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After spending way too much money at Crumbl I finally cracked the code on their amazing Salted Caramel Cheesecake Cookies. These beauties start with a buttery graham cracker cookie topped with the creamiest cream cheese frosting and finished with homemade caramel that puts the store-bought version to shame. Every time I make these my kitchen smells like heaven and my family hovers around waiting for them to be ready.
Why These Cookies Are Pure Magic
Listen if you love cheesecake and cookies this recipe is about to become your new obsession. The graham cracker cookie base tastes just like a cheesecake crust but in cookie form. Then comes that silky cream cheese frosting that melts in your mouth and the caramel oh my goodness the caramel. Making them at home saves so much money and they taste even better fresh from your own oven.
Everything You Need to Get Started
- Butter: Make sure it's softened not melted. I learned this one the hard way your cookies will spread too much otherwise.
- Sugar: We're using both white and brown sugar here. The brown sugar gives these cookies the most amazing caramel undertones.
- Graham Crackers: These are the secret weapon that makes these taste just like cheesecake.
- Cream Cheese: Full fat all the way. Trust me this is not the time to cut calories.
- Flour: Regular all-purpose works perfectly here.
- Vanilla Extract: Use the good stuff it makes such a difference.
- Heavy Cream: This makes our caramel sauce absolutely dreamy.
Let's Make Cookie Magic
- Making Your Dough
- Start by creaming your butter and sugars until they're light and fluffy. I love watching this transformation it's like making edible clouds. Once you add the eggs and vanilla the mixture gets even more gorgeous.
- Time to Shape
- Here's my favorite part rolling these beauties in graham cracker crumbs. I use my trusty cookie scoop then gently press them down. They look like little sandy discs.
- Cooling is Key
- I know it's tempting to frost them right away but patience pays off here. Let them cool completely or your frosting will turn into a melty mess.
Creating That Dreamy Frosting
- The Perfect Swirl
- When you're mixing your frosting look for that perfect fluffy texture. I always taste test it you know for quality control purposes. Make sure your cream cheese and butter are truly room temperature or you'll end up with lumps.
- Making it Pretty
- Get creative with your piping. I start from the middle and work my way out making sweet little swirls. Each cookie becomes its own tiny masterpiece.
The Grand Finale Caramel
- Caramel Making Magic
- Making caramel from scratch sounds scary but I promise you've got this. Just keep stirring and watch as everything transforms into liquid gold.
- The Secret Touch
- Adding that splash of vanilla at the end makes all the difference. The smell is absolutely incredible.
- The Final Touch
- Once your caramel has cooled a bit drizzle it over those frosted cookies. I love making little zigzag patterns it looks so fancy but it's actually super easy.
My Best Tips After Making These A Million Times
Let me share some tricks I've learned from making these cookies way too many times to count. First grab that cookie scoop it's your best friend for getting perfectly sized cookies. I always bake one tray at a time in the middle rack. My first batch taught me the hard way about trying to rush the cooling process totally melted the frosting. Another game changer is leaving your cream cheese and butter out for at least two hours. And when you're making the caramel don't walk away from the stove even for a second trust me on this one.
Mix It Up
Sometimes I get creative with these cookies and they turn out even better than the original. My favorite twist is sprinkling some flaky sea salt on the caramel it makes the flavors pop like crazy. Last week I tried using chocolate graham crackers and oh my goodness it was incredible. Sometimes I'll add crushed toffee bits on top or even a sprinkle of chopped pecans. The possibilities are endless and every version is delicious.
Keeping Them Fresh
These cookies never last long in my house but when I do need to store them I've figured out all the tricks. Keep them in an airtight container and they'll stay perfect for about 5 days on your counter. Pop them in the fridge and they'll last even longer plus the cold makes them taste like cheesecake bites. If you're planning ahead you can freeze the unfrosted cookies just let them come to room temperature before adding the toppings.
Share The Love
Every time I bring these cookies to a party they're the first thing to disappear from the dessert table. There's something about those layers of graham cracker cookie cream cheese frosting and homemade caramel that makes everyone's eyes light up. They're perfect for birthdays holidays or just because you want to make someone's day extra special. Plus they look absolutely stunning on a dessert platter even though they're surprisingly simple to make.
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Frequently Asked Questions
- → Can I make these cookies ahead of time?
Yes, you can bake the cookies 1-2 days ahead. Store unfrosted cookies in an airtight container and frost before serving. Once frosted, keep refrigerated.
- → Why do my cookies need to be completely cool before frosting?
The cream cheese frosting will melt if the cookies are still warm. Cooling ensures the frosting stays firm and holds its shape on top of the cookie.
- → Can I use store-bought caramel sauce?
While homemade caramel sauce tastes best, you can use store-bought caramel sauce to save time. Just warm it slightly for easier drizzling.
- → How should I store these cookies?
Store frosted cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving.
- → Can I freeze these cookies?
You can freeze the unfrosted cookies for up to 3 months. Thaw completely before adding the frosting and caramel topping.
Conclusion
These indulgent cookies feature a graham cracker cookie base, topped with cream cheese frosting and homemade salted caramel sauce. Perfect for Crumbl cookie fans.