Creating delectable treats at home can be incredibly rewarding, especially when you can replicate those bakery favorites right in your kitchen. One such irresistible delight is the Copycat Crumbl Salted Caramel Cheesecake Cookies. These cookies combine the richness of cheesecake with the divine taste of salted caramel, all enveloped in a soft and flavorful cookie. With a dash of graham cracker crumbs and a sprinkle of flaky sea salt, this dessert is not just a treat; it’s an experience. If you’re ready to bring the bakery vibes into your home, you’re in for a flavorful journey that your taste buds will thank you for!
Why We Love This Copycat Crumbl Salted Caramel Cheesecake Cookies Recipe
What’s not to love about these enticing cookies? First, they bring together the best flavors of cheesecake and cookies. Each bite is a fantastic combination of creamy, sweet, and slightly salty textures that create a symphony of flavors in your mouth. Plus, they’re perfect for any occasion, whether it’s a casual snack or a festive gathering.
The creative process of making these cookies is just as exciting as devouring them. You can combine simple ingredients to create something extraordinary. And since they are copycat cookies, you’ll capture that beloved flavor of Crumbl cookies right in the comfort of your kitchen. You’ll also receive the added satisfaction of knowing you’ve made them yourself.
Ingredients about Copycat Crumbl Salted Caramel Cheesecake Cookies
To embark on this baking adventure, gather the following ingredients:
- 1 cup butter (softened)
- 1 ¼ cups brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 8 oz cream cheese (softened)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- ½ cup caramel sauce
- Flaky sea salt (for garnish)
How to Make Copycat Crumbl Salted Caramel Cheesecake Cookies Directions
Creating these mouthwatering cookies is a straightforward process that begins in two parts: preparing the cheesecake filling and then making the cookie dough.
First, let’s start with the cheesecake filling. In a mixing bowl, you will combine the softened cream cheese with the powdered sugar and a teaspoon of vanilla extract. Beat them together until the mixture becomes silky smooth. Once achieved, scoop this mixture into teaspoon-sized portions and conveniently freeze it for about 1-2 hours. This will help maintain its shape while it bakes within the cookies.
While the cheesecake filling is chilling, turn your attention to making the cookie dough. Begin by creaming together the softened butter, brown sugar, and granulated sugar in a large mixing bowl until the mixture becomes light and fluffy. You’ll want to beat it well for about 3-4 minutes. Next, crack in the two large eggs, followed by a tablespoon of vanilla extract, mixing thoroughly until all the ingredients are fully incorporated.
Now it’s time to tackle the dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. After blending these dry ingredients together well, gradually add them to the wet mixture you prepared earlier. Mix everything until a soft cookie dough forms.
With both parts ready, you can now encapsulate the frozen cheesecake filling. Preheat your oven to 350°F (175°C). Take a tablespoon of cookie dough, flatten it in your palm, and place a frozen scoop of the cheesecake filling in the center. Carefully wrap the dough around the filling, ensuring it is completely encased. Place these formed cookies on a parchment-lined baking sheet, giving them sufficient space to spread.
Once the baking sheet is filled with these delightful packages, pop them in the oven to bake for about 12-15 minutes. You’re aiming for a slightly set appearance, while they remain soft in the middle. Remember, cookies continue to cook a little bit after being taken out of the oven, so don’t worry if they seem a bit underbaked!
When they come out, add the finishing touches: sprinkle the cookies with graham cracker crumbs, drizzle some caramel sauce over the top, and add a sprinkle of flaky sea salt to elevate the flavor even further.
How to Serve Copycat Crumbl Salted Caramel Cheesecake Cookies
Serving these cookies elevates the experience. For the perfect treat, you can arrange them on a decorative plate for a visually appealing display. Serve them with a cold glass of milk for that classic pairing, or complement them with a scoop of vanilla ice cream for a heavenly dessert experience.
These cookies also make for excellent gifts. Consider stacking them in a lovely cookie tin or wrapping them up in decorative cellophane tied with a ribbon. Sharing such homemade delights brings joy to any occasion, making them perfect for birthdays, holidays, or just because!
