Copycat Crumbl Salted Caramel Cheesecake Cookies
Indulge in these rich and buttery cookies filled with creamy cheesecake and topped with decadent salted caramel.
Ingredients
For the Cookie Base
- 1 cup unsalted butter, softened Ensure it's at room temperature for easy mixing.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour Sifted, if preferred.
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Cheesecake Filling
- 8 oz cream cheese, softened Make sure it's at room temperature.
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk Add as needed to achieve desired consistency.
For the Salted Caramel Topping
- ½ cup salted caramel sauce Store-bought or homemade.
- Sea salt for sprinkling To taste.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Cheesecake Filling
- In another bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and milk. Beat until smooth and creamy, ensuring no lumps remain.
Assembling and Baking
- Scoop a heaping tablespoon of cookie dough and flatten it into a small disc on a lined baking sheet.
- Add about a teaspoon of the cheesecake filling in the center, then take another tablespoon of cookie dough, flatten it, and place it over the filling, sealing the edges well.
- Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Once baked, allow the cookies to cool slightly, then drizzle the salted caramel sauce over the tops and sprinkle with a little sea salt.
- Let the cookies cool completely on a wire rack before serving.
Notes
For best results, ensure your ingredients are at room temperature and avoid overbaking. You can customize the cookie dough with chocolate chips or nuts for added texture.