Introduction

These Copycat Crumbl Salted Caramel Cheesecake Cookies are irresistibly gooey and packed with rich flavors. Creamy cheesecake centers meet soft cookie dough, all topped with luscious salted caramel for an indulgent treat you’ll want to make again and again.

Copycat Crumbl Salted Caramel Cheesecake Cookies Recipe - Recipe Image

Ingredients

8 oz (226g) full-fat cream cheese, softened
¼ cup (50g) granulated sugar
1 large egg yolk
½ tsp vanilla extract (for cheesecake filling)
½ cup (113g) unsalted butter, softened
½ cup (100g) granulated sugar
¼ cup (50g) packed light brown sugar
1 large egg, room temperature
1 tsp vanilla extract (for cookie dough)
1 ¾ cups (210g) all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup (200g) granulated sugar (for caramel)
¼ cup (60ml) water
½ cup (120ml) heavy cream, warmed
¼ cup (57g) unsalted butter, cut into small pieces
½ tsp flaky sea salt, plus more for garnish
1 cup high-quality store-bought salted caramel sauce (optional alternative)

Instructions

Step 1: Prepare the cheesecake filling by beating 8 oz softened cream cheese with ¼ cup granulated sugar until smooth. Add 1 large egg yolk and ½ tsp vanilla extract; mix on low speed until just combined. Cover and chill for at least 30 minutes.
Step 2: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. In a large bowl, cream ½ cup softened unsalted butter with ½ cup granulated sugar and ¼ cup packed light brown sugar until light and fluffy, about 3-4 minutes. Beat in 1 large egg and 1 tsp vanilla extract until combined.
Step 3: In a separate bowl, whisk together 1 ¾ cups all-purpose flour, 1 tsp baking soda, and ½ tsp salt. Gradually mix the dry ingredients into the wet ingredients on low speed until just combined; stop once no dry flour remains.
Step 4: Retrieve the chilled cheesecake filling. Using a ¼-cup scoop, portion the cookie dough and roll into balls. Place them on the prepared baking sheet, spaced apart, and use your thumb or a small spoon to create a deep indentation in the center of each dough ball.
Step 5: Spoon 1 to 1 ½ tablespoons of the chilled cheesecake filling into each indentation.
Step 6: Bake the cookies for 14-18 minutes, or until the edges are lightly golden and the cheesecake filling is set with a slight wobble. Allow the cookies to cool on the baking sheet for 10-15 minutes, then transfer to a wire rack to cool completely.
Step 7: Prepare the salted caramel drizzle using one of two options:
Option 1: Store-bought caramel – Warm 1 cup of store-bought salted caramel sauce in the microwave for 30-60 seconds, stirring halfway, until pourable.
Option 2: Homemade caramel – In a saucepan, combine 1 cup granulated sugar and ¼ cup water. Heat over medium-high until it boils and turns a deep amber color (about 8-12 minutes). Remove from heat and slowly whisk in ½ cup warmed heavy cream. Add ¼ cup butter pieces and ½ tsp flaky sea salt, whisking until smooth. Let cool 10-15 minutes until pourable.
Step 8: Once the cookies are cool and the caramel is ready, drizzle caramel generously over the cheesecake centers and edges. Sprinkle a small pinch of flaky sea salt on each cookie. Let caramel set for 15-30 minutes before serving.

Tips & Variations

For extra gooey cookies, slightly underbake and allow the cheesecake center to remain just a bit soft.
Use a high-quality salted caramel sauce if you skip making homemade caramel for best flavor.
Chill dough balls before baking for thicker cookies.
Add chopped pecans or walnuts to the dough for extra texture.

Storage

Store these cookies in an airtight container in the refrigerator for up to 3-4 days. For the best gooey texture, let them come to room temperature before eating or microwave for about 10 seconds. Avoid freezing as it may affect the texture of the cheesecake filling and caramel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake filling ahead of time?

Yes, you can prepare the cheesecake filling a day in advance and keep it covered in the refrigerator. This also helps it firm up and makes it easier to scoop into the cookies.

What if I don’t have flaky sea salt?

If flaky sea salt is unavailable, use a pinch of fine sea salt or kosher salt for garnish, but be careful not to add too much as it can overpower the sweetness.

