Copycat Crumbl Salted Caramel Cheesecake Cookies

Your Dream Cookie Just Washed Ashore: Copycat Crumbl Salted Caramel Cheesecake Cookies

Hey, friend! Isla here from BiteTide. Let’s be real for a second: have you ever stood in line at a certain famous cookie shop, staring longingly at their weekly menu, and thought, “I wish I could just make that at home?” I’ve been there. Specifically, the week they dropped the Salted Caramel Cheesecake cookie. It was a moment. A thick, graham-cracker-y cookie base, swirled with creamy frosting, dripping with gooey caramel, and finished with that perfect flaky salt. It’s not just a cookie; it’s an experience.

But here’s the secret I discovered: you absolutely CAN create that magic in your own kitchen, and it might just be even better. No mysterious lines, no waiting for it to be on the menu rotation, and you get to lick the spoon! This copycat recipe is my love letter to that iconic treat. We’re talking a soft, bakery-style cookie that’s packed with graham flavor, topped with a luxuriously tangy cheesecake frosting, and finished with a generous drizzle of salted caramel. It’s the perfect wave of sweet and salty, comfort and decadence.

I’ve tested this recipe more times than I can count (tough job, I know), and I’ve packed it with all my best tips and hacks to ensure your cookie game is strong. So, preheat that oven, grab your favorite mixing bowl, and let’s ride this flavor wave together. You’re about to become the most popular person in your house.

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A Cookie That Tastes Like a Memory

This cookie, for me, is like a warm hug from my grandma. She was the queen of “a little bit of this, a little bit of that” cooking, and her kitchen always smelled of cinnamon, butter, and love. She didn’t have fancy equipment—just a well-loved wooden spoon and a lifetime of intuition. I remember one rainy afternoon, we decided to tackle a complicated dessert from a magazine. It was a disaster! The layers slid, the frosting was too thin, and we ended up eating the messy, delicious components straight from the bowls, laughing until our sides hurt.

That’s the spirit I bring into my kitchen and this recipe. It’s not about perfection; it’s about the joy of creating something incredibly delicious. The graham cracker crumbs in the dough instantly transport me back to making s’mores by the beach with my dad, and the rich caramel reminds me of sneaking spoonfuls from the jar when my mom wasn’t looking. This cookie isn’t just a replica of a bakery treat; it’s a mosaic of all those happy, food-filled memories. I hope it becomes a part of yours, too.

Gathering Your Flavor Crew

Here’s everything you’ll need to make a dozen show-stopping, large cookies. I’ve included my chef-y insights and substitution ideas because I believe in working with what you’ve got!

For the Cookie Base:

• 1 cup (2 sticks) unsalted butter, softened – This is the foundation of our rich, tender cookie. Chef’s Tip: “Softened” means cool to the touch but leaves a slight indentation when you press it. Don’t melt it! If you only have salted butter, that’s okay—just reduce the added salt in the dough by ¼ tsp.
• ¾ cup packed brown sugar – This brings that deep molasses flavor and chewy moisture. Light or dark brown sugar works great; dark will give a slightly more caramel-like note.
• ½ cup granulated sugar – Our workhorse sugar for sweetness and helping the cookies spread just the right amount.
• 2 large eggs – They bind everything together and add structure. Make sure they’re at room temperature to cream beautifully with the butter and sugar.
• 1 tsp pure vanilla extract – The flavor booster. Please use the real stuff—it makes a world of difference compared to imitation.
• 2½ cups all-purpose flour – The main structure of our cookie. For a slightly more tender cookie, you can swap ½ cup with cake flour.
• 1 cup graham cracker crumbs – The star of the show! This is what gives that classic “cheesecake crust” flavor. You can buy pre-crushed or blitz about 8 full sheets in a food processor.
• 1 tsp baking powder & ½ tsp baking soda – Our leavening dream team. The baking soda helps with browning and spread, while the baking powder gives it that lovely lift. Check the dates on your containers to ensure they’re active!
• ½ tsp salt – Crucial for balancing all the sweetness. I use fine sea salt here.

