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Salted Caramel Cheesecake Cookies

Salted Caramel Cheesecake Cookies - featured image
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These Salted Caramel Cheesecake Cookies feature a thick, chewy cookie base topped with a fluffy cheesecake layer and a drizzle of salted caramel. Inspired by Crumbl, they’re bakery-worthy but easy to make at home—perfect for parties, holidays, or whenever you crave a sweet and salty treat.

Ingredients

Scale
  • 2 1/2 cups (320g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 8 oz (227g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon pure vanilla extract (for topping)
  • 1/2 cup (120ml) caramel sauce (homemade or store-bought)
  • Flaky sea salt for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, beat unsalted butter with brown sugar and granulated sugar until light and fluffy, about 2-3 minutes on medium speed.
  4. Scrape down the bowl, then add eggs one at a time, mixing well after each. Stir in vanilla extract.
  5. Add the dry ingredient mixture in two batches, mixing just until combined. Do not over-mix.
  6. Use a medium cookie scoop (about 2 tbsp) to portion dough onto prepared sheets, spacing about 2 inches apart. Flatten each slightly with your palm.
  7. Bake for 11-13 minutes, until edges are set and centers look just barely done. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. In a clean bowl, beat cream cheese until smooth, about 1 minute. Add powdered sugar and vanilla extract, then beat until fluffy and creamy, about 2 more minutes.
  9. Using a small offset spatula or butter knife, spread a generous dollop of cheesecake topping on each cooled cookie.
  10. Heat caramel sauce in a microwave-safe bowl for 15-20 seconds, just until pourable.
  11. Drizzle caramel over cheesecake-topped cookies and immediately sprinkle with flaky sea salt.
  12. Let cookies sit for 10-15 minutes so toppings set. Enjoy immediately or refrigerate for a firmer texture.

Notes

For best results, use room temperature butter, eggs, and cream cheese. Do not over-mix the dough after adding flour. If the cheesecake topping is runny, chill it for 15 minutes before spreading. Store cookies in the fridge due to the cheesecake topping. For gluten-free, use a 1-to-1 GF flour blend. Cookies can be frozen (without topping) for up to a month.

Nutrition

Keywords: salted caramel, cheesecake cookies, Crumbl copycat, caramel cookies, easy dessert, party cookies, bakery style cookies, sweet and salty, cream cheese cookies

Find it online: https://hungermind.com/salted-caramel-cheesecake-cookies-recipe-easy-crumbl-inspired-treat/