What if you could take a bakery-style cookie experience and recreate it in your kitchen—without the price tag, the wait, or the mystery ingredients?
Welcome to the world of Copycat Crumbl Salted Caramel Cheesecake Cookies—a sweet indulgence that merges the richness of caramel, the tang of cheesecake, and the softness of a perfectly thick cookie. Inspired by the beloved Crumbl Cookies but fine-tuned for home kitchens, this recipe guarantees soft centers, chewy edges, and a creamy frosting that melts in your mouth.
Whether you’re baking for a holiday, a party, or simply to treat yourself after a long day, these cookies bring big flavor with surprisingly minimal effort.
2. Why These Salted Caramel Cheesecake Cookies Stand Out
These aren’t just cookies—they’re a dessert experience. Here’s what makes them truly crave-worthy:
- Bakery-Level Quality at Home: Thick, rich, and decadent—these cookies rival your favorite dessert shop.
- Cheesecake Frosting That’s Silky Smooth: Cream cheese and powdered sugar whipped to perfection.
- Salted Caramel Finish: A buttery caramel drizzle and flaky sea salt transform the cookie into something extraordinary.
- Simple, Reliable Process: No complicated tools. No guesswork. Just guaranteed results.
- Flexible for All Skill Levels: Whether you’re a seasoned baker or a first-timer, these are easy to master.
3. Ingredients You’ll Need
For the Cookie Dough:
- 1 cup unsalted butter (softened to room temperature)
- 1 ½ cups packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
For the Cheesecake Frosting:
- 8 oz cream cheese (softened to room temperature)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract (optional for depth)
For Topping:
- ¼ cup thick caramel sauce (plus extra for drizzling)
- Flaky sea salt (like Maldon or Himalayan flakes)
4. How to Make Copycat Crumbl Cookies at Home
Step 1: Prepare Your Baking Space
Preheat your oven to 350°F (175°C). Line baking trays with parchment paper or silicone mats to avoid sticking.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy—about 2–3 minutes on medium speed.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each. Pour in the vanilla extract and mix until fully incorporated.
Step 4: Combine Dry Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the wet mixture and stir until a soft dough forms. Don’t overmix.
Step 5: Shape and Bake
Scoop dough into large balls (about ¼ cup each) and place on prepared trays, spacing well apart. Slightly flatten each ball to encourage even baking.
Bake for 10–12 minutes until edges are set and centers are soft but not raw. Let cool on the tray for 5 minutes, then move to a wire rack.
Step 6: Prepare the Cheesecake Frosting
While cookies cool, whip the cream cheese until smooth. Add the powdered sugar and vanilla and beat until light and creamy.
Step 7: Frost, Drizzle, and Sprinkle
Once cookies are fully cooled, generously frost with cheesecake mixture. Drizzle with caramel sauce and finish with a light sprinkle of flaky sea salt.
5. Pro Tips for Bakery-Level Cookies
- Softened Butter Is Key: Let your butter sit out for 30–60 minutes. Too cold and it won’t cream; too warm and your cookies will overspread.
- Don’t Overbake: The cookies may look slightly underdone at 10–11 minutes, but they continue baking on the tray.
- Cool Completely Before Frosting: Warm cookies will melt the cream cheese topping.
- Use Quality Caramel: A rich, buttery caramel sauce—preferably homemade or from a bakery aisle—gives best results.
6. Make-Ahead Instructions
Cookie Dough: Can be made up to 48 hours ahead and chilled. Bring to room temperature before scooping.
Baked Cookies (Unfrosted): Store in an airtight container at room temperature for 2–3 days.
Frosting: Prepare up to 3 days ahead. Store in an airtight container in the fridge and re-whip before using.
7. Storage & Freezing Guide
Short-Term: Store frosted cookies in the refrigerator for up to 5 days. Bring to room temp for best texture.
Freezing:
- Freeze baked, unfrosted cookies for up to 3 months. Thaw at room temp.
- Frosting doesn’t freeze well. Always frost fresh after thawing.
8. FAQs About This Recipe
Q: Can I use store-bought caramel sauce?
Yes, but choose a thick and buttery one. Avoid thin syrups or caramel dips.
Q: Can I make them gluten-free?
Substitute with a 1:1 gluten-free flour blend. The texture may vary slightly but still delicious.
Q: Do I need to chill the dough?
Not required, but chilling for 30–60 minutes can help prevent spreading and enhance flavor.
Q: Can I double this recipe?
Absolutely. This recipe scales well and is perfect for parties or gifting.
9. Creative Variations to Try
- Chocolate Chip Swirl: Add mini chocolate chips to the dough for a caramel cheesecake + chocolate combo.
- Spice It Up: Add ½ tsp cinnamon or cardamom to the dough for a warm flavor twist.
- Graham Cracker Base: Mix crushed graham crackers into the frosting or sprinkle on top for a true cheesecake nod.
- Stuffed Caramel Core: Wrap dough around a soft caramel candy before baking for an oozy center.
10. Serving Suggestions
- With Coffee: Pairs beautifully with espresso or a latte.
- As a Dessert Platter: Serve alongside chocolate-dipped strawberries or cheesecake bites.
- Gift Boxes: Individually wrap in parchment and twine for a thoughtful homemade treat.
11. Nutrition Facts (Per Cookie)
- Calories: 360
- Sugar: 28g
- Fat: 18g
- Saturated Fat: 11g
- Carbs: 46g
- Protein: 4g
- Fiber: 1g
- Cholesterol: 60mg
- Sodium: 210mg
12. Final Thoughts
Crumbl may have started the trend, but now you’ve got the tools to own it.
This recipe delivers everything you’d want in a luxury cookie experience—richness, chewiness, creaminess, and just the right balance of salty-sweet. Whether you’re a home baker or someone who just loves eating dessert, these Salted Caramel Cheesecake Cookies are foolproof, addictive, and worth every bite.
Don’t just copy a trend. Master it. And then bake it again and again.
13. Recipe Card – Printable Version
Copycat Crumbl Salted Caramel Cheesecake Cookies
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Servings: 12 cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1½ cups brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 8 oz cream cheese
- ½ cup powdered sugar
- ¼ cup caramel sauce (plus extra)
- Flaky sea salt for topping
Instructions:
- Preheat oven to 350°F and line baking sheets.
- Cream butter, brown sugar, and granulated sugar until fluffy.
- Beat in eggs and vanilla.
- Mix dry ingredients in a separate bowl, then combine with wet.
- Scoop large dough balls, flatten slightly, and bake 10–12 mins.
- Cool fully. Meanwhile, beat cream cheese and powdered sugar for frosting.
- Frost each cookie, drizzle with caramel, and sprinkle with sea salt.
- Enjoy immediately or chill before serving.
