Homemade Salted Caramel Cheesecake Cookies Inspired by Crumbl - The Cooking Duo

Indulge in the ultimate dessert with these homemade salted caramel cheesecake cookies! Each bite features a rich cheesecake filling enveloped in a soft, chewy cookie base, all topped with decadent salted caramel. Perfect for any occasion, these cookies are easy to make and are sure to impress. Serve warm or chilled for a delightful treat! Try them out and elevate your baking game! #SaltedCaramel #CheesecakeCookies #HomemadeCookies #BakingJoy #DessertLovers #SweetTreats

Print Recipe

Ingredients

For the Cookie Base:

1 cup unsalted butter, softened

1 cup brown sugar, packed

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

For the Cheesecake Filling:

8 oz cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

¼ cup sour cream

For the Salted Caramel Sauce:

1 cup granulated sugar

6 tablespoons unsalted butter, cut into pieces

½ cup heavy cream

1 teaspoon sea salt

For Decoration:

Extra sea salt flakes

Optional: extra caramel sauce for drizzling

--

Instructions

Make the Salted Caramel Sauce:

- In a medium saucepan over medium heat, add granulated sugar. Stir continuously until it melts and turns a deep amber color.

- Carefully whisk in the butter until melted, then slowly add the heavy cream while stirring. Be cautious; the mixture will bubble up.

- Remove from heat, stir in sea salt, and let cool.

Prepare the Cheesecake Filling:

- In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth.

- Mix in the vanilla extract and sour cream until well blended. Set aside.

Make the Cookie Dough:

- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

- Beat in eggs one at a time and add vanilla extract.

- In another bowl, mix the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Chill the Dough:

- Refrigerate the cookie dough for about 30 minutes to make it easier to handle.

Assemble the Cookies:

- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

- Take a tablespoon of cookie dough and flatten it slightly in your hand. Place about 1 teaspoon of the cheesecake filling in the center and wrap the cookie dough around it, sealing it well.

- Repeat with the remaining dough and filling. Place them on the prepared baking sheets about 2 inches apart.

Bake the Cookies:

- Bake for 10-12 minutes, or until the edges are lightly golden and the tops are slightly puffed. They will continue to set as they cool.

- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Drizzle and Sprinkle:

- Once the cookies are cooled, drizzle them with salted caramel sauce and sprinkle a pinch of sea salt flakes on top for an extra touch of flavor.

---

Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 24 cookies