Copycat Crumbl Salted Caramel Cheesecake Cookies: Indulge in Bakery-Style Bliss at Home

Ingredients with Measurements

Cookies:

• 2 1/4 cups all purpose flour
• 1 ½ cups crushed graham cracker crumbs, divided
• 3/4 cup unsalted butter, softened slightly but still cool to the touch
• 2/3 cup light brown sugar, packed
• 1/3 cup granulated sugar
• 1/4 cup pure maple syrup
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 teaspoon baking soda

Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 8 oz unsalted butter, softened
• 2 1/2 cups powdered sugar, sifted
• 2 teaspoons vanilla extract
• Pinch of salt

Caramel Topping:

• 1 ¼ cup brown sugar
• ½ cup whipping cream
• 5 tablespoons unsalted butter
• 1 tablespoon vanilla extract
• ¼ teaspoon salt

Detailed Instructions

1. Prepare for Baking: Setting the Stage for Success

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Line Baking Sheets: Line two large baking sheets with parchment paper.

2. Make the Cookie Dough: A Graham Cracker-Infused Base

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, 1 ½ cups graham cracker crumbs, baking soda, salt, baking powder. Set aside.
2. Cream Butter and Sugars: In a separate large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat together the softened butter, brown sugar, and granulated sugar until ¹ the mixture is light and creamy, about 1-2 minutes.  
   1. thesweetandsimplekitchen.com

   thesweetandsimplekitchen.com
3. Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Then add vanilla extract and mix until well combined, scraping down the sides and bottom of the bowl as needed.
4. Gradually Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

3. Shape and Bake the Cookies: Creating the Perfect Base

1. Scoop Dough: Use a 2-inch cookie scoop to portion out the dough.
2. Roll in Graham Cracker Crumbs: Roll each dough ball in the remaining ½ cup of crushed graham crackers until fully coated.
3. Place on Baking Sheets: Place the coated dough balls on the prepared baking sheets, leaving about 2-3 inches between each cookie to allow for spreading.
4. Flatten Slightly: Gently flatten each dough ball to about ¾ of an inch thick. This will help them bake evenly and create a flatter surface for the frosting.
5. Bake: Bake for 8-10 minutes, one sheet at a time, or until the edges are slightly golden brown. The centers should still be soft.
   • Tip: Avoid overbaking, as this will result in dry cookies.
6. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. It’s important to let them cool on the baking sheet briefly so they can firm up.

4. Prepare the Cream Cheese Frosting: A Tangy and Sweet Topping

1. Beat Cream Cheese and Butter: While the cookies are cooling, prepare the frosting. In a large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat together the softened cream cheese and softened butter until smooth and creamy.
2. Add Vanilla and Salt: Add the vanilla extract and a pinch of salt. Beat until combined.
3. Gradually Add Powdered Sugar: Gradually add the sifted powdered sugar, mixing on low speed until just combined. Then, increase the speed to high and beat for 4-5 minutes until the frosting is light and fluffy.

5. Make the Caramel Topping: A Rich and Buttery Drizzle

1. Combine Ingredients: In a small saucepan over medium heat, combine the brown sugar, whipping cream, butter, and salt.
2. Bring to a Boil: Bring the mixture to a rolling boil, stirring constantly.
3. Cook and Stir: Continue to cook and stir for 5-7 minutes, or until the sauce has thickened slightly. It should coat the back of a spoon.
4. Remove from Heat: Remove the saucepan from the heat and stir in the vanilla extract.
5. Cool: Let the caramel sauce cool for 15-20 minutes before drizzling it over the frosting. It will thicken as it cools.

6. Assemble the Cookies: Frosting and Caramel Drizzle

1. Frost Cookies: Once the cookies are completely cool, use a piping bag fitted with a round tip (or a spoon) to pipe the cream cheese frosting onto each cookie. Start from the center and pipe in a circular motion, working your way outwards to the edges.
2. Drizzle with Caramel: After the caramel sauce has cooled and thickened slightly, use a spoon or a small piping bag to drizzle it generously over the frosting on each cookie.
   • Tip: For a more controlled drizzle, you can transfer the cooled caramel sauce to a squeeze bottle or a zip-top bag with a corner snipped off.
3. Let Caramel Set: Allow the caramel to set for about 20-30 minutes before serving. This will prevent it from being too runny.

