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Bite into handheld happiness with these Crumbl-style Salted Caramel Cheesecake Cookies. They bring together a warm graham base, smooth cream cheese topping, and fancy-sweet salted caramel in each delicious bite.
I've tried making these over and over, and found that what really works is getting the graham cookie just right and making sure your cream cheese topping is good and cold.
Key Ingredients Breakdown
- Graham crackers: Crush them up nice and fine while they're fresh
- Cream cheese: Get the full-fat kind and let it sit out a bit
- Butter: Go for unsalted so you can control the taste
- Vanilla extract: Stick with real stuff, not fake
- Caramel sauce: You want it nice and gooey but not runny
- Sea salt: The flaky kind works best on top
- Quality flour: Regular all-purpose is your best bet
Simple Cooking Steps
- Making Your Cookie Base:
- Whip your butter till fluffy. Slowly mix in your sugars. Keep beating till it's super soft. Add your egg and vanilla. Carefully fold in your dry stuff.
- Getting Cookies Ready:
- Scoop out even balls of dough. Cover them in graham bits. Push down to the right size. Leave plenty of room between each. Make a small dent in the middle.
- Whipping Up Frosting:
- Mix cream cheese till it's silky. Slowly drop in butter. Add sugar bit by bit. Beat till it's light and fluffy. Let it get cold and firm.
- Putting It All Together:
- Let cookies get totally cold. Add big swirls of frosting. Make a little spot for caramel. Drizzle carefully on top. Finish with a sprinkle of salt.
- Getting Ready to Serve:
- Pop in fridge before eating. Set them up nicely on a plate. Add any final touches. Serve while still cool. Keep extras covered up.
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I came up with these cookies because I couldn't decide between cheesecake and salted caramel, so I just put them together.
Keeping Everything Just Right
After tons of batches, I can tell you that getting temperatures right changes everything. Using stuff that's been sitting out makes cookies feel perfect in your mouth, while cold cream cheese topping stays pretty on top. I always wait till cookies are totally cool before adding frosting so it doesn't melt away.
Getting Ready Ahead of Time
These cookies are great for planning ahead. I often bake the bottoms and mix up the topping separately, then keep them until needed. You can freeze the plain cookies for a couple months, and the topping stays good in the fridge for about a week.
Keeping Them Fresh
They taste best right away, but storing them right keeps them yummy longer. I put them in sealed containers in the fridge with paper between layers. You can eat them cold or let them warm up a bit first.
Ways to Serve Them
They're great on their own, but look amazing on a fancy plate. Sometimes I put fresh berries around them or mix them with other cookies on a big tray. For birthdays, they've even taken the place of cake at my house.
Ways to Switch It Up
I've tried lots of changes over time. A little cinnamon in the cookies makes the graham taste pop, and some dark chocolate on top looks really fancy. During Christmas or other holidays, I sometimes throw on some colorful sprinkles.
Fixing Common Problems
When your topping gets too soft, just stick it back in the fridge for a bit. If cookies spread too much while baking, try cooling the dough first. I always test one cookie before doing the whole batch to get the timing just right.
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These Salted Caramel Cheesecake Cookies have become my go-to when I need to wow people. Something about the graham cookies, creamy topping, and that salty-sweet caramel just works so well together. Everyone always asks for the recipe, whether I bring them to parties or give them as gifts.
FAQ sur la recette
- → Can I prep these ahead?
- Totally. Pop them in the fridge in an airtight container for up to 5 days. Enjoy chilled or after letting them warm up a bit.
- → Why use graham crackers twice?
- Mixing them into the dough boosts flavor, and rolling the cookies in crumbs adds that crunch, mimicking a cheesecake crust.
- → Do I need a specific sugar brand?
- Nope! Any brand of granulated, powdered, or brown sugar is fine.
- → Can I buy caramel instead of making it?
- Yes, a quality store-bought sauce works great if you don't want to make your own.
- → Why cool cookies on the tray?
- They’re soft when hot and need time to firm up so they won’t fall apart.