If you have a sweet tooth and a craving for a cookie that feels like a decadent dessert, then you are going to fall head over heels for this Copycat Crumbl Salted Caramel Cheesecake Cookie Recipe. These giant graham cracker cookies are luxuriously soft and packed with buttery, browned sugar goodness. Topped with a creamy cheesecake frosting, a luscious caramel drizzle, and a sprinkle of coarse sea salt, they balance sweet and salty in the most mouthwatering way. This recipe makes it easy to recreate that unforgettable bakery experience right from your own kitchen, perfect for sharing or simply treating yourself to something extraordinary.
Ingredients You'll Need
These straightforward yet essential ingredients combine beautifully to create the perfect texture, flavor, and appearance for the cookies. Every element plays a crucial role in bringing authentic Copycat Crumbl Salted Caramel Cheesecake Cookie Recipe magic to life on your plate.
- Salted butter (1 ½ cups, softened): Adds rich creaminess and moisture to the cookie dough for that melt-in-your-mouth quality.
- Granulated sugar (¾ cup): Provides sweetness and helps with the cookie’s light texture and slight crispness at the edges.
- Brown sugar (1 ½ cups, packed): Enhances the cookie's deep caramel notes and chewiness with its molasses content.
- Eggs (2): Bind everything together while adding moisture and tenderness.
- Vanilla extract (1 tbsp): Brings warmth and depth of flavor to the dough.
- All-purpose flour (3 ¾ cups): Forms the structure of the cookie, making it sturdy yet soft.
- Crushed graham crackers (2 sleeves, about 2 ½ cups crumbs): Infuses the cookies with that distinct graham flavor and adds texture.
- Baking soda (2 tsp): Helps the cookies rise and develop a tender crumb.
- Baking powder (1 tsp): Provides additional leavening for fluffiness.
- Salt (1 tsp): Balances the sweetness and boosts all the other flavors.
- Cream cheese (16 oz, room temperature): The key to the luscious cheesecake frosting that’s smooth and tangy.
- Marshmallow creme (7 oz): Adds a light, airy sweetness to the frosting.
- Powdered sugar (2 cups): Sweetens and thickens the frosting to the perfect spreading consistency.
- Caramel dip (⅓ cup): Used as a drizzle to crown the finished cookies with rich, gooey sweetness.
- Coarse sea salt (for sprinkling): Offers a beautiful contrast and intensifies that salted caramel flavor.
How to Make Copycat Crumbl Salted Caramel Cheesecake Cookie Recipe
Step 1: Prepare the Graham Cracker Cookie Dough
Start by preheating your oven to 350°F (180°C). Next, cream together the softened salted butter with granulated and brown sugars until the mixture becomes light and fluffy. This aeration is crucial for that soft yet delectable texture we all crave. Once that's ready, add in the eggs and vanilla, mixing until the batter turns pale and creamy. This step ensures your dough is perfectly smooth and balanced before adding the dry ingredients.
Step 2: Incorporate Dry Ingredients
Now it’s time to bring the soul of the cookie into your dough. Combine the all-purpose flour, crushed graham crackers, baking soda, baking powder, and salt, then gradually add this to the wet mixture. Stir thoroughly until everything is just combined — you don’t want to overmix, but make sure the crumbs are evenly distributed. This blend creates the signature crumbly-yet-chewy base for the Copycat Crumbl Salted Caramel Cheesecake Cookie Recipe.
Step 3: Shape and Bake Your Cookies
Using a ½ cup scoop, portion out the dough into balls and arrange six on each cookie sheet, giving them some space to spread. Gently flatten each ball to about an inch thick; this lets the cookie bake evenly with a soft center and golden edges. Bake for 12-15 minutes until the cookies are turning a warm, golden brown and filling your kitchen with irresistible aromas. Don’t forget to let them cool on the pan for about five minutes before transferring to a wire rack – patience here preserves their perfect texture.
Step 4: Make the Cheesecake Frosting
While the cookies cool, whip up the frosting that makes these cookies truly special. Beat the room temperature cream cheese until velvety smooth before gradually adding the powdered sugar – a little at a time – to avoid any lumps and achieve a perfectly creamy texture. Next, fold in the marshmallow creme, which lightens the frosting and adds a subtle sweetness that pairs beautifully with the tangy cream cheese. This frosting is the heart and soul of the Copycat Crumbl Salted Caramel Cheesecake Cookie Recipe.
Step 5: Frost, Drizzle, and Sprinkle
Transfer the cheesecake frosting to a gallon-sized zip-top bag, snip off a corner, and pipe elegant spirals right onto each warm cookie. This warm base helps the frosting soften slightly, making every bite luscious. Then, drizzle the caramel dip in a zigzag pattern across the frosting, finishing with a generous sprinkle of coarse sea salt. This salty-sweet combination will have your taste buds singing the moment you try it!
How to Serve Copycat Crumbl Salted Caramel Cheesecake Cookie Recipe
Garnishes
Enhance your cookies by adding a few finishing touches like extra crushed graham crackers around the edges or a few chocolate shavings. A light dusting of cinnamon could add a subtle warmth that complements the salted caramel beautifully. These small additions can elevate the presentation and flavor profile, making your Copycat Crumbl Salted Caramel Cheesecake Cookie Recipe feel even more special.
