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Copycat Crumbl Salted Caramel Cheesecake Cookies

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Delicious cookies filled with a creamy cheesecake mixture and drizzled with salted caramel.

Ingredients

Scale
  • ¾ cup unsalted butter, softened
  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • 1½ cups crushed graham crackers
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • 8 oz cream cheese, softened
  • 8 oz unsalted butter, softened
  • 2½ cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1¼ cups brown sugar
  • ½ cup heavy whipping cream
  • 5 tablespoons unsalted butter
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream the butter and sugars together until light and fluffy, about 2-3 minutes.
  3. Add the eggs one at a time and mix in the vanilla extract until well combined.
  4. Combine dry ingredients in a separate bowl and whisk until mixed.
  5. Incorporate the dry ingredients into the wet mixture until just combined.
  6. Scoop dough onto the prepared baking sheet and chill in the fridge for 30 minutes.
  7. Cream the softened cream cheese and butter until smooth.
  8. Add the powdered sugar and mix until thick and spreadable.
  9. Shape the cookies and flatten each dough ball slightly before baking for 10-12 minutes.
  10. Cool cookies completely on a wire rack.
  11. Fill with cream cheese filling, then sandwich with another cookie.
  12. Make the caramel sauce and drizzle over the topped cookies.

Notes

Cookies can be stored at room temperature for up to 3 days or refrigerated for up to a week. Can also be frozen for up to 3 months.

Nutrition

Keywords: cookies, cheesecake, salted caramel, dessert, baking

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