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Copycat Crumbl Salted Caramel Cheesecake Cookies Recipe

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4.2 from 33 reviews

These Copycat Crumbl Salted Caramel Cheesecake Cookies combine a soft and flavorful graham cracker cookie base with creamy cream cheese frosting and a rich homemade salted caramel drizzle. Perfectly baked to golden perfection and layered with indulgent textures, these cookies make an irresistible treat for any occasion.

Ingredients

Scale

Cookie Dough

  • ¾ cup butter, softened
  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1½ cups all-purpose flour
  • 1½ cups crushed graham crackers (divided)
  • ½ tsp salt
  • ¼ tsp baking soda
  • ½ tsp baking powder

Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • 8 oz butter, softened
  • 2½ cups powdered sugar
  • 2 tsp vanilla extract

Salted Caramel Topping

  • 1¼ cups brown sugar
  • 5 tbsp butter
  • ½ cup whipping cream
  • 1 tbsp vanilla extract
  • ¼ tsp salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside for later use.
  2. Cream Butter and Sugars: In a mixing bowl, cream together softened butter, granulated sugar, and brown sugar until the mixture is smooth and fluffy. Add vanilla extract and eggs, mixing well until incorporated.
  3. Add Dry Ingredients: Gradually add the flour, salt, baking powder, and baking soda into the wet ingredients. Mix until just combined. Slowly fold in 1½ cups of crushed graham crackers until just blended into the dough.
  4. Shape Cookies: Using a 2-inch cookie scoop, portion the dough. Roll each ball in the remaining crushed graham crackers to coat evenly. Place them on the prepared baking sheets and gently flatten each cookie until about ¾ inch thick.
  5. Bake Cookies: Bake one sheet at a time in the preheated oven for 8-10 minutes or until the edges turn slightly golden brown.
  6. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
  7. Prepare Cream Cheese Frosting: In a clean bowl, cream together softened butter, cream cheese, and vanilla extract until smooth and combined.
  8. Add Powdered Sugar: Slowly add powdered sugar to the cream cheese mixture while beating until the frosting is light, fluffy, and spreadable.
  9. Pipe Frosting: Fill a piping bag fitted with a round tip with frosting and pipe onto each cooled cookie, starting from the center and circling outward for an even layer.
  10. Make Salted Caramel Sauce: In a small saucepan, combine butter, brown sugar, salt, and whipping cream. Bring the mixture to a boil over medium heat, stirring constantly for 5-7 minutes until the caramel thickens.
  11. Add Vanilla to Caramel: Remove the saucepan from heat and stir in vanilla extract until fully incorporated.
  12. Cool Caramel: Let the caramel sauce cool for 15-20 minutes to thicken slightly before use.
  13. Drizzle Caramel: Using a spoon, carefully drizzle the cooled caramel over the frosted cookies in a decorative pattern.
  14. Set and Serve: Let the caramel set on the cookies for 20-30 minutes. Serve the cookies at room temperature or chilled according to preference.

Notes

  • Make sure the cream cheese and butter for frosting are softened to room temperature to ensure smooth frosting.
  • Do not overbake the cookies to keep them soft and chewy.
  • The salted caramel sauce can be refrigerated and reheated gently if not used immediately.
  • The cookies can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.
  • For a stronger salted caramel flavor, sprinkle a small pinch of flaky sea salt over the caramel after drizzling.

Keywords: Crumbl cookies, salted caramel cheesecake cookies, graham cracker cookies, cream cheese frosting, dessert cookies, copycat recipe

Find it online: https://epicrecipebox.com/copycat-crumbl-salted-caramel-cheesecake-cookies-recipe/