why make this recipe
If you love cookies and cheesecake, then you are in for a treat! These Decadent Copycat Crumbl Salted Caramel Cheesecake Cookies combine the best of both worlds. They are chewy, rich, and have a delightful salted caramel flavor that will leave your taste buds wanting more. Plus, making them at home is easy and fun, allowing you to enjoy a bakery favorite right from your kitchen.
how to make Decadent Copycat Crumbl Salted Caramel Cheesecake Cookies
Ingredients :
- 1 cup Unsalted Butter (softened)
- 1/2 cup Granulated Sugar
- 1 cup Brown Sugar
- 2 large Eggs (room temperature)
- 1 tablespoon Vanilla Extract
- 3 cups All-Purpose Flour
- 1 cup Crushed Graham Crackers
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt (sea salt)
- 8 ounces Cream Cheese (softened)
- 1/2 cup Butter (softened)
- 2 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1 cup Brown Sugar
- 1/2 cup Butter
- 1/2 cup Heavy Whipping Cream
- 1 teaspoon Vanilla Extract
- 1 pinch Salt
Step-by-Step Instructions
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Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Make the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs and vanilla extract, mixing well.
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Combine Dry Ingredients: In another bowl, whisk together the flour, crushed graham crackers, baking powder, baking soda, and salt.
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Mix Dry and Wet Ingredients: Gradually add the dry mixture into the wet mixture. Stir until just combined.
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Chill the Dough: For best results, chill the dough in the fridge for about 30 minutes.
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Bake the Cookies: Scoop the dough onto the prepared baking sheet, leaving space between each scoop. Bake for 10-12 minutes or until the edges are lightly golden.
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Make the Cheesecake Filling: In a mixing bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla until smooth.
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Prepare the Caramel Sauce: In a saucepan, combine brown sugar, butter, and heavy whipping cream over medium heat. Stir until melted and smooth. Add vanilla extract and a pinch of salt.
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Assemble the Cookies: Once the cookies are cooled, spread the cheesecake filling on top and drizzle with salted caramel sauce.
how to serve Decadent Copycat Crumbl Salted Caramel Cheesecake Cookies
These cookies are best served fresh! Place them on a plate and drizzle extra salted caramel over the top for a beautiful presentation. You can enjoy them as a dessert or a sweet treat with your afternoon coffee.
how to store Decadent Copycat Crumbl Salted Caramel Cheesecake Cookies
Store the cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for about a week. Just remember to bring them back to room temperature before serving.
tips to make Decadent Copycat Crumbl Salted Caramel Cheesecake Cookies
- Make sure your butter and cream cheese are softened for easier mixing.
- Don’t skip chilling the dough; it helps the cookies hold their shape.
- Feel free to adjust the amount of caramel sauce based on your preference.
- For a cookie with a firmer texture, you can slightly bake them longer.
variation
You can customize these cookies by adding chocolate chips or nuts to the cookie dough. If you prefer a different flavor, you can also try adding a hint of almond extract to the cheesecake filling.
FAQs
1. Can I freeze these cookies?
Yes, you can freeze the prepared dough or the baked cookies. Just make sure to wrap them well in plastic wrap and place them in a freezer-safe bag.
2. How can I make the cookies more chewy?
To make chewier cookies, slightly under-bake them and let them cool on the baking sheet for a few minutes before transferring to a wire rack.
3. Can I use a different type of cream cheese?
Yes, low-fat cream cheese or even non-dairy cream cheese can be used, although the texture and flavor might vary slightly.
Decadent Copycat Crumbl Salted Caramel Cheesecake Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla extract, mixing well.
- In another bowl, whisk together the flour, crushed graham crackers, baking powder, baking soda, and salt.
- Gradually add the dry mixture into the wet mixture and stir until just combined.
- For best results, chill the dough in the fridge for about 30 minutes.
- Scoop the dough onto the prepared baking sheet, leaving space between each scoop.
- Bake for 10-12 minutes or until the edges are lightly golden.
- In a mixing bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla until smooth.
- In a saucepan, combine brown sugar, butter, and heavy whipping cream over medium heat, stirring until melted and smooth.
- Add the vanilla extract and a pinch of salt.
- Once the cookies are cooled, spread the cheesecake filling on top and drizzle with salted caramel sauce.
