Copycat Crumbl Salted Caramel

This giant graham cracker cookie topped with cheesecake frosting, caramel drizzle, and sea salt has become my family's favorite weekend treat. The combination of crunchy graham cookie base with the smooth, tangy cheesecake frosting creates an irresistible dessert that disappears within minutes at any gathering.

I first made these cookies for my daughter's birthday when she requested something special instead of cake. The look on her face when she bit into that first warm cookie convinced me this recipe needed to be in our permanent rotation.

Ingredients

• Salted butter: Provides richness and balances the sweetness in the cookie base
• Brown sugar: Gives these cookies their signature chewy texture and caramel notes
• Graham cracker crumbs: Create that distinctive graham flavor throughout the cookie
• Marshmallow creme: Creates the perfect light and fluffy cheesecake frosting texture
• Cream cheese: Brings the tangy flavor that makes the frosting taste authentically like cheesecake
• Caramel dip: Makes the final drizzle easy and consistent every time
• Coarse sea salt: Provides that perfect salty contrast to the sweet components

Step-by-Step Instructions

Prepare the oven:

Preheat your oven to 350°F. This moderate temperature allows the cookies to spread slightly while maintaining their thick texture and soft centers.

Cream the butter and sugars:

Beat the softened butter with both granulated and brown sugars until the mixture becomes noticeably lighter in color. This step incorporates air into the dough which gives the cookies their tender texture. Continue mixing for about 3 minutes until truly light and fluffy.

Add the wet ingredients:

Incorporate the eggs and vanilla, mixing thoroughly after each addition. The mixture should become even lighter and creamier, resembling a thick cake batter. This is the foundation of your cookie texture.

Mix in the dry ingredients:

Add the flour, crushed graham crackers, baking soda, baking powder, and salt to the wet mixture. Mix slowly at first to prevent flour clouds, then increase speed until completely combined. The dough should be thick but still soft enough to scoop.

Shape the cookies:

Portion the dough into generous half cup amounts, rolling each into a ball. Place only 6 cookies per sheet to allow for spreading. Gently flatten each ball to about 1 inch thickness to help them bake evenly.

Bake to perfection:

Bake for 12 to 15 minutes, watching carefully for the edges to turn golden brown while the centers remain slightly soft. The cookies will continue cooking from residual heat after removal.

Cool strategically:

Let the cookies cool on the baking sheet for exactly 5 minutes. This allows them to set enough to transfer without breaking but keeps them warm enough for the frosting stage.

Prepare the cheesecake frosting:

Whip the cream cheese until completely smooth with no lumps. Gradually incorporate the powdered sugar in small batches, ensuring each addition is fully combined before adding more. Fold in the marshmallow creme with gentle strokes to maintain the light, airy texture.

Frost the cookies:

Transfer the frosting to a large ziplock bag and cut a half inch corner off. Pipe the frosting in a spiral pattern on each slightly warm cookie, starting from the outside and working inward. The warmth helps the frosting settle slightly.

Apply finishing touches:

Add caramel to a small ziplock bag, warm it slightly in your hands if needed, then cut a tiny corner and drizzle in a zigzag pattern over the frosting. Immediately sprinkle with coarse sea salt while the caramel is still tacky.

Save This

The crushed graham crackers in this recipe are truly the secret ingredient. When my husband first tried these, he immediately recognized the familiar flavor but couldn't place it until I revealed the graham cracker addition. Now he says it reminds him of the cheesecakes his grandmother used to make.

Storing Your Cookies

These cookies maintain their perfect texture when stored in an airtight container at room temperature for up to two days. For longer storage, place them in the refrigerator where they will stay fresh for up to a week. The cold temperature will firm up the frosting, so I recommend bringing them to room temperature for about 20 minutes before serving for the best taste experience. If you want to prepare ahead, the unbaked cookie dough balls freeze beautifully for up to three months just add an extra minute or two to the baking time when baking from frozen.

Variations To Try

While the classic salted caramel version is incredible, this cookie base works wonderfully with other flavor combinations. Try a chocolate ganache drizzle instead of caramel for a chocolate cheesecake cookie. You can also add mini chocolate chips to the cookie dough or swap the graham crackers for crushed Oreos for a cookies and cream version. During fall, consider adding a teaspoon of pumpkin spice to the cookie dough and topping with a sprinkle of cinnamon instead of sea salt for a seasonal treat that everyone will love.

Making Smaller Cookies

If you prefer smaller cookies or need to stretch the recipe further, you can easily adjust the size. Use a quarter cup measure for each cookie and reduce the baking time to 8 to 10 minutes. The smaller size makes these perfect for cookie platters or school lunches. This adjustment will yield approximately 24 cookies instead of the original 12 giants. Just be careful not to overbake the smaller cookies as they will dry out more quickly than their larger counterparts.

Common Queries

→ Can I use unsalted butter?

Yes, you can use unsalted butter, but you may need to add a pinch of extra salt to the dough for balanced flavor.

→ What type of caramel should I use?

Store-bought caramel dip works well for this recipe, but you can also use homemade caramel for a personal touch.

→ Can I make smaller cookies?

Yes, you can portion the dough into smaller sizes. Adjust the baking time accordingly, reducing it by a few minutes.

→ How do I store these cookies?

Store the cookies in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving.

→ Can I freeze the dough?

Yes, you can freeze the unbaked dough for up to 3 months. Thaw in the refrigerator before baking as directed.

→ Is there a gluten-free option?

You can try using gluten-free all-purpose flour and gluten-free graham crackers for a gluten-free version of this cookie.

→ Can I substitute marshmallow crème?

If you prefer, you can replace marshmallow crème with whipped heavy cream for a different frosting consistency.