Side Dishes
Serve your cookies alongside a scoop of vanilla ice cream or even a dollop of whipped cream for a truly indulgent dessert experience. A cup of robust coffee or a creamy chai latte pairs exquisitely, balancing the sweetness and making each bite feel like a cozy celebration.
Creative Ways to Present
Try assembling these cookies as individual mini dessert cakes on dessert plates or stack two together for a cookie sandwich effect. Wrapping them in parchment paper with a ribbon makes an adorable gift idea. Another fun twist is serving the cookie with a small dish of caramel sauce for dipping, turning this delightfully rich Copycat Crumbl Salted Caramel Cheesecake Cookie Recipe into a hands-on treat.
Make Ahead and Storage
Storing Leftovers
These cookies keep wonderfully in an airtight container at room temperature for up to 3 days. This allows the flavors to meld and the graham cracker crumbs to stay tender. Just be sure to separate layers with parchment paper to keep that beautiful frosting intact and avoid any sticky mess.
Freezing
You can freeze the baked cookies without frosting for up to three months. Wrap each cookie tightly in plastic wrap and place them in a freezer bag or airtight container. When you're ready to enjoy, thaw them overnight in the refrigerator before frosting and serving to preserve the texture and taste of the Copycat Crumbl Salted Caramel Cheesecake Cookie Recipe.
Reheating
Warm leftover cookies slightly in a microwave for 10-15 seconds to bring back that fresh-baked appeal and soften the frosting just beautifully. Avoid overheating, which can cause the frosting to melt excessively and the cookie to dry out.
FAQs
Can I use regular cream cheese instead of full-fat?
For the best texture and flavor in your frosting, full-fat cream cheese is recommended. Using reduced-fat versions may result in a less creamy consistency and can impact the overall taste.
Are these cookies chewy or crunchy?
These cookies have a soft and chewy center with slightly crisp edges, thanks to the balanced use of brown sugar and baking soda. The crushed graham crackers add a delicate crumbly texture that makes every bite interesting.
Can I substitute the caramel dip with homemade caramel sauce?
Absolutely! Using homemade caramel sauce can add a fresh, rich flavor that complements the cookie even more. Just ensure the sauce isn’t too runny to avoid soggy toppings.
Is it necessary to refrigerate these cookies?
Since the cheesecake frosting contains cream cheese, it's best to store the frosted cookies in the fridge if you aren’t eating them right away. This helps maintain freshness and food safety.
Can I make the frosting ahead of time?
Yes! The cheesecake frosting can be prepared a day in advance and stored covered in the refrigerator. Bring it to room temperature and give it a quick whip before piping onto cookies to restore its silky texture.
Final Thoughts
I can’t recommend this Copycat Crumbl Salted Caramel Cheesecake Cookie Recipe enough if you want to capture that bakery magic at home. Its rich flavors, incredible texture, and show-stopping look make it perfect for any occasion, whether it’s a cozy night in or a festive gathering with friends. Trust me, once you try these cookies, they’ll become a favorite go-to recipe that you’ll want to bake over and over!
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Copycat Crumbl Salted Caramel Cheesecake Cookie Recipe
These Salted Caramel Cheesecake Cookies are a decadent treat featuring giant graham cracker cookies topped with creamy cheesecake frosting, drizzled with rich caramel, and sprinkled with coarse sea salt for the perfect balance of sweet and salty.
- Total Time: 30 minutes
- Yield: 24 servings (makes 12 large cookies)
Ingredients
Graham Cracker Cookie
- 1 ½ cups (333g) salted butter, softened
- ¾ cup (173g) granulated sugar
- 1 ½ cups (369g) packed brown sugar
- 2 eggs
- 1 tbsp vanilla extract
- 3 ¾ cups (570g) all-purpose flour
- 2 sleeves (300g) graham crackers, crushed (approx 2 ½ cups 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
- ⅓ cup (98g) caramel dip
- Coarse sea salt for sprinkling
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 the softened salted butter, granulated sugar, and packed brown sugar until light and fluffy.
- Add Eggs and Vanilla: Mix in the eggs and vanilla extract until the mixture is light in color and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, crushed graham crackers, baking soda, baking powder, and salt.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture into the wet mixture, stirring until fully combined to form the cookie dough.
- Portion and Shape Cookies: Using a ½ cup scoop, portion out the dough and roll each into a ball. Place 6 dough balls on each cookie sheet and gently flatten each one to about 1 inch thick.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until they are golden brown on the edges.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make Frosting: While the cookies cool, in a mixing bowl, whip the cream cheese until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar in ½ cup increments, mixing well after each addition until fully incorporated.
- Mix in Marshmallow Creme: Add the marshmallow creme and blend thoroughly until the frosting is smooth and uniform.
- Pipe Frosting: Transfer the frosting into a gallon-sized zip-top bag, cut a corner, and pipe a spiral of frosting onto each warm cookie.
- Add Caramel and Sea Salt: Place the caramel dip into a small zip-top bag, cut a corner, and drizzle it over the frosting in a zig-zag pattern. Finish by sprinkling coarse sea salt on top.
- Serve and Enjoy: Serve the cookies warm and enjoy the delightful combination of flavors.
Notes
- Use room temperature ingredients for best mixing results.
- Crush the graham crackers finely for even texture throughout the dough.
- Frost the cookies while they are still warm to allow the frosting to slightly melt for a creamier finish.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate.
- Caramel drizzle can be substituted with homemade or store-bought caramel sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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