Picture this: a cozy afternoon, the comforting aroma of baked goods wafting through your kitchen, and a plate of soft, decadent cookies just waiting to be devoured. Today, I’m sharing my beloved Copycat Crumbl Salted Caramel Cheesecake Cookies. You might be wondering, why this recipe? Well, it’s a delightful blend of flavors and textures, taking everything you love about cheesecake and packing it into a cookie that’s perfect for any occasion.
Why you’ll love this recipe
These cookies are a game changer. Imagine biting into a warm, buttery cookie with a hint of graham cracker crumbles, followed by a luscious cream cheese frosting that’s irresistibly sweet and tangy—like a mini cheesecake in every bite! The salted caramel drizzle adds that extra layer of indulgence, making each cookie a little moment of bliss. What’s even better? They’re incredibly easy to whip up, and they can charm anyone from your little ones to the fanciest guests. Plus, they come together so quickly that you can treat yourself (or your friends) to something special any day of the week.
If you’re on the hunt for a show-stopping dessert that’s just as delightful for your family as it is for a gathering, you’ve found it. These cookies will have people begging for the recipe, and you’ll have the joyful secret of how simple it really is to create such a masterpiece!
Gather these ingredients
Now, let’s gather the stars of our show, shall we?
Butter (¾ cup): Softened to perfection, this is the magic behind that melt-in-your-mouth texture. Feel free to swap with margarine if you need a dairy-free alternative, but the flavor won’t quite match.
Sugar (⅓ cup) & Brown Sugar (⅓ cup): A duo that brings sweetness along with that delightful caramel undertone from the brown sugar. If you only have granulated sugar on hand, you can use it, just remember to miss out on that deep, rich flavor.
Eggs (2): These little beauties bind everything together. Always use the freshest eggs for the best flavor!
Vanilla Extract (2 tsp): Freshly brewed happiness in liquid form, this will elevate your cookie from plain to extraordinary. Quality matters, so seek out pure vanilla extract if you can.
Flour (1½ cups): Your all-purpose flour will work just fine here, creating those cookie dimensions we crave. Whole wheat can also be used for a nuttier, healthier version.
Graham Cracker Crumbs (1½ cups + ½ cup for rolling): Think of this as the cookie’s crunchy armor—delivering that iconic cheesecake crust flavor without a fuss.
Salt (½ tsp): A pinch to balance the sweetness—don’t skip!
Baking Soda (¼ tsp) & Baking Powder (½ tsp): These leavens work together to create that perfect softness while keeping a lovely structure.
Cream Cheese (8 oz): Softened to ensure creamy frosting heaven. Low-fat cream cheese can also be swapped in for those watching calories.
Powdered Sugar (2½ cups): Sweet, fluffy perfection for your frosting!
Whipping Cream (½ cup): This is optional for a creamier frosting. If you don’t have it, just double up on the cream cheese.
Additional Butter (5 tbsp): Because, let’s face it, butter makes everything better!
Extra Vanilla Extract & Salt: A tad more vanilla in the frosting steals the show, while another pinch of salt rounds out every flavor beautifully.
The cooking process explained
Alright, let’s roll up those sleeves and dive into the joy of baking!
Preheat your oven: Get that temperature to 350°F. Line two baking sheets with parchment paper—this is your cookie’s best pal!
Cream it up: In one bowl, mix the softened butter with both sugars until super light and fluffy. You want it to feel airy and look creamy—this ensures your cookies come out tender.
Add the eggs and vanilla: Toss in the eggs and your lovely vanilla extract. Mix until smooth—oh, that aroma!
Combine the dry ingredients: Add the flour, salt, baking soda, and baking powder, mixing until just incorporated. This is where you’ll begin to see your cookie dough take shape!
In go the graham cracker crumbs: Slowly fold in 1½ cups of crushed graham crackers. Just mix until combined—overmixing leads to tough cookies. We want them soft and chewy!
Scoop to success: Using a 2-inch cookie scoop, portion out your dough and roll them in the remaining crushed graham crackers. Place them spaced out on the lined baking sheet and gently flatten them to about ¾ inch thick.
Bake with love: Slide the first sheet into your preheated oven. Bake for 8-10 minutes until they’re slightly golden around the edges. Don’t let them overbake; we want that perfect chewy center!
Cool it down: Let them rest on the baking sheet for 5 minutes before transferring to a wire cooling rack. The wait is agonizing, but trust me, it’s worth it!
Whipping Up Frosting: In a separate bowl, beat the softened cream cheese and butter until smooth. Gradually mix in the powdered sugar, whipping cream, and a dash of vanilla and salt. This is your dream frosting!
Assemble the masterpiece: Once the cookies are cool, generously frost each with that creamy delight and drizzle some warm salted caramel on top!
Best way to enjoy it
How to savor these beauties? Grab a glass of ice-cold milk—every bite of these cookies paired with milk is like a dreamy little cloud! They’re perfect for dessert after a big dinner or served at your coffee-break gatherings with friends. Try warming them slightly in the microwave before serving to bring all those gooey flavors to life again, especially with that frosting!
