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introduction
This is a Decadent Copycat Crumbl Salted Caramel Cheesecake Cookie. It is rich, soft, and full of caramel and cream cheese flavor. The cookie has a graham crumb in the dough, a cream cheese frosting, and a warm salted caramel drizzle. If you like caramel desserts, try caramel apple cheesecake bars for a similar sweet idea.
why make this recipe
Make this recipe when you want a showy treat that still comes together fast. The cookies bake like regular cookies but taste like a mini cheesecake topped with caramel. They work great for parties, gifts, or a special snack.
how to make Decadent Copycat Crumbl Salted Caramel Cheesecake Cookie
Follow these steps to make the dough, bake the cookies, make the frosting, and make the caramel. Work in simple steps and let some things cool before you combine them.
Ingredients :
- 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)
Directions :
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat softened unsalted butter with granulated sugar and brown sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- In a separate bowl, whisk together flour, crushed graham crackers, baking powder, baking soda, and salt. Gradually fold dry ingredients into wet until just combined.
- Use a medium cookie scoop (about 2 tablespoons) to portion dough onto prepared sheets, spacing 2 inches apart. Roll tops gently with slightly moistened hands.
- Bake for 10–12 minutes until edges are set and centers look slightly underbaked. Remove from oven and let cool on the pan for 5 minutes, then transfer to a wire rack.
- For the cream cheese frosting, beat softened cream cheese with softened butter until smooth. Add powdered sugar and vanilla, beating until fluffy.
- For the salted caramel, combine brown sugar and butter in a medium saucepan over medium heat. Stir until butter melts and sugar dissolves. Add heavy whipping cream and bring to a gentle boil. Simmer until thickened, about 4–6 minutes. Stir in vanilla and a pinch of salt.
- Spread or pipe cream cheese frosting onto cooled cookies. Drizzle with warm caramel and finish with a pinch of sea salt.
- Let the cookies rest for 10–15 minutes for the caramel to set before serving.
how to serve Decadent Copycat Crumbl Salted Caramel Cheesecake Cookie
Serve the cookies at room temperature so the frosting stays soft and the caramel is slightly set. Plate them on a tray for guests or place one on a small dessert plate with a fork. You can warm the caramel a bit before drizzling if it gets too firm.
how to store Decadent Copycat Crumbl Salted Caramel Cheesecake Cookie
Store in an airtight container in the fridge for up to 4 days. Let a cookie come to room temperature before serving for best texture. For longer storage, freeze baked plain cookies (no frosting) for up to 3 months. Thaw, then frost and add caramel.
tips to make Decadent Copycat Crumbl Salted Caramel Cheesecake Cookie
- Use room temperature eggs and butter so the dough mixes smoothly.
- Do not overmix the dough. Stop when the flour is just mixed in.
- Slightly underbake the cookies for a soft center like Crumbl.
- Keep the caramel warm; it flows easier for drizzling.
- Chill the frosting briefly if it gets too soft for piping.
variation (if any)
You can add chopped pecans or toasted walnuts on top for crunch. For a chocolate twist, drizzle melted chocolate over the caramel. For another apple and caramel flavor mix, try a different dessert like decadent apple crisp cheesecake.
FAQs
Q: Can I use light brown sugar instead of dark brown sugar?
A: Yes. The flavor will be slightly milder, but the caramel and cookie still work.
Q: Can I make the caramel ahead of time?
A: Yes. Store it in the fridge and warm gently before drizzling.
Q: Do I have to use graham crackers in the dough?
A: The graham crumbs add flavor and texture. You can skip them, but the cookie will change.
Q: Can I skip the cream cheese frosting?
A: You can. The cookie still tastes good with just caramel, but the frosting adds a cheesecake feel.
Q: How do I reheat a cookie with caramel?
A: Warm in a low oven (about 300°F / 150°C) for a few minutes or use a microwave for 5–8 seconds. Watch so caramel does not run off.
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Salted Caramel Cheesecake Cookie
Ingredients
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat softened unsalted butter with granulated sugar and brown sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- In a separate bowl, whisk together flour, crushed graham crackers, baking powder, baking soda, and salt.
- Gradually fold dry ingredients into wet until just combined.
- Use a medium cookie scoop (about 2 tablespoons) to portion dough onto prepared sheets, spacing 2 inches apart. Roll tops gently with slightly moistened hands.
- Bake for 10–12 minutes until edges are set and centers look slightly underbaked.
- Remove from oven and let cool on the pan for 5 minutes, then transfer to a wire rack.
- For the cream cheese frosting, beat softened cream cheese with softened butter until smooth.
- Add powdered sugar and vanilla, beating until fluffy.
- For the salted caramel, combine brown sugar and butter in a medium saucepan over medium heat.
- Stir until butter melts and sugar dissolves.
- Add heavy whipping cream and bring to a gentle boil.
- Simmer until thickened, about 4–6 minutes. Stir in vanilla and a pinch of salt.
- Spread or pipe cream cheese frosting onto cooled cookies.
- Drizzle with warm caramel and finish with a pinch of sea salt.
- Let the cookies rest for 10–15 minutes for the caramel to set before serving.
