Copycat Crumbl Salted Caramel Cheesecake Cookies
Delight in the rich creaminess of cheesecake, the sweetness of caramel, and the soft texture of cookies with these irresistible treats perfect for any occasion.
Ingredients
For the Cheesecake Filling
- 8 oz cream cheese (softened)
- ½ cup powdered sugar
- 1 tsp vanilla extract
For the Cookie Dough
- 1 cup butter (softened)
- 1 ¼ cups brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup graham cracker crumbs
- ½ cup caramel sauce
- Flaky sea salt (for garnish) to taste
Instructions
Preparation of Cheesecake Filling
- In a mixing bowl, combine the softened cream cheese with powdered sugar and vanilla extract. Beat until smooth and creamy.
- Scoop this mixture into teaspoon-sized portions and freeze for about 1-2 hours.
Make the Cookie Dough
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the eggs and tablespoon of vanilla extract, mixing until fully integrated.
Combine Dry Ingredients
- In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Gradually add this dry mixture to the wet ingredients, stirring until the dough comes together.
Encapsulate the Cheesecake Filling
- Preheat the oven to 350°F (175°C).
- Take about a tablespoon of cookie dough, flatten it slightly, and place a frozen cheesecake scoop in the center. Wrap the dough around the filling.
- Place the formed cookie dough balls on a baking sheet lined with parchment paper.
Bake
- Bake the cookies for approximately 12-15 minutes until slightly set but still soft in the middle.
Finishing Touches
- Upon removal from the oven, sprinkle with graham cracker crumbs, drizzle with caramel sauce, and finish with flaky sea salt.
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Notes
Store cookies in an airtight container at room temperature for 3-5 days or freeze for up to 2-3 months. Allow cookies to cool completely before storing.