why make this recipe
Crumbl Salted Caramel Cheesecake Cookies are not just any cookie. They combine the rich flavors of cheesecake with the deliciousness of cookies, and they are topped with a sweet caramel drizzle. This copycat recipe gives you the chance to enjoy these treats right in your own kitchen. They are perfect for parties, family gatherings, or just a sweet snack at home. Plus, making these cookies allows you to impress your friends and family with your baking skills!
how to make Copycat Crumbl Salted Caramel Cheesecake Cookies
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 (crushed)
- ½ tsp salt
- ¼ tsp baking soda
- ½ tsp baking powder
- ½ cup graham cracker (for rolling)
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 8 oz butter (softened)
- 2½ cups powdered sugar
- 2 tsp vanilla extract
For the Caramel Topping:
- 1¼ cup brown sugar
- ½ cup whipping cream
- 5 tbsp butter
- 1 tbsp vanilla extract
- ¼ tsp salt
Directions:
- Preheat your oven to 350°F. Line two baking sheets with parchment paper and set them aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add the vanilla extract and eggs, mixing well.
- Gradually add the flour, salt, baking powder, and baking soda. Mix until well blended.
- Slowly fold in 1½ cups of crushed graham crackers until just combined.
- Use a 2-inch cookie scoop to portion out the dough. Roll the dough in the remaining crushed graham crackers and place them on the lined baking sheets.
- Carefully flatten each dough ball until they are about ¾ of an inch thick.
- Bake one sheet at a time for 8-10 minutes, or until the edges are slightly golden brown.
- Let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a wire cooling rack and allow them to cool completely before frosting.
For the cream cheese frosting:
- In a separate bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until creamy.
For the caramel topping:
- In a saucepan over medium heat, combine brown sugar, whipping cream, butter, vanilla extract, and salt. Stir until the mixture is smooth and bubbly. Allow it to simmer for 3-5 minutes, then remove it from heat.
how to serve Copycat Crumbl Salted Caramel Cheesecake Cookies
These cookies are best served fresh and warm. Once frosted, you can drizzle the caramel sauce over the top for an extra touch of sweetness. Serve them on a nice plate and watch your friends and family enjoy this delightful treat!
how to store Copycat Crumbl Salted Caramel Cheesecake Cookies
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week, or freeze them for up to three months. Just remember to frost them after they’ve thawed for the best taste!
tips to make Copycat Crumbl Salted Caramel Cheesecake Cookies
- Make sure your butter and cream cheese are softened for easier mixing.
- Don’t overbake the cookies; they should be soft in the center.
- Use fresh ingredients for the best flavor, especially the vanilla extract.
variation
You can add chocolate chips or nuts to the cookie dough for extra flavor and texture. Another idea is to mix in some pumpkin puree for a seasonal twist.
FAQs
1. Can I make these cookies vegan?
Yes, you can substitute the butter with vegan butter and use a flax egg (1 tbsp flaxseed meal mixed with 2.5 tbsp water) instead of the eggs.
2. How can I make the caramel topping thicker?
To thicken the caramel, simmer it a bit longer until it reaches your desired consistency.
3. Can I use store-bought caramel?
Yes, you can use store-bought caramel sauce if you want to save time. Just drizzle it on top of the frosted cookies!
Copycat Crumbl Salted Caramel Cheesecake Cookies
Ingredients
Cookie Ingredients
- ¾ cup butter (softened)
- ⅓ cup sugar
- ⅓ cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1½ cups flour
- 1½ cups graham cracker (crushed)
- ½ tsp salt
- ¼ tsp baking soda
- ½ tsp baking powder
- ½ cup graham cracker (for rolling)
Cream Cheese Frosting
- 8 oz cream cheese (softened)
- 8 oz butter (softened)
- 2½ cups powdered sugar
- 2 tsp vanilla extract
Caramel Topping
- 1¼ cups brown sugar
- ½ cup whipping cream
- 5 tbsp butter
- 1 tbsp vanilla extract
- ¼ tsp salt
Instructions
Preparation
- Preheat your oven to 350°F. Line two baking sheets with parchment paper and set them aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add the vanilla extract and eggs, mixing well.
- Gradually add the flour, salt, baking powder, and baking soda. Mix until well blended.
- Slowly fold in 1½ cups of crushed graham crackers until just combined.
- Use a 2-inch cookie scoop to portion out the dough. Roll the dough in the remaining crushed graham crackers and place them on the lined baking sheets.
- Carefully flatten each dough ball until they are about ¾ of an inch thick.
Baking
- Bake one sheet at a time for 8-10 minutes, or until the edges are slightly golden brown.
- Let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a wire cooling rack and allow them to cool completely before frosting.
Cream Cheese Frosting
- In a separate bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until creamy.
Caramel Topping
- In a saucepan over medium heat, combine brown sugar, whipping cream, butter, vanilla extract, and salt. Stir until the mixture is smooth and bubbly.
- Allow it to simmer for 3-5 minutes, then remove it from heat.