Crumbl’s Salted Caramel Cheesecake Cookies: Made at Home

Preheat oven to 350°. Prepare two cookie sheets with parchment paper. In the bowl of your stand mixer, cream together the butter and sugars. Add the egg and vanilla. Mix until light in color and creamy. Add in the dry ingredients and mix until completely combined. Portion out the dough into 12 even portions roughly 1/2 cup portions. Roll into a ball and gently flatten it with your palm until reminiscent of a hockey puck. Place 6 cookies per sheet. 

Bake for 12-15 minutes, until the cookies are turning golden brown. Allow the cookies to cool on the pan for 10 minutes.

In the bowl of your stand mixer, cream softened cheese until fluffy. Add the powdered sugar slowly, mixing until completely combined.

Add in the marshmallow cream and mix until all of it has been combined. Add the frosting to a piping bag, cut the corner of the bag, or use pipping tip. Pipe the frosting onto the warm cookies in a spiral. Do the same for the caramel but zig-zag the caramel over the top of the frosting spiral. Then sprinkle with fleur de sel/sea salt.