If you love cookies and cheesecake, you will enjoy making Copycat Crumbl Salted Caramel Cheesecake Cookies. These cookies are rich, creamy, and full of flavor. With a cookie base made from graham crackers and a delicious cream cheese frosting topped with salted caramel, it’s hard to resist taking a bite. Not only do they taste amazing, but they also look fantastic on any dessert table. You can make them for special occasions or just to treat yourself. Let’s dive into the details of this delightful recipe!
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe for many reasons. First, it combines two beloved desserts: cookies and cheesecake. The chewy cookie base pairs perfectly with the creamy, rich frosting. Second, the salted caramel adds a burst of flavor that makes these cookies truly irresistible. Whether you are sharing them with friends or keeping them all to yourself, these cookies will be a hit. Finally, they are simple to make. Even if you are not an expert baker, you can follow the steps and create a delicious batch of cookies.
HOW TO MAKE Copycat Crumbl Salted Caramel Cheesecake Cookies
Making Copycat Crumbl Salted Caramel Cheesecake Cookies is easy and fun. The following sections will guide you through the process. Grab your ingredients and let’s get started!
EQUIPMENT NEEDED
To make these delicious cookies, you will need a few basic kitchen tools:
- Mixing bowls
- Measuring cups and spoons
- Electric mixer
- Cookie scoop (2-inch)
- Baking sheets
- Parchment paper
- Wire cooling rack
Ingredients You’ll Need
- ¾ cup butter (softened)
- ⅓ cup sugar
- ⅓ cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1½ cup flour
- 1½ cup graham cracker crumbs
- ½ tsp salt
- ¼ tsp baking soda
- ½ tsp baking powder
- ½ cup additional graham cracker crumbs
- 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
STEP-BY-STEP INSTRUCTIONS
- Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper and set them aside.
- In a mixing bowl, cream together ¾ cup of softened butter, ⅓ cup of sugar, and ⅓ cup of brown sugar until the mixture is light and fluffy.
- Add in 2 tsp of vanilla extract and 2 eggs. Mix well until all ingredients are nicely combined.
- Gradually add in 1½ cups of flour, ½ tsp salt, ½ tsp baking powder, and ¼ tsp baking soda. Stir until everything is well incorporated.
- Slowly mix in 1½ cups of crushed graham crackers. Be careful not to overmix; just blend until they are combined.
- Using a 2-inch cookie scoop, scoop dough onto the prepared baking sheets. Roll each scoop in the remaining ½ cup of crushed graham crackers and place them on the sheets.
- Gently flatten each cookie until they are about ¾ of an inch thick.
- Bake one sheet at a time for about 8-10 minutes, or until the edges are lightly golden brown.
- Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire cooling rack. Let them cool completely before adding frosting.
Cream Cheese Frosting
- In a mixing bowl, beat together 8 oz of softened cream cheese and 8 oz of softened butter until creamy.
- Gradually add in 2½ cups of powdered sugar and 2 tsp of vanilla extract. Mix until smooth and fluffy.
Caramel Topping
- In a small saucepan, melt 5 tbsp of butter and stir in 1¼ cup of brown sugar.
- Pour in ½ cup of whipping cream and ¼ tsp of salt. Cook over medium heat, stirring until the mixture thickens slightly.
- Remove from heat and let it cool for a few minutes.
Assemble the Cookies
- Once the cookies are completely cool, spread a layer of cream cheese frosting on top of each cookie.
- Drizzle the salted caramel topping over the frosting.
Enjoy!
You have completed your Copycat Crumbl Salted Caramel Cheesecake Cookies! Now it’s time to enjoy them.
HOW TO SERVE Copycat Crumbl Salted Caramel Cheesecake Cookies
Serve these cookies on a pretty plate for a lovely dessert display. They can be enjoyed individually or shared among friends and family. Pair them with a glass of milk or a cup of coffee for the perfect treat. These cookies are suitable for any occasion, whether it’s a birthday party, a holiday gathering, or just a cozy night in.
