Indulge in the rich, decadent flavors of these Copycat Crumbl Salted Caramel Cheesecake Cookies, a delightful twist on a classic bakery favorite for the inasrecipes.com collection! Featuring a soft, cinnamon-spiced graham cracker cookie base stuffed with a thick, creamy cheesecake center, these giant homemade treats are finished with a sweet white drizzle, rich salted caramel, and a crunchy crumb topping. They are the ultimate showstopping dessert to share with family and friends!
Mastering stuffed bakery-style treats and recipe after recipe, you will discover how effortless it is to recreate famous coffeehouse and bakery classics in your own kitchen. Add these decadent cookies to your weekend baking plans, and recipe steps below will guide you to picture-perfect, perfectly filled cookies every single time!
Table of Contents
The Science of Stuffed Bakery Cookies: Leak Prevention & Texture
Stuffed cookies require precise temperature control and fat ratios to achieve that iconic Crumbl-style soft center without bursting in the oven:
- The Thermal Barrier (Freezing the Filling): Cream cheese has a high moisture and fat content with a low melting point. If stuffed at room temperature, the steam generated during baking breaks through the dough wall, causing the cheesecake filling to bleed out and burn on the baking sheet. Deep-freezing the cheesecake centers creates a thermal buffer so the cookie structure sets around the core before the center melts into a creamy cream cheese filling.
- Graham Cracker Crumbs for Moisture Balance: Incorporating finely ground graham cracker crumbs into the dry flour blend adds structure, warmth, and authentic cheesecake crust flavor while absorbing extra fat from the butter to prevent flat, greasy edges.
The Recipe: Copycat Crumbl Salted Caramel Cheesecake Cookies
Prep time: 20 min | Freeze time: 30 min | Cook time: 12-14 min | Yield: 8 giant cookies
Ingredients
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp pure vanilla extract
For the Cookie Dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg (room temperature)
- 1 tsp pure vanilla extract
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1/2 cup graham cracker crumbs
- 1 tsp baking powder
- 1/2 tsp salt
For the Toppings:
- 1/3 cup thick salted caramel sauce
- 1/4 cup white icing or melted white chocolate
- 2 tbsp extra graham cracker crumbs or cookie crumb topping
Instructions
1.Prep and Freeze Cheesecake Filling:30 minutes in freezer.
In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until completely smooth. Scoop out 1-tablespoon portions onto a parchment-lined plate or tray and freeze for at least 30 minutes until solid.
2.Cream Butter and Sugars:Fluffy base.
In a large mixing bowl, beat the softened unsalted butter, light brown sugar, and granulated sugar on medium speed for 2 to 3 minutes until light and fluffy. Beat in the egg and vanilla extract until smooth.
3.Mix the Dough:Combine dry blend.
In a separate bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, and salt. Gradually add this dry blend into the wet ingredients, mixing on low just until a soft, cohesive dough forms.
4.Stuff and Wrap:Seal tight.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop large, 2-tablespoon portions of dough and flatten each in the palm of your hand. Place a frozen cheesecake ball in the center and carefully wrap the dough completely around it, rolling it into a smooth ball to ensure no cream cheese is exposed.
5.Bake and Cool:12-14 minutes.
Place the stuffed dough balls on the prepared baking sheet, leaving at least 2.5 inches between them. Bake for 12 to 14 minutes until the edges are golden and the center is set. Let the cookies cool completely on a wire rack.
6.Drizzle and Garnish:Final flourish.
Once fully cooled to room temperature, drizzle the tops generously with white icing (or melted white chocolate) and thick salted caramel sauce. Finish with a generous sprinkle of graham cracker crumbs.
Frequently Asked Questions (FAQ)
What are Crumbl Salted Caramel Cheesecake cookies?
Crumbl Salted Caramel Cheesecake cookies are a weekly specialty flavor served by the popular bakery chain Crumbl Cookies. They feature a thick, soft graham cracker cookie base stuffed with a sweet cream cheese filling. After baking, the cookie is topped with a sweet white drizzle, rich salted caramel sauce, and crunchy graham cracker crumbs to replicate the exact flavors and textures of a slice of salted caramel cheesecake.
How to make a copycat Crumbl cookie?
To achieve that iconic, thick, bakery-style Crumbl texture at home:
- Scale Up the Size: Crumbl cookies are notoriously large—use 3 to 4 tablespoons of dough per cookie rather than standard 1-tablespoon drops.
- Use Cornstarch or Graham Crumbs: Adding cornstarch or fine graham cracker crumbs inhibits excess spreading and yields a tender, melt-in-your-mouth crumb.
- Underbake Slightly: Pull the cookies from the oven as soon as the edges are lightly set; they continue cooking on the hot baking sheet for soft centers.
What is the secret ingredient in Crumbl cookies?
While Crumbl keeps its official recipes proprietary, commercial bakers and top copycat developers highlight two primary “secret” techniques:
- Cornstarch & Cake Flour: Replacing a portion of all-purpose flour with cornstarch or cake flour lowers the protein content, creating ultra-soft, cake-like interiors.
- Almond Extract or Vanilla Bean Paste: Many of Crumbl’s signatures (like their pink sugar cookie) rely on high-grade almond extract or concentrated vanilla bean paste to give them their distinct, aromatic bakery profile.
What are common mistakes when baking Crumbl cookies?
- Not Freezing the Filling: Skipping the freezer step for stuffed cookies causes cream cheese or fudge centers to melt into liquid and leak out during baking.
- Overbaking: Leaving Crumbl-style cookies in the oven until the tops are fully browned ruins their trademark soft, dense center.
- Decorating Warm Cookies: Applying icing, caramel, or buttercream before the cookies have completely cooled down causes toppings to melt and slide right off the cookies.
Copycat Crumbl Salted Caramel Cheesecake Cookies
- Total Time: 1 heure et 4 minutes
- Yield: 8 cookies géants 1x
Description
De généreux cookies façon Crumbl, garnis d’un cœur fondant au cheesecake, nappés de caramel salé et décorés d’un délicat filet de glaçage blanc.
Ingredients
- 8 oz de cream cheese, ramolli
- 1/4 cup de sucre glace
- 1/2 tsp d’extrait de vanille pur
- 1/2 cup (1 stick) de beurre doux, ramolli
- 1/2 cup de cassonade claire, tassée
- 1/4 cup de sucre cristallisé
- 1 gros œuf, à température ambiante
- 1 tsp d’extrait de vanille pur
- 1 1/2 cups de farine tout usage, mesurée à la cuillère puis nivelée
- 1/2 cup de chapelure de biscuits Graham
- 1 tsp de levure chimique
- 1/2 tsp de sel
- 1/3 cup de sauce caramel salé épaisse
- 1/4 cup de glaçage blanc ou de chocolat blanc fondu
- 2 tbsp de chapelure de biscuits Graham supplémentaire ou de miettes de biscuits
Instructions
- Dans un petit bol, battre le cream cheese ramolli, le sucre glace et l’extrait de vanille jusqu’à obtenir une préparation parfaitement lisse.
- Prélever des portions d’environ 1 cuillère à soupe et les déposer sur une assiette ou un plateau recouvert de papier parchemin. Congeler pendant au moins 30 minutes, jusqu’à ce qu’elles soient bien fermes.
- Dans un grand saladier, battre le beurre ramolli, la cassonade claire et le sucre cristallisé à vitesse moyenne pendant 2 à 3 minutes, jusqu’à obtenir une préparation légère et mousseuse.
- Ajouter l’œuf et l’extrait de vanille et battre jusqu’à obtenir une préparation homogène.
- Dans un autre bol, fouetter ensemble la farine tout usage, la chapelure de biscuits Graham, la levure chimique et le sel.
- Ajouter progressivement les ingrédients secs aux ingrédients humides en mélangeant à basse vitesse, juste jusqu’à ce qu’une pâte souple et homogène se forme.
- Préchauffer le four à 350°F (175°C) et tapisser une plaque de cuisson de papier parchemin.
- Prélever de grandes portions de pâte d’environ 2 cuillères à soupe et les aplatir dans la paume de la main.
- Placer une boule de cheesecake congelée au centre et refermer soigneusement la pâte tout autour, en formant une boule lisse afin qu’aucune partie du cream cheese ne soit exposée.
- Déposer les boules de pâte farcies sur la plaque préparée en laissant au moins 2,5 pouces d’espace entre elles.
- Cuire pendant 12 à 14 minutes, jusqu’à ce que les bords soient dorés et que le centre soit pris.
- Laisser refroidir complètement les cookies sur une grille.
- Une fois complètement refroidis à température ambiante, arroser généreusement le dessus de glaçage blanc ou de chocolat blanc fondu.
- Garnir avec la sauce caramel salé et les miettes de biscuits Graham supplémentaires.
Notes
Le cheesecake doit être complètement congelé avant de garnir les cookies afin de faciliter le façonnage et d’éviter que le cream cheese ne s’échappe pendant la cuisson. Veiller à bien enfermer chaque boule de cheesecake dans la pâte.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Au Four
- Cuisine: Américaine
Nutrition
- Serving Size: 1 cookie
- Calories: 620
- Sugar: 43g
- Sodium: 430mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg