Introduction

These Copycat Crumbl Salted Caramel Cheesecake Cookies combine a soft, graham cracker-studded cookie with rich cream cheese frosting and a luscious homemade salted caramel drizzle. Perfect for impressing guests or indulging your sweet tooth at home.

The image shows five round cookies arranged closely on a white marbled textured surface. Each cookie has a soft light brown base layer with a crumbly texture. On top, there is a thick layer of creamy white frosting with a smooth, slightly swirled texture. A glossy caramel sauce is drizzled over the frosting in a wavy striped pattern, adding a rich golden color contrast. One cookie is slightly tilted forward, showing a bite taken out, revealing the soft inside of the cookie and the thick frosting layer. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup butter (softened)
⅓ cup sugar
⅓ cup brown sugar
2 eggs
2 tsp vanilla extract
1½ cup flour
1½ cup graham crackers (crushed, divided)
½ tsp salt
¼ tsp baking soda
½ tsp baking powder
8 oz cream cheese (softened)
8 oz butter (softened)
2½ cups powdered sugar
1¼ cup brown sugar
½ cup whipping cream
5 tbsp butter
1 tbsp vanilla extract
¼ tsp salt

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
Step 2: In a large bowl, cream together ¾ cup softened butter, ⅓ cup sugar, and ⅓ cup brown sugar until smooth. Add the vanilla extract and eggs, mixing well.
Step 3: Combine flour, ½ tsp salt, ½ tsp baking powder, and ¼ tsp baking soda in a separate bowl. Gradually add the dry ingredients to the wet mixture until incorporated. Gently fold in 1½ cups crushed graham crackers until just blended.
Step 4: Using a 2-inch cookie scoop, portion the dough. Roll each ball in the remaining crushed graham crackers, then place on the prepared baking sheets. Flatten each to about ¾ inch thickness.
Step 5: Bake one sheet at a time for 8-10 minutes or until edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 6: For the cream cheese frosting, beat together 8 oz softened butter, 8 oz softened cream cheese, and 2 tsp vanilla extract until smooth.
Step 7: Gradually add 2½ cups powdered sugar and continue beating until the frosting is light and fluffy.
Step 8: Using a piping bag fitted with a round tip, pipe the frosting onto each cooled cookie in a circular motion, starting from the center and moving outward.
Step 9: To make the caramel topping, combine 5 tbsp butter, 1¼ cup brown sugar, ¼ tsp salt, and ½ cup whipping cream in a small saucepan. Bring to a boil over medium heat, stirring constantly for 5-7 minutes until thickened.
Step 10: Remove the saucepan from heat and stir in 1 tbsp vanilla extract until well combined. Let the caramel cool for 15-20 minutes.
Step 11: Carefully drizzle the cooled caramel over each frosted cookie using a spoon.
Step 12: Allow the caramel to set for 20-30 minutes before serving. Enjoy these cookies at room temperature or chilled.

Tips & Variations

To keep the cookies soft, do not overbake; edges should be slightly golden but centers soft.
For a nutty twist, sprinkle chopped toasted pecans or walnuts over the caramel before it sets.
Use full-fat cream cheese and butter for the creamiest frosting texture.
If you prefer less sweetness, reduce the caramel drizzle or omit the graham cracker coating for a milder flavor.

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving for the best texture. You can also freeze the cookies without caramel for up to one month; add the caramel topping after thawing and frosting.

How to Serve

The image shows five round cookies with one cookie featuring a bite taken out of it, displaying a thick, crumbly light brown base layer. Each cookie is topped with a smooth, creamy white frosting layer that is evenly spread, creating soft peaks and swirls. Light caramel-colored sauce is drizzled in thin, parallel lines across the frosting, adding a shiny, slightly sticky texture. The cookies sit close together on a white marbled surface, with a soft focus that highlights the texture of the cookie crumbs and the creamy frosting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking. Let it sit at room temperature for 10-15 minutes before scooping and baking for easier handling.

How do I prevent the caramel from hardening too much?

Make sure to cook the caramel just until thickened, not too long. Allow it to cool slightly before drizzling, and store the finished cookies at room temperature to avoid the caramel becoming overly firm.