Skip the Crumbl line and make these Copycat Crumbl Salted Caramel Cheesecake Cookies at home — they taste just as good, maybe even better fresh from your own oven.
I made these the first time on a lazy Sunday, totally convinced I’d mess up the caramel. Spoiler: I didn’t, and my family demolished the entire batch before dinner.
Table of Contents
Why You’ll Be Obsessed With These Cookies
These salted caramel cheesecake crumble cookies hit every note — buttery graham cracker base, silky cream cheese frosting, and a homemade caramel drizzle that’s honestly dangerous to have in your kitchen.
They’re thick, soft, and just the right amount of salty-sweet. Basically a cheesecake in cookie form. No complaints here.
If you love baking showstopper desserts, you’ll also adore these bright and fruity lemon raspberry cookies for a totally different flavor vibe.
Copycat Crumbl Salted Caramel Cheesecake Cookies
Equipment
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
- Cookie scoop
- Saucepan
- wire rack
Ingredients
Cookie Base
- ¾ cup butter, softened
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ cups crushed graham crackers for dough
- ½ tsp salt
- ¼ tsp baking soda
- ½ tsp baking powder
- ½ cup crushed graham crackers for rolling
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 8 oz butter, softened
- 2 ½ cups powdered sugar
- 2 tsp vanilla extract
Caramel Topping
- 1 ¼ cups brown sugar
- ½ cup heavy whipping cream
- 5 tbsp butter
- 1 tbsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy. Add eggs and vanilla, mixing well.
- Mix in flour, salt, baking soda, and baking powder until combined. Fold in crushed graham crackers.
- Scoop dough into balls, roll in crushed graham crackers, and flatten slightly on baking sheets.
- Bake for 8–10 minutes until edges are lightly golden. Cool completely on a wire rack.
- Beat cream cheese, butter, and vanilla until smooth. Add powdered sugar gradually and whip until fluffy. Pipe onto cooled cookies.
- In a saucepan, heat butter, brown sugar, cream, and salt. Boil and stir for 5–7 minutes until thickened. Remove from heat and stir in vanilla.
- Cool caramel slightly, then drizzle over frosted cookies. Let set before serving.
Notes
Ingredients You’ll Need
Here’s everything laid out cleanly. Nothing too wild — just good pantry staples and a few dairy fridge heroes.
| Category | Ingredient | Amount |
|---|---|---|
| Cookie Base | Butter, softened | 3/4 cup |
| Cookie Base | Granulated sugar | 1/3 cup |
| Cookie Base | Brown sugar | 1/3 cup |
| Cookie Base | Eggs | 2 |
| Cookie Base | Vanilla extract | 2 tsp |
| Cookie Base | All-purpose flour | 1 1/2 cups |
| Cookie Base | Crushed graham crackers (for dough) | 1 1/2 cups |
| Cookie Base | Salt | 1/2 tsp |
| Cookie Base | Baking soda | 1/4 tsp |
| Cookie Base | Baking powder | 1/2 tsp |
| Cookie Base | Crushed graham crackers (for rolling) | 1/2 cup |
| Cream Cheese Frosting | Cream cheese, softened | 8 oz |
| Cream Cheese Frosting | Butter, softened | 8 oz |
| Cream Cheese Frosting | Powdered sugar | 2 1/2 cups |
| Cream Cheese Frosting | Vanilla extract | 2 tsp |
| Caramel Topping | Brown sugar | 1 1/4 cups |
| Caramel Topping | Heavy whipping cream | 1/2 cup |
| Caramel Topping | Butter | 5 tbsp |
| Caramel Topping | Vanilla extract | 1 tbsp |
| Caramel Topping | Salt | 1/4 tsp |
How to Make Copycat Crumbl Salted Caramel Cheesecake Cookies
Don’t let the three components scare you off. Each one is totally manageable, and you can make the caramel while the cookies bake. Let’s break it down step by step.
Step 1: Get the Oven Ready
Preheat your oven to 350°F and line two baking sheets with parchment paper. This little step saves you from a sticky cleanup nightmare later — trust me on this one.
Step 2: Cream the Butter and Sugars
Beat together the softened butter, brown sugar, and granulated sugar until it’s fluffy and pale. Then add the eggs and vanilla extract and mix again. It should smell amazing at this point — that’s your cue you’re doing great.
Step 3: Add the Dry Ingredients
Mix in the flour, salt, baking powder, and baking soda until just combined. Then slowly fold in 1 1/2 cups of crushed graham crackers. Don’t overmix — you want the dough tender, not tough.
Pro tip: Crush your graham crackers in a zip-lock bag with a rolling pin. Therapeutic and zero extra dishes.
Step 4: Scoop, Roll, and Flatten
Use a 2-inch cookie scoop to portion out the dough. Roll each ball in the remaining 1/2 cup of crushed graham crackers — this gives the outside that gorgeous crumbly coating.
Place on your lined baking sheets and gently flatten each ball to about 3/4 inch thick. They’ll spread a little but not go crazy on you.
Step 5: Bake One Sheet at a Time
Bake for 8 to 10 minutes, or until the edges are just barely golden. They’ll look slightly underdone in the center — that’s exactly right. They firm up as they cool.
Let them sit on the baking sheet for 5 minutes, then move to a wire rack. Cool completely before frosting — this part is non-negotiable unless you want a melted mess.
Step 6: Make the Cream Cheese Frosting
Beat together the softened butter and cream cheese with vanilla until smooth and creamy. Slowly add the powdered sugar and beat until light and fluffy. If it’s too stiff, add a tiny splash of milk.
