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Copycat Crumbl Salted Caramel Cheesecake Cookies

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Ingredients

Scale

  • 2 ½ cups all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 cup unsalted butter, softened

  • 1 cup granulated sugar

  • ½ cup brown sugar

  • 2 large eggs, room temperature

  • 2 tsp vanilla extract

  • 8 oz cream cheese, softened

  • ½ cup butter, softened (for frosting)

  • 3 cups powdered sugar

  • 1 tsp vanilla extract (for frosting)

  • ½ cup caramel sauce (store-bought or homemade)

  • Flaky sea salt for topping

Instructions

  • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

  • Whisk flour, baking powder, baking soda, and salt in a bowl.

  • Beat butter, granulated sugar, and brown sugar until fluffy. Add eggs and vanilla.

  • Mix in dry ingredients until just combined.

  • Scoop large dough balls (3 tbsp each). Flatten tops slightly.

  • Bake 12–14 minutes, until edges are set but centers look soft. Cool completely.

  • Beat cream cheese, butter, powdered sugar, and vanilla until smooth.

  • Frost cooled cookies, drizzle caramel, and sprinkle sea salt.

Notes

  • Chill dough for 30 minutes if it feels too sticky.

  • For mini cookies, scoop 1 tbsp dough and bake for 8–9 minutes.

  • Use a piping bag or zip-top bag for neat frosting swirls.

Nutrition

Find it online: https://sizzlediary.com/copycat-crumbl-salted-caramel-cheesecake-cookies/