Copycat Crumbl Salted Caramel Cheesecake Cookie
Salted Caramel Cheesecake Cookies are a giant graham cracker cookie with cheesecake frosting topped with a caramel drizzle and sea salt sprinkle.
Servings: 24 servings (makes 12 cookies)
Ingredients
Graham Cracker Cookie
- 1 1/2 cups (333g) salted butter softened
- 3/4 cup (173g) granulated sugar
- 1 1/2 cups (369g) packed brown sugar
- 2 eggs
- 1 tbsp vanilla
- 3 3/4 cups (570g) all-purpose flour
- 2 sleeves (300g) graham crackers, crushed appprox 2 1/2 cups of crumbs
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Cheesecake Frosting and Drizzle
- 16 oz cream cheese room temperature
- 7 oz marshmallow creme
- 2 cups (214g) powdered sugar
- 1/3 cup (98g) caramel dip
- coarse sea salt
Instructions
- Preheat oven to 350°F (180°C).
- Cream together the butter, granulated sugar and brown sugar.1 1/2 cups (333g) salted butter, 3/4 cup (173g) granulated sugar, 1 1/2 cups (369g) packed brown sugar
- Add the eggs and vanilla. Mix until light in color and creamy.2 eggs, 1 tbsp vanilla
- Add in the dry ingredients (flour, crushed graham crackers, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.3 3/4 cups (570g) all-purpose flour, 2 sleeves (300g) graham crackers, crushed, 2 tsp baking soda, 1 tsp baking powder, 1 tsp salt
- 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.16 oz cream cheese
- 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.2 cups (214g) powdered sugar
- Add in the marshmallow cream and mix until all of it has been combined thoroughly.7 oz marshmallow creme
- 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 dip 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!1/3 cup (98g) caramel dip, coarse sea salt
Video
Notes
If your caramel is cold, use the warmth from your hand to warm up the preserves in the baggie before clipping the corner for a smooth drizzle.
To Half this recipe you'll just half all of the ingredients and then bake the same way. The easiest way to half 3/4 cup of something is to measure 1/4 cup plus 1/8 cup. Smaller cookies will need to bake for slightly shorter.
Nutrition
Calories: 385kcal | Carbohydrates: 53g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 360mg | Potassium: 92mg | Fiber: 1g | Sugar: 35g | Vitamin A: 628IU | Calcium: 46mg | Iron: 1mg
