Crumbl Salted Caramel Cheesecake Cookies – Gooey Decadent

Copycat Crum extractbl Salted Caramel Cheesecake Cookies Gooey Decadent And Utterly Irresistible – doesn’t that just roll off the tongue and ignite a craving? Today, I am absolutely thrilled to share a recipe that promises to bring the magic of a gourmet bakery right into your kitchen. We all know the sheer delight of indulging in a perfectly baked cookie, especially one that combines multiple beloved dessert elements. While the exact origins of the salted caramel phenomenon might be traced back to French confectionery, its embrace within American baking, particularly in hybrid desserts like these cookies, speaks volumes about our collective love for innovative flavor combinations. The blend of sweet and salty, the creamy texture of cheesecake, and the comforting chewiness of a cookie makes this particular treat a modern classic.

People simply adore this dish because it offers an unparalleled sensory experience. Imagine biting into a cookie that’s simultaneously soft, chewy, and boasts a rich, buttery flavor, complemented by pockets of tangy cheesecake and rivers of luscious salted caramel. It’s the ultimate comfort food elevated to an art form, making it the perfect dessert for any occasion, or simply a well-deserved treat for yourself. I know you’ll agree that these Copycat Crum extractbl Salted Caramel Cheesecake Cookies Gooey Decadent And Utterly Irresistible are truly special, capturing all the essence of a beloved original with homemade warmth and charm. Get ready to bake something truly extraordinary!

this Recipe

Ingredients:

• For the Cheesecake Filling:

  • 8 ounces (226g) cream cheese, full-fat, softened to room temperature
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk (save the white for another recipe!)
  • ½ teaspoon pure vanilla extract

• For the Salted Caramel Cookie Dough:

  • ½ cup (113g) unsalted butter, softened to room temperature
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ¾ cups (210g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon salt

• For the Salted Caramel Topping:

  • 1 cup (200g) granulated sugar
  • ¼ cup (60ml) water
  • ½ cup (120ml) heavy cream, warmed slightly
  • ¼ cup (57g) unsalted butter, cut into small pieces
  • ½ teaspoon flaky sea salt, plus more for garnish
  • Alternatively: 1 cup high-quality store-bought salted caramel sauce

Phase 1: Preparing the Creamy Cheesecake Filling

Let’s kick things off by creating that luscious, tangy cheesecake center that makes these Copycat Crumbl Salted Caramel Cheesecake Cookies so utterly irresistible. This step is crucial for ensuring a smooth, lump-free filling.

1. First things first, make sure your cream cheese is properly softened. If it’s too cold, you’ll end up with lumps, and nobody wants lumpy cheesecake! You can leave it out on the counter for about 30-60 minutes, or if you’re in a hurry, microwave it on low power for 10-15 seconds.
2. In a medium-sized bowl, combine the softened cream cheese and the ¼ cup of granulated sugar. Using an electric hand mixer or a stand mixer with the paddle attachment, beat these two ingredients together on medium speed until the mixture is completely smooth and creamy. This usually takes about 2-3 minutes. Make sure to scrape down the sides of the bowl periodically to ensure everything is fully incorporated.
3. Next, add the single egg yolk and the ½ teaspoon of pure vanilla extract to the cream cheese mixture. Continue beating on low speed until just combined. Be careful not to overmix here; we’re just looking for everything to come together. Overmixing can incorporate too much air, which isn’t ideal for our dense cheesecake filling.
4. Once combined, give it one final scrape down with a rubber spatula to ensure no unmixed pockets remain. The filling should be thick, smooth, and homogenous.
5. Cover the bowl tightly with plastic wrap and transfer it to the refrigerator. Chilling the filling for at least 30 minutes (or while you prepare the cookie dough) will help it firm up, making it much easier to scoop and handle later on. This also prevents it from spreading too much during baking, ensuring that beautiful, distinct cheesecake layer in the center of your cookies.

Phase 2: Crafting the Perfect Cookie Dough Base

Now, onto the foundation of our cookies: the rich and tender salted caramel cookie dough. This dough is designed to be sturdy enough to hold the cheesecake filling while still baking up soft and chewy, a signature characteristic of these Copycat Crumbl Salted Caramel Cheesecake Cookies.

