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Copycat Crumbl Salted Caramel Cheesecake Cookies

Irresistible Copycat Crumbl Salted Caramel Cheesecake Cookies

These Copycat Crumbl Salted Caramel Cheesecake Cookies feature a buttery graham cracker base with rich cheesecake frosting and homemade caramel drizzle.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • ¾ cup Butter softened, unsalted preferred
  • ⅓ cup Sugar granulated
  • ⅓ cup Brown Sugar light or dark
  • 2 large Eggs room temperature
  • 2 tsp Vanilla Extract pure preferred
  • 1½ cup All-Purpose Flour
  • 1½ cup Crushed Graham Crackers plus ½ cup for rolling
  • ½ tsp Salt kosher preferred
  • ¼ tsp Baking Soda
  • ½ tsp Baking Powder
For the Cream Cheese Frosting
  • 8 oz Cream Cheese softened, full-fat recommended
  • 2½ cups Powdered Sugar adjust to sweetness preference
For the Homemade Caramel Sauce
  • 1¼ cups Brown Sugar
  • ½ cup Whipping Cream
  • 5 tbsp Butter
  • 1 tbsp Vanilla Extract
  • ¼ tsp Salt

Equipment

  • mixing bowl
  • hand mixer
  • baking sheets
  • parchment paper
  • Saucepan

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together butter, sugar, and brown sugar until fluffy.
  3. Add the room temperature eggs and vanilla, and mix until well combined.
  4. Gradually add in flour, baking soda, baking powder, and salt; mix until just combined.
  5. Incorporate the crushed graham crackers gently into the dough.
  6. Scoop and roll dough into balls, then roll in additional crushed graham crackers before placing on baking sheets.
  7. Bake for 8-10 minutes until edges are golden and centers are slightly underbaked; cool on baking sheets for 5 minutes.
  8. While cooling, prepare the cream cheese frosting by beating cream cheese and butter, then add vanilla and powdered sugar.
  9. For the caramel sauce, combine brown sugar, cream, butter, and salt in a saucepan; bring to boil, stirring constantly.
  10. Let it thicken for 5-7 minutes; stir in vanilla and remove from heat.
  11. Once cookies are cool, frost them with cream cheese frosting and drizzle with caramel.

Nutrition

Serving: 1cookieCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Store cookies in an airtight container at room temperature for up to 5 days; refrigerate for up to 1 week and freeze unfrosted cookies for up to 3 months.

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