🎉 Introduction
If you love the rich, indulgent flavor of Crumbl’s famous cookies, this Copycat Crumbl Salted Caramel Cheesecake Cookies recipe will absolutely win your heart. Each cookie features a soft, brown sugar graham base topped with velvety cheesecake frosting and a drizzle of golden caramel — finished with a sprinkle of flaky sea salt for the perfect balance.
These cookies are buttery, decadent, and melt-in-your-mouth soft. With the sweet caramel and tangy cream cheese frosting, every bite tastes like a little cheesecake dream in cookie form.
Perfect for holidays, parties, or whenever you’re craving a bakery-style treat at home!
🧰 Equipment Needed
You’ll need:
- Mixing bowls (large and medium)
- Hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cooling rack
- Piping bag or small spatula (for frosting)
🛒 Ingredients
Fresh Products
- 2 Large eggs
Dry & Flavoring Ingredients
- 1 1/2 cups All-purpose flour
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 3/4 tsp Salt
- 1 1/2 cups Brown sugar, packed
- 1/3 cup Granulated sugar
- 7 tsp Vanilla extract
- 2 cups Graham cracker crumbs
- 2 1/2 cups Powdered sugar (for frosting)
Dairy
- 1 1/16 cups Butter, softened (for cookie base)
- 8 oz Butter, softened (for frosting)
- 8 oz Cream cheese, softened
- 1/2 cup Whipping cream
👩🍳 Directions
step1:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
step2:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
step3:
In a large mixing bowl, cream together the 1 1/16 cups butter, brown sugar, and granulated sugar until light and fluffy — about 2 minutes.
step4:
Add the eggs and 2 tsp vanilla extract to the mixture, beating until fully combined and creamy.
step5:
Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
step6:
Fold in the graham cracker crumbs until evenly incorporated. The dough will be slightly crumbly yet soft.
step7:
Scoop 2-tablespoon portions of dough, roll into balls, and place on prepared baking sheets. Flatten slightly with your fingers or the back of a spoon.
step8:
Bake for 9–11 minutes, or until the edges are golden and the centers are soft. Cool completely before frosting.
step9:
Meanwhile, prepare the cheesecake frosting. In a large bowl, beat together the 8 oz cream cheese and 8 oz butter until smooth and creamy.
step10:
Add the remaining 5 tsp vanilla extract and gradually mix in the powdered sugar until smooth. Add whipping cream one tablespoon at a time until the frosting is fluffy and spreadable.
step11:
Pipe or spread a generous layer of frosting over each cooled cookie.
step12:
Drizzle with caramel sauce (homemade or store-bought) and sprinkle with flaky sea salt for the signature Crumbl finish.
🍽️ Servings & Timing
- Makes: About 20 large cookies
- Prep time: 20 minutes
- Bake time: 10 minutes
- Cooling & frosting: 30 minutes
- Total time: ~1 hour
🧊 Storage & Reheating
- Store in an airtight container in the refrigerator for up to 5 days.
- Bring to room temperature before serving for the best texture.
- Freeze unfrosted cookies for up to 2 months.
- Frost after thawing for a freshly made taste.
🥄 Variations
- Chocolate Caramel Cheesecake: Add 2 tbsp cocoa powder to the cookie dough.
- Biscoff Version: Swap graham crackers for crushed Biscoff cookies.
- Salted Maple Cheesecake: Replace caramel drizzle with warm maple syrup glaze.
- Mini Crumbl Cookies: Scoop smaller portions and bake for 8 minutes for bite-sized versions.
- No-Bake Version: Use the frosting and toppings on store-bought graham cookies for a fast dessert.
❓ 10 FAQs
1. Can I use unsalted butter?
Yes! Just add an extra 1/4 tsp salt to balance the flavor.
2. Why add graham cracker crumbs?
They give the cookies their signature cheesecake crust flavor.
3. Can I skip the caramel?
You can — they’ll still taste like a rich cheesecake cookie.