6. Before you even start mixing, preheat your oven to 350°F (175°C). It’s always good practice to have your oven ready before the cookies are, especially since we’ll be baking these fairly quickly after assembly. Line a large baking sheet with parchment paper or a silicone baking mat. This is absolutely essential for preventing sticking and ensuring easy cleanup.
7. In a large mixing bowl, either with an electric hand mixer or a stand mixer fitted with the paddle attachment, cream together the ½ cup of softened unsalted butter with the ½ cup of granulated sugar and ¼ cup of packed light brown sugar. Beat on medium-high speed for about 3-4 minutes, or until the mixture is light, fluffy, and pale in color. This creaming process incorporates air into the butter and sugar, which contributes to the cookies’ final texture.
8. Crack the large, room temperature egg into the creamed butter and sugar mixture. Add the 1 teaspoon of pure vanilla extract. Beat on medium speed until the egg is just incorporated and no streaks of egg yolk remain. Again, avoid overmixing at this stage; we want just enough mixing to bring it all together.
9. In a separate, smaller bowl, whisk together the 1 ¾ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. This step ensures that the leavening agents and salt are evenly distributed throughout the dry ingredients, leading to consistent results in every cookie.
10. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. As soon as you no longer see any pockets of dry flour, stop mixing. Overmixing the flour develops the gluten, which can lead to tough, dense cookies rather than the soft, tender texture we’re aiming for. The dough might seem a bit soft, and that’s perfectly normal for this recipe.

Phase 3: Assembling and Baking Your Copycat Crumbl Salted Caramel Cheesecake Cookies

This is where the magic truly begins as we bring together our cookie dough and cheesecake filling to create those iconic Gooey Decadent And Utterly Irresistible cookies!

11. Retrieve your chilled cheesecake filling from the refrigerator. Now it’s time to form our cookies. Using a large cookie scoop (a ¼-cup scoop or 4-tablespoon scoop works best for generous, Crumbl-sized cookies), scoop out portions of the cookie dough. Gently roll each portion into a ball.
12. Place the cookie dough balls onto your prepared baking sheet, leaving ample space between them, as these cookies will spread. I usually bake 6 cookies per standard large baking sheet to prevent crowding.
13. Now for the fun part: creating the well for the cheesecake! Using your thumb or the back of a small spoon, gently make a deep indentation in the center of each cookie dough ball. Don’t go all the way through, but create a substantial well that will hold a good amount of that creamy filling. Make sure the edges of the well are thick enough to support the filling as it bakes.
14. Spoon approximately 1 to 1 ½ tablespoons of the chilled cheesecake filling into each well. Be generous, but don’t overfill to the point where it spills over the edges. The filling will bake up beautifully inside the dough.
15. Carefully place the baking sheet into your preheated 350°F (175°C) oven. Bake for approximately 14-18 minutes. The exact baking time can vary depending on your oven and the size of your cookies. You’re looking for the edges of the cookie dough to be lightly golden brown, and the cheesecake filling in the center should appear set, possibly with a slight wobble. The centers of the cookies may still look a little soft, but they will continue to set as they cool.
16. Once baked, remove the cookies from the oven. Do not touch them immediately! Let them cool on the baking sheet for at least 10-15 minutes. This crucial cooling period allows the cookies to set up properly and prevents them from breaking apart when you transfer them. The cheesecake filling needs time to firm up as well.
17. After the initial cooling, carefully transfer the cookies to a wire rack to cool completely. It’s important for the cookies to be completely cool before adding the caramel topping, otherwise, the caramel will melt and slide right off, creating a sticky mess.

Phase 4: Preparing the Luscious Salted Caramel Drizzle

This homemade salted caramel takes these Copycat Crumbl Salted Caramel Cheesecake Cookies from great to absolutely exceptional. While a good quality store-bought caramel can work in a pinch, making your own offers a depth of flavor that’s truly unmatched.

18. If you’re using store-bought salted caramel sauce, simply warm it gently in a microwave-safe bowl for 30-60 seconds, stirring halfway through, until it reaches a pourable consistency. You don’t want it boiling hot, just warm and flowy. Skip to step 23.
19. For homemade caramel: In a medium, heavy-bottomed saucepan, combine the 1 cup of granulated sugar and ¼ cup of water. Stir gently until the sugar is just moistened. Avoid stirring vigorously once it starts to boil, as this can cause crystallization.
20. Place the saucepan over medium-high heat. Allow the sugar and water mixture to come to a boil without stirring. You can gently swirl the pan occasionally if needed to ensure even cooking. Keep a close eye on it, as caramel can go from perfect to burnt very quickly.
21. Watch as the sugar mixture bubbles and starts to turn amber. Continue cooking until it reaches a deep, rich amber color, similar to an old penny. This typically takes about 8-12 minutes. Do not walk away from the stove during this process! If you have a candy thermometer, you’re looking for a temperature of about 340-350°F (170-175°C).
22. Once the desired color is achieved, immediately and very carefully remove the pan from the heat. Slowly and cautiously pour the ½ cup of warmed heavy cream into the hot sugar mixture while continuously whisking. Be extremely careful, as the mixture will bubble up violently and release a lot of steam. Keep your face and hands away from the pan. Whisk until the cream is fully incorporated and the caramel is smooth.
23. Add the ¼ cup of unsalted butter (cut into small pieces) and ½ teaspoon of flaky sea salt to the caramel. Whisk continuously until the butter has completely melted and is fully incorporated, creating a beautifully smooth and glossy salted caramel sauce.
24. Allow the caramel to cool in the saucepan for about 10-15 minutes. It will thicken as it cools. You want it to be warm enough to be pourable, but not so hot that it melts your cookies. If it cools too much and becomes too thick, you can gently warm it again over low heat for a minute or two, stirring constantly.