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• Author: Jessica

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Ingredients

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Cookies:

• 2 1/4 cups all purpose flour
• 1 ½ cups crushed graham cracker crumbs, divided
• 3/4 cup unsalted butter, softened slightly but still cool to the touch
• 2/3 cup light brown sugar, packed
• 1/3 cup granulated sugar
• 1/4 cup pure maple syrup
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 teaspoon baking soda

Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 8 oz unsalted butter, softened
• 2 1/2 cups powdered sugar, sifted
• 2 teaspoons vanilla extract
• Pinch of salt

Caramel Topping:

• 1 ¼ cup brown sugar
• ½ cup whipping cream
• 5 tablespoons unsalted butter
• 1 tablespoon vanilla extract
• ¼ teaspoon salt

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Instructions

1. Prepare for Baking: Setting the Stage for Success

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Line Baking Sheets: Line two large baking sheets with parchment paper.

2. Make the Cookie Dough: A Graham Cracker-Infused Base

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, 1 ½ cups graham cracker crumbs, baking soda, salt, baking powder. Set aside.
2. Cream Butter and Sugars: In a separate large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat together the softened butter, brown sugar, and granulated sugar until ¹ the mixture is light and creamy, about 1-2 minutes.  
3. Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Then add vanilla extract and mix until well combined, scraping down the sides and bottom of the bowl as needed.
4. Gradually Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

3. Shape and Bake the Cookies: Creating the Perfect Base

1. Scoop Dough: Use a 2-inch cookie scoop to portion out the dough.
2. Roll in Graham Cracker Crumbs: Roll each dough ball in the remaining ½ cup of crushed graham crackers until fully coated.
3. Place on Baking Sheets: Place the coated dough balls on the prepared baking sheets, leaving about 2-3 inches between each cookie to allow for spreading.
4. Flatten Slightly: Gently flatten each dough ball to about ¾ of an inch thick. This will help them bake evenly and create a flatter surface for the frosting.
5. Bake: Bake for 8-10 minutes, one sheet at a time, or until the edges are slightly golden brown. The centers should still be soft.
   • Tip: Avoid overbaking, as this will result in dry cookies.
6. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. It’s important to let them cool on the baking sheet briefly so they can firm up.

4. Prepare the Cream Cheese Frosting: A Tangy and Sweet Topping

1. Beat Cream Cheese and Butter: While the cookies are cooling, prepare the frosting. In a large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat together the softened cream cheese and softened butter until smooth and creamy.
2. Add Vanilla and Salt: Add the vanilla extract and a pinch of salt. Beat until combined.
3. Gradually Add Powdered Sugar: Gradually add the sifted powdered sugar, mixing on low speed until just combined. Then, increase the speed to high and beat for 4-5 minutes until the frosting is light and fluffy.

5. Make the Caramel Topping: A Rich and Buttery Drizzle

1. Combine Ingredients: In a small saucepan over medium heat, combine the brown sugar, whipping cream, butter, and salt.
2. Bring to a Boil: Bring the mixture to a rolling boil, stirring constantly.
3. Cook and Stir: Continue to cook and stir for 5-7 minutes, or until the sauce has thickened slightly. It should coat the back of a spoon.
4. Remove from Heat: Remove the saucepan from the heat and stir in the vanilla extract.
5. Cool: Let the caramel sauce cool for 15-20 minutes before drizzling it over the frosting. It will thicken as it cools.

6. Assemble the Cookies: Frosting and Caramel Drizzle

1. Frost Cookies: Once the cookies are completely cool, use a piping bag fitted with a round tip (or a spoon) to pipe the cream cheese frosting onto each cookie. Start from the center and pipe in a circular motion, working your way outwards to the edges.
2. Drizzle with Caramel: After the caramel sauce has cooled and thickened slightly, use a spoon or a small piping bag to drizzle it generously over the frosting on each cookie.
   • Tip: For a more controlled drizzle, you can transfer the cooled caramel sauce to a squeeze bottle or a zip-top bag with a corner snipped off.
3. Let Caramel Set: Allow the caramel to set for about 20-30 minutes before serving. This will prevent it from being too runny.

Troubleshooting Common Problems: Tips for Cookie Success

• Cookies Too Flat:
  • Problem: The cookies spread too much during baking.
  • Solutions: Make sure your butter isn’t too soft. You can chill the dough for 15-30 minutes before baking.
• Cookies Too Dry:
  • Problem: The cookies are dry and crumbly.
  • Solutions: Don’t overbake. Use the correct amount of flour – too much flour can make cookies dry.
• Frosting Too Runny:
  • Problem: The frosting is too thin and doesn’t hold its shape.
  • Solutions: Make sure your cream cheese and butter are softened but not too warm. Add more powdered sugar, a little at a time, to thicken it. You can also chill the frosting for a bit to firm it up.
• Caramel Too Thick:
  • Problem: The caramel sauce is too thick to drizzle.
  • Solutions: Gently reheat the caramel sauce over low heat, adding a teaspoon of cream at a time until it reaches the desired consistency.
• Caramel Too Thin:
  • Problem: The caramel is not thick enough.
  • Solution: You need to boil it for longer, keep an eye on the caramel while doing this.

