Salted Caramel Cheesecake Cookies – Crumbl Copycat with a Gooey, Decadent Twist

Hey there! If you’re anything like me, then you absolutely love cookies that are not just delightful but also a bit decadent. That’s why I’m so excited to share this recipe for Salted Caramel Cheesecake Cookies with you! These cookies are reminiscent of those dreamy desserts from Crumbl, and let me tell you, they have this gooey, luscious twist that will make your taste buds sing. I love how simple they are to make at home, and the best part? You can customize them just the way you like!

Nutritional Benefits

Now, I know when you think of cookies, “healthy” isn’t the first word that comes to mind! But here’s the scoop – these salted caramel cheesecake cookies can be a delightful treat to enjoy in moderation. They offer some interesting benefits too! For instance, you’re using salted butter, which contains essential fats, and the graham crackers can provide fiber. Plus, if you include some nuts in your recipe swap, you can enjoy added protein and healthy fats!

Adaptable Variations

• Gluten-Free Option: Swap the all-purpose flour for a gluten-free baking mix and make sure your graham crackers are gluten-free.
• Lower Sugar Version: Use a sugar substitute for the granulated and brown sugars to cut back on sweetness if needed.
• Nutty Goodness: Add some chopped nuts like pecans or walnuts for an added crunch that pairs beautifully with the creaminess of the cheesecake frosting.
• Chocolate Lovers: Drizzle some melted chocolate on top instead of caramel, or fold some chocolate chips into the cookie dough!

Salted Caramel Cheesecake Cookie Recipe

Ingredients

• For the Cookie:
• 1 1/2 cups salted butter, softened
• 3/4 cup granulated sugar
• 1 1/2 cups packed brown sugar
• 2 eggs
• 1 tbsp vanilla extract
• 3 3/4 cups all-purpose flour
• 2 pkgs graham crackers (approx 2 1/2 cups crushed)
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• For the Cheesecake Frosting and Drizzle:
• 16 oz cream cheese, room temperature
• 7 oz marshmallow crème
• 2 cups powdered sugar
• 1/3 cup caramel dip
• Coarse sea salt for topping

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, cream together the softened salted butter, granulated sugar, and brown sugar until it becomes light and fluffy.
3. Add the eggs and vanilla extract to the mixture, and beat until everything is creamy and light in color.
4. Gradually mix in the dry ingredients: all-purpose flour, crushed graham crackers, baking soda, baking powder, and salt. Combine until the dough is fully incorporated.
5. Now, portion out the cookie dough into 1/2 cup sizes. Roll each portion into a ball and place 6 on a lined cookie sheet, spacing them out evenly.
6. Flatten each ball slightly until they are about 1 inch thick.
7. Bake in the preheated oven for 12-15 minutes, until they turn golden brown.
8. After baking, allow the cookies to cool on the pan for about 5 minutes before transferring them to a wire rack.
9. While the cookies cool, prepare the cheesecake frosting: In a medium bowl, whip the cream cheese until smooth and creamy.
10. Slowly add the powdered sugar, mixing in 1/2 cup at a time until fully combined before adding more.
11. Once all the powdered sugar is incorporated, fold in the marshmallow crème until the frosting is smooth and creamy.
12. Transfer the frosting into a gallon-sized zip-top bag. Cut the corner of the bag to pipe the frosting onto your warm cookies in a spiraled pattern.
13. In a separate small zip-top bag, add your caramel dip. Cut the corner and drizzle the caramel over the piped frosting in a zigzag pattern.
14. Finish by sprinkling coarse sea salt over each cookie for that perfect salted caramel finish.
15. Serve these cookies warm and indulge in their gooey, decadent goodness!

Valuable Tips

• Let the cookies cool a little before decorating the frosting to keep it from melting into the cookie.
• Store leftover cookies in an airtight container; however, I doubt they’ll last long!
• If the frosting is too thick, you can add a splash of milk to thin it out for easier piping.
• These cookies can be made ahead of time and stored in the fridge for a bit before serving.
• Feel free to experiment with flavors and toppings—add crushed graham crackers on top for extra crunch!

Equipment Needed

Here’s what you’ll want to have ready to make your baking journey easier:

• A large mixing bowl
• A hand mixer or stand mixer
• A cookie sheet (lined with parchment paper)
• A wire rack for cooling
• A gallon-sized zip-top bag for piping frosting
• A small zip-top bag for drizzling caramel
• Measuring cups and spoons
• A spatula

Frequently Asked Questions

1. Can I use unsalted butter instead? Yes! Just add a pinch of salt to balance the flavors.
2. How long do these cookies last? They typically stay fresh for about a week if stored properly in an airtight container.
3. Can I replace the cream cheese? You could substitute it with a dairy-free cream cheese if dietary needs dictate!
4. What can I add for extra caramel flavor? Try incorporating some caramel extract into the frosting for an extra flavor punch!
5. Can I freeze these cookies? Yes, just freeze the undecorated cookies and frost them once defrosted!