Copycat Crumbl Salted Caramel Cheesecake Cookies
Decadent cookies that blend creamy cheesecake flavors with sweet and salty caramel, inspired by the popular Crumbl cookies.
Equipment
- Oven
- Mixing Bowl
- Baking Sheets
- Parchment Paper
- Wire Rack
Ingredients
- 2.5 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Pumpkin Pie Spice
- 0.5 teaspoon Salt
- 1 cup Unsalted Butter softened
- 1 cup Brown Sugar packed
- 0.5 cup Granulated Sugar
- 1 large Egg
- 2 teaspoons Vanilla Extract
- 1 cup Cream Cheese softened
- 0.5 cup Salted Caramel Sauce
- Extra for drizzling Salted Caramel Sauce
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until creamy and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, mixing until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the softened cream cheese until evenly distributed throughout the dough.
- Scoop tablespoonfuls of dough onto the prepared baking sheet, leaving space between each cookie.
- Make an indentation in the center of each cookie and fill it with salted caramel sauce.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack. Drizzle with extra salted caramel sauce and sprinkle with sea salt before serving.
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Notes
Store cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months.