Copycat Crumbl Salted Caramel Cheesecake Cookies

March 19, 2025

Lily

There’s something magical about Crumbl cookies—their thick, indulgent, bakery-style perfection is impossible to resist. And if you’re a fan of their Salted Caramel Cheesecake Cookies, you’re in for a treat! These soft, buttery cookies are topped with a rich cheesecake frosting and drizzled with luscious caramel sauce, all finished with a sprinkle of sea salt.

I’ve worked hard to recreate this beloved cookie, and let me tell you, this copycat Crumbl Salted Caramel Cheesecake Cookie is as close as it gets! The best part? You can make them at home anytime—no need to wait for them to return to the Crumbl menu.

So, grab your apron and get ready to bake up a batch of these irresistible cookies. Let’s dive in!

Why You’ll Love These Cookies

Soft and chewy – The base of these cookies is perfectly soft and thick, just like Crumbl’s.
Rich cheesecake frosting – A smooth, tangy cream cheese frosting that balances the sweetness.
Homemade caramel drizzle – If you’ve never made caramel before, don’t worry! It’s easier than you think.
Perfect balance of sweet and salty – That final sprinkle of flaky sea salt takes these cookies over the top!
Great for sharing – These bakery-sized cookies are made to impress.

What Do These Cookies Taste Like?

Imagine biting into a thick, buttery cookie that melts in your mouth, topped with a luscious cheesecake frosting. Then, the caramel drizzle hits—sweet, buttery, and rich. Finally, the sprinkle of flaky sea salt enhances every flavor, making each bite pure perfection.

Ingredients You’ll Need

Here’s what you’ll need to make these Salted Caramel Cheesecake Cookies at home:

1 cup unsalted butter, softened
1 ¼ cups brown sugar
¼ cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

The Cheesecake Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

The Caramel Drizzle:

½ cup granulated sugar
2 tablespoons unsalted butter
¼ cup heavy cream
½ teaspoon vanilla extract
¼ teaspoon sea salt

For Garnish:

Flaky sea salt

Tools You’ll Need

Mixing bowls
Electric mixer
Baking sheet
Parchment paper
Cookie scoop
Wire rack
Saucepan (for caramel)
Piping bag (or ziplock bag)

How to Make Copycat Crumbl Salted Caramel Cheesecake Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Scoop out large balls of dough (about ¼ cup each) and place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

S2: Prepare the Cheesecake Frosting

In a mixing bowl, beat the cream cheese and butter together until smooth.
Add the powdered sugar and vanilla extract, and beat until light and fluffy.
Transfer the frosting to a piping bag (or a ziplock bag with the corner snipped off).

S3: Make the Caramel Drizzle

In a small saucepan, heat the sugar over medium heat, stirring constantly, until it melts into a golden brown liquid.
Stir in the butter until fully melted.
Slowly add the heavy cream, stirring constantly. Be careful—it may bubble up!
Remove from heat and stir in the vanilla extract and sea salt. Let it cool slightly.

S4: Assemble the Cookies

Once the cookies are completely cool, pipe a generous swirl of cheesecake frosting on each one.
Drizzle with homemade caramel sauce.
Finish with a light sprinkle of flaky sea salt.

What to Serve with These Cookies

A glass of milk – Classic and perfect!
Hot coffee or espresso – The bitterness of coffee balances the sweetness.
Vanilla ice cream – Sandwich a scoop of ice cream between two cookies for a next-level dessert.

Tips for the Best Cookies

Don’t overbake! The cookies will continue to cook on the baking sheet after being removed from the oven.
Use room-temperature ingredients for the best texture in both the dough and frosting.
Chill the frosting for about 10 minutes before piping to make it easier to handle.
Make the caramel ahead of time and store it in the fridge to save time.

How to Store These Cookies

Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Freeze: Unfrosted cookies can be frozen for up to 3 months. Thaw and frost when ready to eat.
Reheat: Warm up a cookie in the microwave for 10-15 seconds to bring back that fresh-from-the-oven taste.

Frequently Asked Questions

Can I use store-bought caramel?
Yes! If you’re short on time, a good-quality store-bought caramel sauce works just fine.

Do I have to use flaky sea salt?
Technically, no—but it adds a lovely contrast to the sweetness! Regular table salt won’t have the same effect.

Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 24 hours before baking.

What if I don’t have a piping bag?
A ziplock bag with the corner cut off works perfectly!

More Delicious Recipes to Try

If you loved these cookies, you might also enjoy:

Roasted Tomatoes with Burrata & Balsamic – A savory dish that pairs beautifully with fresh bread.
Vanilla Bean Frappuccino – A Starbucks copycat recipe you’ll love!
Lemon Blueberry Cookies – Another delightful cookie recipe that’s bursting with flavor.

Let’s Connect!

If you try this recipe, I’d love to see your creations! Share your photos on Pinterest and tag me. I can’t wait to see what you bake!

Happy baking! 🍪✨

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