Description
This Copycat Crumbl Salted Caramel Cheesecake Cookie recipe combines a rich graham cracker cookie base with a luscious cream cheese frosting, finished with a salted caramel drizzle and a sprinkle of coarse sea salt. Perfectly soft and chewy cookies with a decadent topping, these homemade treats make an irresistible dessert for any occasion.
Ingredients
Units
Scale
Graham Cracker Cookie
- 1 1/2 cups (333g) salted butter, softened
- 3/4 cup (173g) granulated sugar
- 1 1/2 cups (369g) packed brown sugar
- 2 eggs
- 1 tbsp vanilla extract
- 3 3/4 cups (570g) all-purpose flour
- 2 sleeves (300g) graham crackers, crushed (approx 2 1/2 cups crumbs)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Cheesecake Frosting and Drizzle
- 16 oz cream cheese, room temperature
- 7 oz marshmallow creme
- 2 cups (214g) powdered sugar
- 1/3 cup (98g) caramel dip
- Coarse sea salt, for sprinkling
Instructions
- Preheat Oven: Set your oven to 350°F (180°C) to prepare for baking the cookies.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened salted butter, granulated sugar, and packed brown sugar until the mixture is light in color and creamy.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract until fully incorporated and the batter is smooth and light.
- Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, crushed graham crackers, baking soda, baking powder, and salt. Gradually add these dry ingredients to the wet mixture and mix until the dough is well combined and uniform.
- Portion Dough: Divide the dough into 1/2 cup portions. Roll each portion into a ball and place 6 balls onto each cookie sheet. Press down each ball slightly to flatten to about 1 inch thick.
- Bake Cookies: Place the cookie sheets in the preheated oven and bake for 12-15 minutes, or until the cookies start turning golden brown around the edges.
- Cool Cookies: Remove the cookies from the oven and let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Frosting: While the cookies cool, whip the cream cheese in a bowl until smooth using a hand or stand mixer.
- Add Powdered Sugar: Gradually add the powdered sugar in 1/2 cup increments, mixing thoroughly each time until all 2 cups have been incorporated into the cream cheese.
- Incorporate Marshmallow Creme: Fold in the marshmallow creme and mix until the frosting is smooth and completely combined.
- Pipe Frosting: Transfer the frosting to a gallon-sized zip-top bag and cut off one corner to create a piping bag. Pipe a spiral of frosting onto each still-warm cookie.
- Add Caramel Drizzle and Salt: Place the caramel dip in a small zip-top bag, cut a corner, and drizzle the caramel over the frosting in a zigzag pattern. Finish by sprinkling coarse sea salt atop each cookie.
- Serve: Serve the cookies warm and enjoy the perfect balance of sweet, creamy, and salty flavors.
Notes
- For best results, ensure the cream cheese is fully softened before making the frosting for smooth texture.
- Crush graham crackers finely for better incorporation into the dough.
- You can store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate the frosted cookies for up to 5 days.
- Reheat cookies slightly before serving to enjoy the gooey caramel and soft frosting experience.
- If you prefer less sweetness, reduce the powdered sugar in the frosting slightly to taste.
Nutrition
- Serving Size: 1 cookie
- Calories: 320 kcal
- Sugar: 26 g
- Sodium: 190 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 36 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 45 mg
