Copycat Crumbl Cheesecake Cookies

Cheesecake cookie on a counter with a bite missing.

Copycat Crumbl Cheesecake Cookies

These delicious cookies have a soft cinnamon graham cracker flavored base, and are topped with sweet cheesecake flavored frosting, then finished off with a drizzled of salt caramel sauce for the ultimate sweet treat.

Course Cookies

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings Cookies

Calories 197kcal

Equipment

large mixing bowl
Electric mixer
Cookie scoop
Baking sheets or Cookie Sheets
Piping bag with round tip

Ingredients

¾ cup butter room temperature
⅓ cup sugar
⅓ cup brown sugar
2 eggs
2 teaspoons vanilla
1 ½ cups flour
2 cups cinnamon graham cracker crumbs Divided
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda

Cheesecake Frosting:

½ cup butter room temperature
8 ounces cream cheese softened
2 teaspoons vanilla
2 ½ cups powdered sugar
8 ounces salted caramel sauce

Instructions

Preheat the oven to 350 degrees.
In a large bowl, beat the butter and sugar and brown sugar until light and fluffy.
Add in the eggs and vanilla and beat some more.
Add in the flour, salt, baking powder, baking soda and 1 ½ c of the graham cracker crumbs.
Reserve ½ c of the crumbs!
Mix until the ingredients are well combined. Use a cookie scoop to make even sized balls, about 1- 1 ½” diameter and roll the cookie in the remaining graham cracker crumbs and place on a nonstick baking tray.
Gently flatten the cookie and space them about 2” apart from each other.
Place in the oven and bake for 8-10 minutes, just until the edges start to turn golden brown.
Remove and place on a cooling rack to completely come to room temperature before frosting.
To make the frosting, place the butter, cream cheese and vanilla in a large bowl and beat until smooth and creamy.
Add in the powdered sugar and mix slowly until the frosting is smooth and lump free.
Place in a piping bag with a small, round tip and pipe the frosting onto the tops of each cookie, in a circular fashion.
Drizzle the tops of each frosting cookie with a bit of caramel sauce.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition