Description
This Copycat Crumbl Salted Caramel Cheesecake Cookie recipe combines the perfect blend of graham cracker cookie base with a creamy cheesecake frosting and a luscious caramel drizzle, finished with a sprinkle of coarse sea salt. Deliciously soft and rich, these cookies are an irresistible treat perfect for any occasion.
Ingredients
Units
Scale
Graham Cracker Cookie
- 1 1/2 cups (333g) salted butter, softened
- 3/4 cup (173g) granulated sugar
- 1 1/2 cups (369g) packed brown sugar
- 2 eggs
- 1 tbsp vanilla
- 3 3/4 cups (570g) all-purpose flour
- 2 sleeves (300g) graham crackers, crushed (approx 2 1/2 cups of crumbs)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Cheesecake Frosting and Drizzle
- 16 oz cream cheese, room temperature
- 7 oz marshmallow creme
- 2 cups (214g) powdered sugar
- 1/3 cup (98g) caramel dip
- Coarse sea salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking the cookies.
- Cream Butter and Sugars: In a large bowl, cream together 1 1/2 cups softened salted butter, 3/4 cup granulated sugar, and 1 1/2 cups packed brown sugar until the mixture is light and fluffy.
- Add Eggs and Vanilla: Beat in 2 eggs and 1 tablespoon vanilla extract until the mixture is light in color and creamy in texture.
- Incorporate Dry Ingredients: Gradually mix in the dry ingredients — 3 3/4 cups all-purpose flour, 2 sleeves crushed graham crackers (about 2 1/2 cups crumbs), 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt—until the dough is completely combined.
- Form Cookies: Portion out the dough into 1/2 cup portions. Roll each into a ball and arrange 6 on each cookie sheet. Press down slightly to flatten cookies to about 1 inch thickness.
- Bake Cookies: Bake the cookies for 12 to 15 minutes until the edges start turning golden brown.
- Cool Cookies: Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make Frosting: While the cookies cool, whip 16 oz of room temperature cream cheese until smooth. Gradually add 2 cups powdered sugar 1/2 cup at a time, mixing completely before adding more. Then fold in 7 oz marshmallow creme until fully incorporated.
- Pipe Frosting: Transfer the frosting to a gallon-sized zip-top bag, cut a corner, and pipe the frosting onto the warm cookies in a spiral pattern.
- Add Caramel Drizzle and Salt: Put 1/3 cup caramel dip in a small zip-top bag, cut the corner, and zig-zag drizzle over the frosting. Sprinkle cookies with coarse sea salt.
- Serve: Enjoy your delicious salted caramel cheesecake cookies warm for the best experience.
Notes
- For softer cookies, slightly underbake and cool on the pan before transferring.
- You can substitute graham cracker crumbs with digestive biscuit crumbs if desired.
- Ensure cream cheese is at room temperature before making frosting for a smooth texture.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- Warm cookies before serving to enhance the gooey caramel and creamy frosting experience.
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
