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These copycat Crumbl salted caramel cheesecake cookies bring the bakery experience right into your kitchen with oversized, soft cookies filled with a creamy cheesecake center. Topped with graham cracker crumbs, a luscious caramel drizzle, and flaky sea salt, these treats blend rich and sweet flavors with just the right touch of saltiness to make every bite irresistible.
I first baked these for a weekend treat, and they quickly became a favorite for sharing with friends who kept asking for the recipe. The flavors are familiar but elevated in such a cozy way.
Ingredients
- Butter: provides richness and tenderness, use unsalted for better control of salt
- Brown sugar: adds moisture and deep caramel notes, pick light or dark depending on your sweetness preference
- Sugar: balances the brown sugar and helps with cookie structure
- Eggs: bind the dough and contribute to a soft chew
- Vanilla extract: enhances all flavors with warm sweetness, pure extract is best
- Flour: the base for structure, all-purpose works perfectly
- Baking soda: gives the cookies lift and helps with browning
- Baking powder: adds extra rise and lightness
- Salt: balances sweetness and accentuates flavors
- Cream cheese: key to the creamy filling, full-fat makes it richest
- Powdered sugar: sweetens the cheesecake filling smoothly without grittiness
- Graham cracker crumbs: add a nostalgic crunch and compliment the cheesecake theme
- Caramel sauce: drizzle generously for sticky, sweet contrast, homemade or store-bought works well
- Flaky sea salt: finishing touch for salty crunch that cuts through sweetness
Step-by-Step Instructions
- Make the Cheesecake Filling:
- Scoop cream cheese into a bowl with powdered sugar and vanilla. Beat until smooth and creamy. Portion into teaspoon-sized scoops and freeze solid to ensure the filling stays intact during baking.
- Prepare the Cookie Dough:
- In a large bowl, cream together butter and both sugars using a mixer until light and fluffy, about 3 to 5 minutes. Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- Combine Dry Ingredients and Form Dough:
- Whisk together flour, baking soda, baking powder, and salt in a separate bowl. Gradually mix dry ingredients into the wet butter mixture until a soft dough forms but avoid overmixing to keep cookies tender.
- Assemble the Cookies:
- Take a scoop of cookie dough and flatten it on your hand. Place a frozen cheesecake filling scoop in the center and wrap cookie dough all around until fully enclosed. Repeat with remaining dough and filling.
- Bake the Cookies:
- Preheat the oven to 350 degrees Fahrenheit. Place the stuffed dough balls onto a parchment-lined baking sheet about 2 inches apart. Bake for 12 to 15 minutes until edges are golden but centers remain soft.
- Add Toppings and Finish:
- While cookies are still warm, sprinkle graham cracker crumbs over the top. Drizzle caramel sauce generously and finish with a light pinch of flaky sea salt to balance sweetness. Allow cookies to cool slightly before serving.
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My favorite part is the cheesecake filling, I remember making these with my kids and letting them pick the perfect caramel drizzle pattern. It always ends up a little messy and very fun.
Storage Tips
Store leftover cookies in an airtight container in the refrigerator to keep the cream cheese filling fresh. They also freeze well for up to 3 months, thaw at room temperature before enjoying. This makes them perfect for making batches ahead of holiday parties or gifts.
Ingredient Substitutions
Butter can be swapped with margarine or coconut oil for a different flavor profile, but the texture might be less soft. If you don’t have graham crackers, crushed digestive biscuits or vanilla wafers work in a pinch. Caramel sauce can be replaced with dulce de leche or even a drizzle of honey for an interesting twist.
Serving Suggestions
Serve these cookies slightly warm with a scoop of vanilla ice cream for an indulgent dessert. They also pair nicely with a hot cup of coffee or tea to balance their sweetness. For parties, present them on a platter with extra caramel sauce on the side for dipping.
Recipe FAQs
- → How do I prevent the cheesecake filling from melting during baking?
Freeze the cheesecake filling in small scoops before wrapping it with the cookie dough. This helps the filling stay firm while baking and prevents it from oozing out.
- → What type of caramel sauce works best for the drizzle?
Use a thick, buttery caramel sauce that drizzles easily but holds shape when cooled. Homemade or store-bought caramel works well as long as it's not too runny.
- → Can I substitute the graham cracker topping?
Yes, crushed digestive biscuits or vanilla wafer crumbs can be used as a similar crunchy topping if graham crackers aren’t available.
- → What’s the best way to store these cookies?
Store the cookies in an airtight container in the refrigerator to maintain freshness, or freeze them for longer storage. Bring to room temperature before serving.
- → How do I achieve soft, bakery-style texture in these cookies?
Do not overbake. Remove cookies from the oven when edges are set but centers still look slightly underbaked. This ensures a soft, chewy texture once cooled.