Copycat Crumbl Salted Caramel Cheesecake Cookie (Print version)

A thick graham cracker cookie topped with cheesecake frosting, salted caramel, and flaky sea salt.

# Ingredients:

For the graham cookie base

01 - 1 cup (226 g) unsalted butter, softened
02 - 2/3 cup (135 g) granulated sugar
03 - 1/2 cup (105 g) packed light brown sugar
04 - 2 large eggs, room temperature
05 - 2 teaspoons vanilla extract
06 - 2 1/2 cups (300 g) all-purpose flour
07 - 1 1/2 cups (150 g) fine graham cracker crumbs
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon fine salt
11 - 1/2 cup (50 g) extra graham cracker crumbs, for rolling

For the cheesecake frosting

12 - 8 oz (225 g) cream cheese, softened
13 - 4 tablespoons (56 g) unsalted butter, softened
14 - 2 1/2 cups (300 g) powdered sugar
15 - 1 teaspoon vanilla extract
16 - Pinch of fine salt

For topping

17 - 1/2 cup (160 g) thick salted caramel sauce
18 - 1-2 teaspoons flaky sea salt

# Instructions:

01 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set out a cooling rack.
02 - Beat the softened butter, granulated sugar, and brown sugar for 2-3 minutes until creamy and lighter in color. Beat in the eggs one at a time, then mix in the vanilla.
03 - Whisk the flour, graham cracker crumbs, baking powder, baking soda, and salt in a separate bowl. Add to the butter mixture and mix on low just until combined.
04 - Scoop the dough into 12 large portions. Roll each portion in the extra graham cracker crumbs, place on the prepared pans with plenty of space, and press into thick pucks about 1/2 inch thick.
05 - Bake for 11-13 minutes, until the tops look set and the centers are still soft. Let the cookies cool on the pan for 15 minutes, then move to a rack to cool completely.
06 - Beat the cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, then beat until fluffy and thick enough to pipe or spread.
07 - Pipe or spread frosting over the cooled cookies. Drizzle with salted caramel sauce and sprinkle lightly with flaky sea salt. Chill for 20 minutes if you want firmer frosting.

# Good to know:

01 - Cool cookies fully before frosting to keep the cheesecake layer neat.
02 - Decorated cookies should be stored in the refrigerator.
03 - For smaller cookies, bake 2 tablespoon scoops for 7-9 minutes.

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