Expert Tips: Copycat Crumbl Salted Caramel Cheesecake Cookies
To ensure your baking experience is successful, here are some expert tips:
- Measure Ingredients Correctly: Use a kitchen scale for accurate measurements, especially for the flour and butter.
- Don’t Skip the Freezing Step: This is crucial for keeping the cheesecake filling intact during baking and preventing it from melting out.
- Chill Cookie Dough if Necessary: If your dough becomes too sticky to handle, you can refrigerate it for a short period before forming the cookies.
- Monitor Baking Time: Every oven behaves slightly differently, so keep an eye on the first batch to find the perfect time that guarantees soft cookies.
- Experiment with Toppings: While caramel sauce and flaky salt are traditional, feel free to sprinkle on chocolate chips or nuts for your own twist.
How to Store Copycat Crumbl Salted Caramel Cheesecake Cookies
To keep your cookies fresh, allow them to cool completely before storing them. Place them in an airtight container at room temperature, where they can stay fresh for up to one week. If you want to keep them for a prolonged period, you can freeze the cookies. Just ensure they’re in a freezer-safe container or bag, and they’ll retain their deliciousness for up to three months.
When you’re ready to indulge again, thaw them at room temperature, or warm them briefly in the oven to bring that freshly baked aroma back before serving.
Variation of Copycat Crumbl Salted Caramel Cheesecake Cookies
While the original version of these cookies is already a treat, there are many variations you might want to try:
- Add Chocolate Chips: Consider mixing in semi-sweet or white chocolate chips into the cookie dough for an added layer of richness.
- Nutty Flavor: Chopped nuts like pecans or walnuts can be incorporated into the cookie mixture for added texture and flavor.
- Different Fillings: Switch it up by filling the cookie with different flavors of cheesecake, such as pumpkin, strawberry, or lemon.
- More Caramel: Fold in bits of caramel candies into the dough for unexpected bursts of sweetness in each bite.
Frequently Asked Questions
What makes these Copycat Crumbl Salted Caramel Cheesecake Cookies special?
These cookies are a unique blend of textures and flavors, bringing together the creamy richness of cheesecake with a chewy cookie base. The salted caramel drizzle combines with the graham cracker crumble for a delightful experience.
Can I customize the flavors in this recipe?
Yes, feel free to add ingredients that you love! Chocolate chips, nuts, or even swapping out the caramel for different sauces can create your own delicious versions.
How long can I store the cookies?
These cookies stay fresh for about a week at room temperature in an airtight container, and they can be frozen for up to three months if stored properly.
What’s the best way to enjoy these cookies?
Enjoy these cookies with a refreshing glass of milk, or elevate the experience by pairing them with vanilla ice cream.
Copycat Crumbl Salted Caramel Cheesecake Cookies
Ingredients
For the Cheesecake Filling
- 8 oz cream cheese (softened)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the Cookie Dough
- 1 cup butter (softened)
- 1 ¼ cups brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup graham cracker crumbs
- ½ cup caramel sauce
- to taste flaky sea salt (for garnish)
Instructions
Prepare the Cheesecake Filling
- In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until silky smooth.
- Scoop the mixture into teaspoon-sized portions and freeze for 1-2 hours.
Make the Cookie Dough
- Cream together the softened butter, brown sugar, and granulated sugar in a large mixing bowl until light and fluffy, about 3-4 minutes.
- Add the eggs and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a soft cookie dough forms.
Assemble the Cookies
- Preheat the oven to 350°F (175°C).
- Take a tablespoon of cookie dough, flatten it, and place a frozen scoop of cheesecake filling in the center.
- Wrap the dough around the filling to ensure it is fully encased.
- Place the formed cookies on a parchment-lined baking sheet, allowing space for spreading.
- Bake for 12-15 minutes until slightly set but still soft in the middle.
- Sprinkle with graham cracker crumbs, drizzle with caramel sauce, and add a sprinkle of flaky sea salt upon removing from the oven.
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