Crumbl 🙀 Salted Caramel Cheesecake Cookie

Salted Caramel Cheesecake Cookies are a giant graham cracker cookie with cheesecake frosting topped with a caramel drizzle and sea salt sprinkle.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cream together butter, sugar, & brown sugar. Add egg & vanilla, mixing until light in color & creamy.

Step 2

Add dry ingredients (flour, crushed graham crackers, baking soda, baking powder, & salt); mix into dough until completely combined.

Step 3

Portion out the dough into 1/2 cup portions. Roll each into a ball; arrange 6 on each cookie sheet. Press down slightly on the cookie dough, flattening it until it is about 1”-thick.

Step 4

Bake (12-15 min.) until cookies are turning golden brown.

Step 5

Cool on the pan (5 min.) before transfering to a wire rack.

Step 6

Whipping cream cheese until smooth.

Step 7

Add powdered sugar 1/2 cup at a time, mixing until completely combined before adding more powdered sugar. Repeat until the full 2 cups of powdered sugar have been added.

Step 8

Add marshmallow cream; mix until all of it has been combined thoroughly.

Step 9

Add frosting to gal.-sized zip top bag; cut corner of bag & use to pipe frosting onto warm cookies in a spiral.

Step 10

Add the caramel dip to small zip top bag; cut corner & zig zag caramel over top of frosting. Sprinkle with sea salt. Serve warm & Enjoy!

Step 11

If your caramel is cold, use the warmth from your hand to warm it up in the baggie before clipping corner for a smooth drizzle.

Step 12

To Half this recipe you’ll just half all of the ingredients and then bake the same way. (The easiest way to half 3/4 cup of something is to measure 1/4 cup plus 1/8 cup. Smaller cookies will need to bake for slightly shorter.)

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