Copycat Crumbl Salted Caramel Cheesecake Cookies
These Copycat Crumbl Salted Caramel Cheesecake Cookies are bakery-style perfection! Soft, thick cookies topped with a tangy cheesecake frosting, drizzled with homemade caramel, and finished with flaky sea salt. They’re sweet, salty, and absolutely irresistible—just like the Crumbl favorite, but made right in your own kitchen!
Calories: 480kcal
Ingredients
- For the Cookie Dough:
- 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
- For the Cheesecake Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- For 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
Instructions
- Preheat & Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the Cookie Dough: Cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well. Stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Shape & Bake: Scoop large balls of dough (¼ cup each) onto the prepared baking sheet. Bake for 10-12 minutes, or until the edges are set but the centers remain soft. Let cool completely.
- Prepare Cheesecake Frosting: Beat together the cream cheese and butter until smooth. Add powdered sugar and vanilla extract, beating until light and fluffy. Transfer to a piping bag.
- Make the Caramel Sauce: Melt sugar in a saucepan over medium heat, stirring constantly until golden. Stir in butter, then slowly add heavy cream. Remove from heat and mix in vanilla extract and sea salt. Let cool slightly.
- Assemble Cookies: Pipe a generous swirl of cheesecake frosting on each cooled cookie. Drizzle with caramel sauce and sprinkle with flaky sea salt. Enjoy!
Notes
- Storage: Store cookies in an airtight container in the fridge for up to 5 days.
- Freezing: Unfrosted cookies can be frozen for up to 3 months. Thaw before frosting.
- Make-Ahead Tip: The dough can be chilled for up to 24 hours before baking for enhanced flavor.
- Shortcut: Use store-bought caramel sauce if you’re short on time!