crumbl New York Cheesecake Cookies
Got questions about these incredible Crumbl New York cheesecake cookies? I’ve got you covered! Here are some things people often ask:
Can I use a different type of cookie base?
While this recipe is designed to give you that classic Crumbl New York cheesecake cookie vibe, you could experiment with other soft, thick cookie bases. However, they might not have the exact same flavor profile or texture that pairs so perfectly with the cheesecake frosting!
How do I store leftovers?
These cookies are best enjoyed fresh, but if you do have any (which is rare in my house!), store them in an airtight container at room temperature. They’ll stay yummy for about 2 days. Just try not to stack them too high or too tightly, so the frosting doesn’t get smushed!
Can I make the frosting ahead of time?
Absolutely! The cheesecake frosting can be made a day or two in advance. Just pop it into an airtight container and keep it in the refrigerator. Let it sit on the counter for about 20-30 minutes to soften up before you frost your cooled cookies. It makes assembly super quick!
Can I freeze the frosted cookies?
I wouldn’t recommend freezing the cookies once they’re frosted. The frosting can get a bit watery or bumpy when thawed, which really changes that lovely creamy texture. It’s best to freeze the plain cookie base before frosting, as I mentioned in my make-ahead tips!
Nutritional Information (Estimated)
Just a heads-up, like most homemade treats, the exact nutritional info for these delicious Crumbl New York cheesecake cookies can vary based on the specific ingredients you use! But, as a general estimate, one of these giant cookies (that’s cookie base plus frosting) comes in around 550 calories, with about 45g of sugar and 30g of fat. It’s definitely a treat, but so worth it!
Share Your Bakery Style Cookie Creations
I would absolutely LOVE to hear how your Crumbl New York cheesecake cookies turned out! Did you try them? Drop a comment below and tell me all about it – I love hearing your thoughts and seeing your amazing creations. If you made these beauties for a party or just because, please share a picture on social media and tag me! Seeing your baking makes my day! You can always reach out via my contact page too!
PrintCrumbl New York Cheesecake Cookies
A copycat recipe for Crumbl’s New York cheesecake cookies. These oversized, soft cookies feature a creamy cheesecake frosting and are perfect for parties or holidays.
- Prep Time: 20 min
- Cook Time: 12 min
- Total Time: 32 min
- Yield: 6 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Cookie Base:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- For the Cheesecake Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk (as needed for consistency)
- Graham cracker crumbs (for topping, optional)
Instructions
- Prepare the Cookie Base:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Shape the Cookies:
- Scoop large portions of dough (about ½ cup each) and roll them into balls. Place them on a baking sheet lined with parchment paper, leaving plenty of space between them.
- Gently flatten the tops of the dough balls with your hand or the bottom of a glass.
- Bake the Cookies:
- Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Cheesecake Frosting:
- In a medium bowl, beat the softened cream cheese and softened butter until smooth and creamy.
- Gradually beat in the powdered sugar until well combined.
- Stir in the vanilla extract.
- Add milk, one tablespoon at a time, until the frosting reaches your desired spreading consistency.
- Frost the Cookies:
- Once the cookies are completely cool, spread a generous amount of cheesecake frosting on top of each cookie.
- If desired, sprinkle with graham cracker crumbs.
Notes
- For make-ahead convenience, you can freeze the cookie dough balls before baking. Bake them directly from frozen, adding a few extra minutes to the baking time.
- The cheesecake frosting can also be made ahead and stored in the refrigerator. Let it soften slightly at room temperature before frosting the cookies.
- These cookies are best enjoyed the day they are made, but leftovers can be stored in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 550
- Sugar: 45g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg