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Salted Caramel Cheesecake Cookies

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Delightful salted caramel cheesecake cookies that blend the richness of cheesecake with a chewy cookie texture.

Ingredients

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  • 1 cup Unsalted Butter (softened)
  • 1/2 cup Granulated Sugar
  • 1 cup Brown Sugar
  • 2 large Eggs (room temperature)
  • 1 tablespoon Vanilla Extract
  • 3 cups All-Purpose Flour
  • 1 cup Crushed Graham Crackers
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt (sea salt)
  • 8 ounces Cream Cheese (softened)
  • 1/2 cup Butter (softened)
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1 cup Brown Sugar
  • 1/2 cup Butter
  • 1/2 cup Heavy Whipping Cream
  • 1 teaspoon Vanilla Extract
  • 1 pinch Salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Cream together 1 cup of softened unsalted butter, 1/2 cup granulated sugar, and 1 cup brown sugar until light and fluffy.
  3. Add in the two large eggs and 1 tablespoon of vanilla extract until fully incorporated.
  4. Combine the dry ingredients in a separate bowl: 3 cups of all-purpose flour, 1 cup crushed graham crackers, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.
  5. Mix the dry ingredients with the wet mixture until just combined.
  6. Make the cream cheese filling by beating together 8 ounces of softened cream cheese, 1/2 cup softened butter, 2 cups powdered sugar, and 1 teaspoon vanilla extract until smooth.
  7. Shape the cookies: take a generous amount of dough, flatten it, place 1 tablespoon of filling in the center, wrap the dough around it, and roll into a ball.
  8. Bake for 12-15 minutes, until edges are lightly golden.
  9. Prepare the salted caramel drizzle by combining 1 cup brown sugar, 1/2 cup butter, 1/2 cup heavy whipping cream, 1 teaspoon vanilla extract, and a pinch of salt in a saucepan. Stir until smooth and bubbling.
  10. Cool cookies for 5 minutes before transferring to a wire rack. Drizzle with salted caramel.

Notes

Remember to use room temperature butter for better mixing. Store cookies in an airtight container for up to 5 days or freeze for 3 months.

Nutrition

Find it online: https://cookingwithmayaa.com/copycat-crumbl-salted-caramel-cheesecake-cookies/

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