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Enjoy bite-sized cheesecake fun with these Crumbl-style Salted Caramel Cheesecake Cookies. They're handheld treats that mix the cozy taste of graham crackers with smooth cream cheese topping and sweet-salty caramel in every bite.
I've tried these cookies tons of times to get them just right. The magic happens when you nail the graham cracker base and let the cream cheese frosting cool properly.
Key Ingredients Breakdown
- Graham crackers: Crush them up fine while they're still crisp
- Cream cheese: Use the full-fat kind left out to soften
- Butter: Pick unsalted so you can control the flavor
- Vanilla extract: Go for real stuff, not the fake kind
- Caramel sauce: You want it nice and thick for good drizzling
- Sea salt: The flaky kind makes the perfect topping
- Quality flour: Regular all-purpose is your best bet
Easy Cookie Making Steps
- Getting The Dough Ready:
- Whip the butter till fluffy. Mix in sugars bit by bit. Keep beating until super soft. Stir in egg and vanilla. Carefully fold in dry stuff.
- Forming Your Cookies:
- Scoop equal amounts. Coat with graham bits. Push down to right size. Leave room between each. Make small dents in middles.
- Whipping Up Frosting:
- Mix cream cheese until creamy. Add butter slowly. Put sugar in gradually. Beat until light. Cool in fridge.
- Putting It All Together:
- Let cookies cool all the way. Add frosting in swirls. Make small holes for caramel. Add caramel drops. Sprinkle with salt.
- Making Them Look Good:
- Refrigerate before eating. Place them nicely. Add final touches. Serve them cool. Keep leftovers sealed.
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I came up with these cookies because I couldn't decide between cheesecake or caramel treats, so I just put them together.
Getting Temperatures Right
After lots of batches, I can tell you temperature really matters. Soft butter and eggs make better cookie dough, and cold frosting keeps its shape when piped. I always wait until cookies aren't warm at all before adding frosting or it'll just melt away.
Planning Ahead
You can totally make these cookies before you need them. I often bake the cookies and mix the frosting a day or two early. 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
These taste best within a few days, but with good storage they last longer. I put them in containers that seal tight and keep them in the fridge with parchment paper between layers. You can eat them cold or let them warm up a bit first.
Ways To Serve
They're great on their own, but look amazing on a dessert plate too. Sometimes I add fresh berries alongside them or put them on a tray with other cookie types. For birthday parties, they've replaced cake more than once.
Making Them Your Own
I've played around with different versions too. A bit of cinnamon in the cookies makes the graham flavor pop, and some dark chocolate on top looks fancy. During Christmas or other holidays, I throw on some colorful sprinkles.
Fixing Common Problems
When your frosting gets too soft, just pop it in the fridge for a bit. If cookies spread out too much, try cooling the dough first. I always test one cookie before doing the whole batch to get the timing right.
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These Salted Caramel Cheesecake Cookies have become my go-to treat when I want to wow people. The mix of graham cracker cookies with creamy topping and that sweet-salty caramel is something everyone loves. I bring them to parties or give them as gifts, and they always get rave reviews.
Common Questions
- → Can I prepare these cookies in advance?
- Definitely, keep them in a sealed container in your fridge for up to 5 days. You can eat them cold or let them warm up first.
- → What's the reason for graham crackers in both mixture and coating?
- Graham crackers mixed in add taste while the outer coating gives that nice crunch and feels like a real cheesecake base.
- → Do I have to use the Imperial Sugar brand?
- Not at all, any type of granulated, brown and powdered sugar will do just fine for this recipe.
- → Is it OK to use caramel sauce from the store?
- Absolutely, homemade is best but a good quality store caramel works great too.
- → Why should I let cookies cool on the pan?
- They need time to firm up so they don't fall apart, as they come out pretty soft from the oven.