Copycat Crumbl Salted Caramel Cheesecake Cookies

Why I Love This Recipe

I love this recipe because it combines the comforting flavors of graham crackers, tangy cream cheese, and rich caramel into a single cookie. The texture is a perfect balance of soft and chewy, and the layers of flavor make each bite a delightful experience. Plus, making these cookies at home allows me to enjoy a bakery-quality treat anytime.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

• ¾ cup butter, softened

• ⅓ cup granulated sugar

• ⅓ cup brown sugar

• 2 eggs

• 2 teaspoons vanilla extract

• 1½ cups all-purpose flour

• 1½ cups graham cracker crumbs

• ½ teaspoon salt

• ¼ teaspoon baking soda

• ½ teaspoon baking powder

• ½ cup additional graham cracker crumbs for rolling

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened

• 8 oz butter, softened

• 2½ cups powdered sugar

• 2 teaspoons vanilla extract

For the Caramel Topping:

• 1¼ cups brown sugar

• ½ cup heavy whipping cream

• 5 tablespoons butter

• 1 tablespoon vanilla extract

• ¼ teaspoon salt

Directions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

3. Add the eggs and vanilla extract, mixing until well combined.

4. In a separate bowl, whisk together the flour, 1½ cups graham cracker crumbs, salt, baking soda, and baking powder.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. Scoop the dough using a 2-inch cookie scoop, roll each ball in the remaining ½ cup of graham cracker crumbs, and place them on the prepared baking sheets.

7. Gently flatten each cookie to about ¾ inch thick.

8. Bake for 8-10 minutes, or until the edges are lightly golden.

9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

10. While the cookies are cooling, prepare the cream cheese frosting by beating together the softened cream cheese and butter until smooth.

11. Add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.

12. For the caramel topping, combine the brown sugar, heavy whipping cream, butter, vanilla extract, and salt in a saucepan over medium heat.

13. Bring the mixture to a boil, then reduce the heat and simmer for 5-7 minutes, stirring constantly until the sauce thickens.

14. Allow the caramel to cool slightly before drizzling over the frosted cookies.

Servings and Timing

• Servings: Approximately 24 cookies

• Prep Time: 45 minutes

• Cook Time: 10 minutes

• Total Time: 55 minutes

Variations

• Mini Cookies: I sometimes make smaller cookies for bite-sized treats, adjusting the baking time accordingly.

• Nutty Twist: Adding chopped pecans or walnuts to the cookie dough provides a delightful crunch.

• Chocolate Drizzle: Drizzling melted chocolate over the caramel adds an extra layer of indulgence.

• Spiced Flavor: Incorporating a pinch of cinnamon or nutmeg into the dough gives a warm, spiced flavor.

• Gluten-Free Option: Using gluten-free graham crackers and flour allows me to make these cookies suitable for gluten-sensitive friends.

Storage/Reheating

• Refrigeration: I store the cookies in an airtight container in the refrigerator for up to 5 days.

• Freezing: To freeze, I place the cookies in a single layer on a baking sheet until solid, then transfer them to a freezer-safe container. They keep well for up to 2 months.

• Thawing: When ready to enjoy, I thaw the cookies in the refrigerator overnight or at room temperature for a few hours.

FAQs

Can I use store-bought caramel sauce?

Yes, I can use store-bought caramel sauce for convenience, but making it from scratch enhances the flavor and allows me to control the sweetness.

How do I prevent the cookies from spreading too much?

To prevent excessive spreading, I ensure the dough is properly chilled before baking and avoid overmixing the ingredients.

Can I make the dough ahead of time?

Absolutely. I often prepare the dough in advance and refrigerate it for up to 24 hours before baking.

What if I don’t have a piping bag for the frosting?

If I don’t have a piping bag, I use a zip-top bag with the corner snipped off or simply spread the frosting with a knife or spatula.

Can I substitute the graham cracker crumbs?

Yes, I can substitute graham cracker crumbs with crushed digestive biscuits or vanilla wafers, though it may slightly alter the flavor.

Conclusion

These Copycat Crumbl Salted Caramel Cheesecake Cookies are a delightful treat that combines the comforting flavors of graham crackers, cream cheese, and caramel. They’re perfect for special occasions or simply indulging in a sweet craving. By making them at home, I enjoy the satisfaction of creating a bakery-quality dessert that’s sure to impress.