These thick, golden-edged graham cracker cookies are piled high with silky cheesecake topping and drizzled with glossy salted caramel. I first tried Crumbl's version on a rainy Tuesday when my coworker Julian brought a box to the office, and I couldn't stop thinking about that sweet, tangy bite. The best part? You can make bakery-style Copycat Crumbl Caramel Cheesecake Cookies right at home with simple ingredients you probably already have.
If you love indulgent desserts, you might also enjoy The Best chocolate cherry cake recipe or try something creamy like Easy flan recipe mexican for your next gathering. These cookies are easier than they look and taste even better than the original.
What You'll Love About This Caramel Cheesecake Cookies Recipe
These cheesecake dessert cookies have so many things going for them. The graham cracker cookie base tastes like a Caramel Cheesecake Cookies crust, which makes every bite feel complete. The cream cheese topping is tangy and smooth, and it balances out the sweetness of the caramel perfectly. You can make these ahead and store them in the fridge, which means they're ready whenever you need a quick dessert or a treat to share.
The recipe is flexible, too. If you want gooey caramel cookies, add extra caramel. If you prefer a thicker Caramel Cheesecake Cookies layer, double the topping. Kids love helping with these because there's something fun to do at every step, from rolling the dough in graham cracker crumbs to drizzling the caramel on top. And unlike some best graham cracker cookies recipes, these stay soft for days if you store them right.
Jump to:
- What You'll Love About This Caramel Cheesecake Cookies Recipe
- Caramel Cheesecake Cookies Ingredients
- HOW TO MAKE Caramel Cheesecake Cookies
- Substitutions and Variations
- Equipment FOR Caramel Cheesecake Cookies
- How to Store These Cookies
- Expert Tips
- FAQ
- Related
- Pairing
- Copycat Crumbl Caramel Cheesecake Cookies
Caramel Cheesecake Cookies Ingredients
Here's a simple list of everything you need to make these soft graham cracker cookies with all the toppings.
See Recipe Card Below This Post For Ingredient Quantities
For the Graham Cracker Cookie:
All-purpose flour: Forms the structure of the cookie and keeps it tender. Measure it properly by spooning it into the cup and leveling it off.
Graham cracker crumbs: Adds that classic cheesecake crust flavor and a slight crunch. You can buy them or crush whole graham crackers in a food processor.
Baking soda: Helps the cookies puff up just a little and gives them a soft texture.
Salt: Balances the sweetness and brings out the graham cracker flavor.
Unsalted butter: Creates a rich, tender cookie. Make sure it's at room temperature so it creams smoothly with the sugars.
Granulated sugar: Adds sweetness and helps the cookies spread just enough.
Light brown sugar: Brings moisture and a hint of caramel flavor to the dough.
Egg: Binds everything together and adds richness.
Vanilla extract: Enhances all the flavors in the cookie.
Additional graham cracker crumbs: For rolling the dough balls. This adds extra texture and makes the cookies look bakery-perfect.
For the Caramel Cheesecake Topping:
Salted caramel sauce: You'll make this from scratch or use store-bought. The salty-sweet flavor is what makes these cookies so good.
Cream cheese: Make sure it's at room temperature so it whips up smooth and creamy without lumps.
Powdered sugar: Sweetens the cheesecake topping and gives it a silky texture.
Vanilla extract: Adds warmth and depth to the cream cheese layer.
HOW TO MAKE Caramel Cheesecake Cookies
Follow these steps to make perfect caramel cream cheese cookie treats every time.
Make the Cookies:
Preheat and prep: Preheat your oven to 350°F (180°C). Line your baking sheets with parchment paper or silicone mats so the cookies don't stick.
Mix the dry ingredients: In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt until everything is evenly combined. Set this aside.
Cream the butter and sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together on medium speed for about 2 to 3 minutes. The mixture should look light and fluffy.
Add the egg and vanilla: Mix in the egg until it's fully combined, then stir in the vanilla extract. Scrape down the sides of the bowl if needed.
