Gooey Copycat Crumbl Salted Caramel Cheesecake Cookies

Copycat Crumbl Salted Caramel Cheesecake Cookies Gooey Decadent And Utterly Irresistible – the very name of this dessert immediately conjures images of pure, unadulterated bliss. I believe few things in life are as profoundly satisfying as a freshly baked cookie, especially one that so perfectly marries the rich, tangy creaminess of cheesecake with the luxurious, melt-in-your-mouth sweetness of salted caramel. Have you ever found yourself yearning for that ultimate cookie experience, the one that masterfully combines multiple dessert cravings into a single, magnificent bite? Well, prepare yourself, because you are absolutely in for a treat!

This recipe is more than just a sweet indulgence; it’s a delightful homage to a beloved bakery’s iconic creation, empowering you to recreate that much-sought-after taste right in the comfort of your own kitchen. There’s a wonderful, growing culture around replicating famous treats at home, driven not only by the challenge but by the sheer joy of enjoying premium quality without the trip to the store or the premium price tag. People adore these cookies because they offer an unparalleled symphony of textures – a tender, soft cookie base, a luscious, tangy cheesecake filling, and a silky, salty-sweet caramel drizzle that elegantly ties every element together. Each and every mouthful is a testament to perfect flavor balance, designed to delight your palate and leave you utterly captivated.

Mastering Your Own Decadent Cookies

When I declare these to be the ultimate indulgence, I truly mean it; mastering the art of crafting your own Copycat Crumbl Salted Caramel Cheesecake Cookies Gooey Decadent And Utterly Irresistible will undoubtedly make you the hero of any gathering, or simply the happiest person enjoying a quiet, well-deserved moment of pure culinary delight.

this Recipe

Ingredients:

• For the Cream Cheese Swirl:
  • 8 ounces (226g) full-fat cream cheese, softened to room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
• For the Salted Caramel Sauce:
  • 1/2 cup (113g) unsalted butter, cut into cubes
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 1/2 cup (120ml) heavy cream, warmed slightly
  • 1 teaspoon flaky sea salt, plus extra for sprinkling
  • 1/2 teaspoon pure vanilla extract
• For the Cookie Dough:
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 cup (200g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 3 cups (360g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (90g) white chocolate chips (optional, but I love the creamy texture they add!)

Crafting the Salted Caramel Sauce: A Sweet Foundation

Let’s begin by making our luscious salted caramel sauce. This homemade version is truly what elevates these Copycat Crum extractbl Salted Caramel Cheesecake Cookies Gooey Decadent And Utterly Irresistible to an unparalleled level of deliciousness. While store-bought caramel can work in a pinch, I promise you, the depth of flavor and smooth texture of a homemade sauce is worth every bit of effort. Plus, it’s not nearly as complicated as it sounds!

1. First, grab a medium-sized, heavy-bottomed saucepan. This is key to prevent scorching the sugar.
2. Into the saucepan, add your granulated sugar and water. Give it a gentle stir just until the sugar is moistened. We don’t want to over-stir at this stage, as that can encourage crystallization.
3. Place the saucepan over medium heat. Now, here’s where patience comes in: let the sugar mixture come to a boil without stirring. You’ll notice the sugar will dissolve and then start to bubble. It’s crucial to resist the urge to stir it once it starts boiling. If you see sugar crystals forming on the sides of the pan, you can gently brush them down with a wet pastry brush.
4. Watch closely as the mixture transforms. It will boil, thicken, and then slowly start to change color, from clear to a pale yellow, then amber, and finally a rich, deep golden-brown. This process typically takes about 8-12 minutes, but it can vary. We’re looking for a beautiful amber color, similar to an old copper penny. Be vigilant; it can go from perfect to burnt very quickly!
5. Once you achieve that gorgeous amber hue, immediately remove the pan from the heat. This is important to stop the cooking process.
6. Carefully, and I mean very carefully, pour your warmed heavy cream into the hot sugar mixture. It will bubble up quite vigorously, so stand back a bit! Stir continuously with a whisk until everything is smooth and thoroughly combined. The mixture will be incredibly hot, so be cautious.
7. Now, add the cubed unsalted butter, the flaky sea salt, and the pure vanilla extract. Continue whisking until the butter has fully melted and the sauce is perfectly smooth and glossy. The salt is crucial here; it perfectly balances the sweetness and brings out all those rich caramel notes.
8. Pour the finished salted caramel sauce into a heatproof jar or bowl and let it cool completely to room temperature. As it cools, it will thicken beautifully. For these cookies, we want it cool and thick enough to drizzle and create beautiful swirls without being too runny. You can even pop it in the fridge for about 30 minutes to an hour to speed up the thickening process, but bring it back to a pourable consistency if it gets too stiff. You might want to reserve a tablespoon or two for extra drizzling after baking!