Phase 5: The Grand Finale – Drizzling and Garnishing for an Utterly Irresistible Treat

The final touches transform these already wonderful cookies into truly Gooey Decadent And Utterly Irresistible masterpieces, ready to rival any bakery treat.

24. Once your Copycat Crumbl Salted Caramel Cheesecake Cookies are completely cool and your salted caramel is at the perfect pourable temperature, it’s time for the drizzle! You can use a spoon to drizzle the caramel over the cheesecake center and slightly onto the cookie edges, creating an artful pattern. For more precision, you can transfer the caramel to a squeeze bottle or a piping bag with a small round tip.
25. Be generous with the caramel, allowing it to pool slightly over the cheesecake filling and cascade elegantly down the sides. This is where the rich, complex flavor of the salted caramel truly shines.
26. Immediately after drizzling the caramel onto each cookie, sprinkle a tiny pinch of flaky sea salt over the top. The flaky sea salt is not just for garnish; it enhances the caramel’s sweetness and provides a delightful textural contrast. This is a crucial step for achieving that authentic “salted caramel” experience.
27. Allow the caramel to set for a bit, ideally for another 15-30 minutes, or until it’s no longer sticky to the touch. This will make them easier to handle and store.
28. Now, these Copycat Crumbl Salted Caramel Cheesecake Cookies are ready to be devoured! They are best enjoyed fresh, but will store wonderfully in an airtight container in the refrigerator for up to 3-4 days. For optimal gooeyness, let them come to room temperature for about 15-20 minutes before serving, or give them a quick 10-second zap in the microwave. Prepare yourself for an unbelievably decadent and utterly irresistible treat!

Conclusion:

And there you have it, my friends! We’ve reached the sweet end of our journey through this incredible recipe, and I sincerely hope you’re feeling as excited as I am about what you’re about to create. If there’s one recipe I genuinely believe deserves a permanent spot in your baking repertoire, it’s this one. Why, you ask? Because it transcends the typical cookie experience, offering something truly extraordinary. Imagine biting into a cookie that perfectly balances the rich, buttery chewiness of a classic cookie with the creamy, tangy depth of a cheesecake, all elevated by that irresistible salty-sweet caramel swirl. It’s a symphony of textures and flavors that truly needs to be experienced to be believed. You’re not just baking cookies; you’re crafting a moment of pure bliss, a delightful escape from the everyday. This recipe promises not just deliciousness, but an unforgettable dessert experience that will leave you and anyone lucky enough to share them completely enamored. I truly believe these are the kind of treats that spark joy and create lasting memories, whether it’s for a special occasion or just a cozy evening in. The satisfaction of pulling these beauties from your oven, knowing you’ve recreated something so utterly magnificent, is a reward in itself.

Now, while these delightful confections are utterly divine straight out of the oven, still warm and gooey, don’t hesitate to experiment with serving them in different ways. For an extra touch of decadence, I highly recommend pairing them with a scoop of premium vanilla bean ice cream; the contrast between the warm, soft cookie and the cold, creamy ice cream is simply out of this world. A light drizzle of extra salted caramel sauce (store-bought or homemade, if you’re feeling ambitious!) over the top of the ice cream and cookie combo takes it to an entirely new level. They also make an incredible accompaniment to your morning coffee or an afternoon tea, transforming a simple break into a luxurious treat. Consider arranging them on a beautiful platter for your next gathering; they’re guaranteed to be the star of the dessert table and disappear in record time. For a fun, interactive dessert, set up a mini cookie bar with various toppings like chopped nuts, chocolate shavings, or even a dollop of whipped cream, allowing everyone to customize their own ultimate indulgence. The possibilities are truly endless when it comes to enjoying these incredible cookies, and each way promises a delightful experience for your taste buds.

