Crumbl Salted Caramel Cheesecake Cookies: Easy, Creamy Recipe
These cookies capture the rich flavors of cheesecake and salted caramel in cookie form. A soft graham cracker cookie base is topped with a luscious caramel cream cheese frosting, finished with a drizzle of caramel sauce and a sprinkle of sea salt for the perfect sweet and salty bite. Perfect for indulgent dessert cravings or special occasions.
Ingredients
- Graham Cracker Cookies
- ½ cup butter softened (salted or unsalted)
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour
- 1 cup graham crackers finely crushed (about 7 sheets)
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ⅓ cup graham crackers finely crushed (about 2 sheets) for coating
- Cream Cheese Frosting
- 4 oz cream cheese softened
- 4 tablespoons butter softened (salted or unsalted)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Topping
- ¼ cup caramel sauce
- Sea salt for sprinkling
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars until light and fluffy.
- Add egg and vanilla; mix until combined.
- Add flour, graham cracker crumbs, salt, baking soda, and baking powder; mix until just combined.
- Scoop dough into 8 large balls; roll each in the remaining crushed graham crackers.
- Place on baking sheet, gently flatten to about ½ inch thickness.
- Bake for 10 minutes; let cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- For frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until light and fluffy.
- Pipe or spread frosting on cooled cookies.
- Drizzle caramel sauce over frosting and sprinkle with sea salt.
Notes
- Use finely crushed graham crackers for authentic texture and flavor.
- Do not overbake—the cookies should be soft and chewy.
- Adjust sea salt to taste for balanced sweetness.
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