Copycat Crumbl Salted Caramel Cheesecake Cookies

If you’ve ever bitten into a Crumbl Salted Caramel Cheesecake Cookie, you already know it’s a little piece of dessert heaven. These oversized cookies have it all: a soft, buttery cookie base, rich cheesecake frosting, and a gooey caramel drizzle that ties everything together. The only downside? You can’t always get them at Crumbl. That’s where this copycat Crumbl Salted Caramel Cheesecake Cookies recipe saves the day.

This recipe lets you enjoy bakery-style cookies without leaving your kitchen. The cookie itself is chewy yet soft, like the perfect balance between a sugar cookie and a shortbread. The cheesecake frosting is silky and tangy, balancing out the sweetness of the caramel. A final sprinkle of sea salt takes it over the top, giving you that irresistible sweet-salty bite.

What I love most about making these at home is how customizable they are. Want extra caramel? Go for it. Prefer a thicker swirl of cheesecake frosting? Pile it on. Plus, you’ll save money by making a whole batch for the price of just a couple Crumbl cookies. And let’s be honest—homemade always tastes a little more special.

So, grab your mixer, a baking sheet, and your sweet tooth. In about an hour, you’ll have a tray of warm, bakery-worthy cookies ready to share—or keep all to yourself.

---

What Makes This Copycat Crumbl Salted Caramel Cheesecake Cookies Recipe Special?

• Bakery-style size and texture: Big, thick cookies that are soft in the center and slightly chewy on the edges.

• Cheesecake-inspired frosting: A tangy cream cheese layer that tastes just like cheesecake filling.

• Sweet and salty balance: Gooey caramel drizzle plus a sprinkle of flaky sea salt for that Crumbl-style finish.

• Customizable toppings: Add extra caramel, crushed cookies, or even chopped nuts to make them your own.

• Simple but impressive: With basic pantry staples and a few steps, you’ll have a dessert that looks like it came from a professional bakery.

If you’ve ever wanted to impress friends, make a holiday dessert platter stand out, or just treat yourself, this recipe is worth a try. It’s a time-saver too—you can prep the cookie dough ahead and frost them the next day.

---

Ingredient Notes

Here’s what you’ll need and why it matters:

• All-purpose flour – The foundation for the cookie dough. Make sure to spoon and level for accuracy.

• Baking powder and baking soda – This mix gives the cookies a lift while keeping them soft.

• Salt – Enhances flavor and balances the sweetness.

• Unsalted butter – Provides richness. Use softened butter for the cookie dough and slightly softened butter for the frosting.

• Granulated sugar – Creates that classic Crumbl-style cookie texture.

• Brown sugar – Adds moisture and a hint of caramel-like flavor.

• Eggs – Bind the dough and help with structure. Room temperature eggs blend best.

• Vanilla extract – Deepens flavor in both the dough and frosting.

• Cream cheese – The star of the frosting. Full-fat cream cheese makes the frosting silky.

• Powdered sugar – Sweetens the frosting and gives it that smooth texture.

• Caramel sauce – Store-bought works, but homemade caramel takes it up a notch.

• Flaky sea salt – Optional, but highly recommended for topping.

Substitutions:

• Use gluten-free flour blend if needed.

• Swap Neufchâtel cheese for cream cheese for a lighter frosting.

• Coconut sugar can replace brown sugar for a slightly different flavor.

---

How To Make Copycat Crumbl Salted Caramel Cheesecake Cookies

1. Preheat and prepare: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Mix dry ingredients: In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.

3. Cream butter and sugars: In a large mixing bowl, beat 1 cup softened unsalted butter, 1 cup granulated sugar, and ½ cup brown sugar until light and fluffy (about 2–3 minutes).

4. Add eggs and vanilla: Beat in 2 large eggs, one at a time, followed by 2 teaspoons vanilla extract.

5. Combine dry and wet: Slowly mix in dry ingredients until just combined. Don’t overmix—stop when no streaks of flour remain.

6. Shape cookies: Scoop dough into large balls (about 3 tablespoons each). Place on prepared sheets, spacing at least 3 inches apart. Slightly flatten tops with your palm.

7. Bake: Bake for 12–14 minutes until edges are set and centers look slightly underbaked. They’ll continue to cook as they cool.

8. Cool completely: Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack.

9. Make cheesecake frosting: Beat together 8 oz softened cream cheese, ½ cup butter, 3 cups powdered sugar, and 1 teaspoon vanilla until smooth and fluffy.

10. Frost cookies: Once cookies are fully cooled, spread or pipe frosting onto each cookie.

11. Drizzle caramel: Warm caramel sauce slightly for easier drizzling. Add caramel over frosting, then sprinkle with flaky sea salt.

Tip: For bakery-style presentation, pipe frosting in a swirl pattern before adding caramel.

---

Storage Options

• Room temperature: Store frosted cookies in an airtight container for up to 2 days.

• Refrigeration: Keep in the fridge for up to 5 days. Let sit at room temperature before serving for best flavor.

• Freezing: Freeze unfrosted cookies for up to 2 months. Thaw, then frost and drizzle before serving.

• Reheating: Warm plain cookies in the microwave for 10–15 seconds before frosting if you want that just-baked taste.

---

Variations and Substitutions

• Chocolate drizzle instead of caramel for a mocha cheesecake twist.

• Pumpkin spice cheesecake frosting for a fall version.

• Mini cookies for parties—just reduce baking time to 8–9 minutes.

• Gluten-free flour blend for a celiac-friendly version.

• Nutty caramel topping with chopped pecans or almonds for extra crunch.

---

Frequently Asked Questions

Can I make the dough ahead of time?
Yes! You can refrigerate cookie dough up to 48 hours before baking.

Why are my cookies flat?
Make sure your butter isn’t too soft. If the dough feels sticky, chill it for 30 minutes before baking.

Can I use store-bought caramel?
Absolutely. Look for a thicker caramel sauce so it doesn’t slide off the frosting.

How do I get bakery-style thickness?
Scoop large dough balls and avoid over-flattening. Baking at 350°F keeps them soft and thick.

Can I freeze frosted cookies?
It’s best to freeze them unfrosted. The frosting may separate after thawing.

What if I don’t have a piping bag?
Use a zip-top bag with the corner snipped off, or simply spread with a knife.

---

Conclusion

These Copycat Crumbl Salted Caramel Cheesecake Cookies bring bakery flavors straight to your kitchen. They’re big, indulgent, and absolutely worth the little extra effort. Whether you make them for a party, the holidays, or just to treat yourself, they’ll quickly become a favorite.

So go ahead—make a batch, drizzle generously, and don’t forget the pinch of sea salt. And if you do try them, I’d love to hear how they turned out. Happy baking!

Print