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Copycat Crumbl Salted Caramel Cheesecake Cookie Recipe

Copycat Crumbl Salted Caramel Cheesecake Cookie Recipe
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★★★★★

5.2 from 26 reviews

This Copycat Crumbl Salted Caramel Cheesecake Cookie combines a soft, buttery cookie base with a creamy cheesecake marshmallow frosting, drizzled with rich caramel and sprinkled with coarse sea salt. Perfectly balanced between sweet and salty, this indulgent treat is great for cookie lovers looking to recreate the popular Crumbl bakery favorite at home.

Ingredients

Scale

Cookies

  • 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 extract
  • 3 3/4 cups (570g) all-purpose flour
  • 2 sleeves (300g) graham crackers, crushed (approximately 2 1/2 cups of crumbs)
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt

Frosting

  • 16 oz cream cheese, room temperature
  • 7 oz marshmallow creme
  • 2 cups (214g) powdered sugar

Topping

  • 1/3 cup (98g) caramel dip
  • Coarse sea salt, for sprinkling

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it reaches the correct temperature before baking.
  2. Cream Butter and Sugars: In a large bowl, cream together the softened salted butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined.
  3. Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the butter mixture, beating until the batter is light in color and creamy in texture.
  4. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, crushed graham crackers, baking soda, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing until fully combined and forming a consistent dough.
  5. Portion the Dough: Using a 1/2 cup measuring scoop, portion the dough into balls and place 6 dough balls evenly spaced on each cookie sheet. Press down slightly on each ball to flatten them to about 1 inch thickness.
  6. Bake Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until they turn a golden brown around the edges.
  7. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.
  8. Prepare Frosting: While the cookies cool, beat the cream cheese in a mixing bowl until smooth. Gradually incorporate powdered sugar, adding it in 1/2 cup increments and mixing completely between additions, until all 2 cups are fully blended.
  9. Add Marshmallow Creme: Mix the marshmallow creme into the cream cheese frosting until the mixture is thoroughly combined and fluffy.
  10. Pipe Frosting onto Cookies: Transfer the frosting into a gallon-sized zip-top bag. Cut a small corner off the bag and pipe the frosting onto the warm cookies in a spiral pattern.
  11. Decorate with Caramel and Sea Salt: Place the caramel dip into a small zip-top bag, cut the corner, then drizzle a zig-zag pattern of caramel over the frosting. Finish by sprinkling coarse sea salt on top.
  12. Serve and Enjoy: Serve the cookies warm or at room temperature. Enjoy the perfect blend of salty caramel cheesecake goodness!

Notes

  • Use room temperature cream cheese for a smooth, lump-free frosting.
  • Pressing the cookie dough to about 1 inch thick ensures even baking and a soft center.
  • For easier piping, chill the frosting slightly if it becomes too runny.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
  • Coarse sea salt enhances the salted caramel flavor—don’t skip it!

Nutrition

Keywords: copycat crumbl cookie, salted caramel cheesecake cookie, caramel cookie recipe, cream cheese frosting, graham cracker cookie

Find it online: https://flavorsbymaya.com/copycat-crumbl-salted-caramel-cheesecake-cookie-recipe/