Copycat Crumbl Salted Caramel Cheesecake Cookies
Soft and chewy cookies with a rich cheesecake filling, drizzled with caramel and sprinkled with flaky sea salt.
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.
Notes
These cookies can be served with vanilla ice cream or a cup of milk for added enjoyment. Store them in an airtight container at room temperature.