Description
So I’m kinda obsessed with Crumbl cookies (who isn’t?), but I don’t always want to wait in that crazy line or drop $5 on ONE cookie. After some serious kitchen experimentation (and many, many taste tests), I finally cracked the code on their Salted Caramel Cheesecake Cookies. These are those giant, soft cookies with a cheesecake center, topped with caramel and a sprinkle of sea salt that makes your taste buds do a happy dance. They’re basically what would happen if a cheesecake and a cookie had a really delicious baby.
Ingredients
Scale
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened but not melty (leave it out for 30–45 minutes)
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature (toss them in warm water for a few minutes if you forgot)
- 1 tablespoon vanilla extract (yes, a whole tablespoon – trust me)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cornstarch (the secret to that Crumbl chewiness)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 1 tablespoon all-purpose flour
For the Caramel Topping:
- 1 cup store-bought caramel sauce (I like Ghirardelli or Trader Joe’s)
- OR homemade caramel sauce (recipe below if you’re feeling fancy)
- 1–2 teaspoons flaky sea salt (Maldon is the GOAT, but any flaky salt works)
For Homemade Caramel (optional):
- 1 cup granulated sugar
- 6 tablespoons butter, cubed
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt