Copycat Crumbl Cheesecake Cookie
Copycat Crumbl Cheesecake Cookies are the perfect combination of a chewy, buttery cookie base with a rich and creamy cheesecake filling. These cookies taste just like the famous ones from Crumbl, with the added bonus of being homemade. The graham cracker crumbs on top add a touch of texture and flavor, making each bite indulgent. Whether you're baking for a special occasion or just want a treat for yourself, these cookies are guaranteed to be a hit!
Equipment
- 1 Medium Mixing Bowl
- 1 large mixing bowl
- Hand Mixer or Stand Mixer
- Measuring cups & spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Wire rack
- Cookie scoop (optional)
Ingredients
For the Cookie Base:
- 1 ½ cups 190g All-purpose flour
- 1 tsp Baking soda
- ¼ tsp Salt
- 1 cup 227g Unsalted butter, softened
- ½ cup 100g Granulated sugar
- ½ cup 110g Brown sugar, packed
- 2 large Eggs
- 1 tsp Vanilla extract
For the Cheesecake Filling:
- 8 oz 225g Cream cheese, softened
- ½ cup 60g Powdered sugar
- ¼ cup 60g Sour cream
- 1 tsp Vanilla extract
- Pinch of salt
For the Topping (Optional):
- 2 tbsp Graham cracker crumbs
- Fresh berries optional
Instructions
Prepare the Cookie Dough Base
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until the mixture is light and fluffy (about 2-3 minutes).
- Add the eggs and vanilla extract to the butter mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be soft and slightly sticky.
Make the Cheesecake Filling
- In a medium mixing bowl, beat the cream cheese until smooth.
- Add the powdered sugar, sour cream, vanilla extract, and salt. Beat until the mixture is smooth and thick.
Assemble the Cookies
- Scoop tablespoon-sized portions of cookie dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each dough ball slightly with your palm or the bottom of a glass to form a round base.
- Spoon a generous dollop of cheesecake filling into the center of each cookie dough circle, making sure the filling is contained within the dough edges.
- (Optional) Sprinkle graham cracker crumbs on top of the cheesecake filling for extra flavor and texture.
Bake the Cookies
- Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are golden brown. The center should still appear soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve and Enjoy
- Once cooled, serve your Copycat Crumbl Cheesecake Cookies with a drizzle of caramel or a fresh berry garnish (optional).
Notes
- Chill the Dough: If you find that your dough is too soft to handle, chill it for 30 minutes to an hour before baking. This will help the dough hold its shape and reduce spreading.
- Thickening the Filling: If your cheesecake filling is too runny, add a little more powdered sugar to thicken it up. The consistency should be smooth but firm enough to hold its shape when placed on the cookie dough.
- Variations: Feel free to experiment with different flavorings for the cheesecake filling, such as a touch of lemon zest or almond extract for a unique twist. You can also swap the graham cracker crumbs for crushed cookies or nuts for an added crunch.
- Freezing: If you'd like to store the cookies for later, freeze the baked cookies (without the berries) in an airtight container for up to 3 months. Let them thaw at room temperature before serving.