For the Cheesecake Frosting:

• 8 oz (one block) cream cheese, softened – Full-fat is best for the ultimate creamy, tangy flavor and stable frosting. This is non-negotiable for the right texture!
• ¼ cup unsalted butter, softened – This makes the frosting extra rich and pipeable.
• 1½ cups powdered sugar – Sweetens and thickens the frosting. Sift it if it’s lumpy for a super smooth texture.
• 1 tsp vanilla extract – A must for that classic cheesecake vibe.

For the Topping:

• ½ cup caramel sauce – Store-bought is perfectly fine for ease! I love a good thick caramel ice cream topping. If you’re feeling fancy, my easy homemade salted caramel is incredible here.
• Flaky sea salt for garnish – Like Maldon. This is the “salted” in salted caramel! The crunchy, salty flakes are the perfect finish.

Let’s Bake Some Magic: Step-by-Step

Follow these steps, and you’ll have perfect cookies. I’m chatting you through each one with my best kitchen hacks!

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. Why parchment? It prevents sticking and makes cleanup a dream. Silicone mats work great too!
2. Cream the Good Stuff: In a large bowl, use a hand mixer or stand mixer with a paddle attachment to cream together the softened butter, brown sugar, and granulated sugar. Beat it on medium-high speed for a good 2-3 minutes, until it’s light, pale, and fluffy. Chef’s Hack: This step is KEY! Creaming incorporates air, which is what gives us that soft, thick texture. Don’t rush it!
3. Add the Wet Team: Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract. Your mixture might look a little curdled at this point—that’s totally normal, don’t panic!
4. Bring in the Dry Crew: In a separate bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, baking soda, and salt. This ensures the leaveners and salt are evenly distributed. With your mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until the flour disappears. Do not overmix! Overworking the dough leads to tough cookies.
5. Scoop and Shape: This dough is thick! Use a large cookie scoop (about 3 tablespoons) or a ¼ cup measure to portion out the dough. You should get about 12 equal portions. Roll them into balls and then flatten them slightly into thick pucks. Why flatten? These cookies are dense and need a little help to spread. Place them at least 3 inches apart on the prepared baking sheets—they will spread!
6. Bake to Perfection: Bake for 10-12 minutes. They are done when the edges are set and lightly golden, but the centers still look soft and slightly underdone. Chef’s Secret: They will continue to cook on the hot baking sheet out of the oven. This is the secret to a soft, chewy center! If you like a crispier edge, bake for 13-14 minutes.
7. The Cool Down: This is the hardest part! Let the cookies cool on the baking sheet for 10 full minutes. Then, carefully transfer them to a wire rack to cool completely. They must be completely cool before frosting. If you frost them warm, the frosting will melt into a sad, runny puddle.
8. Make the Frosting: While the cookies cool, make the frosting. In a clean bowl, beat the softened cream cheese and butter together until completely smooth and lump-free. Gradually add the sifted powdered sugar and vanilla extract. Beat on medium speed until it’s light and fluffy, about 2-3 minutes.
9. Assemble Your Masterpiece: Once the cookies are cool, pipe or spread a generous dollop of the cheesecake frosting onto each cookie. I love using a piping bag with a large star tip for a bakery-style swirl, but a simple spoonful smoothed with a knife is just as delicious! Drizzle each frosted cookie with that gorgeous caramel sauce and finish with a delicate sprinkle of flaky sea salt.

How to Serve These Beauties

These cookies are a event all on their own! I love serving them on a big platter for a party—they disappear fast. For the ultimate experience, serve them slightly chilled. Pop the frosted cookies in the fridge for about 30 minutes before serving. The frosting firms up just a bit, making it taste even more like a slice of cheesecake, and that cool, creamy texture against the soft, room-temperature cookie is pure heaven. Pair it with a cold glass of milk, a hot coffee, or even a drizzle of extra caramel for the true enthusiasts at the table.

