Copycat Crumbl Salted Caramel Cheesecake Cookies

There’s something about cookies that hits you right in the feels, isn’t there? Maybe it’s the memories of baking with Grandma or the warm hug of fresh cookies coming out of the oven. Well, today I want to let you in on a little secret that blends nostalgia and indulgence into one glorious cookie experience: Copycat Crumbl Salted Caramel Cheesecake Cookies. As an experienced home chef, I’ve spent hours perfecting this recipe, and you’re going to love it as much as I do!

Why You’ll Love This Recipe

Picture this: a cookie that tastes like a decadent cheesecake, drizzled with rich caramel, and finished with a sprinkle of sea salt. Each bite offers that perfect balance of sweet and salty, while the texture is soft and chewy, characterized by a delightful crunchy outer crust thanks to graham cracker goodness. This treat is not just a cookie; it’s an experience.

Why make these treasures tonight? How about the fact that they’ll impress guests at your next gathering, or maybe just show yourself some love? They’re perfect for when you’re looking to elevate your dessert game but still want that homey vibe. You’ll find that every element of this recipe resonates with warmth and happiness, reminiscent of lazy Saturday afternoons spent in the kitchen. Plus, your house will smell like a dream!

Gather These Ingredients

1. ¾ cup softened butter: At room temperature, this butter creates a creamy base that makes the cookies soft and rich.
2. ⅓ cup sugar: Adds the sweetness that everyone craves; a little sprinkle goes a long way.
3. ⅓ cup brown sugar: For that extra layer of caramel flavor and chewiness. If you have light or dark, either works perfectly!
4. 2 large eggs: They act as the binding agents, giving structure while keeping our cookies tender.
5. 2 tsp vanilla extract: Real vanilla makes all the difference here; it deepens the flavor beautifully.
6. 1½ cups all-purpose flour: This is your base; it holds everything together without becoming too dense.
7. 1½ cups crushed graham crackers: Think of this as the secret ingredient that evokes the whole cheesecake vibe—bring on the nostalgia!
8. ½ tsp salt: A pinch is essential in balancing sweetness.
9. ¼ tsp baking soda: Helps the cookies rise just enough.
10. ½ tsp baking powder: This gives your cookies a light, fluffy texture.
11. ½ cup extra crushed graham crackers: We save this for the rolling later, ensuring every bite captures that cheesecake crust.
12. 8 oz softened cream cheese: The star of our frosting; it brings a creamy tang that pairs impeccably with caramel.
13. 8 oz softened butter (for frosting): Extra butter creates a luxurious mouthfeel.
14. 2½ cups powdered sugar: Sweetness in the frosting; it’s the pièce de résistance!
15. 2 tsp vanilla extract (for frosting): Yes, more vanilla because we can never have enough!
16. 1¼ cups brown sugar (for frosting): Give it depth and richness.
17. ½ cup whipping cream: This lightens up the frosting, making it fluffy and dreamy.
18. 5 tbsp butter (for caramel): Keeps the caramel smooth and glossy.
19. 1 tbsp vanilla extract (for caramel): Enhances the flavor profile and ties it all together.
20. ¼ tsp salt (for caramel): Just a touch to work its magic alongside the sweetness.

Step-by-Step Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper. You’ll want to get that going early—no one likes a cold oven!
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. This takes about 2-3 minutes; you want it fluffy and pale.
3. Add the vanilla extract and eggs. Mix until just combined; don’t overdo it—this keeps your cookies tender!
4. Gradually add the flour, salt, baking soda, and baking powder, stirring until barely blended. Too much mixing can toughen them up.
5. Now, toss in 1½ cups of graham cracker crumbs and fold gently until incorporated.
6. Grab your trusty 2-inch cookie scoop, and scoop out dollops of dough. Roll them in the remaining crushed graham crackers for that signature crust.
7. Place the dough balls on the prepared baking sheets and gently flatten each one to about ¾ inch thick.
8. Bake one sheet at a time for 8-10 minutes or until they’re just slightly golden around the edges. Remember, they’ll continue to bake a little on the sheet, so don’t over-bake!
9. Let them sit on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

For the Cream Cheese Frosting:

1. In a mixing bowl, beat together the softened cream cheese and butter until fluffy.
2. Gradually add the powdered sugar and brown sugar, mixing until smooth.
3. Pour in the whipping cream and vanilla extract and beat until it reaches your preferred consistency. It should be spreadable but hold its shape.

