I’ve got to tell you about these Rich Salted Caramel Cheesecake Cookies—they’re an absolute game changer. Imagine biting into a soft, chewy cookie that has that perfect cheesecake creaminess, and then, boom, there’s a drizzle of salted caramel on top. Can anything be better? I mean, last time I tried to impress guests with my baking skills, I almost set my oven on fire, but these cookies? They’re foolproof. So, want to learn how to make them?
Why You’ll Love This Recipe
If you’ve ever dreamed of a dessert that combines the creamy deliciousness of cheesecake with the comforting charm of cookies, then let me assure you, you’re in for a treat.
These copycat Crumbl salted caramel cheesecake cookies won’t disappoint. Imagine this: a soft, chewy cookie crumbling in your mouth, the sweet crunch of graham cracker bits, and a creamy frosting that’s just out of this world.
Who wouldn’t want that? Plus, the drizzle of caramel adds a touch of indulgence that feels fancy yet totally achievable in your kitchen.
It’s a delightful mash-up that hits all the right notes. I mean, why settle for regular cookies when you can have a mini cheesecake experience?
Trust me, you’re gonna love these.
Equipment List
Before we plunge into baking these delightful cheesecake cookies, let’s talk about the equipment you’ll need. First up, grab a good mixing bowl. Trust me, you’ll want something that can handle all those ingredients without a meltdown. Having a quality outdoor grill can also come in handy for those who love to try unique baking methods.
A hand mixer or stand mixer is a must too; there’s no way I’m whisking all that butter and sugar by hand! Don’t forget measuring cups and spoons – precision is key unless you like cookie surprises. You’ll need a baking sheet lined with parchment paper; otherwise, it’s cookie chaos. Finally, have a cooling rack on hand because those bad boys need to cool before we layer them with frosting. Also, having quality kitchen tools is essential for an enjoyable baking experience.
Simple, right? Let’s gear up and get to baking!
Our Ingredients
Alright, cookie enthusiasts, let’s dig into the delightful ingredients that will transform your kitchen into a mini bakery with these salted caramel cheesecake cookies.
Trust me, once you gather these goodies, your baking adventure is about to get real tasty. Plus, you’ll get to impress everyone with your baking skills—who knew cookies could be this fancy?
Here’s what you’ll need:
- 1½ cups salted butter, softened (that’s a lot of buttery goodness)
- ¾ cup granulated sugar (for that lovely sweetness)
- 1½ cups packed light brown sugar (because we all love a little caramel flavor)
- 2 large eggs (the binding heroes of our cookies)
- 1 tbsp vanilla extract (for the aromatic magic)
- 3¾ cups all-purpose flour (the backbone of our cookie structure)
- 2½ cups crushed graham crackers (think graham cracker crust without the pie)
- 2 tsp baking soda (to help those cookies rise)
- 1 tsp baking powder (more rising action, folks)
- 1 tsp kosher salt (balance that sweetness with a little savory zing)
For Frosting and Drizzle:
- 8 oz cream cheese, softened (for that dreamy, creamy texture)
- 7 oz marshmallow cream (because, let’s be honest, marshmallows make everything better)
- 2 cups powdered sugar (sweetness overload, yay!)
- ⅓ cup caramel dip or homemade caramel sauce (it’s all about that drizzle)
- Coarse sea salt (for the finishing touch)
Now, when it comes to ingredients, a few things to keep in mind.
First, make sure your butter is softened; nobody wants to wrestle with hard butter—it’s a battle no one wins.
And if you can, use quality ingredients because that really makes a difference, especially with things like caramel.
Oh, and if you’re feeling adventurous, consider swapping out the granulated sugar for brown sugar; it’ll give your cookies a deeper flavor.
Just know that baking is all about experimentation, so let your creativity shine—unless you forget the eggs; let’s definitely not forget those.
Happy baking, my friends!
Step-by-Step Instructions
Making these glorious Salted Caramel Cheesecake Cookies is a delightful journey from ingredient to delicious cookie. The process is straightforward and super satisfying. Just follow these easy steps, and soon you’ll be indulging in warm cookies topped with creamy frosting and a drizzle of caramel.
Step-by-Step Instructions
- Preheat your oven to 350°F (that’s around 175°C for our metric friends). While the oven warms up, line your baking sheets with parchment paper. This step is essential; nobody likes cookies that stick.
- Cream together 1½ cups of softened salted butter, ¾ cup of granulated sugar, and 1½ cups of packed light brown sugar in a large mixing bowl. Beat them together until the mixture is fluffy and light. This is where the magic begins—just imagine all that sweet, buttery goodness. Using high-end cookware sets can significantly enhance this step by ensuring even heat distribution.
