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Crumbl Salted Caramel Cheesecake Cookies Recipe

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3.8 from 13 reviews

Indulge in these Crumbl-style Salted Caramel Cheesecake Cookies, combining a soft, graham cracker-infused cookie base with a creamy, fluffy cream cheese frosting, topped with luscious caramel sauce and a sprinkle of sea salt. Perfectly balanced between sweet and salty, these cookies make a delightful treat for any occasion.

Ingredients

Cookie Dough

  • 1/2 cup Butter (softened, salted or unsalted)
  • 1/3 cup Imperial Sugar granulated sugar
  • 1/4 cup Imperial Sugar brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 & 1/3 cups All-Purpose flour
  • 1 cup graham crackers (finely crushed, about 7 sheets)
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder

Coating

  • 1/3 cup graham crackers (finely crushed, about 2 sheets)

Cream Cheese Frosting

  • 4 oz cream cheese (softened)
  • 4 tbsp butter (softened, salted or unsalted)
  • 1 cup Imperial Sugar powdered sugar
  • 1 tsp vanilla extract

Topping

  • 1/4 cup caramel sauce
  • Sea salt (for sprinkling)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to prepare for baking the cookies.
  2. Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and well combined. This creates a creamy base for the cookie dough.
  3. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing thoroughly until fully combined and smooth.
  4. Mix Dry Ingredients: Add the all-purpose flour, finely crushed graham crackers, salt, baking soda, and baking powder to the wet ingredients. Mix just until the flour mixture disappears to avoid overworking the dough and to keep the cookies tender.
  5. Scoop and Coat Dough Balls: Using a large cookie scooper, portion out eight equally sized dough balls. Roll each ball between your palms to smooth, then coat each completely in the additional 1/3 cup of finely crushed graham crackers for extra texture and flavor.
  6. Shape and Bake Cookies: Place the coated dough balls onto the prepared baking sheet. Gently flatten each to about 1/2 inch thickness. Bake in the preheated oven for 10 minutes until edges are lightly golden but centers are still soft.
  7. Cool Cookies: Allow the cookies to cool on the baking sheet for 10 minutes to set before transferring them to a wire rack to cool completely. This prevents breakage and helps maintain their shape.
  8. Prepare Cream Cheese Frosting: In a stand mixer fitted with a paddle attachment, whip the softened cream cheese and butter together until smooth and creamy, creating the base of the frosting.
  9. Add Powdered Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract to the cream cheese mixture. Beat on high speed for 2 to 3 minutes, until the frosting is light, fluffy, and spreadable.
  10. Frost and Top the Cookies: Fill a piping bag fitted with a large round tip with the cream cheese frosting. Pipe a generous amount onto each cooled cookie. Drizzle each frosted cookie with 1/2 to 1 teaspoon of caramel sauce, then sprinkle lightly with sea salt to enhance the flavor. Serve and enjoy!

Notes

  • For the caramel sauce, you can use store-bought or homemade caramel. If making homemade, allow it to cool slightly before adding to prevent melting the frosting.
  • Softening butter and cream cheese to room temperature is key for smooth mixing and frosting consistency.
  • Be careful not to overbake the cookies to keep them soft and chewy.
  • Use parchment paper or a silicone baking mat to prevent sticking and help with easy cleanup.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days to maintain freshness.

Find it online: https://bitezly.com/crumbl-salted-caramel-cheesecake-cookies-recipe/