For the Caramel Topping:

1. In a small saucepan, melt the butter over medium heat, then stir in the brown sugar and whipping cream.
2. Cook for a few minutes until the mixture is bubbling and all sugars are dissolved.
3. Remove from heat and add the vanilla extract and salt. Let it cool slightly before drizzling.

Best Way to Enjoy It

Now, let’s get to the fun part: serving! Frost the cooled cookies generously with that luscious cream cheese frosting; it’s like the icing on the cake, only better. Drizzle with warm caramel sauce for that ooey-gooey factor and a sprinkle of sea salt over the top is the grand finale.

Feeling adventurous? Serve them alongside a tall glass of cold milk, a rich cup of coffee, or even a scoop of vanilla ice cream for an extraordinary dessert experience!

Keeping Leftovers Fresh

Let’s be real; they might not last long, but in case you have leftovers, here’s how to keep them fresh. Store your cookies in an airtight container at room temperature for up to four days. If you live in a particularly humid area, placing a slice of bread in the container can help absorb moisture!

Pro Chef Tips

• Don’t skip the step of rolling the dough in graham cracker crumbs. It’s what gives these cookies that iconic, cheesecake vibe!
• If you can, chill your cookie dough for 30 minutes before scooping. It prevents them from spreading too much while baking.
• Want to double the fun? Add chopped nuts or chocolate chips to the dough for extra texture.

Creative Twists

Feel like switching things up? Try swapping the caramel with a drizzle of rich chocolate ganache or add a hint of pumpkin spice for a fall-inspired treat. You could also toss in crushed toffee bits for a delightful crunch!

Common Questions

1. What’s the prep time for these cookies?
   It takes about 20-30 minutes of prep time, with another 15-20 minutes for baking.

2. Can I make the dough in advance?
   Absolutely! You can refrigerate the dough for up to a day or freeze it for up to three months. Just thaw before baking.

3. What can I substitute for cream cheese?
   If you’re not a fan of cream cheese, mascarpone or even a dairy-free cream cheese can work as excellent alternatives.

4. How do I achieve a caramel drizzle?
   Allow your caramel sauce to cool slightly for a thicker consistency before drizzling.

5. Are these cookies suitable for freezing?
   Yes! You can freeze them both before and after baking. Just remember to let them cool completely before packing them away.

These cookies are a labor of love, but the joy they bring is worth every minute. Let this be your invitation to dive into the world of baking—get messy, have fun, and don’t forget to start with a warm, gooey cookie! The joy of creating delicious treats like these is something special, and I can’t wait for you to experience it. So, grab your apron, and let’s bake some joy together!

Print Recipe

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Copycat Crumbl Salted Caramel Cheesecake Cookies

Difficulty: Intermediate Prep Time Cook Time Rest Time Total Time 45 hrs

Cooking Temp: 350  F Servings: 24 Estimated Cost: $ 15 Calories: 300

Best Season: year-round

Description

These Copycat Crumbl Salted Caramel Cheesecake Cookies combine the flavors of a creamy cheesecake with a sweet and salty caramel drizzle. Perfect for impressing guests or enjoying at home.

