Copycat Crumbl Salted Caramel Cheesecake Cookies
Delightful cookies combining the creamy goodness of cheesecake with a chewy cookie base, topped with luscious cream cheese frosting and salted caramel.
Ingredients
For the cookie base
- ¾ cup butter (softened) Make sure it’s at room temperature.
- ⅓ cup sugar
- ⅓ cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1½ cup flour Spoon into the measuring cup to avoid density.
- 1½ cup graham cracker (crushed) Key ingredient for cheesecake flavor.
- ½ tsp salt
- ¼ tsp baking soda
- ½ tsp baking powder
- ½ cup graham cracker (for rolling)
For the cream cheese frosting
- 8 oz cream cheese (softened)
- 8 oz butter (softened)
- 2½ cups powdered sugar
- 2 tsp vanilla extract
- ¼ tsp salt
For the caramel topping
- 5 tbsp butter For melting.
- 1¼ cup brown sugar
- ½ cup whipping cream
- 1 tbsp vanilla extract
- ¼ tsp salt A pinch.
Instructions
Preparation
- Preheat your oven to 350°F, line two baking sheets with parchment paper, and set aside.
- Cream together butter, brown sugar, and granulated sugar. Next, add vanilla extract and eggs.
- Add flour, salt, baking powder, and baking soda until well incorporated.
- Slowly add 1½ cups of the crushed graham crackers and mix just until blended.
- Scoop the dough with a 2-inch cookie scoop. Roll the dough in the remaining crushed graham crackers and place the dough on the lined cookie sheets.
- Carefully flatten them until they are about ¾ of an inch thick.
Baking
- Bake one sheet at a time for 8-10 minutes or until slightly golden brown around the edges.
- Let the cookies cool on the baking sheet for 5 minutes. Then, remove the cookies from the baking sheet and place them on a wire cooling rack. Cool completely before frosting.
Frosting and Topping
- For the cream cheese frosting, beat together the softened cream cheese and butter. Gradually add the powdered sugar, vanilla extract, and salt until smooth and creamy.
- For the caramel topping, in a saucepan, melt the 5 tablespoons of butter, then mix in brown sugar, whipping cream, and a pinch of salt. Allow simmering until it thickens.
- Spread the cream cheese frosting generously over cooled cookies, then drizzle with the salted caramel topping.
Notes
To ensure your butter is at room temperature for easier creaming. Store cookies in an airtight container; they can last up to a week at room temperature.