Copycat Crumbl Salted Caramel Cheesecake Cookies
These cookies combine the rich creaminess of cheesecake frosting, crunchy graham crackers, and a sweet & salty caramel drizzle, making them an irresistible treat.
Ingredients
Cookie Dough Ingredients
- ¾ cup butter (softened)
- ⅓ cup sugar
- ⅓ 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!
Notes
To keep your cookies fresh and delicious, store them in an airtight container at room temperature for up to a week. If you want them to last longer, keep them in the refrigerator, but bring to room temperature before serving for the best taste. Don't overmix the dough, and be sure the butter and cream cheese are at room temperature for smooth frosting.