Salted Caramel Cheesecake Cookie
The Ultimate Salted Caramel Cheesecake Cookie Experience
If you’re as obsessed with cookies as I am, you’ll understand my excitement about sharing this recipe. It’s my take on recreating Crumbl Cookies’ famous Salted Caramel Cheesecake Cookie. These cookies are a delightful blend of soft, buttery cookie base, creamy cheesecake icing on top, and that irresistible drizzle of salted caramel. Here’s how I brought this masterpiece to life in my kitchen.
Inspiration Strikes
The first time I tried Crumbl’s Salted Caramel Cheesecake Cookie, it was love at first bite. The texture was perfect – crisp edges, a soft center, and the creamy tang of cheesecake paired with the sweet, salty caramel. It was a revelation! Naturally, I had to reverse-engineer this indulgence.
The Recipe – A Labor of Love
I think I've nailed it after multiple trials (and plenty of taste-testing). Here’s the recipe so you can enjoy these cookies at home:
Why You’ll Love These Cookies
These cookies combine the nostalgia of homemade baking with the gourmet flair of Crumbl’s best offerings. They’re perfect for special occasions or just indulging your sweet tooth.
So what are you waiting for? Try this recipe, and let me know how your cookies turn out! Did they live up to the Crumbl classic? I’d love to hear your thoughts in the comments below.
Happy baking! 🍪✨
This Salted Caramel Cheesecake Cookie is a soft, buttery treat topped with creamy cheesecake icing and luscious salted caramel. It's a perfect copycat of Crumbl’s beloved cookie and an irresistible combination of sweet, salty, and tangy flavors.
- 3/4 cup unsalted butter - softened
- 1/3 cup granulated Sugar
- 1/3 cup brown sugar
- 2 eggs
- 2 teaspoon pure vanilla extract
- 1 1/2 cup all-purpose flour
- 2 cups graham crackers (Crushed to crumbs)
- 12 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 8 oz cream cheese - softened
- 8 oz unsalted butter - softened
- 2 1/2 cups powdered sugar
- 2 teaspoon pure vanilla extract
- 1 1/4 brown sugar
- 1/2 cup whipping cream
- 5 tablespoons unsalted butter - softened
- 1 tablespoon pure vanilla extract or Caramel Flavor
- 1/4 teaspoon salt
- 1/4 cup Caramel - melted (Optional topping)
- 1/4 cup Flaky Sea Salt (Optional topping)
- Preheat your oven to 350°F, line two baking sheets with parchment paper, and set aside.
- Cream together butter, brown sugar, and granulated sugar. Next, add vanilla extract and eggs.
- Add flour, salt, baking powder, and baking soda until well incorporated. Next, slowly add 1½ cups of the crushed graham crackers and mix until blended.
- Scoop the dough with a 2-inch cookie scoop. Roll it in the remaining crushed graham crackers, then place it on the lined cookie sheets. Carefully flatten it until it is about ¾ of an inch thick.
- Bake one sheet at a time for 8-10 minutes or until slightly golden brown around the edges.
- Let the cookies cool on the baking sheet for 5 minutes. Then, remove them from the baking sheet and place them on a wire cooling rack. Let them cool completely before frosting.
- Cream together butter, cream cheese, and vanilla.
- Slowly add the powdered sugar and mix until light and fluffy.
- Using a piping bag with a round tip, pipe the frosting on in a circular motion, starting from the center of the cookie and moving toward the edges of the cookie.
