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Copycat Crumbl Salted Caramel Cheesecake Cookies

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These thick, soft, and chewy cookies are inspired by Crumbl’s famous Salted Caramel Cheesecake Cookies! A buttery graham cracker cookie base is topped with rich cheesecake frosting and drizzled with salted caramel for the ultimate sweet and salty treat.

Ingredients

Scale

For the Graham Cracker Cookie Base:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (100g) crushed graham crackers
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

For the Cheesecake Frosting:

  • 8 oz (225g) cream cheese, softened
  • ¼ cup (60g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar
  • 1 tsp vanilla extract

For the Salted Caramel Drizzle:

  • ½ cup (120g) caramel sauce (store-bought or homemade)
  • ½ tsp sea salt flakes

Instructions

1. Make the Cookie Dough

  1. In a bowl, whisk together flour, crushed graham crackers, baking powder, baking soda, and salt. Set aside.
  2. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add eggs and vanilla extract, mixing until combined.
  4. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.

2. Chill & Bake

  1. Cover dough and chill in the fridge for 30 minutes.
  2. Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
  3. Scoop large dough balls (about ¼ cup each) and place on the baking sheet. Flatten slightly.
  4. Bake for 10-12 minutes, until edges are lightly golden.
  5. Let cool completely before frosting.

3. Make the Cheesecake Frosting

  1. Beat cream cheese and butter until smooth and creamy.
  2. Add powdered sugar and vanilla extract, mixing until fluffy.

4. Assemble the Cookies

  1. Spread or pipe the cheesecake frosting on each cooled cookie.
  2. Drizzle with salted caramel sauce and sprinkle with sea salt flakes.

5. Serve & Enjoy

  • Store leftovers in the fridge for up to 5 days.

Notes

  • For extra caramel flavor, mix 1 tbsp caramel sauce into the cookie dough.
  • No graham crackers? Use crushed digestive biscuits instead.
  • Make it even more decadent by adding a stuffed caramel center inside the cookie!

Find it online: https://ukfinda.com/copycat-crumbl-salted-caramel-cheesecake-cookies/