Description
Salted Caramel Cheesecake Cookies
These Copycat Crumbl Salted Caramel Cheesecake Cookies are a decadent treat for anyone with a sweet tooth. Inspired by the famous Crumbl Cookie flavors, this homemade version combines a buttery graham cracker base, luscious cream cheese frosting, and a rich caramel drizzle. Perfect for special occasions or simply enjoying with a cup of coffee, these cookies bring all the flavors of a cheesecake in a bite-sized form. Plus, making them at home lets you control the ingredients and customize the flavors!
¾ cup butter, softened
⅓ cup granulated sugar
⅓ cup brown sugar
2 eggs
2 tsp vanilla extract
1 ½ cups flour
1 ½ cups crushed graham crackers
½ tsp salt
¼ tsp baking soda
½ tsp baking powder
Cream Cheese Frosting:
8 oz cream cheese, softened
8 oz butter, softened
2½ cups powdered sugar
2 tsp vanilla extract
Caramel Topping:
1¼ cup brown sugar
½ cup whipping cream
5 tbsp butter
1 tbsp vanilla extract
¼ tsp salt
Directions:
1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Cream butter, sugars, eggs, and vanilla. Add flour, salt, baking powder, and baking soda. Mix in graham crackers.
3. Scoop dough, roll in graham cracker crumbs, and flatten. Bake 8-10 mins.
4. Cool completely. Frost with cream cheese frosting.
5. Drizzle cooled caramel sauce over cookies.
Prep Time: 55 mins
Kcal: 373 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect cookies. First, ensure all dairy ingredients (butter, eggs, cream cheese) are at room temperature for smooth mixing. For the cookie dough, cream the softened butter, granulated sugar, and brown sugar for a full 3-4 minutes until light and fluffy. Beat in the eggs one at a time, then the vanilla. In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. Gradually add this to the wet ingredients, mixing just until combined. Finally, fold in the 1 ½ cups of crushed graham crackers.
Use a medium cookie scoop (about 1.5 tbsp) to portion dough. Roll each ball in the reserved graham cracker crumbs (not listed in ingredients; use an extra ½ cup) and place on the lined sheet. Gently flatten each ball to about ½-inch thick. Bake for 8-10 minutes until the edges are just set. The centers will look soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For the frosting, beat the softened cream cheese and butter together until completely smooth. Gradually add the powdered sugar and vanilla, beating until fluffy. For the caramel, combine brown sugar, cream, and butter in a saucepan over medium heat. Stir constantly until it comes to a gentle boil. Let it boil for 3 minutes without stirring. Remove from heat, stir in vanilla and salt, and let it cool and thicken completely before drizzling.
Serving Suggestions
These rich cookies are best served at room temperature. Pair them with a strong cup of black coffee or a glass of cold milk to balance the sweetness. For a festive dessert platter, arrange them alongside mini fruit tarts or chocolate-dipped strawberries. You can also crumble a cookie over a scoop of vanilla ice cream for an ultimate sundae.
How-to Summary
Make a graham-cracker studded cookie dough, roll in crumbs, and bake. Cool completely. Top with a generous swirl of homemade cream cheese frosting and finish with a drizzle of cooled salted caramel sauce.
Frequently Asked Questions
Can I make the cookie dough ahead of time? Yes. You can portion and roll the dough balls, then freeze them on a tray before transferring to a bag. Bake from frozen, adding 1-2 minutes to the bake time.
My caramel sauce is too runny. How can I fix it? The sauce thickens significantly as it cools. If it’s still too thin after cooling, return it to a gentle simmer for another 1-2 minutes, then cool again.
Can I use store-bought caramel and frosting? You can, but the flavor will differ. For frosting, use about 1.5 cups of store-bought. For caramel, a thick, high-quality jarred sauce is best.
How do I store these cookies? Store in a single layer in an airtight container in the refrigerator for up to 5 days due to the cream cheese frosting.
Why are my cookies spreading too much? This usually means your butter was too warm or you didn’t use enough flour. Make sure your measured flour is not packed, and chill the dough for 20 minutes before baking if your kitchen is warm.
Common Mistakes to Avoid
- Overmixing the dough: Mix just until the dry ingredients are incorporated to avoid tough cookies.
- Frosting warm cookies: The frosting will melt into a mess. Ensure cookies are completely cool.
- Using hot caramel: Drizzling hot caramel will melt the frosting. Let the sauce cool until it’s thick but still pourable.
- Packing the flour: Spoon flour into your measuring cup and level it off. Packing it adds too much flour and leads to dry cookies.
Conclusion
Creating these Salted Caramel Cheesecake Cookies at home is a rewarding project that delivers bakery-quality results. By following this enhanced guide, you’ll avoid common pitfalls and master each component—the soft, graham-flavored cookie, the tangy frosting, and the rich caramel. This recipe allows you to enjoy a beloved gourmet treat while customizing it to your taste. Perfect for sharing or savoring one at a time, these cookies are sure to become a celebrated favorite in your baking repertoire.