Salted Caramel Cheesecake Cookies (Crumble Copycat)

Salted Caramel Cheesecake Cookies are a giant, thick & chewy graham cracker cookies with a luscious cream cheese frosting and caramel drizzle on top. A sprinkle of flaky sea salt on top provides the perfect sweet & salty bite every time!

Craving more cookies? Try my Monster Cookies, Copycat Lofthouse Cookies & these Reese’s Peanut Butter Chocolate Chip Cookies next! They’re all great bake sale ideas or for just plain snacking!

this recipe!

Crumbl cookies are popping up all over the U.S. and now they’re also in Canada! Everyone looks forward to which flavors will be featured the following week.

Making these copycat cookies at home makes them budget-friendly and you can now enjoy them any day of the week!

Ingredients

For the cookies:

• Unsalted butter, softened at room temperature
• Granulated sugar
• Brown sugar
• Eggs – use large eggs at room temperature. Take them out of the fridge 30 to 60 minutes before you start the recipe
• Vanilla extract – I like to use pure vanilla extract or you can use artifical in a pinch
• All purpose flour
• Graham crackers, crushed
• Baking soda & Baking powder
• Salt

For the frosting:

• Cream cheese – softened at room temperature
• Marshmallow cream
• Powdered sugar
• Caramel sauce
• Flaky sea salt

How to Make Copycat Crumbl Salted Caramel Cheesecake Cookies

STEP ONE – Preheat the oven to 350 degrees F.  Line your baking sheets with parchment paper and set aside.  

STEP TWO – In the bowl of a stand mixer, combine the butter, granulated sugar and brown sugar.  Cream until smooth. 

STEP THREE – Add in the egg and vanilla and mix until thoroughly combined.  

STEP FOUR – Add in all the remaining dry ingredients – graham cracker crumbs, flour, baking soda, baking powder, and salt.  Mix until completely combined – scraping the sides often.  

STEP FIVE – Use a large ice cream scoop or ½ cup measuring cup to portion out the cookie dough.  Only place six to a baking sheet as they will spread. 

STEP SIX – Bake in the preheated oven for 12-15 minutes or until the edges are a golden brown.  Allow to cool completely before decorating. 

STEP SEVEN – For the frosting – in the bowl of a stand mixer, combine the cream cheese and powdered sugar.  Mix until smooth.  

STEP EIGHT – Add in the marshmallow cream and mix until combined – scraping the sides often and then whip on medium speed for about a minute. 

STEP NINE – Transfer the frosting to a piping bag (no tip) or a ziploc bag.  

STEP TEN – When ready to assemble, pipe a swirl of frosting over the top of each cooled cookie.  

STEP ELEVEN – Drizzle with the caramel sauce. 

STEP TWELVE – Sprinkle with the flaky sea salt.  

Storage

Storage: Cookies can be stored in an airtight container in the fridge for up to 3 days.  

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