Copycat Crumbl Salted Caramel Cheesecake Cookies
Enjoy the rich combination of cheesecake and salted caramel in these soft, flavorful cookies, reminiscent of your favorite bakery treat.
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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Notes
Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.