Salted Caramel Cheesecake Cookie (Crumbl Copycat)
User Reviews
5.0
21 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
26 mins
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Servings
36 servings (12 Crumbl size cookies, 36 Mini Crumbl)
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Calories
197 kcal
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Course
Baked Goods
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Cuisine
American
Salted Caramel Cheesecake Cookie (Crumbl Copycat)
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Get the perfect blend of sweet and salty with our graham cracker cookie recipe and our take on Crumbl's favorite - salted caramel cheesecake cookies, topped with cheesecake buttercream, caramel, and flaky sea salt.
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Ingredients
- 2 ticks butter 1 cup, real butter, room temperature
- 2/3 cup granulated sugar I use cane sugar, white sugar works too
- 1/2 cup light brown sugar reduce to ⅓ cup for high altitude (dark should should work too)
- 2 large eggs room temperature, if you forget to take out, sit in warm (not hot) water for 5 minutes.
- 2 teaspoons vanilla extract
- 2 ½ cups unbleached all-purpose flour add ¼ cup for high altitude, be sure to spoon and level or weigh your flour
- 1 ½ cups Graham cracker crumbs about 12 sheets of grahams
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup Graham cracker crumbs for rolling the cookie dough in
Cheesecake Frosting
- 8 ounces cream cheese softened, room temp
- 4 tablespoons butter room temperature (½ stick)
- 1 teaspoon vanilla extract
- 2 ½ - 3 cups powdered sugar Use even less if a less sweet frosting is desired.
Toppings
- 1/3 cup salted caramel sauce to drizzle on top of the cookies
- Flaky sea salt for sprinkling on top
Instructions
Graham Cracker Cookies
- Preheat the oven to 350°F/177° C (375°/190°C F for high altitude) and prepare 2 baking sheets with parchment paper or a silicone baking mat.
- In a large mixing bowl or bowl of a stand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes on medium-high speed.
- Add the eggs, mixing for one minute, and scrape the sides if needed. Add vanilla, and mix until combined.
- Whisk the flour, baking soda, salt and baking powder in a medium bowl. With the mixer on low, alternately add the flour mixture and graham cracker crumbs (1 1/2 cups, 2 cups for high altitude). Mix until just combined, scraping sides and bottom if needed. Do not overmix.
- Using a large (½ cup) cookie scoop, scoop up a heaping amount of cookie dough, shape it into a ball with your hands, and roll in graham cracker crumbs, lay our prepared baking sheet, repeat with the rest of the dough for 12 giant Crumbl sized cookies. See notes for how to make mini Crumbl cookies.
- Max of 6 on each baking sheet. Using the bottom of a measuring cup, gently flatten each dough ball into a hockey puck shape. Bake for 11-13 minutes. DO NOT OVERBAKE, they should be dull looking on top but still look a little underdone. They will continue baking as they sit on the baking sheet.
- Remove from the oven and allow the cookies to cool on baking sheets while making the frosting. Transfer to cooling racks after about 20 minutes.
Cream Cheese Frosting
- In a medium bowl, with a hand mixer or using a stand mixer; beat the cream cheese, butter, and vanilla extract until smooth and creamy.
- With the mixer on low, add the powdered sugar gradually until thoroughly combined, then increase the speed to medium-high until light, creamy and fluffy.
- Scoop cream cheese frosting into a gallon-size baggie or large piping bag and snip off 1/2-3/4 inch of the corner tip or use a piping tip (I like this Wilton Starter Set) and pipe frosting onto cooled cookies in a swirl pattern. Or, if preferred, use a small cookie scoop and spread the frosting on.
- Pour a little of the caramel sauce into a small ziplock baggie, seal, and then snip off a tiny tip of the corner. Drizzle the caramel over each cookie and sprinkle it with flaky sea salt. I encourage you to try sea salt on your cookies; it adds incredible flavor! Like on my pan-banging chocolate chip cookies.
Equipments used:
Notes
- Mini Crumbl Cookies
- For smaller cookies, use a medium cookie scoop (2 tablespoons, #40) and scoop cookies as described above; you should be able to fit 9-12 on your baking sheet. Don’t forget to roll them in graham cracker crumbs and flatten them slightly. Bake for 7-8 minutes, cool for 2 minutes on a baking sheet, then transfer to a cooling rack to cool completely. Frost, as directed above.
- cooling rack
- High Altitude Crumbl Cookie Adjustments
- Increase flour to 3 ¾ cups
- These cookies have been tested at high altitude (5280 feet) and near sea level!
- Storage
- Fridge - Store in an airtight container on the counter for 2-3 days; then, for extended storage, place them in a single layer in an airtight container and store them in the fridge for up to 5 days.
- Only stack frosted cookies if you have previously chilled them until the frosting is firm, then layer them between waxed paper.
- Eat straight from the fridge (yum!) or allow to come to room temp for 15 minutes.
- Freeze - To freeze frosted cookies, place them in a single layer on a baking sheet and freeze for 1 hour. Transfer them into an airtight container, separate the layers with parchment or waxed paper, and freeze for up to 2 months. To thaw, place them in a single layer on a tray or cookie sheet and thaw overnight in the fridge or on the counter for an hour.
- parchment
- cookie sheet
- Make-Ahead Salted Caramel Crumbl Cookies - Make and cool cookies, wait to frost them, and place them in an airtight container in the freezer for up to 3 months. Frosting may also be; frozen; thaw in the refrigerator overnight. To fluff the frosting up again, you may re-whip it with a mixer.
- Increase flour to 3 ¾ cups
- Increase graham cracker crumbs to 2 cups
- Decrease brown sugar to ⅓ cup
- Increase oven to 375°F (190°C) and bake on the middle rack, checking cookies on the lower side of the suggested time.
Nutrition Information
Show Details
Serving
1serving (¼ large cookie, or one mini cookie)
Calories
197kcal
(10%)
Carbohydrates
27g
(9%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
34mg
(11%)
Sodium
173mg
(7%)
Potassium
38mg
(1%)
Fiber
0.4g
(2%)
Sugar
17g
(34%)
Vitamin A
297IU
(6%)
Vitamin C
0.01mg
(0%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36servings (12 Crumbl size cookies, 36 Mini Crumbl)
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Serving | 1serving (¼ large cookie, or one mini cookie) | |
| Calories | 197kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 34mg | 11% |
| Sodium | 173mg | 7% |
| Potassium | 38mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 17g | 34% |
| Vitamin A | 297IU | 6% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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