Combine wet and dry: Gradually add the dry ingredients to the butter mixture. Mix on low speed until just combined. Don't overmix or the cookies will be tough. Use a rubber spatula to bring the dough together if it looks crumbly.
Form and roll the dough: Scoop out about 6 tablespoons of dough (around 105g) for each cookie. You should get 8 large dough balls. Roll each ball in the extra graham cracker crumbs until coated all over.
Flatten and bake: Place the dough balls on your prepared baking sheets, spacing them a few inches apart. Gently press each one down with the bottom of a cup or glass. Bake for 12 to 13 minutes, until the edges are golden and the centers still look a little soft.
Cool completely: Let the cookies sit on the baking sheet for 5 to 10 minutes, then move them to a cooling rack. They need to be completely cool before you add the topping.
Make the Toppings and Assemble:
Prepare the caramel: While the cookies bake, make your salted caramel sauce and let it cool to room temperature. If it's too warm, it'll melt the Caramel Cheesecake Cookies topping.
Whip the cheesecake topping: Once everything is cool, beat the cream cheese in a large bowl until it's smooth and fluffy. Add the powdered sugar and vanilla extract, then mix until well combined and creamy.
Assemble the cookies: Use a piping bag or a spoon to spread the Caramel Cheesecake Cookies topping onto each cooled cookie. Drizzle the salted caramel sauce over the top in a zigzag pattern or however you like.
Chill and serve: Store the finished cookies in an airtight container in the fridge. Serve them slightly chilled for the best texture and flavor. They'll stay fresh for 3 to 4 days.
Substitutions and Variations
You can customize these easy caramel cheesecake cookie recipe treats to fit what you have on hand.
Graham cracker crumbs: If you don't have graham crackers, try digestive biscuits or vanilla wafer crumbs. The flavor will be a little different but still delicious.
Cream cheese: For a lighter topping, use Neufchâtel cheese or a reduced-fat cream cheese. Greek yogurt mixed with a little cream cheese also works if you want something tangier.
Caramel sauce: Store-bought caramel is fine if you're short on time. Look for a good-quality salted caramel or add a pinch of sea salt to regular caramel.
Brown sugar: You can use all granulated sugar if that's what you have. The cookies will be a little less chewy and won't have that deep caramel flavor, but they'll still taste great.
Butter: Swap in margarine or a plant-based butter if you need a dairy-free option for the cookies. The topping will still need cream cheese unless you use a vegan version.
Equipment FOR Caramel Cheesecake Cookies
Here's what you'll use to make these soft and chewy Caramel Cheesecake Cookies.
Large mixing bowl: For creaming the butter and sugars and mixing the dough.
Medium mixing bowl: To whisk together the dry ingredients.
Electric mixer: A hand mixer or stand mixer makes it easy to cream the butter and whip the cream cheese topping.
Parchment paper or silicone baking mats: Keeps the cookies from sticking and makes cleanup easier.
Baking sheet: You'll need at least two sheets to bake all 8 cookies at once, or you can bake them in batches.
Rubber spatula: Helps you scrape down the bowl and fold the dough together.
Cooling rack: Lets the cookies cool evenly so the bottoms don't get soggy.
Piping bag : Makes it easier to add the Caramel Cheesecake Cookies topping neatly, but a spoon works fine too.
How to Store These Cookies
These caramel drizzle cookies need to be stored properly so they stay fresh and delicious.
Refrigerator: Keep the cookies in an airtight container in the fridge for up to 3 to 4 days. The Caramel Cheesecake Cookies topping needs to stay cold or it'll get too soft.
Freezer: You can freeze the baked cookies without the topping for up to 2 months. Wrap each one individually in plastic wrap, then put them in a freezer bag. Thaw them in the fridge overnight, then add the Caramel Cheesecake Cookies and caramel before serving.
Room temperature: Don't leave these cookies out for more than an hour or two. The cream cheese topping can spoil if it sits at room temperature too long.
