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Copycat Crumbl Salted Caramel Cheesecake Cookies

Indulge in these rich and chewy cookies topped with creamy cheesecake frosting and drizzled with salted caramel.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 1 cup unsalted butter, softened Make sure it's at room temperature.
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
For the Cream Cheese Frosting
  • 1 cup cream cheese, softened Room temperature for easier mixing.
  • 1/2 cup powdered sugar
  • 1/4 cup caramel sauce
  • Sea salt, for sprinkling on top Use to taste.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, and stir in the vanilla.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add this dry mixture to the creamed mixture until just combined.
  6. Use a cookie scoop to portion out the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are soft.
Frosting
  1. While the cookies cool, beat the softened cream cheese and powdered sugar together until smooth.
  2. Once cool, spread a layer of the cream cheese mixture atop each cookie.
  3. Drizzle caramel sauce over the cream cheese layer and sprinkle with sea salt.

Notes

Store cookies in an airtight container at room temperature for 3-5 days or freeze for up to three months.