Crumbl Salted Caramel Cheesecake Cookies You’ll Crave Daily

Indulge in Crumbl Salted Caramel Cheesecake Cookies with a graham cracker base and creamy frosting, making them a delightful treat.

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Prep Time 15

Cook Time 10

Cooling Time 5

Total Time 30

Servings: 12 cookies

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Base

¾ cup Butter (softened) Adds richness and moisture; can use margarine for a non-dairy option.
⅓ cup Sugar Provides sweetness and balance; substitute with coconut sugar for a deeper flavor.
⅓ cup Brown Sugar Enhances moisture and adds a hint of molasses flavor; light brown sugar may be used instead.
2 Eggs Binds the ingredients together and contributes to the cookie’s structure; flax eggs can be substituted for a vegan option.
2 tsp Vanilla Extract Adds aromatic flavor; use pure vanilla extract for the best taste.
1½ cups All-Purpose Flour Provides the cookies' structure; can substitute with a gluten-free flour blend.
1½ cups Graham Crackers (crushed) For the distinct graham flavor and base texture; digestive biscuits can be a good alternative.
½ tsp Salt Balances sweetness and enhances flavor.
¼ tsp Baking Soda Helps cookies rise and spread evenly.
½ tsp Baking Powder Assists with leavening.
½ cup Graham Cracker Crumbs (for coating) Additional coating for flavor and texture.

For the Cheesecake Frosting

8 oz Cream Cheese (softened) Creates a rich, creamy frosting; substitute with vegan cream cheese if needed.
8 oz Butter (softened) Gives frosting a smooth texture; use a non-dairy substitute for a vegan frosting.
2½ cups Powdered Sugar Sweetens and gives the frosting its structure; use sugar-free powdered sugar for a low-sugar option.

For the Caramel Sauce

1¼ cups Brown Sugar Provides a deep, caramel flavor.
½ cup Whipping Cream Creates a smooth caramel sauce; coconut cream can be used for a non-dairy alternative.
5 tbsp Butter (for caramel) Adds richness; non-dairy butter can serve as a replacement.
1 tbsp Vanilla Extract (for caramel) Enhances the caramel flavor profile.
¼ tsp Salt (for caramel) Balances the sweetness of the caramel sauce.

Equipment

Stand mixer
Baking sheets
Parchment paper
Saucepan
Cookie scoop

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream together ¾ cup softened butter, ⅓ cup granulated sugar, and ⅓ cup brown sugar until light and fluffy. Add 2 eggs and 2 teaspoons of vanilla extract; blend well.
Gradually add 1½ cups of all-purpose flour, ½ teaspoon salt, ¼ teaspoon baking soda, and ½ teaspoon baking powder to the wet mixture. Mix until just combined, then fold in 1½ cups of crushed graham crackers.
Using a cookie scoop, portion out the dough, roll in graham cracker crumbs, and flatten gently to about ¾ inch thick on the baking sheet.
Bake for 8-10 minutes until edges are golden and centers appear set. Cool on the sheet for 5 minutes before transferring to a wire rack.
Prepare the cheesecake frosting by beating 8 oz softened cream cheese, 8 oz softened butter, and 1 tablespoon of vanilla extract until smooth. Gradually add 2½ cups powdered sugar, mixing until fluffy.
In a saucepan over medium heat, combine 5 tablespoons of butter, 1¼ cups of brown sugar, ½ cup of whipping cream, and ¼ teaspoon salt. Boil gently for 5-7 minutes until thickened. Stir in 1 tablespoon of vanilla extract and let cool slightly.
Once cooled and frosted, drizzle the warm caramel sauce over the cookies and let it set for 20-30 minutes.

Nutrition

Serving: 1cookieCalories: 250kcalCarbohydrates: 34gProtein: 2gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 50mgFiber: 1gSugar: 18gVitamin A: 10IUCalcium: 2mgIron: 4mg

Notes

Store cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 1 week.

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