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Bite into a handheld treat that'll wow your taste buds with these Salted Caramel Cheesecake Cookies inspired by Crumbl. Each cookie packs the cozy flavor of graham crackers, topped with smooth cream cheese frosting and finished with a touch of sophisticated salted caramel swirl.
I've tried this copycat version many times to get it just right. The magic happens with a good graham cracker base and making sure that cream cheese frosting gets properly chilled.
Key Ingredients Breakdown
- Graham crackers: Crush them fine and use fresh ones for the best results
- Cream cheese: Don't use low-fat - pick full-fat and let it sit out first
- Butter: Go with unsalted so you can control the taste better
- Vanilla extract: Grab the real stuff, not the fake kind
- Caramel sauce: It should be nice and thick so it doesn't run everywhere
- Sea salt: The flaky kind makes the perfect topping
- Quality flour: Regular all-purpose flour does the job well
How To Make Them Step By Step
- Getting The Cookie Dough Ready:
- Whip the butter until it's fluffy. Mix in sugars bit by bit. Keep beating until it looks airy. Add the egg and vanilla and mix well. Carefully fold in your dry stuff.
- Forming Your Cookies:
- Scoop even amounts of dough. Cover them in graham crumbs. Press them down to the right size. Leave plenty of room between each one. Make a small dent in the middle.
- Whipping Up The Frosting:
- Mix the cream cheese until it's really smooth. Slowly add in the butter. Put the sugar in a little at a time. Beat until it's light and fluffy. Pop it in the fridge until it firms up.
- Putting It All Together:
- Let cookies cool all the way. Add a nice swirl of frosting on top. Make a little well for the caramel. Add caramel carefully. Sprinkle with salt to finish.
- Making Them Look Good:
- Keep them cold before serving. Set them up nicely on a plate. Add any final touches. Serve them cool. Store them properly after.
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I came up with these cookies because I couldn't decide between cheesecake and salted caramel - so I put them together in one amazing cookie.
Getting Temperatures Right
After baking batch after batch, I found out temperature really matters with these cookies. When ingredients are at room temperature, your cookie texture turns out just right. The cream cheese frosting needs good chilling so it keeps its shape. I always wait for cookies to cool completely so the frosting doesn't slide off.
Prepping Ahead Of Time
You can totally make these cookies before you need them. I often make the cookie parts and frosting on different days when I'm busy. You can bake the cookies and freeze them without frosting for up to two months, and the frosting stays good in the fridge for about a week.
Keeping Them Fresh
These cookies taste best within a few days, but storing them right keeps them yummy longer. I put them in containers that seal tight in the fridge with parchment paper between layers. You can eat them cold or let them warm up a bit first.
Ways To Serve Them
These cookies taste amazing by themselves, but they also look great on a fancy dessert plate. Sometimes I serve them with some fresh berries or as part of a bigger cookie spread. I've even used them instead of cake for birthday celebrations before.
Changing Things Up
I've played around with different versions of these cookies. Adding a bit of cinnamon to the cookie dough makes the graham flavor pop more. A drizzle of dark chocolate on top looks really fancy. During Christmas or other holidays, I sometimes add colorful sprinkles too.
Fixing Common Problems
When your frosting gets too soft, just pop it back in the fridge for a bit. If your cookies spread out too much while baking, try chilling the dough beforehand. I always test bake one cookie first to get the timing just right for my oven.
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I bring these Salted Caramel Cheesecake Cookies to pretty much every get-together now. Everyone loves how the graham cracker cookies, creamy topping, and salted caramel come together. They're always a hit at parties and make great gifts too - people can't stop talking about them!
Frequently Asked Questions
- → Can I prepare these cookies in advance?
- Sure, keep them chilled in an airtight container for up to 5 days. Serve them cold or let them warm up a bit.
- → What’s the reason for using graham crackers twice?
- Adding them to the dough gives flavor, while rolling in crumbs creates a crust-like texture.
- → Is it a must to use Imperial Sugar?
- No, feel free to grab any brand of granulated, brown, or powdered sugar you like.
- → Will store-bought caramel work instead of homemade?
- Absolutely, store-bought caramel works great. Pick a high-quality one for the best taste.
- → Why do the baked cookies need to cool on the tray?
- It helps them firm up and stay in one piece since they’re super soft when hot.