Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Copycat Crumbl Salted Caramel Cheesecake Cookies Recipe

★★★★★

4.8 from 104 reviews
  • Author: Jack
  • Total Time: 50 minutes
  • Yield: 12-15 cookies 1x

Description

These Copycat Crumbl Salted Caramel Cheesecake Cookies are irresistibly gooey, rich, and decadent. Featuring a soft cream cheese cheesecake center nestled inside a tender, buttery cookie, all crowned with a luscious homemade or store-bought salted caramel drizzle and a sprinkle of flaky sea salt. Perfect for cookie lovers craving a gourmet treat at home.

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

Homemade 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

Optional

  • 1 cup high-quality store-bought salted caramel sauce (alternative to homemade)

Instructions

  1. Prepare Cheesecake Filling: In a medium bowl, beat 8 oz (226g) softened cream cheese with ¼ cup (50g) granulated sugar until smooth. Add 1 large egg yolk and ½ tsp vanilla extract; beat on low until just combined. Cover and chill for at least 30 minutes to allow the filling to set and thicken.
  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 ½ cup (113g) softened unsalted butter with ½ cup (100g) granulated sugar and ¼ cup (50g) packed light brown sugar until light and fluffy, about 3-4 minutes. Beat in 1 large egg and 1 tsp vanilla extract until just incorporated.
  3. Mix Dry Ingredients: In a separate small bowl, whisk together 1 ¾ cups (210g) all-purpose flour, 1 tsp baking soda, and ½ tsp salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until fully combined. Avoid overmixing to keep cookies tender.
  4. Assemble Cookies: Retrieve the chilled cheesecake filling from the refrigerator. Using a ¼-cup cookie scoop, portion out the cookie dough and roll each into a ball. Arrange the dough balls spaced apart on the prepared baking sheet. Make a deep indentation in the center of each dough ball with your thumb or a small spoon to hold the cheesecake filling.
  5. Add Cheesecake Filling: Spoon 1 to 1 ½ tablespoons of the chilled cheesecake filling into the indentation of each dough ball, filling the center generously but not overflowing.
  6. Bake: Carefully place the baking sheet into the preheated oven and bake for 14-18 minutes, until cookie edges are lightly golden and the cheesecake filling is set but still slightly wobbly in the center. Remove from oven and cool on the baking sheet for 10-15 minutes. Then transfer cookies to a wire rack to cool completely.
  7. Prepare Salted Caramel Drizzle (Choose One):
  8. Option 1: Store-bought Caramel: Gently warm 1 cup of high-quality store-bought salted caramel sauce in a microwave-safe bowl for 30-60 seconds, stirring halfway through, until pourable.
  9. Option 2: Homemade Caramel: In a medium, heavy-bottomed saucepan, combine 1 cup (200g) granulated sugar and ¼ cup (60ml) water. Heat over medium-high until it boils and turns a deep amber color, about 8-12 minutes, monitoring closely to avoid burning. Immediately remove from heat. Carefully whisk in ½ cup (120ml) warmed heavy cream; the mixture will bubble vigorously. Stir in ¼ cup (57g) unsalted butter and ½ tsp flaky sea salt until smooth and glossy. Let cool for 10-15 minutes until pourable but not hot.
  10. Garnish and Serve: Once cookies are completely cooled and caramel is pourable, drizzle caramel generously over the cheesecake centers and slightly onto the cookie edges. Immediately sprinkle a tiny pinch of 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 warm briefly in the microwave for 10 seconds before serving.

Notes

  • Chilling the cheesecake filling helps it hold shape better during baking.
  • Do not overmix the cookie dough once the flour is added to maintain tender cookies.
  • Use a heavy-bottomed pan for caramel to ensure even heat distribution and avoid burning.
  • Watch the caramel closely as it changes color quickly from amber to burnt.
  • Flaky sea salt adds a nice texture and flavor contrast to the sweet caramel.
  • Cookies store best refrigerated but can be warmed before serving to regain gooeyness.
  • Optional: Use store-bought salted caramel sauce for convenience without sacrificing flavor.
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Crumbl copycat, salted caramel cheesecake cookies, gooey cookies, caramel drizzle, cheesecake filled cookies, homemade salted caramel

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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