- Add in 2 large eggs and 1 tablespoon of vanilla extract. Beat everything together until well combined. Keep an eye out for any rogue lumps of butter—those should be blended out.
- In another bowl, whisk together 3¾ cups of all-purpose flour, 2½ cups of crushed graham crackers, 2 teaspoons of baking soda, 1 teaspoon of baking powder, and 1 teaspoon of kosher salt. This dry mix is key to giving your cookies that perfect texture.
- Gradually mix the dry ingredients into your wet mixture. Use a spatula or a wooden spoon—no need to over mix here! Just stir until everything is combined, and you’re left with a dough that feels just right.
- Scoop the dough into 8 large balls. Roll them in more crushed graham crackers for that signature crumbly crust. Flatten them slightly before popping them onto the prepared baking sheets.
- Bake the cookies in the preheated oven for 10–15 minutes, until they start to turn golden brown around the edges. You want fluffy cookies with a little bit of softness still in the center—trust your nose on this one.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Resist the temptation to eat them right away; I know it’s hard, but you’ll thank yourself later.
- Meanwhile, prepare the frosting. In a mixing bowl, beat together 8 oz of softened cream cheese and 7 oz of marshmallow cream until smooth. Then, gradually add 2 cups of powdered sugar, blending until it’s fluffy. Don’t worry if it’s a bit gooey; that’s part of the charm.
- Spread or pipe the frosting onto your cooled cookies. Be generous—these cookies deserve it! Drizzle ⅓ cup of caramel sauce over the top, and don’t be shy when it comes to sprinkling coarse sea salt. This is where the magic of flavors comes together.
Now, sit back and admire your masterpiece. You’ve transformed ordinary ingredients into an extraordinary treat. Remember, using premium cookware sets can elevate your baking experience even further.
And don’t forget to share (or not; I won’t judge if you keep a few for yourself). Happy baking!
Tips & Variations
Once those cookies have cooled and you’ve resisted the urge to munch on them all in one sitting, let’s talk about how to elevate this already scrumptious treat.
One of my favorite tricks is adding a sprinkle of instant coffee granules to the dough for a subtle depth—trust me, it’s like magic. If you’re feeling adventurous, toss in some chocolate chips or chopped nuts; they add a delightful crunch.
And if you’ve got a sweet tooth like me, go ahead and double the caramel drizzle. You can’t have too much caramel, right?
Finally, if you’re short on time, skip the frosting altogether and just dunk those cookies in caramel. They’re still delicious, even if I can’t quite say they’re ‘fancy.’
How to Serve?
When it comes to serving these cheesecake cookies, I find that presentation can truly elevate the experience. I like to arrange them on a colorful platter, stacking some and placing others at a slight angle for a fun look.
Drizzle extra caramel sauce on top, since who wouldn’t love a little extra sweetness? If you want to kick it up a notch, pair them with a scoop of ice cream—believe me, it’s a game changer. I even sprinkle a pinch of sea salt on the dessert table for that fancy touch.
And let’s be honest: taking a bite while still warm may be the greatest service of them all. So, grab a plate and dig in!
Storage & Reheating Guide
Even if you manage to resist eating all the cheesecake cookies right away—which, let’s be honest, is a real challenge—you’ll want to know how to store them for later.
I usually place my cooled cookies in an airtight container, layering them with parchment paper to keep them from sticking together.
If you’re like me and tend to forget about treats, they can last about a week at room temperature.
Want to savor them even longer? Pop them in the fridge for up to two weeks.
When you’re ready to dive back in, just give them a quick zap in the microwave for about 10 seconds.
Trust me, it’s like they’re freshly baked all over again. Additionally, consider using a Lazy Susan Organizer to keep your treats easily accessible and organized in your kitchen.
Final Thoughts
As you contemplate whipping up these delightful cheesecake cookies, I can’t help but share just how much joy they’ve brought to my baking routine. Honestly, if I’d a dollar for every time someone complimented these cookies, I’d be rich—or at least able to buy a whole lot of butter.
They’re a showstopper, combining that rich cheesecake flavor with the magic of salted caramel. It’s like a hug in cookie form. Plus, who doesn’t love the crunch of graham crackers sprinkled on top?
Trust me, you’ll find yourself making these for every occasion, and your friends will wonder how you became such a baking wizard. So go ahead, get that mixer humming, and enjoy every bite of your masterpiece.