There’s something magical about the combination of cheesecake and cookies, and this Crumbl-inspired Salted Caramel Cheesecake Cookie recipe delivers pure indulgence in every bite. Imagine a soft, buttery graham cracker cookie topped with a rich, creamy cheesecake frosting, finished with a drizzle of luscious salted caramel. It’s the kind of dessert that feels like a special treat but is surprisingly easy to make at home.
If you’ve ever visited Crumbl, you know their cookies are legendary—big, thick, and packed with flavor. These salted caramel cheesecake cookies capture all of that decadence with a homemade touch. Perfect for sharing (or not!), these cookies make a wonderful dessert for holidays, birthdays, or just because you’re craving something sweet and satisfying.
Whether you’re a cheesecake lover or a caramel fan, this recipe will have you reaching for a second (and maybe even a third) cookie. Let’s dive in!
Why You’ll Love This Recipe
- Soft and chewy texture: The graham cracker-infused cookie base is thick and tender with just the right amount of chew.
- Rich and creamy cheesecake frosting: The frosting is smooth, tangy, and pairs perfectly with the sweet cookie base.
- Decadent salted caramel topping: A drizzle of homemade or store-bought salted caramel takes these cookies to the next level.
- Easy to make at home: No need to visit Crumbl—you can whip up these gourmet cookies right in your kitchen!
- Perfect for any occasion: These cookies are great for parties, gatherings, or an indulgent treat at home.’
Ingredients You’ll Need
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 cup graham cracker crumbs
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Cheesecake Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
For the Salted Caramel Drizzle:
- ½ cup caramel sauce (homemade or store-bought)
- ½ teaspoon sea salt
How to Make Crumbl Salted Caramel Cheesecake Cookies
Step 1: Prepare the Cookie Dough
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes with a hand mixer or stand mixer.
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, graham cracker crumbs, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cookies dense instead of soft.
Step 2: Bake the Cookies
Scoop out large portions of dough (about ¼ cup each) and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Gently press each dough ball down slightly to create a thick disc shape.
Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 3: Make the Cheesecake Frosting
While the cookies are cooling, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract and continue beating until the frosting is fluffy and well combined.
Step 4: Assemble the Cookies
Once the cookies have completely cooled, spread or pipe a generous layer of cheesecake frosting on top of each one. Use a spoon or a piping bag to drizzle salted caramel sauce over the frosting. If you want extra flair, sprinkle a tiny pinch of sea salt on top for even more contrast between sweet and salty flavors.
Step 5: Enjoy!
Let the cookies sit for a few minutes so the flavors can meld together, or enjoy them right away for a soft, melt-in-your-mouth experience.
Helpful Tips
- Use room temperature ingredients: Softened butter and cream cheese blend more smoothly, creating a creamy frosting and evenly mixed dough.
- Don’t overbake: The cookies should look slightly underbaked in the center when you take them out of the oven. They will continue to firm up as they cool.
- Make your own graham cracker crumbs: If you don’t have pre-crushed graham crackers, simply crush whole graham crackers in a food processor or place them in a sealed bag and crush them with a rolling pin.
- Pipe the frosting for a bakery-style look: If you want your cookies to look extra fancy, use a piping bag with a round or star tip to frost them neatly.
- Chill before serving for a firmer texture: If you prefer a firmer cheesecake frosting, refrigerate the cookies for 30 minutes before serving.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Notes
- These cookies taste amazing fresh, but they’re just as delicious the next day after the flavors have had time to develop.
- If you don’t have a piping bag, you can use a spoon or a plastic sandwich bag with the corner cut off to drizzle the caramel.
Nutritional Information (Per Cookie)
- Calories: 420
- Carbohydrates: 55g
- Protein: 4g
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 70mg
- Sodium: 220mg
- Sugar: 38g
Frequently Asked Questions
Can I Make These Cookies Ahead of Time?
Yes! You can bake the cookies in advance and store them unfrosted in an airtight container at room temperature for up to 3 days. Frost them just before serving for the freshest taste.
Can I Use Store-Bought Caramel Sauce?
Absolutely! While homemade caramel is always a treat, a high-quality store-bought caramel sauce works just as well for convenience.
How Do I Keep the Frosting from Melting?
If your kitchen is warm, store the frosted cookies in the refrigerator to keep the cheesecake frosting firm. Let them sit at room temperature for 10-15 minutes before serving for the best texture.
Storage Instructions
- Room temperature: Store unfrosted cookies in an airtight container for up to 3 days.
- Refrigerator: Frosted cookies should be stored in the fridge for up to 5 days.
- Freezer: You can freeze the unfrosted cookies for up to 3 months. Thaw at room temperature and frost before serving.
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Conclusion
These Crumbl Salted Caramel Cheesecake Cookies are everything you love about indulgent bakery cookies—thick, chewy, creamy, and absolutely delicious. The combination of graham cracker cookies, tangy cheesecake frosting, and salted caramel drizzle creates the perfect balance of flavors and textures. Whether you’re making them for a special occasion or just treating yourself, this recipe is guaranteed to impress.
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Crumbl Salted Caramel Cheesecake Cookies
Description
There’s something magical about the combination of cheesecake and cookies, and this Crumbl-inspired Salted Caramel Cheesecake Cookie recipe delivers pure indulgence in every bite. Imagine a soft, buttery graham cracker cookie topped with a rich, creamy cheesecake frosting, finished with a drizzle of luscious salted caramel. It’s the kind of dessert that feels like a special treat but is surprisingly easy to make at home.
If you’ve ever visited Crumbl, you know their cookies are legendary—big, thick, and packed with flavor. These salted caramel cheesecake cookies capture all of that decadence with a homemade touch. Perfect for sharing (or not!), these cookies make a wonderful dessert for holidays, birthdays, or just because you’re craving something sweet and satisfying.
Whether you’re a cheesecake lover or a caramel fan, this recipe will have you reaching for a second (and maybe even a third) cookie. Let’s dive in!
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 cup graham cracker crumbs
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Cheesecake Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
For the Salted Caramel Drizzle:
- ½ cup caramel sauce (homemade or store-bought)
- ½ teaspoon sea salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes with a hand mixer or stand mixer.
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, graham cracker crumbs, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cookies dense instead of soft.
Scoop out large portions of dough (about ¼ cup each) and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Gently press each dough ball down slightly to create a thick disc shape.
Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract and continue beating until the frosting is fluffy and well combined.
Once the cookies have completely cooled, spread or pipe a generous layer of cheesecake frosting on top of each one. Use a spoon or a piping bag to drizzle salted caramel sauce over the frosting. If you want extra flair, sprinkle a tiny pinch of sea salt on top for even more contrast between sweet and salty flavors.
Let the cookies sit for a few minutes so the flavors can meld together, or enjoy them right away for a soft, melt-in-your-mouth experience.
Notes
- These cookies taste amazing fresh, but they’re just as delicious the next day after the flavors have had time to develop.
- If you don’t have a piping bag, you can use a spoon or a plastic sandwich bag with the corner cut off to drizzle the caramel.