Load it into a piping bag with a round tip. Pipe in a spiral starting from the center of each cookie and working outward. It’s surprisingly satisfying once you get the hang of it.
Step 7: Cook the Salted Caramel
Add the butter, brown sugar, salt, and whipping cream to a small saucepan over medium heat. Bring it to a boil, then stir constantly for 5 to 7 minutes until the sauce thickens.
Take it off the heat and stir in the vanilla. Let it cool for 15 to 20 minutes before drizzling — hot caramel will melt your frosting, and nobody wants that.
Step 8: Drizzle and Set
Use a spoon to drizzle the cooled caramel over each frosted cookie. Don’t be shy — a generous drizzle is what makes this a proper Crumbl cookie copycat salted caramel situation.
Let the caramel set for 20 to 30 minutes. Serve at room temperature or chilled — both are wonderful in their own way.
Expert Tips for Perfect Cookies Every Time
Butter Temperature Matters
Make sure your butter and cream cheese are truly softened — not melted, not fridge-cold. Room temperature dairy makes the frosting silky smooth instead of lumpy. Leave them out for at least an hour before starting.
Don’t Skip the Cooling Step
It’s tempting to frost them while they’re still warm. Resist. Frosting hot cookies is a recipe for sadness. Give them a full cool-down on the rack — about 30 minutes should do it.
Caramel Too Thick? Too Thin?
If your caramel sets too hard before drizzling, reheat it gently for 10 to 15 seconds in the microwave. If it’s too runny after cooling, give it another minute or two on the stove.
Graham Cracker Crush Size
Aim for a mix of fine crumbs and small chunks. The varied texture gives these salted caramel cheesecake crumble cookies their signature rustic look and a satisfying little crunch in every bite.
Fun Variations to Try
Chocolate Drizzle Swap
Not feeling caramel today? (Weird flex, but okay.) Swap the caramel topping for a dark chocolate drizzle and a pinch of flaky sea salt. It’s a completely different cookie but just as irresistible.
Mini Cookie Version
Use a 1-inch scoop to make bite-sized versions — perfect for parties or cookie boxes. Reduce the bake time by about 2 minutes and keep a close eye on the edges.
Pumpkin Spice Twist
Add 1/2 tsp of cinnamon and a pinch of nutmeg to the dough for a cozy autumn spin. It pairs beautifully with the caramel topping and makes the kitchen smell like a fall dream.
Speaking of cozy bakes, these fluffy strawberry shortcake biscuits are another easy win for weekend baking sessions.
Storage Guide
| Storage Method | Container | How Long |
|---|---|---|
| Room Temperature | Airtight container | Up to 2 days |
| Refrigerator | Airtight container | Up to 5 days |
| Freezer (unfrosted cookies only) | Freezer bag or container | Up to 2 months |
Reheating Tips
If you’ve stored them in the fridge, let cookies sit at room temperature for 15 to 20 minutes before eating. The cream cheese frosting softens back up beautifully. You can also microwave for 8 to 10 seconds for a warm, gooey result.
No-Waste Kitchen Ideas
Have leftover caramel sauce? Drizzle it over vanilla ice cream, stir it into your morning oatmeal, or use it as a dip for apple slices. Leftover cream cheese frosting works great spread on banana bread or your morning toast — zero guilt.
Got extra cookies and want a full dessert spread? Pair them alongside this impressive egg white wrap lasagna for a dinner party that people will talk about for weeks.
Crumbl Salted Caramel Cheesecake Cookies FAQs
Can I make the caramel sauce ahead of time?
Yes, absolutely! Make the caramel up to 3 days ahead and store it in a jar in the fridge. When you’re ready to use it, reheat gently on the stove or in short microwave bursts, stirring until it’s smooth and pourable again.
How to make caramel cheesecake cookies without a piping bag?
No piping bag? No problem. Use a zip-lock bag with a tiny corner snipped off — it works just as well for swirling the frosting. A spoon and an offset spatula also do the job fine if you’re going for a more rustic look.
Why did my cookies spread too much?
Usually this happens when the butter is too warm or the dough wasn’t chilled. If you’re in a warm kitchen, pop the portioned dough balls in the fridge for 15 minutes before baking. That simple step keeps them thick and sturdy.
Can I freeze these cookies after frosting?
It’s best to freeze the cookie bases unfrosted, then frost and add caramel once thawed. The cream cheese frosting doesn’t freeze perfectly and can weep when defrosted. Freshly frosted is always the better move for these beauties.
What’s the best way to crush graham crackers?
A food processor gives the most even crumbs, but a zip-lock bag and rolling pin works great too. For this Crumbl cookie copycat salted caramel recipe, you want a mix of fine crumbs and small pieces for the best texture in the dough and the rolling coating.
Try These Other Easy Recipes While You’re Here
Once you’re in a baking mood, it’s hard to stop. If you love these cookies, you might also enjoy these cheesy pepperoni pizza roll-ups for a savory snack to balance out all that sweetness.
And if you want another impressive recipe to add to your rotation, this classic chicken Kiev is a showstopper dinner that’s easier than it looks.
Go Make These Already
Seriously — these Copycat Crumbl Salted Caramel Cheesecake Cookies are the kind of treat that makes people ask if you secretly went to pastry school.
The graham cracker base, the tangy frosting, and that golden salted caramel drizzle are an absolutely unbeatable combo. Once you learn how to make caramel cheesecake cookies this way, you’ll never need to wait in that Crumbl line again.
Give them a try this weekend and let me know how they turn out in the comments below! And if you loved them, please share this recipe on Pinterest — it genuinely helps more cookie lovers find it, and that feels like a win for everyone.
