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Copycat Crumbl Salted Caramel Cheesecake Cookies

These cookies combine the richness of cheesecake with the chewiness of cookies and are topped with a delightful salted caramel, making them a perfect treat for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • ¾ cup butter (softened) Make sure it's softened for easy creaming.
  • ⅓ cup sugar
  • ⅓ cup brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1½ cups flour
  • 1½ cups graham cracker crumbs Plus an additional ½ cup for rolling.
  • ½ tsp salt
  • ¼ tsp baking soda
  • ½ tsp baking powder
For the Cream Cheese Frosting
  • 8 oz cream cheese (softened) Ensure it's softened.
  • 8 oz butter (softened) Make sure it's softened for easy mixing.
  • 2½ cups powdered sugar
  • 2 tsp vanilla extract
For the Caramel Topping
  • 5 tbsp butter For melting.
  • 1¼ cups brown sugar
  • ½ cup whipping cream For a rich topping.
  • ¼ tsp salt

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper and set them aside.
  2. 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.
  3. Add 2 tsp of vanilla extract and 2 eggs, mixing well until combined.
  4. Gradually add 1½ cups of flour, ½ tsp of salt, ½ tsp of baking powder, and ¼ tsp of baking soda, stirring until incorporated.
  5. Mix in 1½ cups of crushed graham crackers gently, making sure not to overmix.
  6. 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.
  7. Flatten each cookie until about ¾ inch thick.
Baking
  1. Bake one sheet at a time for 8-10 minutes or until the edges are lightly golden brown.
  2. Let cookies cool on the baking sheet for 5 minutes and then transition to a wire cooling rack until fully cooled.
Frosting
  1. Beat together 8 oz of softened cream cheese and 8 oz of softened butter in a mixing bowl until creamy.
  2. Gradually add 2½ cups of powdered sugar and 2 tsp of vanilla extract, mixing until smooth and fluffy.
Caramel Topping
  1. Melt 5 tbsp of butter in a small saucepan and stir in 1¼ cup of brown sugar.
  2. Mix in ½ cup of whipping cream and ¼ tsp of salt. Cook over medium heat until slightly thickened.
  3. Remove from heat and let cool for a few minutes.
Assembly
  1. Spread a layer of cream cheese frosting on each cooled cookie.
  2. Drizzle salted caramel topping over the frosting.

Notes

Store leftover cookies in an airtight container at room temperature for up to a week or freeze for up to three months. Enjoy with whipped cream or a scoop of ice cream.