Copycat Crumbl Salted Caramel Cheesecake Cookies

There’s something downright magical about biting into a cookie that balances rich cheesecake sweetness with gooey salted caramel and that perfect hint of crunch and chew. I still remember the very first time I tried Crumbl’s Salted Caramel Cheesecake Cookies—it was like an explosion of creamy, buttery, caramel goodness melting right on my tongue. I had to recreate that at home, so I rolled up my sleeves, scattered my kitchen with flour and caramel bits, and crafted my own version. My copycat Crumbl salted caramel cheesecake cookies are not just a treat—they’re a scrumptious adventure you can bake from your own oven. Trust me, once you try these, you’ll want to make a batch (or three) every week.

Copycat Crumbl Salted Caramel Cheesecake Cookies: Why This Recipe Works & Ingredients

• 1 cup unsalted butter, softened (not melted)
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 4 oz cream cheese, softened
• ½ cup salted caramel bits or chopped soft caramel candies
• ½ cup caramel sauce (for drizzling)
• Flaky sea salt, for sprinkling

Why do these ingredients come together so beautifully? Starting with butter instead of shortening or oil instantly amps up the richness and creates that tender, melt-in-your-mouth texture. The combination of brown sugar and granulated sugar plays a crucial role too—the brown sugar brings moisture and chewiness while the granulated sugar keeps the cookie edges a bit crisp and golden. Cream cheese is the secret superstar here; its mild tang gives the cookie a soft, velvety crumb that balances the sweetness of the caramel. Baking powder and baking soda team up to ensure the cookie rises just right, creating a puffy structure that’s soft but not cakey. And let’s not forget those salted caramel bits—they’re like little jewels of gooey bliss speckled throughout. The caramel drizzle on top, finishing with a sprinkle of flaky sea salt, adds a stunning flavor punch and that irresistible contrast between sweet and salty.

Copycat Crumbl Salted Caramel Cheesecake Cookies

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Copycat Crumbl Salted Caramel Cheesecake Cookies recipe to satisfy your sweet tooth with rich gooey irresistibly soft cookies

• Author: molly
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies
• Category: Dessert
• Cuisine: American

Ingredients

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1 cup unsalted butter, softened (not melted)

1 cup packed light brown sugar

0.5 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

2.5 cups all-purpose flour

1 teaspoon baking powder

0.5 teaspoon baking soda

0.25 teaspoon salt

4 oz cream cheese, softened

0.5 cup salted caramel bits or chopped soft caramel candies

0.5 cup caramel sauce (for drizzling)

Flaky sea salt, for sprinkling

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Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, beat butter, brown sugar, and granulated sugar together on medium speed until creamy and pale—about 3-4 minutes.

Beat in the egg and vanilla extract until fully combined.

Add softened cream cheese and mix on low speed until well combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add this to the wet mixture in batches, mixing just until combined.

Gently fold in the salted caramel bits with a spatula, distributing them evenly.

Using a cookie scoop or your hands, form dough balls (about 2 tablespoons each) and place them a couple of inches apart on your baking sheet.

Bake for 10-12 minutes or until edges are lightly golden but centers still look soft.

Let cool on the sheet for 5 minutes before transferring to a wire rack. While warm, drizzle caramel sauce over the tops and sprinkle with flaky sea salt.

Notes

A copycat recipe for Crumbl’s Salted Caramel Cheesecake Cookies that balances rich cheesecake sweetness with gooey salted caramel, tender texture, and a perfect hint of crunch and chew. Easy to bake at home with a scrumptious and creamy caramel drizzle finish.

