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Decadent Copycat Crumbl Salted Caramel Cheesecake Cookie

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Gooey, salty-sweet cookies with a brown-sugar cookie base topped with cream cheese frosting and homemade salted caramel.

Ingredients

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  • 1 cup Unsalted Butter, softened (for dough)
  • 1/2 cup Granulated Sugar
  • 1 cup Brown Sugar (for dough)
  • 2 large Eggs, room temperature
  • 1 tablespoon Vanilla Extract
  • 3 cups All-Purpose Flour
  • 1 cup Crushed Graham Crackers (about 8–10 full sheets; pulse in a food processor)
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt (sea salt; plus extra for finishing)
  • 8 ounces Cream Cheese, softened (for frosting)
  • 1/2 cup Butter, softened (for frosting)
  • 2 cups Powdered Sugar (for frosting)
  • 1 teaspoon Vanilla Extract (for frosting)
  • 1 cup Brown Sugar (for caramel)
  • 1/2 cup Butter (for caramel)
  • 1/2 cup Heavy Whipping Cream (for caramel)
  • 1 teaspoon Vanilla Extract (for caramel)
  • 1 pinch Salt (for caramel)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Beat 1 cup softened unsalted butter with 1/2 cup granulated sugar and 1 cup brown sugar until light and fluffy, about 2–3 minutes.
  3. Add 2 room-temperature eggs one at a time, mixing well after each. Stir in 1 tablespoon vanilla extract.
  4. Whisk together 3 cups all-purpose flour, 1 cup crushed graham crackers, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt in a separate bowl.
  5. Fold the dry ingredients into the wet until just combined. Do not overmix.
  6. Use a medium cookie scoop (about 2 tablespoons) to portion dough onto prepared sheets, spacing 2 inches apart.
  7. Bake 10–12 minutes until edges are set and centers look slightly underbaked. Remove from oven and let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Make the cream cheese frosting: beat 8 ounces softened cream cheese with 1/2 cup softened butter until smooth. Add 2 cups powdered sugar and 1 teaspoon vanilla, beating until fluffy.
  9. For the salted caramel, combine 1 cup brown sugar and 1/2 cup butter in a medium saucepan. Stir until melted. Add 1/2 cup heavy whipping cream and bring to a gentle boil. Simmer for 4–6 minutes until slightly thickened.
  10. Spread or pipe cream cheese frosting onto cooled cookies. Drizzle each with warm caramel and finish with a pinch of sea salt.
  11. Let assembled cookies rest for 10–15 minutes for the caramel to set, then serve or refrigerate.

Notes

Use light brown sugar for a milder flavor. Substitute heavy cream with full-fat coconut milk for a dairy-free option. Chill dough for a crunchier chew.

Nutrition

Find it online: https://www.simplefamilydishes.com/salted-caramel-cheesecake-cookies/