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These Copycat Crumbl Salted Caramel Cheesecake Cookies blend a crunchy graham cracker cookie base, creamy cheesecake icing, and a gooey salted caramel drizzle. They’re perfect for anyone who enjoys desserts with big flavors, fun layers, and a hint of sea salt to boost every bite.
I whipped up these cookies to bring the Crumbl vibe right into my kitchen. They quickly became my go-to treats for weekends and special get-togethers with friends.
What You’ll Need
- Graham cracker crumbs: for crunch and a toastier taste, use whole crumbs when you can
- Unsalted butter: softened so it creams nicely, adding richness and softness to the dough
- All-purpose flour: the key to giving the cookies their sturdy shape, freshly sifted works best
- Baking soda: helps the cookies puff up and stay soft
- Granulated sugar and light brown sugar: bring sweetness plus a molasses hint from the brown sugar
- Vanilla extract: adds warm flavor and brings the other ingredients together
- Large egg: binds everything and brings moisture for the right texture
- Powdered sugar: makes the frosting sweet and thick, sifted to keep it smooth
- Cream cheese: softened fully for an easy-to-spread, silky frosting
- Thick caramel sauce: rich and smooth works best whether homemade or store-bought
- Sea salt: a sprinkle on top gives a nice contrast that cuts through the sweetness
Step-by-Step Guide
- Mix The Dry Ingredients:
- Combine flour, baking soda, salt, and graham cracker crumbs in a bowl and whisk together so they’re mixed well. In another large bowl, beat the softened butter with granulated sugar and brown sugar until it’s fluffy and light, about two or three minutes. Add the egg and vanilla and mix thoroughly. Slowly fold in the dry stuff just until the dough comes together nice and soft.
- Get The Dough Chilled:
- Put the dough in the fridge covered for at least an hour. This helps the cookies hold their thick texture when they bake, instead of spreading out too much.
- Shape And Bake:
- Heat the oven to 350°F and line a baking sheet with parchment paper. Scoop about two tablespoons of dough for each cookie and space them two inches apart. Press each cookie down gently so they bake evenly. Bake for 10 to 12 minutes until the edges look just golden. Let the cookies cool on the baking sheet for five minutes before moving them to a wire rack to cool all the way.
- Make The Frosting:
- While the cookies cool, beat the cream cheese until smooth. Mix in powdered sugar and vanilla until the frosting is thick and creamy.
- Put It All Together:
- When the cookies are cool, spread or pipe a big layer of cheesecake frosting onto each one. Drizzle caramel sauce on top and sprinkle with some sea salt for a nice flavor balance.
These cookies stole the show at our family get-togethers. Kids loved helping drizzle caramel and sprinkle salt, making baking into a joyful routine. The combo of soft texture and sweet-salty flavor kept everyone coming back for more, creating warm and cozy memories.
Best Ways To Store
Keep the cookies in a sealed container in the fridge to keep the frosting fresh and the caramel nice for up to four days. Let them sit out at room temp before eating so the caramel and frosting soften. You can freeze the cookies after baking and cooling but before frosting. When you’re ready to eat, thaw fully and add frosting and caramel so they’re just right.
Try These Swaps
Swap the graham crumbs for crushed digestive biscuits or vanilla wafers to try a different but mild flavor. Switch caramel sauce for a salted dulce de leche or thick butterscotch for variety. For the frosting, fold in chopped toasted pecans or a pinch of cinnamon for some extra flavor and texture.
Tasty Pairing Ideas
A strong coffee or espresso goes really well with these sweet and salty cookies. Try them with cold milk or a lightly chilled Moscato for a special dessert treat. They also pair nicely with fresh berries or a scoop of whipped cream for extra smoothness.
Seasonal Twists
Add pumpkin pie spice or ginger to the dough for a cozy fall feel. In summer, mix finely chopped mango or pineapple into the frosting for a tropical vibe. Around holidays, decorate with crushed peppermint or cinnamon sugar for a festive look.
Baking these Copycat Crumbl Salted Caramel Cheesecake Cookies feels like a little celebration in the kitchen every time. They mix different textures and the sweet-salty combo with creamy frosting making each bite a treat. Whether it’s a cozy night or a party, these cookies always bring a bit of joy to homemade desserts.
Frequently Asked Cooking Questions
- → Why are these cookies thick and soft?
Keeping the dough in the fridge for at least an hour before baking stops spreading and keeps them nice and thick.
- → Can I swap out graham cracker crumbs for something else?
You can use crushed digestive biscuits or similar cookies if you don’t have graham cracker crumbs. They add a little crunch and flavor too.
- → How do I get the frosting nice and smooth?
Make sure to beat the softened cream cheese well before mixing in powdered sugar and vanilla. That’ll make the frosting silky and easy to spread.
- → What’s the easiest way to add the salted caramel on top?
Use a spoon or a piping bag to gently drizzle the thick caramel over the cream cheese frosting for a pretty finish.
- → Why put sea salt on the caramel?
The sea salt brings out the sweetness in the caramel and gives a little savory kick that balances the flavors.