Keeping leftovers fresh
Got leftovers? Oh, these cookies are going to be too good to last long, but if you manage to save a few, place them in an airtight container lined with parchment paper. They’ll stay delicious for about a week at room temperature. For longer storage, pop them in the fridge for up to ten days. Just make sure to let them sit out for a bit before indulging again.
Pro chef tips
And here’s a little insider secret just for you! If you’re feeling adventurous, you can toast those graham cracker crumbs on a skillet for an additional depth of flavor. It adds that delightful, nutty taste that’ll have everyone guessing what’s your magical ingredient! Don’t skip chilling your cookie dough for half an hour before scooping; it helps the cookies maintain their shape during baking.
Creative Twists
Feeling like spicing things up? Try swapping in crushed Oreo cookies instead of graham crackers for a cookies-and-cream twist! Or you can sprinkle in some chocolate chips or nuts for added crunch. Want to play with flavors? Try a dash of cinnamon in the cookie dough or frosting for that warmth and richness!
Ingredients list
- 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)
- 8 oz cream cheese (softened)
- 8 oz butter (softened)
- 2½ cups powdered sugar
- 2 tsp vanilla extract
- 1¼ cup brown sugar
- ½ cup whipping cream
- 5 tbsp butter
- 1 tbsp vanilla extract
- ¼ tsp salt
Directions to follow
- Preheat the oven to 350°F.
- Line two baking sheets with parchment paper.
- Cream together butter, brown sugar, and granulated sugar.
- Add vanilla extract and eggs, mixing until smooth.
- Gradually incorporate flour, salt, baking powder, and baking soda.
- Mix in 1½ cups of crushed graham crackers until just blended.
- Scoop dough with a 2-inch cookie scoop.
- Roll in remaining crushed graham crackers and place on lined sheets.
- Flatten to about ¾ inch thick.
- Bake for 8-10 minutes until slightly golden.
- Cool on the sheet for 5 minutes, then transfer to a wire rack.
- Prepare the cream cheese frosting.
- Frost the cooled cookies and drizzle with caramel.
Your questions answered
How long does it take to make these cookies?
Prep time is about 15 minutes, baking takes another 8-10 minutes per batch, and cooling can take about 30 minutes. Total time is roughly an hour!Can I freeze these cookies?
Yes! Just cool them completely, wrap them tightly in plastic wrap, and then place them in a freezer-safe bag. They’ll last for about 2-3 months in the freezer.What if I don’t have graham crackers?
You can crush up any cookies you have on hand, or even use a cookie crumb type like digestive biscuits for a slight twist.How can I make this a gluten-free version?
Use a 1:1 gluten-free flour blend and make sure your graham crackers are gluten-free as well!Can I make these without eggs?
Absolutely! Substitute each egg with ¼ cup applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, set aside to thicken).
Give these delightful cookies a whirl! They’re not only an instant classic but also a fun way to bring joy to those around you. Remember, cooking is a lot like crafting—don’t be afraid to sprinkle your own creativity into the mix. Mix, match, and make the recipe your own, and I can’t wait to hear all about your baking adventures in the comments!
Copycat Crumbl Salted Caramel Cheesecake Cookies
Description
These Copycat Crumbl Salted Caramel Cheesecake Cookies pack the flavors of cheesecake into a delightful cookie, topped with a creamy frosting and drizzled with salted caramel.Ingredients
For the Cookies
For the Cream Cheese Frosting
Directions
- Preheat the oven to 350°F.
- Line two baking sheets with parchment paper.
- Cream together butter, brown sugar, and granulated sugar until fluffy.
- Add vanilla extract and eggs, mixing until smooth.
- Gradually incorporate flour, salt, baking powder, and baking soda.
- Fold in 1½ cups of crushed graham crackers until just blended.
- Scoop dough with a 2-inch cookie scoop and roll in remaining graham crackers.
- Place on lined sheets and flatten to about ¾ inch thick.
- Bake for 8-10 minutes until slightly golden around the edges.Avoid overbaking.
- Cool on the sheet for 5 minutes before transferring to a wire rack.
- Prepare the cream cheese frosting by beating together cream cheese and butter until smooth.Gradually mix in powdered sugar, whipping cream, and a dash of vanilla and salt.
- Frost the cooled cookies and drizzle with caramel.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 4g20%
- Trans Fat 0g
- Cholesterol 30mg10%
- Sodium 80mg4%
- Potassium 50mg2%
- Total Carbohydrate 16g6%
- Dietary Fiber 0g
- Sugars 9g
- Protein 2g4%
- Vitamin A 200 IU
- Vitamin C 0 mg
- Calcium 20 mg
- Iron 0.5 mg
- Vitamin D 0 IU
- Vitamin E 0 IU
- Vitamin K 0 mcg
- Thiamin 0 mg
- Riboflavin 0 mg
- Niacin 0 mg
- Vitamin B6 0 mg
- Folate 5 mcg
- Vitamin B12 0 mcg
- Biotin 0 mcg
- Pantothenic Acid 0 mg
- Phosphorus 30 mg
- Iodine 0 mcg
- Magnesium 0 mg
- Zinc 0 mg
- Selenium 0 mcg
- Copper 0 mg
- Manganese 0 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