Tips and Variations: Customize Your Cookies

• Add Nuts: Incorporate chopped pecans, walnuts, or your favorite nuts into the cookie dough for added texture and flavor.
• Chocolate Chips: Add a 1/2 cup of semi-sweet or milk chocolate chips to the dough for a richer chocolate flavor.
• Sea Salt: Sprinkle a few flakes of sea salt on top of the caramel drizzle for a delicious sweet and salty combination.
• Flavor Extracts: Experiment with different extracts in the frosting, such as almond or peppermint.
• Different Frosting: Instead of cream cheese frosting, try a simple buttercream or a chocolate ganache.

Serving Suggestions: Perfect for Every Occasion

• Dessert Platters: Arrange these cookies on a platter with other treats for a beautiful dessert spread.
• Parties: Their impressive appearance and delicious flavor make them a great choice for parties and gatherings.
• Holiday Cookies: A festive addition to your holiday cookie exchange or dessert table. They are especially great for Thanksgiving and Christmas.
• Afternoon Treat: Enjoy with a cup of coffee or tea for a delightful afternoon pick-me-up.
• Bake Sales: These cookies are sure to be a top seller at any bake sale.

Pairing Recommendations: Delicious Complements

• Drinks:
  • Milk: A cold glass of milk is a classic pairing for cookies.
  • Coffee: The richness of coffee complements the sweetness of the cookies and the caramel.
  • Hot Chocolate: A cozy and comforting choice, especially during the colder months.
• Sides:
  • Ice Cream: A scoop of vanilla bean ice cream would be a delicious addition.
  • Fresh Fruit: A bowl of fresh berries provides a refreshing contrast.

Nutritional Information: A Treat to Enjoy in Moderation

Per serving (1 cookie): Calories: Approximately 350-400, Fat: 18-22g, Carbohydrates: 45-50g, Protein: 4-6g. (Note: This is an approximation and will vary based on the specific ingredients used).

Comprehensive FAQ: Your Copycat Crumbl Cookie Questions Answered

• Q: Can I make these cookies ahead of time?
  • A: Yes, you can bake the cookies and prepare the frosting and caramel a day or two in advance. Store the cookies in an airtight container at room temperature, and the frosting and caramel separately in the refrigerator. Assemble the cookies just before serving.
• Q: How do I store leftover cookies?
  • A: Store leftover cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Q: Can I freeze these cookies?
  • A: Yes, you can freeze the baked cookies without the frosting and caramel. Wrap them tightly in plastic wrap and then place them in a freezer bag or airtight container. Freeze for up to 3 months. Thaw at room temperature before frosting and serving. You can also freeze the unfrosted and unbaked cookies, and bake them later.
• Q: Can I use a different type of cheese for the frosting?
  • A: Cream cheese is the classic choice for cheesecake frosting, but you could experiment with mascarpone cheese for a slightly different flavor.
• Q: What if I don’t have a cookie scoop?
  • A: You can use a regular spoon to portion out the dough. Just try to make the portions as even as possible.
• Q: Can I use store-bought caramel sauce?
  • A: While homemade caramel sauce is recommended for the best flavor, you can use a good-quality store-bought caramel sauce in a pinch.
• Q: Can I make these cookies smaller?
  • A: Yes, you can use a smaller cookie scoop or spoon to make smaller cookies. Adjust the baking time accordingly.
• Q: How can I prevent the cookies from sticking to the parchment paper?
  • A: Make sure you are using good quality parchment paper. Also, make sure the cookies cool completely on the baking sheet after baking.
• Q: What’s the best way to crush graham crackers?
• A: You can use a food processor or a rolling pin. If using a rolling pin, place the crackers in a zip-top bag, seal it, and then roll over it with the rolling pin until finely crushed.
• Q: Can I make this recipe without a stand mixer?
• A: Yes, you can use a hand mixer instead of a stand mixer. You can also mix the dough by hand, but it will require more effort.
• Q: Can I use salted butter instead of unsalted?
• A: You can use salted butter, but omit the added salt in the recipe.