Crumbl Salted Caramel Cheesecake Cookies
Deliciously soft and gooey cookies filled with a creamy cheesecake filling and drizzled with caramel sauce, topped with sea salt.
Ingredients
Cookie Base
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
Cheesecake Filling
- 1 cup cheesecake-flavored cream cheese, softened
Toppings
- 1/2 cup caramel sauce
- to taste Sea salt for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Scoop the dough to form cookie balls and place them on the prepared baking sheet.
Baking
- Bake for 10-12 minutes until edges are golden.
Assembly
- While cookies cool slightly, whip the cream cheese until smooth.
- Spread a layer of cheesecake filling over each cookie, then drizzle with caramel sauce.
- Sprinkle a pinch of sea salt on top of the cookies.
- Let cool before serving.
Notes
Store cookies in an airtight container at room temperature for 3-4 days. For longer storage, refrigerate up to a week or freeze for up to 3 months.