why make this recipe
If you love cookies that are chewy, creamy, and bursting with flavor, these Copycat Crumbl Salted Caramel Cheesecake Cookies are a must-try. They are inspired by the popular Crumbl cookie and offer that combination of soft cookie texture with the rich taste of cheesecake and caramel. Perfect for any occasion, these cookies are sure to impress your family and friends.
how to make Copycat Crumbl Salted Caramel Cheesecake Cookies
Making these delightful cookies is simple and fun. Follow these easy steps to whip up a batch at home.
Ingredients:
- ¾ cup butter (softened)
- ⅓ cup sugar
- ⅓ cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1½ cup flour
- 1½ cup graham cracker crumbs
- ½ tsp salt
- ¼ tsp baking soda
- ½ tsp baking powder
- ½ cup graham cracker crumbs (for rolling)
- 8 oz cream cheese (softened)
- 8 oz butter (softened, for frosting)
- 2½ cups powdered sugar
- 2 tsp vanilla extract (for frosting)
- 1¼ cup brown sugar (for caramel)
- ½ cup whipping cream
- 5 tbsp butter (for caramel)
- 1 tbsp vanilla extract (for caramel)
- ¼ tsp salt (for caramel)
Directions:
- Preheat your oven to 350°F, line two baking sheets with parchment paper, and set aside.
- In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add in the vanilla extract and eggs, and mix until well combined.
- Gradually add the flour, salt, baking powder, and baking soda. Mix until everything is well incorporated.
- Slowly fold in the 1½ cups of crushed graham crackers and mix until just blended.
- Use a 2-inch cookie scoop to scoop out the dough. Roll the dough in the remaining crushed graham crackers, then place it on the lined cookie sheets.
- Carefully flatten each cookie until they are about ¾ of an inch thick.
- Bake one sheet at a time for 8-10 minutes, or until slightly golden brown around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely before frosting.
Cream Cheese Frosting and Caramel Topping:
- For the frosting, beat together the softened cream cheese and 8 oz of softened butter until creamy. Slowly add in the powdered sugar and 2 tsp of vanilla extract until smooth.
- To make the caramel topping, melt the butter in a saucepan over medium heat. Stir in the brown sugar and whipping cream. Keep stirring until it starts to boil. Let it simmer for 2-3 minutes, then remove it from heat and add in vanilla extract and salt.
how to serve Copycat Crumbl Salted Caramel Cheesecake Cookies
These cookies are delicious on their own, but for an extra special treat, add a swirl of cream cheese frosting on top and drizzle with the homemade caramel. You can serve them warm or at room temperature alongside a glass of cold milk or a cup of coffee.
how to store Copycat Crumbl Salted Caramel Cheesecake Cookies
To store the cookies, place them in an airtight container. They will keep for about a week at room temperature. If you need them to last longer, you can refrigerate them for up to two weeks. Just make sure to keep the frosting separate until you’re ready to enjoy!
tips to make Copycat Crumbl Salted Caramel Cheesecake Cookies
- Make sure your butter and cream cheese are softened to room temperature for the best mixing results.
- Don’t overbake the cookies; they should be soft in the center.
- Adjust the amount of caramel drizzle based on your preference for sweetness.
variation
You can customize these cookies by adding chocolate chips, nuts, or even a splash of cinnamon to the dough for extra flavor. Feel free to experiment with different toppings, too!
FAQs
Can I freeze these cookies?
Yes, you can freeze the cookies before or after baking. Freeze them in a single layer on a baking sheet, then transfer them to a zip-top bag.
What can I use instead of graham cracker crumbs?
If you don’t have graham crackers, you can use crushed digestive biscuits or vanilla wafer cookies as a substitute.
Can I substitute the cream cheese in the frosting?
You can use mascarpone cheese or swap it with a powdered sugar-based buttercream if you prefer a sweeter, simpler frosting.
Copycat Crumbl Salted Caramel Cheesecake Cookies
Ingredients
Method
- Preheat your oven to 350°F, line two baking sheets with parchment paper, and set aside.
- In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add in the vanilla extract and eggs, and mix until well combined.
- Gradually add the flour, salt, baking powder, and baking soda. Mix until everything is well incorporated.
- Slowly fold in the 1½ cups of crushed graham crackers and mix until just blended.
- Use a 2-inch cookie scoop to scoop out the dough. Roll the dough in the remaining crushed graham crackers, then place it on the lined cookie sheets.
- Carefully flatten each cookie until they are about ¾ of an inch thick.
- Bake one sheet at a time for 8-10 minutes, or until slightly golden brown around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely before frosting.
- For the frosting, beat together the softened cream cheese and 8 oz of softened butter until creamy.
- Slowly add in the powdered sugar and 2 tsp of vanilla extract until smooth.
- To make the caramel topping, melt the butter in a saucepan over medium heat. Stir in the brown sugar and whipping cream.
- Keep stirring until it starts to boil. Let it simmer for 2-3 minutes, then remove it from heat and add in vanilla extract and salt.
