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Crumbl Salted Caramel Cheesecake Cookies

Indulgent Crumbl Salted Caramel Cheesecake Cookies Recipe

Enjoy these indulgent Crumbl Salted Caramel Cheesecake Cookies, a delightful treat merging soft, chewy cookie goodness with creamy frosting and luscious salted caramel.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Salted Butter Can substitute with unsalted butter, add a pinch of salt.
  • 1 cup Granulated Sugar No direct substitutes recommended.
  • ½ cup Brown Sugar Light brown sugar may be used as an alternative.
  • 2 large Eggs Can replace with flax eggs for a vegan version.
  • 1 teaspoon Vanilla Extract Avoid imitation extract for best results.
  • 2 cups All-Purpose Flour Can use a gluten-free flour blend for a gluten-free option.
  • 1 cup Crushed Graham Crackers Honey biscuits may serve as a substitute.
  • 1 teaspoon Baking Soda Ensure it's fresh for best results.
  • 1 teaspoon Baking Powder Ensure it's fresh for best results.
  • ¼ teaspoon Salt No substitution necessary.
For the Frosting
  • 8 oz Cream Cheese Can use dairy-free cream cheese for a vegan alternative.
  • 2 cups Powdered Sugar Ensure it’s sifted for smooth consistency.
  • 1 cup Marshmallow Creme Can omit if unavailable or replace with whipped cream.
For the Topping
  • ½ cup Caramel Dip Store-bought can be used for convenience.
  • 1 teaspoon Coarse Sea Salt A sprinkle over the cookies ties everything together.

Equipment

  • mixing bowl
  • electric mixer
  • cookie scoop
  • baking sheets
  • parchment paper
  • wire rack

Method
 

  1. Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper.
  2. In a large mixing bowl, cream the salted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  3. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together flour, crushed graham crackers, baking soda, baking powder, and salt. Gradually add to the wet ingredients, folding gently until just combined.
  5. Shape the dough into balls and place on prepared baking sheets, leaving space between each cookie.
  6. Bake for 12-15 minutes until edges are golden. Let cool on baking sheets for 5 minutes before transferring to a wire rack.
  7. While cookies cool, whip the cream cheese until smooth. Gradually mix in sifted powdered sugar, fold in marshmallow crème.
  8. Frost cooled cookies generously and drizzle with caramel dip, finishing with a sprinkle of coarse sea salt.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Use fresh ingredients for the best results. Don't overmix the dough to ensure soft cookies. Chilling the dough is optional for firmer cookies.

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