STORAGE & FREEZING: Copycat Crumbl Salted Caramel Cheesecake Cookies
You can store leftover cookies in an airtight container. Keep them at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies. Make sure to place them in a freezer-safe container. They can last in the freezer for up to three months. When you want to enjoy one, simply take it out and let it thaw at room temperature.
SERVING SUGGESTIONS
These cookies are delicious on their own, but you can enhance their flavor even more. Here are some ideas:
- Serve with whipped cream on top for extra creaminess.
- Add a sprinkle of sea salt on the caramel for an extra salty kick.
- For a chocolate twist, drizzle with melted chocolate.
- Pair with a scoop of ice cream for a cookie sundae.
VARIATIONS
Feel free to get creative with this recipe. Here are some fun variations you can try:
- Chocolate Chip Cheesecake Cookies: Add chocolate chips to the dough for a chocolatey twist.
- Peanut Butter Cheesecake Cookies: Substitute some of the butter with peanut butter for a nutty flavor.
- Nutty Crumble Topping: Mix in crushed nuts like pecans or walnuts into the cookie dough or sprinkle on top.
FAQs
1. Can I use cold butter instead of softened butter?
No, it’s best to use softened butter. Softened butter creams better and gives cookies the right texture.
2. Can I make these cookies without eggs?
Yes! You can use flaxseed meal or applesauce as a substitute for eggs in baking.
3. How do I soften cream cheese quickly?
You can cut the cream cheese into small cubes and let it sit at room temperature for about 15-20 minutes.
4. Can I make the cookies in advance?
Yes! You can make the cookie dough ahead of time and refrigerate it for up to 24 hours before baking.
MAKE-AHEAD TIPS FOR Copycat Crumbl Salted Caramel Cheesecake Cookies
If you’re planning to make these cookies ahead of time, here are some helpful tips:
- Prepare the dough: Make the cookie dough and store it in the refrigerator until you’re ready to bake. This allows the flavors to meld and makes shaping the cookies easier.
- Bake and freeze: You can bake the cookies in advance and freeze them. Just remember to frost them after thawing for the best results.
- Prepare the frosting: You can make the cream cheese frosting in advance. Store it in the refrigerator for a few days and mix it again before using.
These tips will help you enjoy your Copycat Crumbl Salted Caramel Cheesecake Cookies whenever you want! Happy baking!
Copycat Crumbl Salted Caramel Cheesecake Cookies
Ingredients
Method
- Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper and set them aside.
- In a mixing bowl, cream together ¾ cup of softened butter, ⅓ cup of sugar, and ⅓ cup of brown sugar until light and fluffy.
- Add 2 tsp of vanilla extract and 2 eggs, mixing well until combined.
- Gradually add 1½ cups of flour, ½ tsp of salt, ½ tsp of baking powder, and ¼ tsp of baking soda, stirring until incorporated.
- Mix in 1½ cups of crushed graham crackers gently, making sure not to overmix.
- Scoop the dough onto the prepared baking sheets with a 2-inch cookie scoop and roll each in the remaining ½ cup of crushed graham crackers.
- Flatten each cookie until about ¾ inch thick.
- Bake one sheet at a time for 8-10 minutes or until the edges are lightly golden brown.
- Let cookies cool on the baking sheet for 5 minutes and then transition to a wire cooling rack until fully cooled.
- Beat together 8 oz of softened cream cheese and 8 oz of softened butter in a mixing bowl until creamy.
- Gradually add 2½ cups of powdered sugar and 2 tsp of vanilla extract, mixing until smooth and fluffy.
- Melt 5 tbsp of butter in a small saucepan and stir in 1¼ cup of brown sugar.
- Mix in ½ cup of whipping cream and ¼ tsp of salt. Cook over medium heat until slightly thickened.
- Remove from heat and let cool for a few minutes.
- Spread a layer of cream cheese frosting on each cooled cookie.
- Drizzle salted caramel topping over the frosting.