Description
Enjoy these rich and indulgent Copycat Crumbl Caramel Cheesecake Cookies featuring a graham cracker-infused cookie base, topped with creamy cheesecake frosting and luscious salted caramel drizzle. Perfectly baked for a soft, cakey texture with a delightful balance of sweet and tangy flavors.
Ingredients
Cookie Dough
- 2 cups (260g) all-purpose flour (measured properly)
- 1 cup (134g) graham cracker crumbs
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1/2 cup (104g) sugar
- 1/2 cup (112g) packed light brown sugar
- 1 large egg
- 1 tbsp vanilla extract
- Additional 1/4 cup (34g) graham cracker crumbs, for rolling
Salted Caramel Sauce
- Ingredients for caramel sauce not detailed in the article (commonly includes sugar, butter, cream, and salt)
Cheesecake Topping
- 10 oz cream cheese, room temperature
- 1 3/4 cups (201g) powdered sugar
- 1 1/2 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats to prevent sticking and prepare for the cookie dough.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, graham cracker crumbs, baking soda, and salt. Set aside to incorporate flavors evenly.
- Cream Butter and Sugars: In a large mixing bowl, cream the unsalted butter with both the granulated and brown sugars on medium speed for 2-3 minutes until the mixture is light in color and fluffy. This aerates the dough for a tender cookie.
- Add Wet Ingredients: Beat in the egg until fully combined, then add the vanilla extract and mix until well incorporated for flavor depth.
- Combine Dry and Wet Mixtures: Gradually mix the dry ingredient mixture into the wet ingredients just until the dough forms a cohesive ball. Avoid overmixing to prevent toughness.
- Form and Coat Cookie Dough Balls: Portion out the dough into 8 balls, each about 6 tablespoons (105g). Roll each ball in the extra 1/4 cup (34g) graham cracker crumbs to coat evenly.
- Shape and Bake Cookies: Place dough balls on the prepared pans spaced apart. Gently press them down to a diameter of about 2 1/2 inches, allowing them to crack slightly at edges after spreading. Bake for 12-15 minutes until edges turn golden.
- Cool the Cookies: Remove from oven and let the cookies cool on the baking sheets for 5-10 minutes, then transfer to a wire rack to cool completely before assembling toppings.
- Prepare Salted Caramel Sauce: While the cookies bake and cool, prepare the salted caramel sauce following your chosen recipe. Allow it to cool to room temperature or slightly cooler to prevent it from sliding off the cookies.
- Make Cheesecake Topping: In a large mixer bowl, beat room temperature cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, mixing until the topping is smooth and well combined.
- Assemble Cookies: Once the cookies and caramel sauce are cool, pipe or spread the cheesecake topping evenly onto the cookies. Drizzle or spread the cooled caramel sauce on top for a luscious finish.
- Store and Serve: Store the assembled cookies in an airtight container in the refrigerator. Serve the cookies cool but not too cold. Best enjoyed within 3-4 days for optimal freshness and flavor.
Notes
- Ensure the butter and cream cheese are at room temperature for easier mixing and smoother textures.
- Do not overmix the cookie dough once the dry ingredients are added, to keep cookies tender.
- Cool the caramel sauce adequately before applying to prevent it from running off the cookies.
- Press cookies gently before baking to allow proper spreading and cracking on edges.
- These cookies keep best refrigerated in an airtight container and are best eaten within 3-4 days.
- You can make the salted caramel sauce ahead of time and store it refrigerated until ready to use.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
