I have a ton of pins on pinterest for copycat Crumbl recipes. So far I have tried the Cookies and Cream Milkshake Cookie and the Peanut Butter and Jelly Cookie recipes, and both were fantastic. We adore all things raspberry, so when I saw Raspberry Cheesecake Cookies I knew I had to try them next!
If you haven’t had Crumbl before, these are huge amazing cookies topped with frosting or other toppings. More a sharable dessert than something you should eat in one sitting (although I can’t lie I totally have). Not necessarily advising this though. 🙂
This Crumbl copycat has a butter/graham cookie base and is topped with a marshmallow cheesecake frosting and raspberry drizzle. Are you drooling now? As with all the copycats so far, these are really tasty.
This recipe makes 12 huge cookies, which no one can eat before they go stale. My advice on how to freeze these cookies that have messy toppings is to put as many as you can fit on a cookie sheet and place in the freezer until good and solidly frozen. Then you can stack them with parchment in between and keep in the freezer, taking out one at a time to defrost. That way the frosting doesn’t get all messed up.
Crumbl Copycat Raspberry Cheesecake Cookies
Ingredients
For the cookies:
- 1 1/2 cups salted butter room temp
- 3/4 cup sugar
- 1 1/2 cup brown sugar
- 2 eggs
- 1 tbsp vanilla
- 3 3/4 cups AP flour
- 2 1/2 cups graham cracker crumbs
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
For the frosting and drizzle:
- 2 8oz packages cream cheese room temp
- 7 oz jar marshmallow creme
- 2 cups powdered sugar
- 1/3 cup seedless raspberry jam
Instructions
For the cookies:
- Heat oven to 350 and line a couple cookie sheets with parchment paper.
- Cream butter, sugar and brown sugar in a stand mixer or by hand until light and fluffy.
- Add the eggs and vanilla and beat until fluffy again.
- In a bowl, whisk the flour, baking powder, baking soda, graham crackers, and salt.
- Add dry ingredients to the butter and mix just until combined.
- Measure out 1/2 cup portions and roll into a ball, then flatten to 1 inch thick. I could fit 4 per cookie sheet.
- Bake 10-13 minutes until just turning golden on the edges.
- Cool completely.
For the frosting and drizzle:
- Beat the cream cheese until smooth. Add the powdered sugar and mix on low until combined then whip. Add the marshmallow creme and beat until combined. Place in a piping bag.
- Place the seedless raspberry jam in a piping bag and warm with your hands enough to make it pipeable.
- Make a swirl to cover the cookie with frosting and then drizzle on the jam.