Copycat Crumbl Salted Caramel Cheesecake Cookies with Cake Mix Recipe
These Easy Copycat Crumbl Salted Caramel Cheesecake Cookies combine a soft, cakey graham cracker cookie base with a rich and creamy cheesecake frosting, finished with a drizzle of luscious salted caramel. Perfectly balanced between sweet and salty, these cookies are a delightful treat for any occasion and offer a simple way to recreate a popular Crumbl favorite at home.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Graham Cracker Cookies
- 1 box vanilla cake mix (15.25 ounces)
- ¼ cup brown sugar (packed)
- 1 ¼ cups graham cracker crumbs
- ½ cup butter (melted)
- 2 eggs
Cheesecake Frosting
- 16 ounces cream cheese (softened)
- 7 ounces marshmallow fluff
- 2 cups powdered sugar
Topping
- ¼ cup salted caramel sauce
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, combine the vanilla cake mix, packed brown sugar, and graham cracker crumbs. Whisk well to ensure the dry ingredients are evenly mixed.
- Make Cookie Dough: Add the melted butter and eggs to the dry mixture. Use a handheld or stand mixer to mix everything until a thick, uniform dough forms.
- Shape and Bake Cookies: Using a ¼ cup measuring cup, scoop dough and shape each mound into a large disc. Place six discs onto a silicone mat or parchment-lined baking sheet. Bake for 9-11 minutes or until the cookies are set. Remove from oven and allow the cookies to cool completely on the baking sheet. Repeat with remaining dough.
- Prepare Cheesecake Frosting: Once the cookies have cooled, combine softened cream cheese and marshmallow fluff in a medium bowl. Mix with a handheld mixer until smooth. Gradually add powdered sugar and mix until a creamy frosting forms.
- Frost the Cookies: Transfer the cheesecake frosting into a piping or zipper bag. Cut a large triangle from the bag’s tip and pipe a generous amount of frosting onto each cookie, starting from the outer edge and working toward the center.
- Drizzle Salted Caramel: Place the salted caramel sauce in a separate piping or zipper bag, cut a small triangle from the end, and drizzle the caramel over the frosted cookies for a finishing touch.
- Storage: Store any leftover cookies in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the cookies in an airtight container for up to 3 months.
Notes
- Make sure the cream cheese is fully softened to achieve a smooth frosting without lumps.
- Use parchment paper or a silicone baking mat to prevent the cookies from sticking and to promote even baking.
- Allow cookies to cool completely before frosting to prevent the frosting from melting.
- The salted caramel drizzle can be adjusted in quantity depending on your preference for sweetness and saltiness.
- For a fun variation, try adding a sprinkle of crushed graham crackers or sea salt over the caramel drizzle before it sets.
