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This Crumbl-inspired Salted Caramel Cheesecake Cookie recipe transforms a simple graham cracker cookie into a decadent dessert experience. The giant cookies feature a buttery graham cracker base topped with creamy cheesecake frosting, finished with a generous drizzle of caramel and a sprinkle of sea salt for that perfect sweet-salty balance.
I first made these cookies for a family gathering last fall and they disappeared within minutes. Now they're requested at every holiday celebration and have become my signature dessert contribution to potlucks.
Ingredients
- Salted butter: provides richness and enhances the graham cracker flavor
- Graham crackers: create that distinctive cookie base with warm honey notes
- Brown sugar: adds moisture and a deeper caramel flavor than white sugar alone
- Cream cheese: needs to be completely room temperature for the smoothest frosting
- Marshmallow creme: gives the frosting a light texture similar to Crumbl's signature topping
- Caramel dip: creates that beautiful drizzle without having to make caramel from scratch
- Sea salt flakes: elevate the entire cookie by cutting through the sweetness
Step-by-Step Instructions
- Prepare the Dough:
- Cream together the butter and sugars until light and fluffy about 3 minutes. The mixture should look noticeably lighter in color when properly creamed. This step incorporates air into the dough for the perfect texture.
- Add the Wet Ingredients:
- Mix in eggs and vanilla until completely incorporated and the mixture looks smooth and creamy. Make sure to scrape down the sides of your bowl to ensure everything is evenly mixed.
- Incorporate Dry Ingredients:
- Add all dry ingredients including the graham cracker crumbs and mix just until combined. Overmixing at this stage can make your cookies tough so stop once no flour streaks remain.
- Shape and Flatten:
- Portion the dough into large half cup balls then slightly flatten to about 1 inch thickness. These cookies are meant to be bakery sized so dont be afraid of their large size.
- Bake to Perfection:
- Bake until the edges are golden brown while the centers remain slightly soft about 12 to 15 minutes. The cookies will continue cooking slightly on the hot pan after removal from the oven.
- Prepare the Frosting:
- Beat cream cheese until completely smooth then gradually add powdered sugar and marshmallow creme until light and fluffy. The frosting should hold its shape but still be spreadable.
- Assemble and Decorate:
- Pipe the frosting onto slightly warm cookies allowing it to slightly melt into the cookie then drizzle with caramel and sprinkle with sea salt. The warm cookie helps the frosting to set beautifully.
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My favorite part about these cookies is the contrast between the warm graham cracker base and the cool creamy frosting. It reminds me of making smores around the campfire as a child but in a much more sophisticated dessert form.
Storage Tips
These cookies stay fresh in an airtight container in the refrigerator for up to 5 days. The flavor actually improves after the first day as the graham cracker flavor deepens. For best taste let them come to room temperature for about 15 minutes before serving from the refrigerator.
Make Ahead Options
You can prepare the cookie dough up to 3 days in advance and keep it refrigerated. Just bring it to room temperature for about 30 minutes before scooping and baking. The frosting can also be made a day ahead and stored in the refrigerator just whip it again briefly before using.
Flavor Variations
Try adding a teaspoon of cinnamon to the cookie dough for a warmer spiced flavor profile. For a chocolate lover's version fold 1 cup of chocolate chips into the dough and drizzle with both caramel and chocolate sauce. During fall months consider adding a pinch of pumpkin pie spice to the frosting for a seasonal twist.
Frequently Asked Questions
- → How do I store these cookies?
Store these cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
- → Can I freeze the cookies?
Yes, you can freeze the cookies without the frosting. Store in a freezer-safe container for up to 2 months. Thaw and frost before serving.
- → What can I use instead of caramel dip?
If you don't have caramel dip, you can make your own caramel sauce or use store-bought caramel topping as an alternative.
- → How do I crush the graham crackers?
Crush graham crackers using a food processor or place them in a resealable bag and crush with a rolling pin until fine.
- → Can I make smaller cookies with this recipe?
Yes, you can make smaller cookies by using a smaller scoop. Reduce the baking time accordingly, checking for golden brown edges.