4. Can I chill the dough?
Yes! Chill for 20–30 minutes for thicker cookies.
5. Can I use store-bought frosting?
Homemade is best, but store-bought cream cheese frosting works too.
6. What kind of caramel should I use?
Thick, buttery caramel sauce (homemade or high-quality jarred) for the best drizzle.
7. Can I make these gluten-free?
Yes — use gluten-free graham crackers and a 1:1 gluten-free flour blend.
8. Why did my cookies spread too much?
Butter may have been too soft — chill dough briefly next time.
9. Can I freeze the frosting?
Yes! Store in a sealed container for up to 1 month; thaw and rewhip before using.
10. Can I double the recipe?
Absolutely — they freeze beautifully and are perfect for parties.
🏁 Conclusion
These Copycat Crumbl Salted Caramel Cheesecake Cookies bring all the luxury of Crumbl’s bakery right into your kitchen — soft, buttery cookies with tangy cheesecake frosting and a drizzle of salted caramel perfection.
They’re sweet, creamy, and perfectly balanced — just like the original, but even better when made fresh at home.
Copycat Crumbl Salted Caramel Cheesecake Cookies – Buttery, Sweet & Irresistibly Creamy
Ingredients
✨ Kitchen Essentials You’ll Love
Quick picks I trust for better results, faster prep, and easier cleanup.
-
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Lodge Seasoned Cast Iron Skillet
-
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Instant Pot Duo Plus 9-in-1 Electric
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CHEFMAN Digital Air Fryer XL 10L
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Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the 1 1/16 cups butter, brown sugar, and granulated sugar until light and fluffy — about 2 minutes.
- Add the eggs and 2 tsp vanilla extract to the mixture, beating until fully combined and creamy.
- Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Fold in the graham cracker crumbs until evenly incorporated. The dough will be slightly crumbly yet soft.
- Scoop 2-tablespoon portions of dough, roll into balls, and place on prepared baking sheets. Flatten slightly with your fingers or the back of a spoon.
- Bake for 9–11 minutes, or until the edges are golden and the centers are soft. Cool completely before frosting.
- Meanwhile, prepare the cheesecake frosting. In a large bowl, beat together the 8 oz cream cheese and 8 oz butter until smooth and creamy.
- Add the remaining 5 tsp vanilla extract and gradually mix in the powdered sugar until smooth. Add whipping cream one tablespoon at a time until the frosting is fluffy and spreadable.
- Pipe or spread a generous layer of frosting over each cooled cookie.
- Drizzle with caramel sauce (homemade or store-bought) and sprinkle with flaky sea salt for the signature Crumbl finish.
Notes
Yes! Just add an extra 1/4 tsp salt to balance the flavor. 2. Why add graham cracker crumbs?
They give the cookies their signature cheesecake crust flavor. 3. Can I skip the caramel?
You can — they’ll still taste like a rich cheesecake cookie. 4. Can I chill the dough?
Yes! Chill for 20–30 minutes for thicker cookies. 5. Can I use store-bought frosting?
Homemade is best, but store-bought cream cheese frosting works too. 6. What kind of caramel should I use?
Thick, buttery caramel sauce (homemade or high-quality jarred) for the best drizzle. 7. Can I make these gluten-free?
Yes — use gluten-free graham crackers and a 1:1 gluten-free flour blend. 8. Why did my cookies spread too much?
Butter may have been too soft — chill dough briefly next time. 9. Can I freeze the frosting?
Yes! Store in a sealed container for up to 1 month; thaw and rewhip before using. 10. Can I double the recipe?
Absolutely — they freeze beautifully and are perfect for parties. 🏁 Conclusion These Copycat Crumbl Salted Caramel Cheesecake Cookies bring all the luxury of Crumbl’s bakery right into your kitchen — soft, buttery cookies with tangy cheesecake frosting and a drizzle of salted caramel perfection. They’re sweet, creamy, and perfectly balanced — just like the original, but even better when made fresh at home.
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