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Copycat Crumbl Salted Caramel Cheesecake Cookies

Copycat Crumbl Salted Caramel Cheesecake Cookies You’ll Crave

Indulge in these Copycat Crumbl Salted Caramel Cheesecake Cookies, blending buttery cookies with creamy cheesecake and rich caramel.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Butter Softened; substitute with margarine or non-dairy butter for dairy-free options
  • 1 cup Brown Sugar Adds depth of flavor; can replace half with white sugar
  • 1 cup Granulated Sugar Consider a sugar substitute for lower-calorie option
  • 2 large Eggs Can use flax eggs as a vegan alternative
  • 1 teaspoon Vanilla Extract Using pure vanilla extract is recommended
  • 3 cups All-Purpose Flour For gluten-free, opt for a 1:1 gluten-free flour blend
  • 1 teaspoon Baking Soda No substitutions recommended
  • 1 teaspoon Baking Powder Ensure it's fresh for best results
  • 1 teaspoon Salt Sea salt is recommended
For the Cheesecake Filling
  • 8 ounces Cream Cheese Full-fat is ideal for richness
  • 1 cup Powdered Sugar Homemade powdered sugar works too
For the Topping
  • 1 cup Graham Cracker Crumbs Crushed gluten-free crackers can be a suitable alternative
  • 1 cup Caramel Sauce Homemade is preferred, but store-bought works

Equipment

  • mixing bowl
  • Baking sheet
  • Parchment paper
  • Cookie Scoop
  • Freezer

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine cream cheese, powdered sugar, and vanilla extract until smooth. Scoop into balls and freeze for at least 30 minutes.
  2. Preheat the oven to 350°F and line a baking sheet with parchment. Cream butter, brown sugar, and granulated sugar until fluffy. Add eggs and vanilla, mixing well.
  3. In another bowl, whisk flour, baking soda, baking powder, and salt. Gradually mix into wet ingredients until a cohesive dough forms.
  4. Flatten a portion of cookie dough in your hand, wrap it around a cheesecake ball fully, and place on prepared baking sheet.
  5. Bake for 12-15 minutes until edges are golden; centers should jiggle slightly.
  6. Sprinkle graham cracker crumbs and drizzle with caramel sauce immediately after baking. Sprinkle with flaky sea salt and let cool.

Nutrition

Serving: 1cookieCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 80mgFiber: 1gSugar: 15gVitamin A: 8IUCalcium: 2mgIron: 4mg

Notes

Ensure your cheesecake filling is well-frozen before wrapping it in cookie dough to maintain shape while baking. Let cookies cool completely after baking for enhanced flavor.

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