These Crumbl Salted Caramel Cheesecake Cookies feature a buttery cookie frosted with creamy cheesecake frosting drizzled with salted caramel.
If you’re looking for the perfect balance of salty and sweet, look no further than these copycat Crumbl Salted Caramel Cheesecake Cookies.
These cookies are soft and chewy with a delicious caramel flavour, and the sprinkle of salt on top takes them to the next level.
They’re also really easy to make – your kitchen will be smelling amazing in no time!
Tips for the BEST Crumbl Copycat Cookies
- When measuring out your flour make sure you spoon and level it to avoid dense cookies.
- Do not over mix your cookie dough or the cookies will be dense.
- Use a cookie scoop to ensure your cookies are equally sized and bake evenly.
- Bake the cookies one sheet at a time for more consistent results.
- Oven temperatures and bake times will vary. They are ready when the cookies start to crack slightly.
- If you have a food scale on hand, I like to weigh the cookies to 2.5oz that way I know they will bake evenly
How to Store Crumbl Salted Caramel Cheesecake Cookies
The cookies can be stored at room temperature in an airtight container for up to a week if kept unfrosted. Once frosted they will need to be stored in the refrigerator in an airtight container. If you need to store them longer, I would recommend freezing.
You can freeze the dough to bake later. Simply allow the dough to come to room temperature before you bake.
You can also freeze the baked cookies. To do this, you want to partially freeze them for about an hour in a single layer on a parchment lined baking sheet. This helps ensure that the cookies don’t stick to each other. Wrap each cookie with plastic wrap, then transfer to an airtight freezer bag.
Thaw them out in the fridge overnight when ready to enjoy.
About the Ingredients for Crumbl Salted Caramel Cheesecake Cookies
Butter – Using unsalted butter and then adding salt gives you the best control over the amount of salt in the recipe, but since we are going for a salted caramel flavour, it is best to use salted butter here.
Sugar – We are using a combination of white granulated sugar and brown sugar to get just the right amount of sweetness.
Eggs – It is best if you use room temperature eggs.
Vanilla – Pure vanilla extract will always give you the best results, but you can always use artificial instead if that is what you have on hand.
Flour – Make sure you spoon and level your flour so that the cookies don’t turn out dense. You also want to make sure you don’t over-work your flour when mixing the cookie batter. Only mix until everything is just combined or your cookies won’t be soft and fluffy.
Baking soda & powder – To leaven your cookies, so they are nice and fluffy. Make sure they are still active for best results! (no older than 6 months.)
Salt – Makes all the ingredients shine, if you use salted butter you may want to use only half of the salt.
Graham cracker crumbs – Adds the flavour of a key lime pie crust.
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How to Make Crumbl Salted Caramel Cheesecake Cookies
Yields: 12 servings | Prep time: 15 minutes | Cook time: 15 minutes
Ingredients:
- 1 ½ cup salted butter, softened
- ¾ cup white sugar
- 1 ½ cup brown sugar, light
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 3 ¾ cups all-purpose flour
- 2 ½ cups crushed graham crackers
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon Kosher salt
For the Frosting:
- 1 package, 8 oz, cream cheese, room temperature
- 7 oz marshmallow cream
- 2 cups powdered sugar
- ⅓ cup caramel dip
- Coarse sea salt
Directions:
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper, and set aside.
Add butter, white sugar and brown sugar together in a mixing bowl.
Use an electric mixer to cream the listed ingredients.
Beat in the egg and vanilla extract.
Continue to cream the butter, Continue to cream both sugars together untill they are light in color and creamy.
Add the flour, butter, crushed graham crackers, baking soda, baking powder, and salt to the mixing bowl.
Mix until completely blended together.
Divide the cookie dough into ½ cup portions. Roll each into a ball.
Place six balls on each of the two baking sheets, then use your hands to press down each ball until they are a 1 inch thick circle.
Bake for 12-15 minutes. Allow the cookies to cool on the baking sheets for 5 minutes before moving to a cooling rack.
To make the frosting, whip the cream cheese in a mixing bowl until smooth.
Add ½ cup of powdered sugar at a time.
Using an electric mixer, continue to mix the cream cheese until it is smooth.
Continue adding ½ cup until the 2 cups of powdered have been mixed.
Add the marshmallow cream.
Mix until it is completely mixed.
Spoon the frosting into a pastry bag with a round large tip.
Pipe the frosting in a spiral on each warm cookie.
Add the caramel dip in a small pastry bag with a round tip.
Zig zag the caramel dip on each cookie.
Sprinkle the sea salt on top of the cookies. Enjoy!
Crumbl Salted Caramel Cheesecake Cookies
These Crumbl Salted Caramel Cheesecake Cookies feature a buttery cookie frosted with creamy cheesecake frosting drizzled with salted caramel.
Ingredients
- 1 ½ cup salted butter, softened
- ¾ cup white sugar
- 1 ½ cup brown sugar, light
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 3 ¾ cups all-purpose flour
- 2 ½ cups crushed graham crackers
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon Kosher salt
For the Frosting:
- 1 package, 8 oz, cream cheese, room temperature
- 7 oz marshmallow cream
- 2 cups powdered sugar
- ⅓ cup caramel dip
- Coarse sea salt
Instructions
- Preheat oven to 350 degrees. Line two cookie sheets with parchment paper, and set aside.
- Add butter, white sugar and brown sugar together in a mixing bowl.
- Use an electric mixer to cream the listed ingredients.
- Beat in the egg and vanilla extract.
- Continue to cream the butter, Continue to cream both sugars together untill they are light in color and creamy.
- Add the flour, butter, crushed graham crackers, baking soda, baking powder, and salt to the mixing bowl.
- Mix until completely blended together.
- Divide the cookie dough into ½ cup portions. Roll each into a ball.
- Place six balls on each of the two baking sheets, then use your hands to press down each ball until they are a 1 inch thick circle.
- Bake for 12-15 minutes. Allow the cookies to cool on the baking sheets for 5 minutes before moving to a cooling rack.
- To make the frosting, whip the cream cheese in a mixing bowl until smooth.
- Add ½ cup of powdered sugar at a time.
- Using an electric mixer, continue to mix the cream cheese until it is smooth.
- Continue adding ½ cup until the 2 cups of powdered have been mixed.
- Add the marshmallow cream.
- Mix until it is completely mixed.
- Spoon the frosting into a pastry bag with a round large tip.
- Pipe the frosting in a spiral on each warm cookie.
- Add the caramel dip in a small pastry bag with a round tip.
- Zig zag the caramel dip on each cookie.
- Sprinkle the sea salt on top of the cookies. Enjoy!
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Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.
