There’s something undeniably magical about the first bite of a Crumbl cookie—the soft, thick center, the rich flavor, the way the toppings swirl into each bite like a little celebration. But when it comes to their Salted Caramel Cheesecake Cookies, magic might actually be an understatement.
I first tasted one of these beauties on a cool autumn afternoon, the kind where the air smells like cinnamon and fallen leaves crunch under your boots. A friend brought over a pink Crumbl box, and there they were—golden cookies topped with a swirl of cheesecake frosting and a glistening drizzle of salted caramel. One bite and I was hooked. The mix of tangy cream cheese, sweet caramel, and that little hit of salt? Perfection.
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Ever since that day, I’ve been chasing that flavor, trying to capture it in my own kitchen. And after plenty of testing, tweaking, and taste-testing (the best part, obviously), I’m thrilled to share this Copycat Crumbl Salted Caramel Cheesecake Cookies recipe with you. These cookies are big, bakery-style showstoppers, perfect for celebrations, cozy weekends, or anytime you need a little treat that feels extra special.
Why You’ll Love This Recipe:
Bakery-style cookies at home: These are thick, soft, chewy, and generously frosted—just like the ones at Crumbl.
Perfect flavor balance: The rich cookie base complements the tangy cheesecake frosting and sweet caramel drizzle, with a touch of salt to tie it all together.
Great for gatherings: Their gorgeous look and crowd-pleasing flavor make them perfect for parties, bake sales, or gifting.
Make-ahead friendly: You can prep the cookies and even the frosting ahead of time—ideal for busy weeks or when you just want dessert, fast.
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INGREDIENTS YOU’LL NEED:
For the Cookies:
1 cup unsalted butter, softened
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon cornstarch
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
3 cups powdered sugar
1 teaspoon vanilla extract
For the Topping:
½ cup caramel sauce
Flaky sea salt (for sprinkling)
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HOW TO MAKE COPYCAT CRUMBL SALTED CARAMEL CHEESECAKE COOKIES:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Cream the butter and sugars
Start by preheating your oven to 350°F (175°C). In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This usually takes about 2–3 minutes with a hand mixer or stand mixer on medium speed.
Tip: Let your butter sit out for at least 30 minutes before baking—it makes all the difference in achieving that soft, chewy cookie texture.
Step 2: Add eggs and vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mix until everything is smooth and well-combined. The batter should look creamy and slightly glossy.
Step 3: Combine the dry ingredients
In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be thick and soft.
It should feel like Play-Doh—firm but pliable. If it’s sticky, pop it in the fridge for 15 minutes before scooping.
Step 4: Scoop and shape
Using a large cookie scoop or ¼ cup measuring cup, portion out dough balls and gently flatten the tops with your palm or the bottom of a glass. Place them on a parchment-lined baking sheet, leaving room between cookies.
Step 5: Bake
Bake the cookies for 10–12 minutes. You’re looking for lightly golden edges with soft, slightly underbaked centers. They’ll continue to set as they cool, so resist the urge to overbake.
Let the cookies cool completely on a wire rack before frosting.
Step 6: Make the cheesecake frosting
In a clean bowl, beat the cream cheese and butter until smooth and creamy. Add powdered sugar a cup at a time, mixing until the frosting is fluffy. Stir in the vanilla and whip it all together until you have a thick, spreadable frosting.
Step 7: Frost and drizzle
Once the cookies are cool, pipe or spread the frosting in a generous swirl over each cookie. Drizzle caramel sauce over the top, then finish with a pinch of flaky sea salt.
That final sprinkle of sea salt? It’s not just for looks—it brings out the flavor of the caramel and gives you that sweet-and-salty magic.
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HELPFUL TIPS:
Don’t skip the cornstarch. It gives the cookies their soft, thick texture.
Use room temperature ingredients. This helps everything mix together evenly.
Chill if needed. If your dough is too soft to handle, a short chill in the fridge will make it easier to scoop and shape.
Use thick caramel. A thicker caramel sauce works best for drizzling—nothing too runny.
Store extra frosting. Leftover cheesecake frosting? Spread it on toast, brownies, or fruit. (You’re welcome.)
DETAILS:
Prep Time: 25 minutes
Cook Time: 10–12 minutes
Total Time: About 40 minutes
Yield: 12 large cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian
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NOTES:
These cookies are indulgent and best enjoyed fresh, but they also hold up well over a couple of days. They’re great for special occasions or when you just want to treat yourself to something decadent and a little nostalgic.