Preparing the Velvety Cream Cheese Swirl: The Cheesecake Heart

This creamy, tangy cream cheese swirl is what makes these cookies truly cheesecake-like and adds an irresistible layer of texture and flavor. It’s simple to make, but ensures our Copycat Crum extractbl Salted Caramel Cheesecake Cookies Gooey Decadent And Utterly Irresistible live up to their name.

1. In a medium bowl, combine the softened full-fat cream cheese, granulated sugar, large egg yolk, and pure vanilla extract.
2. Using an electric mixer (either a hand mixer or stand mixer with a paddle attachment), beat the ingredients together on medium speed until the mixture is completely smooth, lump-free, and creamy. This should only take about 1-2 minutes.
3. It’s important not to overmix this part, as we don’t want to incorporate too much air. We’re aiming for a dense, silky consistency that will hold its shape when swirled into the cookie dough.
4. Set this aside. If your kitchen is particularly warm, you can pop it into the refrigerator while you prepare the cookie dough to keep it firm.

Whipping Up the Perfect Cookie Dough: The Chewy Base

The cookie base is the sturdy yet tender foundation for our decadent cookies. We want a dough that bakes up thick, soft, and chewy, providing the perfect canvas for our caramel and cream cheese. This recipe delivers a cookie that is truly Gooey Decadent And Utterly Irresistible.

1. In a large mixing bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and light brown sugar. Beat on medium-high speed for about 3-4 minutes, until the mixture is light, fluffy, and pale in color. This creaming process incorporates air, which contributes to the cookies’ tender texture. Don’t rush this step!
2. Scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed.
3. Add the large eggs, one at a time, beating well after each addition until fully incorporated. Follow with the pure vanilla extract and mix until just combined. The mixture might look a little curdled at this point, but don’t worry, it will come together once the dry ingredients are added.
4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Make sure these dry ingredients are thoroughly combined. This ensures even distribution of the leavening agent throughout the dough.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be very careful not to overmix the dough once the flour is added. Overmixing can lead to tough cookies because it develops the gluten too much. Stop mixing as soon as you no longer see streaks of dry flour.
6. If you’ve decided to add white chocolate chips (which I highly recommend for an extra layer of sweetness and texture!), gently fold them into the dough with a spatula.
7. Now, for optimal texture and to prevent too much spread, I like to chill the cookie dough for at least 30 minutes in the refrigerator. This isn’t strictly necessary if you’re in a rush, but it definitely helps the cookies maintain their thick, chewy shape. While the dough chills, preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper. Parchment paper is essential for easy removal and prevents sticking.

Assembling and Baking Our Masterpiece: The Irresistible Final Steps

This is where all our hard work comes together! We’re about to transform our delicious components into stunning, bakery-style cookies that are truly Copycat Crum extractbl Salted Caramel Cheesecake Cookies Gooey Decadent And Utterly Irresistible. The swirling technique is key to getting that beautiful, marbled effect.

1. Once your cookie dough is slightly chilled, portion out large balls of dough. I typically use a 1/4 cup measure or a large ice cream scoop for generous-sized cookies, much like those famous bakery ones. Roll each portion into a smooth ball.
2. Place the cookie dough balls onto your prepared baking sheets, leaving plenty of space between them (about 2-3 inches apart), as they will spread. I usually bake 6 large cookies per sheet.
3. Now, let’s create the indentation for our fillings. Using the back of a spoon or your thumb, gently press down in the center of each cookie dough ball, creating a shallow well or crater. Don’t press all the way through, just enough to create a little cup for the filling.
4. Spoon about 1 tablespoon of the prepared cream cheese swirl into the center of each indentation. Don’t overfill, or it will spill out during baking.
5. Next, drizzle about 1/2 to 1 tablespoon of the cooled salted caramel sauce over the cream cheese swirl. You can use a small spoon or even a squeeze bottle if you have one for more precision.
6. Using a toothpick or a small knife, gently swirl the cream cheese and caramel together. Create beautiful patterns – a simple figure-eight or a few zig-zags will give that lovely marbled effect. The goal is to blend them slightly but still have distinct pockets of each.
7. Optionally, for an extra touch of saltiness and visual appeal, you can sprinkle a tiny pinch of flaky sea salt directly onto the swirled tops of the unbaked cookies.
8. Carefully transfer the baking sheets to your preheated oven. Bake for 12-15 minutes, or until the edges are lightly golden and set, but the centers still look slightly soft and gooey. Remember that oven temperatures can vary, so keep an eye on them. We want these cookies to be soft and chewy, so avoid overbaking. A slightly underbaked cookie is better for that gooey texture.
9. Once baked, remove the cookies from the oven. They will look puffy and might have spread quite a bit. Immediately, while they are still warm, you can use a large round cookie cutter or the back of a large spoon to gently nudge the edges of the cookies inward to reshape them into perfect circles. This technique is often called “cookie scooting” and gives them that beautiful, professional bakery look.
10. Allow the cookies to cool on the baking sheets for about 10-15 minutes before carefully transferring them to a wire rack to cool completely. This resting period on the hot sheet allows them to continue baking slightly and firm up without becoming dry.
11. Once fully cooled, if you reserved any extra salted caramel sauce, feel free to give them an additional drizzle just before serving for that ultimate gourmet touch. A final sprinkle of flaky sea salt wouldn’t hurt either!