Make-ahead tip: Bake the cookies a day or two ahead and store them in an airtight container. Add the Caramel Cheesecake Cookies topping and caramel the day you plan to serve them so everything tastes fresh.
Expert Tips
Here are a few tricks to make sure your dessert Caramel Cheesecake Cookies turn out perfectly every time.
Room temperature ingredients: Make sure your butter, egg, and cream cheese are all at room temperature before you start. Cold ingredients don't mix as smoothly and can make the dough or topping lumpy.
Don't overbake: These cookies should look slightly underdone in the center when you take them out of the oven. They'll continue to firm up as they cool, and you want them soft, not crispy.
Cool completely: This is important. If the cookies are even a little warm when you add the Caramel Cheesecake Cookies topping, it'll melt and slide off. Be patient and let them cool all the way.
Pipe the topping: If you want your cookies to look bakery-perfect, use a piping bag with a large round tip to add the Caramel Cheesecake Cookies layer. It gives you more control and makes the cookies look professional.
Chill before serving: These cookies taste best when they're slightly chilled. The Caramel Cheesecake Cookies topping firms up a little in the fridge, and the flavors have time to come together.
FAQ
Does the Caramel Cheesecake Cookies need to be refrigerated?
Yes, these cookies need to be refrigerated because of the cream cheese topping. The cheesecake layer can spoil if left at room temperature for too long. Store them in an airtight container in the fridge and they'll stay fresh for 3 to 4 days. If you're serving them at a party, keep them chilled until right before you put them out.
Why do people not like Crumbl cookies anymore?
Some people think Crumbl cookies are too sweet or too big, and the flavors rotate so your favorite might not always be available. Others feel like the quality has changed as the chain has grown. The good news is that making your own version at home lets you control the sweetness and size, and you can make them whenever you want. Homemade cookies also tend to taste fresher since you're baking them right in your own kitchen.
What is the most popular Crumbl cookie flavor?
The chocolate chip cookie is usually the most popular because it's a classic and always available. Other favorites include the pink sugar cookie, snickerdoodle, and this caramel cheesecake flavor when it's on the menu. People love the rotating flavors, but the simple ones tend to be the most requested.
Is there a secret menu at Crumbl?
Crumbl doesn't have an official secret menu like some coffee shops do. The flavors rotate weekly, and you can see what's available each week on their website or app. Some locations might let you request a past flavor if they have the ingredients on hand, but it's not guaranteed. Making these copycat versions at home means you never have to wait for your favorite flavor to come back.
Related
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Pairing
These are my favorite dishes to serve with Caramel Cheesecake Cookies:
Copycat Crumbl Caramel Cheesecake Cookies
Ingredients
Method
- Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
- Mix together the flour, graham cracker crumbs, baking soda, and salt in a medium-sized bowl. set aside
- Cream together the butter, granulated sugar, and brown sugar in a large bowl with an electric mixer until fluffy and light in color, about 2-3 minutes.
- Add in the egg, mixing until fully incorporated. Then add the vanilla extract and continue mixing.
- Add the dry ingredients and mix until just combined. The dough will be thick. Do not overmix. Use a spatula to finish bringing it together.
- Form 10 cookie dough balls, about 6 tablespoons (105g) each, rolling them in graham cracker crumbs. assemble
- Place the dough balls on the prepared baking sheets. Press them lightly with a cup or spoon to slightly flatten.
- Bake for 12-15 minutes, until the edges are golden and the cookies are set. Allow them to cool on the baking sheets for 5-10 minutes, then transfer to a cooling rack.
- While cookies cool, prepare the salted caramel sauce as per the recipe instructions, then set it aside to cool to room temperature.
- Beat the cream cheese in a large bowl until smooth. Add the powdered sugar and vanilla, mixing until smooth.
- Once the cookies and caramel sauce have cooled, pipe or spread the cheesecake topping over each cookie, then drizzle with caramel sauce.
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