If you’ve ever stepped into a Crumbl store, you know the excitement of seeing which cookies made it onto the rotating menu that week. One of the most loved flavors? Salted Caramel Cheesecake Cookies—a perfect marriage of thick, buttery cookie dough, tangy cheesecake frosting, smooth caramel drizzle, and a sprinkle of flaky sea salt.
The only problem? They’re not available all year round.
That’s why I developed this homemade copycat recipe—so you can bake a batch of these indulgent cookies whenever the craving strikes. And the best part? They taste just as good (if not better) than the originals, plus you can adjust the sweetness and portion sizes to suit your own kitchen.
This guide doesn’t just give you a recipe—it gives you all the insider tips, expert tricks, and variations you’ll ever need to create the ultimate Crumbl-style Salted Caramel Cheesecake Cookie experience right at home.
Why These Cookies Are Truly Special
When people bite into these cookies for the first time, they usually pause for a moment—eyes widening—before reaching for a second. Here’s why they’re so irresistible:
- Thick and soft-baked base – Bakery-style cookies are meant to be oversized and indulgent.
- Cheesecake frosting swirl – Tangy, creamy, and luxurious, balancing the sweetness.
- Golden caramel drizzle – Buttery caramel adds depth of flavor and makes every bite unforgettable.
- A touch of sea salt – That final sprinkle transforms the flavor profile by cutting through the richness.
- Show-stopping appearance – These cookies look as good as they taste, making them perfect for parties, gifting, or special occasions.
What Do They Taste Like?
Imagine sinking your teeth into a soft, chewy cookie with slightly crisp edges. Then comes the cool, velvety cream cheese frosting, with its cheesecake-like tang. Next, the caramel drizzle flows across your taste buds—smooth, buttery, and rich. Finally, the sea salt crystals pop, amplifying the sweetness while keeping it from being overwhelming.
The result is sweet, salty, tangy, and creamy perfection in every bite.
Ingredients You’ll Need
Here’s a breakdown of the components that make these cookies shine:
For the Cookie Dough
- 1 cup unsalted butter, softened
- 1 ¼ cups light brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- 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
Garnish
- Flaky sea salt
Tools You’ll Need
- Mixing bowls (separate for wet and dry ingredients)
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet with parchment paper
- Cookie scoop
- Saucepan for caramel
- Wire cooling rack
- Piping bag or zip-top bag for frosting
Step-by-Step Instructions
Step 1: Make the Cookie Dough
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla.
- In another bowl, whisk flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet mixture until just combined.
- Scoop out large portions of dough (about ¼ cup each). Place 2 inches apart on prepared sheet.
- Bake 10–12 minutes, until edges are set but centers remain soft.
- Cool on sheet for 5 minutes, then transfer to wire rack.
Step 2: Prepare the Cheesecake Frosting
- Beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla; beat until light and fluffy.
- Transfer to a piping bag for easy swirling.
Step 3: Make the Caramel Sauce
- Heat sugar in saucepan over medium, stirring constantly until melted into amber liquid.
- Stir in butter until smooth.
- Slowly add heavy cream (caution—it bubbles!).
- Remove from heat; stir in vanilla and salt.
- Let cool slightly before drizzling.
Step 4: Assemble the Cookies
- Once cookies are fully cool, pipe cheesecake frosting on top.
- Drizzle caramel over frosting.
- Sprinkle flaky sea salt as a finishing touch.
Serving Suggestions
These cookies are indulgent on their own, but here are a few creative serving ideas:
- Classic pairing: Serve with a glass of cold milk.
- Coffeehouse treat: Enjoy with espresso to balance sweetness.
- Ice cream sandwich: Place vanilla ice cream between two cookies for the ultimate dessert.
- Party platter: Cut cookies in half for shareable bites at gatherings.
Tips for the Best Results
- Do not overbake – The cookies should look slightly underdone in the center; they firm up while cooling.
- Use room temperature ingredients – Ensures smooth dough and frosting.
- Chill frosting before piping – Makes it firmer and easier to swirl.
- Make caramel ahead – Saves time and lets flavors deepen.
Ingredient Substitutions
- Flour – Use gluten-free all-purpose blend for a gluten-free version.
- Butter – Plant-based butter works for dairy-free cookies.
- Cream cheese – Vegan cream cheese substitutes well.
- Caramel shortcut – Use store-bought caramel if pressed for time.
Storage & Freezing
- Refrigerate: Store frosted cookies in an airtight container in the fridge for 4–5 days.
- Freeze: Freeze unfrosted cookies up to 3 months. Thaw before decorating.
- Reheat: Microwave 10–15 seconds for a fresh-from-the-oven feel.
Baking Science Corner 🧑🍳
- Brown sugar vs. granulated sugar: Brown sugar keeps cookies moist and chewy thanks to molasses, while white sugar helps them spread.
- Chilling dough (optional): Chilling before baking deepens flavor and prevents excess spreading.
- Salt balance: Flaky sea salt enhances sweetness without overpowering.
Frequently Asked Questions
1. Can I make these smaller than Crumbl-sized cookies?
Yes! Use 2 tablespoons of dough per cookie and reduce baking time to 8–9 minutes.
2. What if my caramel turns grainy?
That means the sugar crystallized. Start fresh and avoid stirring too much once the sugar begins melting.
3. Can I double this recipe?
Absolutely—just use two baking sheets to prevent overcrowding.
4. Do I have to use homemade caramel?
No. Store-bought caramel works, but homemade has richer flavor.
5. Can I make the frosting less sweet?
Yes. Reduce powdered sugar slightly and add a pinch of salt for balance.
Nutrition (Per Cookie, Approximate)
- Calories: 480
- Fat: 23g
- Saturated Fat: 14g
- Carbohydrates: 62g
- Sugar: 40g
- Protein: 5g
- Fiber: 1g
- Sodium: 210mg
Final Thoughts
Crumbl cookies have a well-deserved cult following, and the Salted Caramel Cheesecake Cookie is one of their most popular creations. With this homemade copycat recipe, you don’t need to wait for it to appear on their rotating menu—you can bake and enjoy them anytime.
Whether you’re making them for a party, a family gathering, or simply a late-night craving, these cookies will impress every single time.
So grab your apron, whip up the dough, swirl on the frosting, drizzle that caramel, and finish with a sprinkle of salt. Then sit back and enjoy bakery-style magic right from your own oven.
Happy baking! 🍪✨
