Copycat Crumbl Salted Caramel Cheesecake Cookies
Copycat Crumbl Salted Caramel Cheesecake Cookies
Introduction
Some of my most cherished memories are tied to the aroma of freshly baked cookies wafting through the halls of my childhood home. It was a special moment, a sweet ritual that brought us together as a family every weekend. One day, while scrolling through Instagram, I stumbled upon a post featuring Copycat Crumbl Salted Caramel Cheesecake Cookies. The image tantalized me with its gooey caramel oozing out from the soft, cheesecake-filled centers. I instantly craved that indulgent flavor that evoked the warmth of family gatherings and cozy evenings.
Making these cookies has become my favorite way to recreate those sweet moments. They’re not just a treat; they’re a way to share love and joy with friends and family over a shared plate of warm, chewy goodness. Each bite delivers the right amount of sea salt, creamy cheesecake, and rich caramel – a delightful combination that makes these cookies worthy of any occasion.
Why Make This Recipe
You might wonder why you should embrace this recipe amidst countless cookie options. Here’s why:
- Unforgettable Flavor: The delightful contrast of sweet and salty, along with the creamy cheesecake filling and caramel drizzle, creates a flavor explosion you won’t forget.
- Easy to Make: With straightforward steps, you can whip up a batch of these cookies in no time.
- Family-Friendly: These cookies are a crowd-pleaser, perfect for parties or simply a cozy night at home. Who can resist a warm cookie fresh from the oven?
- Versatile Treat: Customize them according to your preferences, whether you prefer a little extra chocolate or a variation on the caramel filling.
Ingredients Section
For the Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
For the Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the Caramel Drizzle
- ½ cup caramel sauce (store-bought or homemade)
- Sea salt for sprinkling
Note: For the best flavor, make sure your ingredients are at room temperature. If you need dairy-free options, substitute the cream cheese with a vegan alternative and use dairy-free butter.
Instructions Section (Step-by-Step)
Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. This step is essential for texture – you’re aiming for a pale, airy mixture.
Step 3: Beat in the eggs, one at a time, ensuring each one is well incorporated before adding the next. Stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt. Gradually add the dry ingredients to the wet mixture while mixing on low speed until just combined.
Step 5: For the cheesecake filling, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
Step 6: Scoop a tablespoon of cookie dough and flatten it slightly. Place about a teaspoon of the cheesecake filling in the center, then enclose the filling with the dough, ensuring it is completely covered. Roll the dough into a ball and place it on the prepared baking sheet. Repeat with the remaining dough and filling.
Step 7: Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked. They will continue to set as they cool, resulting in a soft and chewy texture.
Step 8: While still warm, drizzle the caramel sauce over each cookie, then sprinkle a tiny pinch of sea salt on top. Allow them to cool slightly before serving.
Pro Tips and Variations
- Don’t Overmix: When adding the dry ingredients, mix just until incorporated to keep your cookies soft and chewy.
- Chill the Dough: If your kitchen is warm, chill the assembled cookie dough balls for about 20-30 minutes before baking to help them retain their shape.
- Creative Variations:
- Chocolate Lovers: Add mini chocolate chips to the cookie dough for an extra layer of flavor.
- Nuts: Give a delightful crunch by adding chopped pecans or walnuts to the cookie dough.
- Storage: Store leftover cookies in an airtight container for up to a week, or freeze them for up to three months. To reheat, pop them in the microwave for a few seconds or warm them in the oven.
Serving Suggestions
These cookies shine when served warm, but they can also be enjoyed at room temperature or chilled! Pair them with a scoop of vanilla ice cream for an indulgent dessert, or serve alongside your favorite cup of coffee or milk. For presentation, stack them high on a beautiful cake platter and drizzle extra caramel sauce over them for a show-stopping display.
FAQ Section
Can I make this recipe ahead of time?
Absolutely! You can prepare the cookie dough and cheesecake filling a day beforehand. Just be sure to keep everything well covered in the fridge.
Can I freeze the leftovers?
Yes, you can freeze these cookies. Place them in an airtight container or bag, ensuring you separate layers with parchment paper. Thaw them at room temperature before enjoying.
What can I use instead of cream cheese?
You can substitute cream cheese with a dairy-free cream cheese alternative or even a thick yogurt for a different texture and flavor.
How do I prevent the cookies from becoming dry?
Be sure to watch them closely while baking. Remove them from the oven when they are slightly underbaked, as they will continue to set on cooling.
Can I make these cookies gluten-free?
Certainly! Use a gluten-free all-purpose flour blend as a substitute for regular flour, and make sure other ingredients like baking powder and vanilla extract are gluten-free.
Conclusion
Creating these Copycat Crumbl Salted Caramel Cheesecake Cookies has become a delightful tradition in my home, a sweet way to relive cherished memories while baking something truly special. Each cookie is filled with love and joy, creating a sense of togetherness with every bite. I invite you to try this recipe and experience the magic for yourself. Don’t forget to share your results and thoughts with me – I’d love to hear how your cookies turned out! Happy baking!
Crumbl Salted Caramel Cheesecake Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs, one at a time, ensuring each one is well incorporated before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt. Gradually add the dry ingredients to the wet mixture while mixing on low speed until just combined.
- For the cheesecake filling, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
- Scoop a tablespoon of cookie dough and flatten it slightly. Place about a teaspoon of the cheesecake filling in the center, then enclose the filling with the dough and roll it into a ball. Place it on the prepared baking sheet.
- Repeat with the remaining dough and filling.
- Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
- While still warm, drizzle the caramel sauce over each cookie and sprinkle a tiny pinch of sea salt on top. Allow them to cool slightly before serving.
Notes
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