Imported from the web

Copycat Crumbl Salted Caramel Cheesecake Cookie

Name: Copycat Crumbl Salted Caramel Cheesecake Cookie
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 1.5 cup salted butter (softened); 0.75 cup granulated sugar; 1.5 cup packed brown sugar (packed); 2 eggs; 1 tbsp vanilla extract; 3.75 cup all-purpose flour; 2 sleeves graham crackers (crushed; approximately 2 1/2 cups crumbs); 2 tsp baking soda; 1 tsp baking powder; 1 tsp salt; 16 oz cream cheese (room temperature); 7 oz marshmallow creme; 2 cup powdered sugar; 0.333 cup caramel dip (Use caramel dip rather than thinner caramel sauce.); coarse sea salt (for sprinkling)

Recipe by cookingwithkarli.com

Imported by Lauren Wenig on SeeMeCook

Giant graham cracker cookies topped with tangy cheesecake-marshmallow frosting, caramel dip, and coarse sea salt. The cookies are soft, sweet, and richly flavored with brown sugar and graham cracker crumbs.

12 servings30 minAmerican

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Ingredients

1.5 cup salted butter (softened)
0.75 cup granulated sugar
1.5 cup packed brown sugar (packed)
2 eggs
1 tbsp vanilla extract
3.75 cup all-purpose flour
2 sleeves graham crackers (crushed; approximately 2 1/2 cups crumbs)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
16 oz cream cheese (room temperature)
7 oz marshmallow creme
2 cup powdered sugar
0.333 cup caramel dip (Use caramel dip rather than thinner caramel sauce.)
coarse sea salt (for sprinkling)

Steps

1
Preheat the oven to 350°F (180°C).
2
In a stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3
Add the eggs and vanilla. Mix until the mixture is light in color and creamy.
4
Add the flour, crushed graham crackers, baking soda, baking powder, and salt. Mix into a dough until completely combined, being careful not to overmix after adding the flour.
5
Portion the dough into twelve 1/2-cup portions. Roll each portion into a ball and arrange six balls on each cookie sheet.
6
Press each dough ball down slightly, flattening it until it is about 1 inch thick.
7
Bake for 12–15 minutes, until the cookies begin turning golden brown.
8
Allow the cookies to cool on the pan for 5 minutes, then transfer them to a wire rack.
9
While the cookies cool, whip the room-temperature cream cheese in a bowl or stand mixer until smooth.
10
Add the powdered sugar 1/2 cup at a time, mixing until completely combined before adding the next portion. Continue until all 2 cups have been incorporated.
11
Add the marshmallow creme and mix until thoroughly combined and smooth.
12
Transfer the frosting to a gallon-size zip-top bag. Cut off one corner and pipe the frosting onto the warm cookies in a spiral.
13
Transfer the caramel dip to a small zip-top bag. Cut off one corner and pipe the caramel over the frosting in a zigzag pattern.
14
Sprinkle the cookies with coarse sea salt. Serve warm and enjoy.

Notes

The source also says the cookies freeze well: after cooling, store them individually in zip-top bags and thaw on the counter for about 30 minutes before eating. The structured data specifies cooling on the pan for 5 minutes; the body excerpt says 20 minutes, so the structured recipe instruction was followed.