Salted Caramel Cheesecake Cookies are a giant graham cracker cookie with cheesecake frosting topped with a caramel drizzle and sea salt sprinkle.
Salted Caramel Cheesecake Cookies
Crumbl is a cookie shop that has been popping up all over Utah, and now across the whole country. They are known for their HUGE but insanely delicious cookies. With an always delicious rotating menu you can try new cookies each week! Insanely delicious cookies like: Raspberry Cheesecake, Chocolate Oreo, Chilled Sugar, S’mores Brownie or even classic Chocolate Chip.
Several weeks go I saw a Salted Caramel Cheesecake cookie on the menu and I KNEW I had to try it! I have a love for all things cheesecake and all things caramel so this cookie sounded like absolute heaven!
I gotta say, I wasn’t mad about it! A perfectly sweet graham cracker cookie topped with a slightly tangy cheesecake frosting and a salted caramel drizzle. I am here for it! It absolutely blew me away and I knew I simple couldn’t wait for the Salted Caramel Cheesecake Cookie to come back into rotation! I needed to figure out a copycat recipe to satisfy my cravings!
And here it is…dare I say, even better than the original!
Ingredients In Salted Caramel Cheesecake Cookies
For the Cookie
- Butter- I always use salted because that is what I have on hand. You will want the butter to be room temperature so that you can cream it with the sugar without any lumps.
- Granulated Sugar
- Brown Sugar- This combination of sugars will give you the perfect flavor and texture that you want in a cookie. Plus the brown sugar helps keep the cookie nice and soft.
- Flour- Just regular All Purpose flour will do!
- Crushed Graham Crackers- You’ll need two packages of graham crackers crushed, I like to just toss them in my blender until they are a fine crumb.
- Baking Soda
- Baking Powder
For the Frosting
- Cream Cheese- You’ll want this about room temperature. Pull it out of the fridge when you start making your cookies and you’ll be good to go!
- Marshmallow Fluff- Don’t mock the fluff! Marshmallow fluff gets a bad rap, but it is delicious and so versatile in desserts.
- Powdered Sugar
- Caramel Dip- You can make your own, or use your store bought favorite! Be sure to use dip, not sauce. Caramel sauce is much thinner and will just slide off of your cookies.
- Coarse Sea Salt
How To Make Salted Caramel Cheesecake Cookies
Preheat your oven to 350 degrees.
In a stand mixer cream together the butter and sugars until light and fluffy. Add the eggs and vanilla and mix until combined. Next, add the flour, graham cracker crumbs, baking soda, baking sugar and salt and mix until just combined. Be careful not to overmix once you have added the flour or your cookies will become tough and cakey.
Separate the dough into twelve 1/2 cup portions. This will make BIG cookies. You can make them smaller but you will want to shorten the cook time. Roll each piece into a ball and place 6 balls per cookie sheet. Press down on each ball to flatten it slightly.
Bake for 12-15 minutes until the cookies start to turn a golden brown.
When the cookies are baked, remove the pan from the oven. Allow the cookies to cool on the cookie sheet for 20 minutes
While the cookies are cooling make the frosting by whipping the cream cheese until it’s smooth. Slowly add the marshmallow cream and mix until smooth. Mix the powdered sugar in one half cup at a time.
Add the frosting to a gallon size zip top bag. Cut the tip off of the corner and use the bag to pipe the frosting onto the cookies in a spiral.
Put the caramel dip in a zip top bag and pipe it onto the cookie in a zig zag pattern. Sprinkle with sea salt and serve warm.
How To Store Salted Caramel Cheesecake Cookies
You will want to store the cookies in an airtight container. The cookies will store just fine on the counter, but I store mine in the fridge because I like them chilled.
Can I Freeze The Cookies?
Absolutely! These cookies freeze beautifully! After they have cooled store them individually in a zip top bag. When you are ready to eat, just remove them from the freezer and let them thaw on the counter for a half hour.
More Delicious Dessert Recipes
Copycat Crumbl Salted Caramel Cheesecake Cookie
Graham Cracker Cookie
Cheesecake Frosting and Drizzle
- 16 oz cream cheese room temperature
- 7 oz marshmallow creme
- 2 cups powdered sugar
- 1/3 cup caramel dip
- coarse sea salt
- Preheat oven to 350°.
- Cream together the butter, granulated sugar and brown sugar.
- Add the egg and vanilla. Mix until light in color and creamy.
- Add in the dry ingredients (flour, crushed graham crackers, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.
- Portion out the dough into 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Press down slightly on the cookie dough, flattening it until it is abotu 1 inch thick.
- Bake for 12-15 minutes, until the cookies are turning golden brown.
- Allow the cookies to cool on the pan for 5 minutes before transfering to ta wire rack.
- While the cookies are cooling, make the frosting by whipping the cream cheese until smooth.
- Add the powdered sugar 1/2 cup at a time, mixing until completely combined before adding more powdered sugar. Repeat until the full 2 cups of powdered sugar have been added.
- Add in the marshmallow cream and mixuntil all of it has been combined thoroughly.
- Add the frosting to a gallon sized zip top bag, cut the corner of the bag and use it to pipe the frosting onto the warm cookies in a spiral.
- Add the caramel dipp to a small zip top bag and cut the corner and zig zag the caramel over top of the frosting and then sprinkle with sea salt. Serve warm and Enjoy!
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