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In the world of desserts, few treats rival the irresistible combination of cookies and cheesecake. Enter the Copycat Crumbl Salted Caramel Cheesecake Cookies—a delightful fusion that captures the essence of both beloved desserts. These cookies are not merely a treat; they are an experience, blending the soft and chewy texture of cookies with the luxurious creaminess of cheesecake. The pièce de résistance is the decadent salted caramel drizzle that crowns each cookie, creating a symphony of flavors that dance on your palate.

Copycat Crumbl Salted Caramel Cheesecake Cookies

Indulge in the delightful fusion of flavors with these Copycat Crumbl Salted Caramel Cheesecake Cookies! Soft, chewy cookies meet a creamy cheesecake filling, topped with a luscious salted caramel drizzle. Perfect for celebrations or cozy nights in, this recipe is sure to impress. Explore step-by-step instructions to recreate this popular treat at home and bring the gourmet experience to your kitchen. #Baking #CrumblCookies #CheesecakeCookies #DessertRecipe #SweetTreats #HomeBaking
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Ingredients
  

For the Cookie Base:

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

For the Cheesecake Filling:

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 tablespoon lemon juice

For the Salted Caramel Drizzle:

1/2 cup caramel sauce

1/4 teaspoon sea salt

Extra sea salt flakes for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Make the Cookie Dough:

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

        - Beat in the eggs, one at a time, followed by the vanilla extract.

          - In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Set aside.

            Prepare the Cheesecake Filling:

              - In a medium bowl, beat the softened cream cheese until smooth.

                - Add the powdered sugar, vanilla extract, and lemon juice. Mix until creamy and well combined.

                  Assemble the Cookies:

                    - Scoop a tablespoon of cookie dough and flatten it slightly in your palm. Place about one teaspoon of the cheesecake filling in the center.

                      - Carefully wrap the edges of the cookie dough around the filling to enclose it completely, rolling into a ball.

                        - Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.

                          Bake the Cookies:

                            - Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden but the centers are soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                              Drizzle with Caramel:

                                - Once cookies are cool, gently heat the caramel sauce until it’s pourable, stir in the sea salt.

                                  - Drizzle the caramel sauce over each cookie generously and sprinkle with extra sea salt flakes.

                                    Serve and Enjoy! Allow the cookies to set for a few minutes before serving. These decadent cookies are best enjoyed fresh but can be stored in an airtight container for up to a week.

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