Can I make the dough ahead of time? Yes! The dough can be refrigerated for up to 48 hours. Just bring it back to room temperature for 10–15 minutes before baking.
Can I freeze these cookies? Absolutely. Freeze the cookies (unfrosted) in an airtight container for up to 2 months. When ready to eat, thaw at room temperature and frost fresh.
What if I don’t have a piping bag for the frosting? No problem! A butter knife or spoon works just fine for spreading the frosting. You can also use a zip-top bag with the corner snipped off.
STORAGE INSTRUCTIONS:
Store the frosted cookies in an airtight container in the fridge for up to 4 days. For best flavor and texture, let them sit at room temperature for about 10–15 minutes before serving.
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Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
These Copycat Crumbl Salted Caramel Cheesecake Cookies are more than just a treat—they’re an experience. From their thick, soft base to the silky cheesecake frosting and the salty-sweet caramel finish, each bite feels like a warm hug. Whether you’re baking them for a special occasion or just because your sweet tooth whispered “today’s the day,” these cookies are sure to win hearts.
There’s something undeniably magical about the first bite of a Crumbl cookie—the soft, thick center, the rich flavor, the way the toppings swirl into each bite like a little celebration. But when it comes to their Salted Caramel Cheesecake Cookies, magic might actually be an understatement.
I first tasted one of these beauties on a cool autumn afternoon, the kind where the air smells like cinnamon and fallen leaves crunch under your boots. A friend brought over a pink Crumbl box, and there they were—golden cookies topped with a swirl of cheesecake frosting and a glistening drizzle of salted caramel. One bite and I was hooked. The mix of tangy cream cheese, sweet caramel, and that little hit of salt? Perfection.
Ever since that day, I’ve been chasing that flavor, trying to capture it in my own kitchen. And after plenty of testing, tweaking, and taste-testing (the best part, obviously), I’m thrilled to share this Copycat Crumbl Salted Caramel Cheesecake Cookies recipe with you. These cookies are big, bakery-style showstoppers, perfect for celebrations, cozy weekends, or anytime you need a little treat that feels extra special.
Ingredients
Scale
For the Cookies:
1 cup unsalted butter, softened
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon cornstarch
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
3 cups powdered sugar
1 teaspoon vanilla extract
For the Topping:
½ cup caramel sauce
Flaky sea salt (for sprinkling)
Instructions
Step 1: Cream the butter and sugars
Start by preheating your oven to 350°F (175°C). In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This usually takes about 2–3 minutes with a hand mixer or stand mixer on medium speed.
Tip: Let your butter sit out for at least 30 minutes before baking—it makes all the difference in achieving that soft, chewy cookie texture.
Step 2: Add eggs and vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mix until everything is smooth and well-combined. The batter should look creamy and slightly glossy.
Step 3: Combine the dry ingredients
In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be thick and soft.
It should feel like Play-Doh—firm but pliable. If it’s sticky, pop it in the fridge for 15 minutes before scooping.
Step 4: Scoop and shape
Using a large cookie scoop or ¼ cup measuring cup, portion out dough balls and gently flatten the tops with your palm or the bottom of a glass. Place them on a parchment-lined baking sheet, leaving room between cookies.
Step 5: Bake
Bake the cookies for 10–12 minutes. You’re looking for lightly golden edges with soft, slightly underbaked centers. They’ll continue to set as they cool, so resist the urge to overbake.
Let the cookies cool completely on a wire rack before frosting.
Step 6: Make the cheesecake frosting
In a clean bowl, beat the cream cheese and butter until smooth and creamy. Add powdered sugar a cup at a time, mixing until the frosting is fluffy. Stir in the vanilla and whip it all together until you have a thick, spreadable frosting.
Step 7: Frost and drizzle
Once the cookies are cool, pipe or spread the frosting in a generous swirl over each cookie. Drizzle caramel sauce over the top, then finish with a pinch of flaky sea salt.
That final sprinkle of sea salt? It’s not just for looks—it brings out the flavor of the caramel and gives you that sweet-and-salty magic.
Notes
These cookies are indulgent and best enjoyed fresh, but they also hold up well over a couple of days. They’re great for special occasions or when you just want to treat yourself to something decadent and a little nostalgic.
