These cookies are a real treat. Soft and chewy, they have a delightful surprise inside. When you bite in, you’ll discover a rich cheesecake filling. Topped with a drizzle of caramel and a sprinkle of flaky sea salt, these cookies are perfect for any occasion. They’re great for dessert or a sweet snack with your afternoon coffee.
Why You Will Love This Copycat Crumbl Salted Caramel Cheesecake Cookies
These cookies are easy to make and packed with flavor. The combination of creamy cheesecake and sweet caramel is simply irresistible. With everyday ingredients and minimal prep time, you’ll want to whip these up regularly. Plus, they’re perfect for sharing with family or friends. You’re definitely going to impress everyone with these indulgent treats!
How to Make Copycat Crumbl Salted Caramel Cheesecake Cookies
Making these cookies is straightforward and fun. You’ll start by preparing a creamy cheesecake filling. While that chills in the freezer, you will create a soft cookie dough. Then, you’ll wrap the dough around the cheesecake, bake it, and finish off with caramel and sea salt. You won’t believe how easy it is to enjoy these decadent cookies.
What You Need
Ingredients for Copycat Crumbl Salted Caramel Cheesecake Cookies
- 1 cup butter
- 1 ¼ cups brown sugar
- ½ cup sugar
- 2 eggs
- 1 tablespoon vanilla
- 3 cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 8 oz cream cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 1 cup graham cracker crumbs
- ½ cup caramel sauce
- Flaky sea salt
Step-by-Step
Cooking Steps
- Make cheesecake filling and freeze it in teaspoon-sized scoops.
- For the cookie dough, cream together the butter and sugars, then mix in the eggs and vanilla.
- Combine the dry ingredients until a dough forms.
- Wrap the dough around each frozen cheesecake scoop.
- Bake the cookies at 350°F for 12–15 minutes.
- Once baked, sprinkle the cookies with graham cracker crumbs, drizzle with caramel, and finish with a pinch of sea salt.
How to Serve Copycat Crumbl Salted Caramel Cheesecake Cookies
These cookies are delightful on their own but can be even more enjoyable with a scoop of vanilla ice cream or a cup of milk. They are great for birthday parties, school events, or just a cozy family night in. Serve them alongside some fresh fruit for a colorful presentation. Everyone will love these sweet treats!
How to Store Copycat Crumbl Salted Caramel Cheesecake Cookies
To keep these cookies fresh, store them in an airtight container at room temperature. If you have extras, you can refrigerate them for up to a week. For longer storage, freeze the cookies in a zip-top bag. To reheat, pop them in the microwave for a few seconds to enjoy that gooey filling again.
Recipe Tips
- Use room-temperature butter for easier creaming with the sugars.
- Freeze the cheesecake filling before wrapping for a smoother assembly.
- Bake just until the edges start to turn golden for the best texture.
- Adjust caramel drizzle if you want more or less sweetness.
- Store leftovers in an airtight container to prevent drying out.
Variations & Swaps
- Nut-Free: Omit any nut ingredients and ensure other additives are nut-free.
- Gluten-Free: Use a gluten-free flour blend for those with dietary restrictions.
- Chocolate Swirl: Mix in some chocolate chips for an extra treat.
FAQs
Can I make the cheesecake filling ahead of time?
Yes! You can make the cheesecake filling a day or two in advance. Just remember to freeze it in scoops as directed. This will make it easy to wrap when you’re ready to bake.
Can I freeze these cookies?
Absolutely! After baking, let the cookies cool completely. Then, place them in an airtight container in the freezer. They’ll stay fresh for about two months.
What’s the best way to reheat them?
For the best results, warm them in the microwave for about 10-15 seconds. This will make the cheesecake filling nice and gooey again.
Can I substitute ingredients?
Yes, you can use a dairy-free butter substitute for the butter and a vegan cream cheese for a dairy-free version. Just note that texture and flavor might slightly differ.
What if the cookies spread too much while baking?
Make sure your dough is well-chilled before baking. If they’re still spreading too much, consider adding a bit more flour to the dough on your next attempt.
Copycat Crumbl Salted Caramel Cheesecake Cookies
Ingredients
For the cheesecake filling
- 8 oz cream cheese Use softened cream cheese for easy mixing.
- 1/2 cup powdered sugar Sift before measuring for a smooth filling.
- 1 teaspoon vanilla Use pure vanilla for best flavor.
For the cookie dough
- 1 cup butter Use room-temperature butter for easier creaming.
- 1 1/4 cups brown sugar Packed brown sugar adds moisture.
- 1/2 cup sugar
- 2 large eggs eggs Use large, room-temperature eggs.
- 1 tablespoon vanilla For flavor.
- 3 cups flour Sift before measuring.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt Adjust to taste.
For the topping
- 1 cup graham cracker crumbs
- 1/2 cup caramel sauce Drizzle on top of baked cookies.
- to taste flaky sea salt Sprinkle to enhance flavor.
Instructions
Preparation of Cheesecake Filling
- Make cheesecake filling and freeze it in teaspoon-sized scoops.
Making the Cookie Dough
- Cream together the butter and sugars until light and fluffy.
- Mix in the eggs and vanilla until combined.
- In a separate bowl, combine the dry ingredients until a dough forms.
Assembly and Baking
- Wrap the dough around each frozen cheesecake scoop.
- Preheat the oven to 350°F and bake the cookies for 12 to 15 minutes.
- Once baked, sprinkle the cookies with graham cracker crumbs, drizzle with caramel, and finish with a pinch of sea salt.