Serving and Storing Your Decadent Creation: Enjoying Every Bite

These Copycat Crum extractbl Salted Caramel Cheesecake Cookies Gooey Decadent And Utterly Irresistible are best enjoyed fresh, slightly warm, or at room temperature. The aroma alone will have everyone eager to try them!

When you bite into one, you’ll discover an incredible symphony of textures and flavors. The soft, chewy cookie base gives way to the creamy, tangy cheesecake swirl, which is then perfectly complemented by the rich, sweet, and slightly salty caramel. The optional white chocolate chips add another layer of smooth, melty sweetness, making each bite an experience. They are truly an amazing dessert, perfect for sharing (or not!).

To store any leftover cookies (if there are any!), place them in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days, due to the cream cheese filling. If refrigerating, I recommend letting them come to room temperature or gently warming them in the microwave for a few seconds before serving to restore that gooey texture.

These cookies are not just a treat; they’re an experience. They embody everything wonderful about a decadent dessert: richness, complexity, and that undeniably comforting homemade touch. I hope you enjoy baking and devouring these as much as I do!

Conclusion:

So there you have it, folks – our journey to creating truly magical treats culminates here. I genuinely believe that once you take that first bite, you’ll understand why this recipe isn’t just another cookie on the block; it’s an experience. We’re talking about the incredible synergy of a chewy, tender cookie base, the rich, tangy cream cheese filling, and that glorious salted caramel drizzle that ties it all together. This isn’t just a dessert; it’s a moment of pure bliss. And that’s precisely why I’m so excited for you to try these

Copycat Crum extractbl Salted Caramel Cheesecake Cookies Gooey Decadent And Utterly Irresistible.

They are, without exaggeration, a testament to what happens when simple ingredients come together to create something truly extraordinary. Imagine biting into that perfect balance of sweet and savory, the slightly crisp edge giving way to a soft, yielding interior, all punctuated by the luxurious, gooey salted caramel. It’s an indulgence that satisfies every single craving, leaving you utterly content, craving just one more bite.

Now, let’s talk about how to best enjoy these little masterpieces, or even how to tweak them to make them uniquely yours. While these cookies are absolutely phenomenal straight out of the oven, or at room temperature, a few serving suggestions can elevate the experience even further. I love to serve them slightly warm, perhaps with a scoop of premium vanilla bean ice cream melting gently on the side, creating a deconstructed dessert sensation that is simply divine. A light dusting of flaky sea salt right before serving can also intensify that delightful sweet and savory contrast, making each bite even more complex and satisfying. For a truly luxurious treat, consider pairing them with a hot cup of strong, dark roast coffee, a frothy, warm latte, or even a chilled glass of your favorite dessert wine – the richness of the cookies complements these beverages beautifully, creating a perfect end to any meal or a delightful afternoon pick-me-up.

But the fun doesn’t stop there! Don’t be afraid to experiment with variations. For a different twist, you could try incorporating a pinch of cinnamon or nutmeg into the cookie dough for a warmer spice note, especially lovely during the autumn months. If you’re a chocolate lover, a handful of mini chocolate chips folded into the dough would create an even richer profile, or even a drizzle of dark chocolate over the caramel for an extra layer of decadence. Thinking seasonally, you could swap out the salted caramel for a pumpkin spice glaze during fall, or a vibrant lemon curd drizzle in the spring for a brighter, tangier flavor. For those who enjoy a bit of crunch, toasted pecans or walnuts sprinkled on top with the caramel would add a wonderful textural dimension. The beauty of a recipe like this is its inherent flexibility – it’s a fantastic canvas for your own culinary creativity. Imagine these with a sprinkle of toasted coconut, or even a different flavored extract in the cream cheese filling, like almond or orange. The possibilities are genuinely endless, ensuring that these cookies can become a staple in your baking repertoire, adaptable for any occasion or preference you might have.