Copycat Crumbl Salted Caramel Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.9 from 69 reviews

These Copycat Crumbl Salted Caramel Cheesecake Cookies are irresistibly gooey, decadent treats featuring a creamy cheesecake filling nestled inside soft, buttery cookies. Topped with a luscious salted caramel drizzle and a sprinkle of flaky sea salt, these cookies perfectly balance rich, sweet, and salty flavors for an indulgent dessert experience.

Author: Marco
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 1 hour 10 minutes
Yield: 12 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cheesecake Filling

8 oz (226g) full-fat cream cheese, softened
¼ cup (50g) granulated sugar
1 large egg yolk
½ tsp vanilla extract

Cookie Dough

½ cup (113g) unsalted butter, softened
½ cup (100g) granulated sugar
¼ cup (50g) packed light brown sugar
1 large egg, room temperature
1 tsp vanilla extract
1 ¾ cups (210g) all-purpose flour
1 tsp baking soda
½ tsp salt

Salted Caramel Sauce

1 cup (200g) granulated sugar
¼ cup (60ml) water
½ cup (120ml) heavy cream, warmed
¼ cup (57g) unsalted butter, cut into small pieces
½ tsp flaky sea salt, plus more for garnish
1 cup high-quality store-bought salted caramel sauce (optional alternative)

Instructions

Prepare Cheesecake Filling: In a medium bowl, beat the softened cream cheese with granulated sugar until smooth. Add the egg yolk and vanilla extract, then beat on low speed until just combined. Cover and chill in the refrigerator for at least 30 minutes to firm up.
Prepare Cookie Dough: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. In a large mixing bowl, cream the softened butter with granulated sugar and packed light brown sugar until light and fluffy, about 3-4 minutes. Beat in the egg and vanilla extract until just incorporated.
Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined, ensuring no dry patches remain. Avoid overmixing to keep the cookies tender.
Assemble Cookies: Retrieve the chilled cheesecake filling. Using a ¼-cup cookie scoop, portion out the cookie dough and roll into balls. Place the dough balls spaced apart on the prepared baking sheet. Make a deep indentation in the center of each dough ball using your thumb or a small spoon to hold the cheesecake filling.
Fill with Cheesecake: Spoon 1 to 1 ½ tablespoons of the chilled cheesecake filling into the indentation of each cookie dough ball evenly.
Bake: Bake the cookies in the preheated oven for 14-18 minutes, or until the edges turn lightly golden and the cheesecake filling is set but still slightly wobbly. Remove from the oven and allow the cookies to cool on the baking sheet for 10-15 minutes before transferring to a wire rack to cool completely.
Prepare Salted Caramel Drizzle: Choose one option:
Option 1: Store-bought Caramel – Warm 1 cup of store-bought salted caramel sauce in the microwave for 30-60 seconds, stirring halfway, until pourable.
Option 2: Homemade Caramel – In a medium heavy-bottomed saucepan, combine granulated sugar and water. Heat over medium-high until it boils and turns a deep amber color (8-12 minutes). Remove from heat and carefully whisk in the warmed heavy cream, followed by butter pieces and flaky sea salt until smooth. Let cool for 10-15 minutes until pourable but not hot.
Garnish and Serve: Once cookies are completely cooled and caramel is pourable, drizzle the salted caramel generously over the cheesecake centers and slightly onto cookie edges. Immediately sprinkle a little flaky sea salt on top of each cookie. Allow caramel to set for 15-30 minutes. Store cookies in an airtight container in the refrigerator for up to 3-4 days. For best gooey texture, bring to room temperature or microwave briefly before serving.

Notes

Ensure the cream cheese is fully softened for a smooth cheesecake filling.
Chilling the cheesecake filling is essential to keep it from melting too much during baking.
Do not overmix the cookie dough once dry ingredients are added to maintain a tender texture.
If you prefer less sweetness, consider reducing the caramel drizzle or using only a light amount.
Cookies are best enjoyed at room temperature for gooey softness or briefly warmed in the microwave.
Store cookies in the refrigerator to maintain freshness, but allow them to come to room temperature before serving.

Keywords: Crumbl copycat cookies, salted caramel cheesecake cookies, gooey cheesecake cookies, caramel drizzle cookies, decadent dessert cookies