Ingredients

Scale

1/2x 1x 2x 3x

For the Cookies:

• ¾ cup softened butter (At room temperature)
• ⅓ cup sugar
• ⅓ cup brown sugar (Light or dark works)
• 2 large eggs (Binding agents)
• 2 tsp vanilla extract (Real vanilla)
• 1½ cups all-purpose flour
• 1½ cups crushed graham crackers (Secret ingredient)
• ½ tsp salt (Essential for balancing sweetness)
• ¼ tsp baking soda
• ½ tsp baking powder (For lightness)
• ½ cup extra crushed graham crackers (For rolling)

For the Cream Cheese Frosting:

• 8 oz softened cream cheese
• 8 oz softened butter (For frosting)
• 2½ cups powdered sugar
• 2 tsp vanilla extract (For frosting)
• 1¼ cups brown sugar (For frosting)
• ½ cup whipping cream (To lighten frosting)

For the Caramel Topping:

• 5 tbsp butter (For caramel)
• 1 tbsp vanilla extract (For caramel)
• ¼ tsp salt (For caramel)
• 1 cup brown sugar (For caramel)
• ½ cup whipping cream (For caramel)

Instructions

Baking the Cookies

1. Preheat and Prepare

   Preheat your oven to 350°F and line two baking sheets with parchment paper.
   Ensure the oven is hot for best baking results.
   Mark as complete

2. Cream Butter and Sugars

   In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy and pale.
   2-3 minutes of mixing.
   Mark as complete

3. Add Vanilla and Eggs

   Add the vanilla extract and eggs, mix until just combined.
   Don't overmix to keep cookies tender.
   Mark as complete

4. Mix Dry Ingredients

   Gradually add the flour, salt, baking soda, and baking powder, stirring until barely blended.
   Avoid over-mixing.
   Mark as complete

5. Incorporate Graham Crackers

   Fold in the 1½ cups of graham cracker crumbs gently until incorporated.
   Mark as complete

6. Scoop and Roll

   Scoop dollops of dough using a 2-inch cookie scoop and roll in the remaining crushed graham crackers.
   This gives the iconic cheesecake vibe.
   Mark as complete

7. Shape and Bake

   Place dough balls on prepared baking sheets and gently flatten them to about ¾ inch thick. Bake for 8-10 minutes.
   Do not over-bake; cookies will continue to bake on the sheet.
   Mark as complete

8. Cool Cookies

   Let them sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
   Mark as complete

Making the Frosting

1. Beat Cream Cheese and Butter

   In a mixing bowl, beat together the softened cream cheese and butter until fluffy.
   Texture is important for spreading.
   Mark as complete

2. Add Sugars and Cream

   Gradually add powdered sugar and brown sugar, mixing until smooth. Pour in the whipping cream and vanilla extract.
   Beat until it reaches your preferred consistency.
   Mark as complete

Making the Caramel

1. Melt Ingredients

   In a small saucepan, melt the butter over medium heat. Stir in brown sugar and whipping cream, cooking until the mixture is bubbling.
   All sugars should dissolve.
   Mark as complete

2. Finish the Caramel

   Remove from heat and add vanilla extract and salt. Let it cool slightly before drizzling.
   Cooling helps it thicken.
   Mark as complete

Serving

1. Frost and Drizzle

   Frost the cooled cookies with cream cheese frosting, drizzle with warm caramel sauce, and sprinkle with sea salt.
   For best flavor, serve with milk or coffee.
   Mark as complete

Nutrition Facts

Servings 24

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 17g27%

Saturated Fat 10g50%

Trans Fat 0g

Cholesterol 50mg17%

Sodium 150mg7%

Potassium 100mg3%

Total Carbohydrate 34g12%

Dietary Fiber 1g4%

Sugars 20g

Protein 3g6%

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Vitamin A 5 IU

Vitamin C 0 mg

Calcium 2 mg

Iron 5 mg

Vitamin D 0 IU

Vitamin E 1 IU

Vitamin K 0 mcg

Thiamin 0 mg

Riboflavin 1 mg

Niacin 1 mg

Vitamin B6 0 mg

Folate 1 mcg

Vitamin B12 0 mcg

Biotin 0 mcg

Pantothenic Acid 0 mg

Phosphorus 2 mg

Iodine 0 mcg

Magnesium 1 mg

Zinc 1 mg

Selenium 1 mcg

Copper 0 mg

Manganese 1 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.

Note

Store in an airtight container at room temperature for up to 4 days.

Keywords: cookies, cheesecake, caramel, dessert, baking