Ride Your Own Flavor Wave: Recipe Variations

Feel like mixing it up? Here are some delicious twists on the classic:

• Chocolate Drizzle: Add a drizzle of melted semi-sweet or dark chocolate over the caramel for a salted caramel chocolate situation. Yes, please!
• Apple Pie Twist: Fold ½ cup of finely chopped dried apples and a teaspoon of cinnamon into the cookie dough. Top as usual for a fall-inspired treat.
• Nutty Delight: Press a pecan or walnut half into the top of each cookie before baking, or sprinkle chopped toasted pecans on top of the frosting.
• Gluten-Free Friendly: Use a 1-to-1 gluten-free all-purpose flour blend and certified gluten-free graham crackers. The texture is fantastic!
• Lemon Zest Brightness: Add the zest of one lemon to the cheesecake frosting for a bright, tangy contrast to the sweet caramel.

Isla’s Chef Notes & Kitchen Stories

This recipe has evolved so much from my first attempt, which I lovingly call “The Great Cookie Puddle Incident of 2022.” I used melted butter and overmixed the dough. The result? Twelve cookies that merged into one giant, flat, but still strangely delicious, cookie sheet cake. We still ate it with a spoon!

The graham cracker crumbs were a later addition. At first, I just used extra flour, but the flavor wasn’t there. The moment I blitzed those graham crackers and smelled that familiar scent, I knew we had a winner. Another pro tip: if your caramel sauce is too thick to drizzle, warm it for 5-10 seconds in the microwave. It will glide right off the spoon.

Most importantly, have fun with it. Maybe your frosting swirl isn’t “Instagram perfect.” Maybe your caramel drizzle is more of a caramel blob. Who cares? It’s homemade, it’s made with love, and I promise it will taste incredible. That’s the BiteTide way.

Your Questions, Answered (FAQs)

Q: My cookies spread too much and got flat. What happened?
A: The most common culprits are: 1) Your butter was too warm or melted. It should be softened but still cool. 2) Your baking sheets were too warm. Always use cool pans for each batch. 3) You didn’t use enough flour. Make sure you’re measuring your flour correctly—spoon it into the measuring cup and level it off. Don’t scoop the cup directly into the flour bag, as this packs in too much.

Q: Can I make the cookie dough ahead of time?
A: Absolutely! You can scoop the dough balls, place them on a parchment-lined plate or sheet, and freeze them until solid. Then, transfer them to a freezer bag. They’ll keep for up to 3 months. When you’re ready to bake, just place the frozen dough balls on a baking sheet and add 1-2 minutes to the bake time. No need to thaw!

Q: My frosting is too runny. How can I fix it?
A: This usually happens if the cream cheese or butter was too soft. Pop the whole bowl of frosting into the refrigerator for 20-30 minutes to firm up, then re-whip it. You can also add a little more sifted powdered sugar, a tablespoon at a time, until it reaches your desired consistency.

Q: How should I store these cookies?
A> Because of the cream cheese frosting, these cookies must be stored in an airtight container in the refrigerator. They will keep beautifully for up to 4-5 days. Let them sit at room temperature for 10 minutes before serving for the best texture and flavor!

Nutritional Information (Per Cookie)

Please note: This is an estimate and will vary based on specific ingredients used.

• Calories: ~420
• Total Fat: 25g
• Carbohydrates: 42g
• Sugar: 26g
• Protein: 4g

These Copycat Crumbl Salted Caramel Cheesecake Cookies bring the perfect mix of indulgence and nostalgia right to your kitchen. With their soft cookie base, creamy frosting, and decadent caramel drizzle, they’re guaranteed to impress at parties, make thoughtful gifts, or satisfy late-night cravings. One bite, and you’ll see why they rival the real thing!