Description
Indulge in the decadent flavors of Copycat Crumbl Salted Caramel Cheesecake Cookies! These soft cookies are packed with graham cracker flavor, topped with creamy cheesecake frosting, and drizzled with luscious caramel for a treat that rivals the originals. Perfect for special occasions or when you want to satisfy your sweet tooth!
Ingredients
Units
Scale
For the Cookies:
- 3/4 cup butter, softened
- 1/3 cup sugar
- 1/3 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 cups graham crackers, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 8 oz butter, softened
- 2 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
For the Caramel Topping:
- 1 1/4 cups brown sugar
- 1/2 cup whipping cream
- 5 tablespoons butter
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Instructions
Step 1: Prepare the Cookies
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs and vanilla extract until well combined.
- Gradually mix in flour, salt, baking powder, and baking soda until a dough forms. Fold in 1 ½ cups crushed graham crackers until just combined.
Step 2: Shape and Bake
- Scoop the dough using a 2-inch cookie scoop and roll in the remaining crushed graham crackers. Flatten each dough ball to about ¾-inch thick and place on the prepared baking sheets.
- Bake one sheet at a time for 8–10 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Frosting
- In a bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until light and creamy.
Step 4: Prepare the Caramel Topping
- In a saucepan over medium heat, combine brown sugar, whipping cream, and butter. Bring to a boil, stirring constantly, then reduce heat and simmer for 5–7 minutes. Stir in vanilla extract and salt. Cool slightly before drizzling.
Step 5: Assemble the Cookies
- Spread a generous layer of cream cheese frosting onto each cooled cookie. Drizzle with caramel sauce and sprinkle with a pinch of flaky sea salt, if desired.
Notes
- Storage: Store cookies in an airtight container in the refrigerator for up to 5 days. Let sit at room temperature for a few minutes before serving.
- Make-Ahead Tip: The cookie dough can be prepared a day in advance and refrigerated until ready to bake.
- Caramel Alternative: Use store-bought caramel sauce if short on time.
