Copycat Crumbl Salted Caramel Cheesecake Cookies – I still remember the first time I bit into a Crumbl Salted Caramel Cheesecake Cookie. It wasn’t just a cookie—it was a moment. That sweet yet salty caramel, the creamy frosting, the perfectly soft cookie base. It was love at first bite. But Crumbl isn’t exactly around the corner for me, and I couldn’t stop dreaming about those flavors. So, I did what any determined cookie enthusiast would do—I set out to recreate them in my own kitchen. And guess what? I think I got pretty darn close. Maybe even better? (Okay, that might be the sugar talking.)
Making these Copycat Crumbl Salted Caramel Cheesecake Cookies at home not only scratched my Crumbl itch but also gave me major bragging rights with my family. My little one even said, “Mom, these are better than the store ones!” High praise, right? Now it’s your turn to create your own magic.
Why You’ll Love This Copycat Crumbl Salted Caramel Cheesecake Cookies Recipe?
- Graham Cracker Goodness: The cookie itself is soft yet holds that nostalgic graham cracker flavor.
- Cream Cheese Frosting: Tangy, smooth, and fluffy, this frosting is practically dessert on its own.
- Salted Caramel Drizzle: Sweet, salty, and utterly irresistible. A final flourish that ties everything together.
- Surprisingly Simple: No fancy equipment or hard-to-find ingredients. Just pure, homemade deliciousness.
Ingredient Notes:
Here’s the lowdown on what makes these cookies so special:
- Butter: Whether salted or unsalted, it’s the backbone of that rich cookie base. Just make sure it’s softened!
- Graham Crackers: These add the signature flavor and texture. Pro tip: crush them finely for an even coating.
- Cream Cheese: Room temperature is key for a velvety frosting that spreads or pipes easily.
- Caramel Sauce: Thicker is better for that picture-perfect drizzle. Go homemade or grab your favorite store brand.
How To Make Copycat Crumbl Salted Caramel Cheesecake Cookies?
Ready to dive in? Let’s break this down. You’ve got this!
Step 1: Mix Up the Dough
Start by creaming your butter and sugars until light and fluffy. This is where the magic begins! Add in the egg and vanilla for that classic cookie base. Then, slowly mix in your dry ingredients—flour, crushed graham crackers, and a pinch of salt, baking soda, and baking powder. The dough should come together like a dream.
Step 2: Shape and Bake
Scoop out eight even balls of dough. Roll each one in extra crushed graham crackers (yes, more is better here) and place them on your lined baking sheet. Gently flatten them and bake at 350°F for about 10 minutes. Let them cool for a bit—they’ll firm up as they set.
Step 3: Whip Up the Frosting
While the cookies cool, whip together cream cheese and butter until smooth. Add powdered sugar and vanilla, then keep mixing until it’s light and fluffy. If you’re like me, try not to eat it all straight from the bowl.
Step 4: Assemble the Cookies
Spread or pipe the frosting onto each cookie. Then, drizzle with salted caramel and sprinkle with sea salt for that chef’s kiss finish. Seriously, they’ll look bakery-perfect (and taste even better).
Want To Save This Recipe?
Storage Options:
- Fridge: Store in an airtight container for up to five days. Let them come to room temperature before serving.
- Freezer: Freeze unfrosted cookies for up to two months. Frost and drizzle after thawing for best results.
Variations and Substitutions:
- Gluten-Free Version: Use gluten-free graham crackers and all-purpose flour alternatives.
- Different Toppings: Swap salted caramel for chocolate or even a berry compote for a fruity twist.
- Add Some Crunch: Sprinkle crushed toffee or chopped nuts on top for extra texture.
What to Serve with Copycat Crumbl Salted Caramel Cheesecake Cookies?
- Coffee: A creamy latte or cappuccino is a match made in heaven.
- Ice Cream: Vanilla or salted caramel ice cream takes these cookies to another level.
- Hot Chocolate: Cozy up with a mug of hot cocoa and a plate of these cookies on a cold day.
Frequently Asked Questions:
Can I make the dough ahead of time?
Absolutely! Wrap it tightly and chill for up to 24 hours. Fresh-baked cookies whenever you want? Yes, please.
What if I don’t have a piping bag?
No worries! Use a spoon or knife to spread the frosting. It’s the taste that counts, right?
Can I skip the caramel drizzle?
You could, but why would you? The caramel adds that signature Crumbl magic.
So, what do you think? Ready to whip up a batch of these Copycat Crumbl Salted Caramel Cheesecake Cookies? I can’t wait to hear how yours turns out—share your cookie stories with me!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Copycat Crumbl Salted Caramel Cheesecake Cookies
Ingredients
For the Graham Cracker Cookies:
- ½ cup butter softened (salted or unsalted)
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 & ⅓ cup all-purpose flour
- 1 cup graham crackers finely crushed (approximately 7 sheets)
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ⅓ cup graham crackers finely crushed (approximately 2 sheets) for coating
For the Cream Cheese Frosting:
- 4 oz cream cheese softened
- 4 tablespoons butter softened (salted or unsalted)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Toppings:
- ¼ cup caramel sauce
- Sea salt to taste
Instructions
Preparing the Graham Cracker Cookies:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the Dough: Cream the butter, granulated sugar, and brown sugar in a mixing bowl until light and fluffy. Incorporate the egg and vanilla extract, mixing until well combined.
- Add Dry Ingredients: Gradually mix in the all-purpose flour, crushed graham crackers, salt, baking soda, and baking powder until just combined. Avoid overmixing.
- Shape the Cookies: Using a cookie scoop, portion the dough into eight equal-sized balls. Roll each ball in the additional crushed graham crackers for an even coating. Flatten slightly to about ½ inch thick and place on the prepared baking sheet.
- Bake: Bake for 10 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Preparing the Cream Cheese Frosting:
- Whip the Ingredients: In a stand mixer, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating on high speed until light and fluffy (approximately 2–3 minutes).
Assembling the Cookies:
- Frost the Cookies: Transfer the frosting to a piping bag fitted with a large round tip. Pipe an even layer of frosting onto each cooled cookie.
- Add the Toppings: Drizzle each frosted cookie with caramel sauce and sprinkle with sea salt for a finishing touch. Serve immediately and enjoy.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
