Print

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Fill with Cheesecake: Spoon 1 to 1 ½ tablespoons of the chilled cheesecake filling into the indentation of each cookie dough ball evenly.
  6. 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.
  7. 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.
  8. 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

Find it online: https://cookcrisis.com/copycat-crumbl-salted-caramel-cheesecake-cookies-recipe/