Copycat Crumbl Salted Caramel Cheesecake Cookies
Graham cracker cookies topped with smooth cream cheese frosting and finished with salted caramel, inspired by the classic Crumbl cheesecake-style cookie.
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Servings: 8 cookies
Ingredients
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
- 1⅓ cups all-purpose flour
- 1 cup finely crushed graham crackers about 7 sheets
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ⅓ cup finely crushed graham crackers for coating (about 2 sheets)
Cream Cheese Frosting
- 4 oz cream cheese softened
- 4 tablespoons butter softened (salted or unsalted)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup caramel sauce
- Sea salt for garnish
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and well combined.
- Add the egg and vanilla extract, mixing until fully incorporated.
- Add the flour, crushed graham crackers, salt, baking soda, and baking powder. Mix just until the dry ingredients are fully incorporated. Do not overmix.
- Using a large cookie scoop, portion the dough into 8 equal balls. Roll each portion gently between the palms, then roll in the additional crushed graham crackers to coat.
- Place the dough balls on the prepared baking sheet. Gently flatten each cookie to approximately ½-inch thickness.
- Bake for 10 minutes, or until the edges are set. Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Cream Cheese Frosting
- In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
- Add the powdered sugar and vanilla extract. Beat on high speed for 2–3 minutes, or until the frosting is light and fluffy.
- Transfer the frosting to a piping bag fitted with a large round tip. Frost each cooled cookie evenly.
- Spoon or drizzle ½–1 teaspoon of caramel sauce over each cookie. Finish with a light sprinkle of sea salt before serving.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour and use gluten-free graham crackers. Ensure the caramel sauce and all other ingredients are certified gluten-free.