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Decadent Copycat Crumbl Salted Caramel Cheesecake Cookies

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Delicious cookies that perfectly balance the rich taste of caramel with the creamy texture of cheesecake, all nestled within a soft, chewy cookie.

Ingredients

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  • 1 cup Unsalted Butter (softened)
  • 1/2 cup Granulated Sugar
  • 1 cup Brown Sugar
  • 2 large Eggs (room temperature)
  • 1 tablespoon Vanilla Extract
  • 3 cups All-Purpose Flour
  • 1 cup Crushed Graham Crackers
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt (sea salt)
  • 8 ounces Cream Cheese (softened)
  • 1/2 cup Butter (softened)
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1 cup Brown Sugar
  • 1/2 cup Butter
  • 1/2 cup Heavy Whipping Cream
  • 1 teaspoon Vanilla Extract
  • 1 pinch Salt

Instructions

  1. Cream the Butters and Sugars: In a large mixing bowl, cream together 1 cup of softened unsalted butter, 1/2 cup granulated sugar, and 1 cup brown sugar until the mixture is light and fluffy. This will take about 4-5 minutes.
  2. Add Eggs and Vanilla: Beat in 2 large room-temperature eggs one at a time, followed by 1 tablespoon of vanilla extract. Make sure everything is well combined!
  3. Combine Dry Ingredients: In a separate bowl, whisk together 3 cups of all-purpose flour, 1 cup of crushed graham crackers, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of sea salt. Gradually add this dry mixture to the wet ingredients until just combined.
  4. Prepare the Cheesecake Filling: In another bowl, using a hand mixer, beat the 8 ounces of softened cream cheese with 1/2 cup of softened butter, 2 cups of powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy.
  5. Assemble Cookie Dough: Fold the cheesecake mixture into the cookie dough gently, ensuring it’s evenly distributed without overmixing.
  6. Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the flavors meld and makes the dough easier to scoop.
  7. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  8. Portion the Dough: Scoop about 2 tablespoons of dough and place it on the prepared baking sheets, leaving space for them to spread.
  9. Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. The centers may look slightly underbaked, but they will continue to set as they cool.
  10. Prepare the Caramel Sauce: While the cookies are baking, make the caramel sauce. In a saucepan, melt 1/2 cup of butter with 1 cup of brown sugar over medium heat. Stir in 1/2 cup of heavy whipping cream, 1 teaspoon of vanilla extract, and a pinch of salt. Let it simmer for about 5 minutes until thickened slightly.
  11. Drizzle Caramel Over Cookies: Once the cookies are out of the oven, allow them to cool for a few minutes, then drizzle the caramel sauce over the tops.
  12. Cool and Enjoy!: Let the cookies cool completely before serving. The longer they sit, the better the flavors will deepen.

Notes

Pair these cookies with vanilla ice cream or whipped cream for an indulgent dessert. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Nutrition

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

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