Feeling a little adventurous? This recipe is wonderfully forgiving and open to creative variations! While the core recipe for the Copycat Crum extractbl Salted Caramel Cheesecake Cookies Gooey Decadent And Utterly Irresistible is perfection as is, don’t be afraid to put your own spin on them. You could try adding a sprinkle of flaky sea salt after baking for an even more pronounced salty kick, or incorporate a teaspoon of espresso powder into the dough for a subtle coffee undertone that beautifully complements the caramel and chocolate. Swirl in some crushed pecans or walnuts for an added textural element and nutty flavor. If salted caramel isn’t your only love, consider experimenting with other extract flavors in the cheesecake swirl – a hint of almond or even a touch of orange zest could create a fascinating new profile. For a holiday twist, you could add a pinch of cinnamon or nutmeg. You could also experiment with different types of chocolate chips; dark chocolate, milk chocolate, or even white chocolate would all offer a unique character to the cookie. Remember, baking is about joy and personal expression, so feel free to make these cookies truly your own. Don’t limit yourself to the exact blueprint if inspiration strikes; this recipe is a fantastic foundation for your culinary creativity.

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and embark on this delicious baking adventure. Trust me when I say the effort is minimal compared to the incredible reward you’ll reap. These aren’t just cookies; they’re an experience, a statement, and a guaranteed crowd-pleaser that will earn you rave reviews from everyone who tries them. Don’t just read about their gooey, decadent perfection – go forth and create it! And please, please, please – when you do bake them, I would absolutely love to hear all about your experience. Share your photos, tell me about your serving suggestions, or how you put your unique spin on the recipe. Your success stories and creative twists are what truly make this community vibrant and inspiring. Head to the comments section below, or share your creations on social media. I can’t wait to see your stunning results and hear how much you (and everyone else!) adored these phenomenal cookies!

Copycat Crumbl Salted Caramel Cheesecake Cookies Gooey Decadent And Utterly Irresistible

A recipe that brings the magic of a gourmet bakery into your kitchen. These cookies combine sweet and salty flavors with creamy cheesecake and a comforting, chewy cookie base for an utterly irresistible, modern classic treat.

Prep Time
15 Minutes

Cook Time
18 Minutes

Total Time
3 Hours

Servings
12 cookies

Ingredients

• 8 oz (226g) full-fat cream cheese, softened
• ¼ cup (50g) granulated sugar
• 1 large egg yolk
• ½ tsp vanilla extract
• 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
• 1 cup (200g) granulated sugar (for caramel)
• 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
• 1 cup high-quality store-bought salted caramel sauce (optional alternative)

Instructions

1. Step 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.
2. Step 2
   Prepare Cookie Dough: Preheat 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 (3-4 minutes). Beat in 1 large egg and 1 tsp vanilla extract until just incorporated.
3. Step 3
   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, mixing on low speed until just combined. Stop mixing as soon as no dry flour remains.
4. Step 4
   Assemble Cookies: Retrieve the chilled cheesecake filling. Using a ¼-cup cookie scoop, scoop out portions of cookie dough and roll into balls. Place dough balls on the prepared baking sheet, spaced apart. Make a deep indentation in the center of each dough ball with your thumb or a small spoon.
5. Step 5
   Spoon 1 to 1 ½ tablespoons of the chilled cheesecake filling into each indentation.
6. Step 6
   Bake: Carefully place the baking sheet into the preheated oven. Bake for approximately 14-18 minutes, or until the cookie edges are lightly golden and the cheesecake filling appears set with a slight wobble. Remove from oven and cool on the baking sheet for 10-15 minutes, then transfer to a wire rack to cool completely.
7. Step 7
   Prepare Salted Caramel Drizzle (choose one method):
8. Step 8
   Gently warm 1 cup high-quality store-bought salted caramel sauce in a microwave-safe bowl for 30-60 seconds, stirring halfway through, until it reaches a pourable consistency.
9. Step 9
   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, rich amber color (about 8-12 minutes, or 340-350°F / 170-175°C). Immediately remove from heat. Slowly and very carefully pour in ½ cup (120ml) warmed heavy cream while continuously whisking (mixture will bubble violently). Whisk in ¼ cup (57g) unsalted butter pieces and ½ tsp flaky sea salt until butter is melted and the caramel is smooth and glossy. Allow to cool in the saucepan for 10-15 minutes until pourable but not too hot.
10. Step 10
    Garnish and Serve: Once the cookies are completely cool and the salted caramel is at a pourable temperature, generously drizzle the caramel over the cheesecake center and slightly onto the cookie edges. Immediately sprinkle a tiny pinch of flaky sea salt over the top of each cookie. Allow the caramel to set for 15-30 minutes. Store cookies in an airtight container in the refrigerator for up to 3-4 days. For optimal gooeyness, let them come to room temperature or microwave for 10 seconds before serving.

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.