Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Copycat Crumbl Salted Caramel Cheesecake Cookie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 4 reviews

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 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 extract
  • 3 3/4 cups (570g) all-purpose flour
  • 2 sleeves (300g) graham crackers, crushed (approx 2 1/2 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
  • 1/3 cup (98g) caramel dip
  • Coarse sea salt for sprinkling

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking the cookies.
  2. Cream Butter and Sugars: In a large bowl, cream together the softened salted butter, granulated sugar, and packed brown sugar until light and fluffy.
  3. Add Eggs and Vanilla: Mix in the eggs and vanilla extract until the mixture is light in color and creamy.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, crushed graham crackers, baking soda, baking powder, and salt.
  5. Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture into the wet mixture, stirring until fully combined to form the cookie dough.
  6. Portion and Shape Cookies: Using a 1/2 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.
  7. Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until they are golden brown on the edges.
  8. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Make Frosting: While the cookies cool, in a mixing bowl, whip the cream cheese until smooth and creamy.
  10. Add Powdered Sugar: Gradually add the powdered sugar in 1/2 cup increments, mixing well after each addition until fully incorporated.
  11. Mix in Marshmallow Creme: Add the marshmallow creme and blend thoroughly until the frosting is smooth and uniform.
  12. 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.
  13. 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.
  14. 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.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://cozykitchenbymaya.com/copycat-crumbl-salted-caramel-cheesecake-cookie-recipe/