So, what are you waiting for? I sincerely encourage you to roll up your sleeves, gather your ingredients, and embark on this delightful baking adventure. You’ll be amazed at how achievable such a sophisticated dessert can be, and the sheer joy you’ll get from sharing these with friends and family is truly immeasurable. There’s nothing quite like the pride of presenting a homemade treat that tastes like it came straight from a gourmet bakery. Seriously, give them a go! I promise you won’t regret it. Once you’ve experienced the magic of these cookies, I would absolutely love to hear about your baking journey. Did you stick to the original recipe, or did you venture into some exciting variations? What did your family and friends think? Your feedback and shared experiences are what truly bring recipes to life and help our community grow. Please, don’t hesitate to come back and leave a comment below, or share your creations on social media using our hashtag. Let’s spread the cookie love far and wide! Happy baking, everyone, and get ready to indulge in something truly special.

Copycat Crumbl Salted Caramel Cheesecake Cookies Gooey Decadent And Utterly Irresistible

These Copycat Crumbl Salted Caramel Cheesecake Cookies are gooey, decadent, and utterly irresistible, offering a profound satisfaction that perfectly marries the rich, tangy creaminess of cheesecake with the luxurious, melt-in-your-mouth sweetness of salted caramel in a single, magnificent bite.

Prep Time
15 Minutes

Cook Time
15 Minutes

Total Time
30 Minutes

Servings
12 large cookies

Ingredients

• 8 oz (226g) full-fat cream cheese, softened
• 1/4 cup (50g) granulated sugar (for swirl)
• 1 large egg yolk
• 1 tsp pure vanilla extract (for swirl)
• 1/2 cup (113g) unsalted butter, cubed (for caramel)
• 1 cup (200g) granulated sugar (for caramel)
• 1/4 cup (60ml) water (for caramel)
• 1/2 cup (120ml) heavy cream, warmed (for caramel)
• 1 tsp flaky sea salt, plus extra (for caramel)
• 1/2 tsp pure vanilla extract (for caramel)
• 1 cup (226g) unsalted butter, softened (for cookie dough)
• 3/4 cup (150g) granulated sugar (for cookie dough)
• 1 cup (200g) light brown sugar, packed (for cookie dough)
• 2 large eggs, room temperature (for cookie dough)
• 1 tbsp pure vanilla extract (for cookie dough)
• 3 cups (360g) all-purpose flour, spooned & leveled
• 1 tsp baking soda
• 1/2 tsp salt (for cookie dough)
• 1/2 cup (90g) white chocolate chips (optional)

Instructions

1. Step 1
   Combine 1 cup granulated sugar and 1/4 cup water in a heavy saucepan. Heat over medium, boiling without stirring, until a rich amber color (8-12 mins). Remove from heat. Carefully pour in 1/2 cup warmed heavy cream, whisking until smooth. Stir in 1/2 cup cubed unsalted butter, 1 tsp flaky sea salt, and 1/2 tsp vanilla extract until smooth. Cool completely; it will thicken. Reserve some for post-bake drizzle if desired.
2. Step 2
   In a medium bowl, beat 8 oz softened cream cheese, 1/4 cup granulated sugar, 1 large egg yolk, and 1 tsp vanilla extract until completely smooth and creamy (1-2 mins). Do not overmix. Set aside.
3. Step 3
   Cream 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 1 cup packed light brown sugar until light and fluffy (3-4 mins). Beat in 2 large eggs one at a time, then 1 tbsp vanilla extract. In a separate bowl, whisk together 3 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt. Gradually add dry ingredients to wet, mixing on low speed until just combined; do not overmix. Gently fold in 1/2 cup white chocolate chips (if using). Chill dough for 30 minutes.
4. Step 4
   Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Portion chilled dough into 1/4 cup balls and place on prepared sheets. Create a shallow well in the center of each ball. Fill each well with about 1 tbsp cream cheese swirl, then 1/2-1 tbsp cooled salted caramel sauce. Gently swirl fillings with a toothpick. Optionally, sprinkle with flaky sea salt. Bake for 12-15 minutes, until edges are lightly golden and centers are slightly soft.
5. Step 5
   Remove from oven. Immediately use a round cookie cutter or spoon to gently reshape cookies into perfect circles (‘cookie scooting’). Let cool on baking sheets for 10-15 minutes, then transfer to a wire rack to cool completely. Drizzle with extra reserved caramel and sea salt before serving if desired.
6. Step 6
   Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to 5 days. Warm gently in the microwave to restore gooey texture if refrigerated.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.