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Copycat Crumbl Salted Caramel Cheesecake Cookies Recipe

Copycat Crumbl Salted Caramel Cheesecake Cookies Recipe
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★★★★★

4.9 from 22 reviews

These Copycat Crumbl Salted Caramel Cheesecake Cookies combine a soft graham cracker cookie base with a rich cream cheese frosting and a luscious homemade salted caramel drizzle, perfect for indulgent dessert lovers seeking a bakery-quality treat at home.

Ingredients

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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 heavy whipping cream
  • 5 tbsp butter
  • 1 tbsp vanilla extract
  • ¼ tsp salt

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside to ensure easy removal of cookies later.
  2. Cream Butter and Sugars: In a large bowl, cream together ¾ cup softened butter, ⅓ cup granulated sugar, and ⅓ cup brown sugar until light and fluffy. Add 2 tsp vanilla extract and 2 eggs, mixing until well combined.
  3. Add Dry Ingredients: Gradually add 1½ cups all-purpose flour, ½ tsp salt, ½ tsp baking powder, and ¼ tsp baking soda to the wet ingredients. Mix until just combined.
  4. Incorporate Graham Crackers: Gently fold in 1½ cups of the crushed graham crackers, mixing until evenly distributed but not overworked.
  5. Shape and Coat Cookies: Use a 2-inch cookie scoop to portion dough. Roll each ball in the remaining crushed graham crackers to coat evenly. Place onto prepared baking sheets and carefully flatten to about ¾ inch thickness.
  6. Bake: Bake one sheet at a time for 8-10 minutes, or until edges are slightly golden brown. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes.
  7. Cool Completely: Transfer the cookies to a wire rack and allow to cool completely before frosting to prevent melting.
  8. Prepare Cream Cheese Frosting: In a medium bowl, beat together 8 oz softened cream cheese and 8 oz softened butter until smooth. Add 2 tsp vanilla extract. Gradually add 2½ cups powdered sugar, mixing until light, fluffy, and spreadable.
  9. Frost Cookies: Using a piping bag fitted with a round tip, pipe the cream cheese frosting on each cookie in a circular motion starting from the center outward.
  10. Make Salted Caramel Sauce: In a small saucepan, combine 1¼ cups brown sugar, 5 tbsp butter, ¼ tsp salt, and ½ cup heavy whipping cream. Bring mixture to a boil over medium heat, stirring constantly for 5-7 minutes until thickened.
  11. Finish Caramel Sauce: Remove from heat and stir in 1 tbsp vanilla extract until fully incorporated.
  12. Cool Caramel: Allow the caramel to cool for 15-20 minutes so it thickens slightly for drizzling.
  13. Drizzle Caramel: Using a spoon, carefully drizzle the cooled caramel sauce over the top of each frosted cookie.
  14. Set Caramel: Let the caramel set for 20-30 minutes at room temperature. Serve cookies chilled or at room temperature for best flavor.

Notes

  • Ensure cream cheese and butter are softened to room temperature for smooth frosting.
  • Do not overbake cookies; slight golden edges indicate perfect doneness for a chewy center.
  • Use parchment paper on baking sheets to prevent sticking and facilitate easy cleanup.
  • Salted caramel can be stored in an airtight container in the fridge for up to one week.
  • Cookies are best fresh but can be refrigerated for up to 3 days in an airtight container.

Nutrition

Keywords: copycat, Crumbl, salted caramel, cheesecake cookies, dessert, homemade cookies, cream cheese frosting, caramel drizzle

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