How to make Copycat Crumbl Salted Caramel Cheesecake Cookies
Ingredients:
- ¾ cup butter (softened)
- ⅓ cup sugar
- ⅓ cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1½ cup flour
- 1½ cup graham crackers (crushed)
- ½ tsp salt
- ¼ tsp baking soda
- ½ tsp baking powder
- ½ cup graham crackers (for rolling)
- 8 oz cream cheese (softened)
- 8 oz butter (softened)
- 2½ cups powdered sugar
- 2 tsp vanilla extract (for frosting)
- 1¼ cup brown sugar (for caramel)
- ½ cup whipping cream
- 5 tbsp butter (for caramel)
- 1 tbsp vanilla extract (for caramel)
- ¼ tsp salt (for caramel)
Directions:
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Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
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In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy. This process takes about 2-3 minutes.
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Add in the eggs and vanilla extract. Mix until everything is well combined.
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In another bowl, mix together the flour, salt, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients until just incorporated.
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Slowly fold in 1½ cups of the crushed graham crackers until evenly combined.
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Use a 2-inch cookie scoop to scoop the dough. Roll each scoop in the remaining crushed graham crackers before placing them on the lined baking sheets.
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Flatten each dough ball gently until they are about ¾ of an inch thick.
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Bake one sheet at a time for 8-10 minutes or until the edges are slightly golden brown.
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Once baked, let the cookies cool on the baking sheet for 5 minutes. Then, carefully transfer them to a wire cooling rack to cool completely.
Cream Cheese Frosting:
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In a medium bowl, cream together the softened cream cheese, butter, and vanilla extract until smooth.
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Gradually add the powdered sugar and mix until light and fluffy.
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Using a piping bag with a round tip, pipe the frosting onto each cookie in a circular motion, starting from the center and moving toward the edges.
Caramel Topping:
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In a small saucepan, combine the butter, brown sugar, salt, and whipping cream.
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Bring the mixture to a boil while stirring constantly for about 5-7 minutes, or until the sauce has thickened.
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Remove the sauce from heat and stir in the vanilla extract until well combined.
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Allow the caramel to cool for about 15-20 minutes.
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Using a spoon, drizzle the caramel sauce over the frosted cookies.
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Let the caramel set for 20-30 minutes before enjoying. These cookies are delicious served at room temperature or chilled!
Why You’ll Love This Copycat Crumbl Salted Caramel Cheesecake Cookies
These cookies are the perfect blend of flavors and textures. You get the rich creaminess of the cheesecake frosting, paired with a delightful crunch from the graham crackers. The salted caramel adds a sweet and salty touch, making each bite absolutely irresistible. They are not just any cookies; they taste like a slice of cheesecake in cookie form!
Nutritional Benefits
These cookies provide a good energy boost due to the carbohydrates in the sugars and graham crackers. Cream cheese adds some protein and calcium, while using butter gives a bit of healthy fat. Enjoy them in moderation for a treat that balances taste and nutrition!
What to Serve With Copycat Crumbl Salted Caramel Cheesecake Cookies
These cookies make an excellent dessert on their own, but they can be paired beautifully with:
- A glass of cold milk
- A warm cup of coffee or tea
- A scoop of vanilla ice cream
How to Store Copycat Crumbl Salted Caramel Cheesecake Cookies
To keep your cookies fresh and delicious, store them in an airtight container at room temperature. They can last for up to a week this way. If you want them to stay fresh for longer, consider keeping them in the refrigerator. However, make sure to bring them back to room temperature before serving for the best taste.
Tips and Mistakes to Avoid
- Don’t Overmix: When you add the flour mixture to the wet ingredients, mix just until combined. Overmixing can lead to tough cookies.
- Cool Butter and Cream Cheese: Ensure the butter and cream cheese are at room temperature for the frosting to whip up smoothly.
- Measure Ingredients Accurately: Be sure to measure your ingredients correctly for the best results.
- Let Cookies Cool Completely Before Frosting: This prevents the frosting from melting.
Variations
If you want to mix things up, consider these variations:
- Different Flavor Frostings: Try flavored extracts like almond or lemon instead of vanilla for a unique twist.
- Add Nuts: Chopped pecans or walnuts can add a nice crunch to the cookies.
- Chocolate Drizzle: Consider drizzling melted chocolate on top for a rich flavor combination.
FAQs
1. Can I freeze these cookies?
Yes! You can freeze the cookies after baking. Just make sure they are completely cooled before placing them in a freezer-safe container. They can last for up to three months in the freezer.
2. How long do these cookies take to make?
From start to finish, these cookies take about 1 hour to prepare, bake, and frost, making them perfect for a weekend baking session.
3. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese in the frosting. The texture might be slightly different, but the flavor will still be delicious!
4. What if I don’t have graham crackers?
If you don’t have graham crackers, you can use digestive biscuits or vanilla wafers as a substitute. Crush them similarly and use them in the same way.
Now, you can create delicious Copycat Crumbl Salted Caramel Cheesecake Cookies that are sure to impress family and friends! Enjoy baking and sharing this delightful treat!
Copycat Crumbl Salted Caramel Cheesecake Cookies
Ingredients
Cookie Dough Ingredients
- ¾ cup butter (softened)
- â…“ cup sugar
- â…“ cup brown sugar
- 2 pieces eggs
- 2 tsp vanilla extract
- 1½ cups flour
- 1½ cups graham crackers (crushed)
- ½ tsp salt
- ¼ tsp baking soda
- ½ tsp baking powder
- ½ cup graham crackers (for rolling)
Cream Cheese Frosting Ingredients
- 8 oz cream cheese (softened)
- 8 oz butter (softened)
- 2½ cups powdered sugar
- 2 tsp vanilla extract (for frosting)
Caramel Topping Ingredients
- 1¼ cups brown sugar (for caramel)
- ½ cup whipping cream
- 5 tbsp butter (for caramel)
- 1 tbsp vanilla extract (for caramel)
- ¼ tsp salt (for caramel)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy. This process takes about 2-3 minutes.
- Add in the eggs and vanilla extract. Mix until everything is well combined.
- In another bowl, mix together the flour, salt, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients until just incorporated.
- Slowly fold in 1½ cups of the crushed graham crackers until evenly combined.
- Use a 2-inch cookie scoop to scoop the dough. Roll each scoop in the remaining crushed graham crackers before placing them on the lined baking sheets.
- Flatten each dough ball gently until they are about ¾ of an inch thick.
- Bake one sheet at a time for 8-10 minutes or until the edges are slightly golden brown.
- Once baked, let the cookies cool on the baking sheet for 5 minutes. Then, carefully transfer them to a wire cooling rack to cool completely.
Cream Cheese Frosting
- In a medium bowl, cream together the softened cream cheese, butter, and vanilla extract until smooth.
- Gradually add the powdered sugar and mix until light and fluffy.
- Using a piping bag with a round tip, pipe the frosting onto each cookie in a circular motion, starting from the center and moving toward the edges.
Caramel Topping
- In a small saucepan, combine the butter, brown sugar, salt, and whipping cream.
- Bring the mixture to a boil while stirring constantly for about 5-7 minutes, or until the sauce has thickened.
- Remove the sauce from heat and stir in the vanilla extract until well combined.
- Allow the caramel to cool for about 15-20 minutes.
- Using a spoon, drizzle the caramel sauce over the frosted cookies.
- Let the caramel set for 20-30 minutes before enjoying. These cookies are delicious served at room temperature or chilled!