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Enjoy bite-sized cheesecake magic with these homemade treats inspired by Crumbl's famous Salted Caramel Cheesecake Cookies. Each cookie brings together crispy graham crackers, smooth cream cheese topping, and gooey salted caramel in a handheld snack that'll blow your mind.
I've tried making these copycat cookies tons of times, and I've found that you can't skimp on the graham cracker base or rush the cooling time for the cream cheese topping.
Key Ingredients Breakdown
- Graham crackers: Grind them up nice and fine while they're fresh
- Cream cheese: Don't use low-fat and make sure it's not cold
- Butter: Pick unsalted so you can control the flavor
- Vanilla extract: Go for real stuff, not the fake kind
- Caramel sauce: You want it sticky and not runny
- Sea salt: Get the flaky kind for sprinkling on top
- Quality flour: Regular all-purpose is totally fine
Easy-to-Follow Cooking Steps
- Getting Your Cookie Mix Ready:
- Whip the butter till it's fluffy. Slowly pour in sugars. Keep mixing till it's super light. Drop in egg and vanilla. Carefully fold in dry stuff.
- Forming Your Cookies:
- Scoop equal amounts of dough. Cover them in graham bits. Push down to the right size. Leave space between each one. Make small dents in the middle.
- Whipping Up The Topping:
- Mix cream cheese till it's silky. Add butter bit by bit. Put sugar in gradually. Beat till it's airy. Let it cool in the fridge.
- Putting Everything Together:
- Let cookies cool completely. Add plenty of frosting. Make a little dip for caramel. Pour caramel carefully. Sprinkle with salt.
- Getting Them Ready To Eat:
- Pop in fridge before eating. Set them up nicely. Add final touches. Enjoy while cool. Keep leftovers covered.
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I came up with these amazing cookies because I couldn't decide between cheesecake and salted caramel, so I just put them together.
Watching Your Temperatures
I've baked so many batches and learned that getting the temps right changes everything. Using ingredients that aren't cold makes your cookies feel just right, and keeping that cream cheese frosting in the fridge helps it stay pretty. I always wait until the cookies are totally cool before adding frosting or it'll just slide off.
Doing Prep Work Ahead
You can totally get these ready way before you need them. I often make the cookie parts and frosting on different days. You can even freeze the plain cookies for a couple months, and the frosting stays good in the fridge for about a week.
Keeping Them Fresh
They taste best within a few days, but if you store them right, they'll stay yummy longer. I put them in sealed containers in the fridge with paper between each layer. You can eat them cold or let them warm up a bit first.
Ways To Serve Them
These cookies taste amazing by themselves, but they also look great on a fancy plate. Sometimes I add some berries on the side or put different cookies together on a big board. For birthday parties, I've used them instead of cake and everyone loved it.
Ways To Mix It Up
I've played around with the recipe over time. Adding a bit of cinnamon to the cookies really brings out the graham flavor, and sometimes I drizzle dark chocolate on top for something fancy. During Christmas or other holidays, I throw on some colorful sprinkles.
Fixing Common Problems
When your frosting gets runny, just stick it back in the fridge for a bit. If your cookies spread out too much, try cooling the dough before you bake them. I always test one cookie first to make sure the baking time is right.
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These Salted Caramel Cheesecake Cookies have become my go-to treat when I'm having friends over. Everyone goes crazy for the mix of graham cracker base, creamy topping, and that sweet-salty caramel drizzle. They work great at parties or wrapped up as gifts for friends and family.
Frequently Asked Questions
- → Can these cookies be made ahead of time?
- Definitely! Keep them in a sealed container in the fridge for up to five days. You can enjoy them chilled or leave them out to warm up a little.
- → What's the purpose of using graham crackers twice?
- Adding them in the dough gives the cookies flavor while rolling them in crumbs adds crunch, like a cheesecake crust.
- → Do I have to use a specific sugar brand?
- Not at all! Any granulated, powdered, or brown sugar will work fine here.
- → Can store-bought caramel be substituted?
- Sure! While homemade caramel tastes wonderful, a high-quality store-bought version works too.
- → Why leave cookies to cool on the tray?
- This helps them firm up so they don't fall apart, as they're still quite delicate when hot.