Copycat Crumbl Salted Caramel Cheesecake Cookies: Step-by-Step Instructions

1. Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This sets the stage for even baking and easy cleanup.
2. Mix wet ingredients: In a large bowl, beat butter, brown sugar, and granulated sugar together on medium speed until creamy and pale—about 3-4 minutes. Don’t rush; this creaming traps air, helping the texture.
3. Add egg and vanilla: Beat in the egg and vanilla extract until fully combined. It’ll look smooth and luscious now.
4. Incorporate cream cheese: Add softened cream cheese and mix on low speed until well combined. The dough will be a little softer and creamier here, which is exactly what you want.
5. Dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add this to the wet mixture in batches, mixing just until combined. Overmixing can make cookies tough.
6. Fold in caramel bits: Gently fold in the salted caramel bits with a spatula, distributing those buttery chunks through every cookie.
7. Shape cookies: Using a cookie scoop or your hands, form dough balls (about 2 tablespoons each) and place them a couple of inches apart on your baking sheet. They’ll spread, so give them space to grow.
8. Bake: Pop them in the oven for 10-12 minutes or until the edges are lightly golden but centers still look soft. Resist the urge to overbake; underbaking slightly is key for that soft, cheesecake-like texture.
9. Cool & drizzle: Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack. While warm (not hot), drizzle caramel sauce over the tops and sprinkle with flaky sea salt to amp up that sweet-salty sensation.

Copycat Crumbl Salted Caramel Cheesecake Cookies: Tips for Success

• Room temperature butter and cream cheese: Make sure both are soft but not melty. This ensures even mixing and a smooth dough.
• Don’t overmix: Once you add the dry ingredients, mix only until just combined to keep the cookie tender and soft.
• Baking time matters: Watch the cookies between 10 and 12 minutes. Pull them out when edges are set but centers still look a bit underdone—the residual heat finishes them perfectly.
• Chill the dough: If your kitchen is warm or dough feels too soft to handle, chilling the dough for 30 minutes helps the cookies keep their shape and intensifies flavors.
• Caramel drizzle technique: Use a spoon or a squeeze bottle for a controlled drizzle. Add the flaky salt directly after so it sticks to the caramel.

Copycat Crumbl Salted Caramel Cheesecake Cookies: Storage & Reheating

Got extra cookies? I have good news: they keep beautifully, preserving their texture and flavor. Store them in an airtight container at room temperature for up to 3 days. For longer storage, pop them in the fridge for up to a week. When you’re ready to enjoy again, reheat gently in the microwave for 10-15 seconds or warm in a 300°F oven for 5 minutes. This refreshes the gooey caramel and softens the cookie back to fresh-baked perfection.

Copycat Crumbl Salted Caramel Cheesecake Cookies: FAQ

Can I make these cookies gluten-free?

Absolutely! I recommend substituting the all-purpose flour with a 1-to-1 gluten-free baking flour blend that contains xanthan gum. Keep an eye on the dough texture—it might be a bit more delicate, so chill the dough before baking to help maintain structure.

What if I don’t have cream cheese? Can I skip it?

The cream cheese plays a big role in adding that tender, rich texture and slight tang, which are signature characteristics of this cookie. You can try skipping it, but expect a firmer, less creamy cookie. If you want to substitute, mascarpone or ricotta cheese (well-drained) might work in a pinch, but cream cheese remains the best match.

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to about ⅛ teaspoon, since salted butter adds extra saltiness. This helps keep the balance, especially with the caramel and flaky salt topping.

How do I store caramel sauce leftovers?

Keep any leftover caramel sauce in a sealed jar in the refrigerator for up to two weeks. Warm it gently before using to get it back to a drizzle consistency.

Can I freeze the cookie dough?

The dough freezes beautifully! Scoop the dough balls onto a tray, freeze until solid, then transfer them to a freezer bag. Bake from frozen adding 1-2 extra minutes to the baking time. This is a great way to have fresh cookies anytime cravings strike.

Nutritional Information

Per cookie (based on 24 cookies per batch):

• Calories: ~220
• Fat: 11g
• Protein: 3g
• Carbohydrates: 28g
• Sugar: 18g

Note: These values are estimates and can vary depending on exact ingredients and serving sizes.

Conclusion

These Copycat Crumbl Salted Caramel Cheesecake Cookies quickly became my absolute favorite treat to bake for friends and family because they hit that perfect intersection of creamy, salty, and sweet. There’s a special kind of joy in biting into a cookie that’s bursting with surprise caramel pockets and that cheesecake vibe. Don’t be shy—give this recipe a try, and I’d love to hear how you tweaked it to make it your own. Drop a comment below or rate the recipe so others can share the love, too!