Copycat Crumbl Salted Caramel Cheesecake Cookies Recipe
These Copycat Crumbl Salted Caramel Cheesecake Cookies combine soft, buttery cookie dough rolled in graham cracker crumbs with a rich cream cheese frosting and a luscious homemade salted caramel drizzle, delivering a perfect balance of sweetness and texture inspired by the popular Crumbl bakery treat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: Approximately 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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
- ½ cup whipping cream
- 5 tbsp butter
- 1 tbsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C), line two baking sheets with parchment paper, and set aside for easy cleanup and to prevent sticking.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy. Then, add vanilla extract and eggs, mixing well to combine the wet ingredients.
- Add Dry Ingredients: Gradually add the flour, salt, baking powder, and baking soda into the wet mixture, stirring until fully incorporated. Slowly fold in 1½ cups of the crushed graham crackers, mixing just until blended to keep the dough tender.
- Shape the Cookies: Using a 2-inch cookie scoop, portion the dough, then roll each ball in the remaining crushed graham crackers to coat. Place the coated dough balls on the prepared baking sheets and carefully flatten each cookie to about ¾ inch thick for even baking.
- Bake the Cookies: Bake one sheet at a time for 8-10 minutes or until the edges turn slightly golden brown, indicating the cookies are done but still soft-centered.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring the frosting won’t melt upon application.
- Prepare the Cream Cheese Frosting: In a bowl, cream together the softened butter, cream cheese, and vanilla extract until smooth. Gradually add the powdered sugar and whip the mixture until light and fluffy.
- Frost the Cookies: Using a piping bag fitted with a round tip, pipe the cream cheese frosting in a circular motion starting from the center and moving outward on each cooled cookie.
- Make the Salted Caramel Topping: In a small saucepan, combine butter, brown sugar, salt, and whipping cream. Bring the mixture to a boil, stirring constantly for 5-7 minutes until it thickens into a smooth caramel sauce.
- Finish the Caramel: Remove the caramel sauce from heat, stir in vanilla extract until well incorporated, then allow the caramel to cool for 15-20 minutes before using.
- Drizzle the Caramel: Carefully spoon or drizzle the cooled caramel topping over the frosted cookies. Let the caramel set for 20-30 minutes at room temperature before serving.
- Serve: These cookies can be enjoyed at room temperature or chilled, offering a perfect combination of creamy, sweet, and slightly salty flavors.
Notes
- For best texture, ensure the cream cheese and butter are softened to room temperature before making frosting.
- Do not overbake the cookies; they should look slightly underdone in the middle for a soft, chewy texture.
- If your caramel thickens too much upon cooling, warm it gently before drizzling to restore a pourable consistency.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Graham crackers can be crushed finely or coarsely based on your preference for texture.
