Description

These Copycat Crumbl Salted Caramel Cheesecake Cookies are the perfect combination of creamy, sweet, and salty. Inspired by Crumbl’s fan-favorite salted caramel cheesecake cookie, this homemade version is packed with a soft and chewy cookie base, a rich and velvety cheesecake frosting, and a decadent salted caramel drizzle. Whether you’re hosting a party, treating yourself, or sharing with friends, these cookies will quickly become your new favorite dessert.

Ingredients

Scale

For the Cookie Base:

1 ½ cups all-purpose flour – The foundation for the cookies, providing structure and a chewy texture.
1 tsp baking powder – Helps the cookies rise slightly and creates a soft texture.
¼ tsp salt – Balances out the sweetness and enhances the flavor of the cookies.
½ cup unsalted butter, softened – Adds richness and helps the dough hold together.
¾ cup brown sugar, packed – The molasses in brown sugar adds a deeper, slightly caramelized flavor to the cookies.
1 large egg – Provides structure and helps bind the ingredients.
1 tsp vanilla extract – Adds a subtle warmth and richness to the flavor.
1 tbsp milk – Optional, to adjust the dough’s consistency if it’s too thick.

For the Cheesecake Frosting:

4 oz cream cheese, softened – Cream cheese gives the frosting its signature rich, creamy flavor and texture.
½ cup unsalted butter, softened – Helps create a smooth, fluffy frosting.
2 cups powdered sugar – Adds sweetness and creates a soft, spreadable consistency.
1 tsp vanilla extract – Enhances the flavor of the frosting and adds depth.
2 tbsp heavy cream – Makes the frosting light, creamy, and easy to spread.

For the Salted Caramel Drizzle:

½ cup salted caramel sauce – Store-bought or homemade, this is the signature element of the cookie, adding a sweet and salty flavor.
Pinch of sea salt – A final sprinkle of flaky sea salt over the caramel enhances the sweet-salty balance.

Instructions

Step 1: Make the Cookie Dough

Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
Cream the butter and sugar: In a large bowl, beat the unsalted butter and brown sugar together until light and fluffy. This process should take about 2-3 minutes, ensuring the sugar dissolves well into the butter.
Add the egg and vanilla: Beat in the egg and vanilla extract until the mixture is smooth and combined.
Mix in the dry ingredients: Gradually add the dry ingredients into the wet ingredients, mixing until fully incorporated. If the dough seems too thick, add 1 tablespoon of milk to help bring it together.
Form the dough: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
Flatten the dough: Gently press each dough ball with the back of a spoon or your fingers to flatten it slightly. This ensures an even bake.
Bake: Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies will continue to firm up as they cool.
Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 2: Make the Cheesecake Frosting

Beat the cream cheese and butter: In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. This should take about 3 minutes.
Add powdered sugar: Gradually add the powdered sugar, ½ cup at a time, and beat until the frosting becomes light and fluffy.
Add vanilla and heavy cream: Add vanilla extract and heavy cream, and continue beating until the frosting is smooth and spreadable. If the frosting is too thick, you can add a little more cream.

Step 3: Assemble the Cookies

Frost the cookies: Once the cookies have cooled completely, spread a generous amount of cheesecake frosting over the top of each cookie using a spatula or butter knife.
Drizzle with caramel: Warm the salted caramel sauce slightly (if it’s too thick) and drizzle it over the frosted cookies. Be sure to coat the frosting generously, but you can adjust the amount based on your preference.
Sprinkle sea salt: Finally, lightly sprinkle a pinch of sea salt over the caramel drizzle. The salt helps balance the sweetness of the caramel and adds an extra layer of flavor.
Serve and enjoy: Let the caramel cool for a few minutes before serving to allow the drizzle to set. Enjoy these indulgent cookies with a cup of coffee, tea, or a glass of milk!

Notes

Chill the dough for thicker cookies: If you want your cookies to have a thicker texture, chill the cookie dough in the fridge for 30 minutes before baking. This will prevent the cookies from spreading too much while baking.
Make ahead: These cookies can be made a day or two in advance. Store them in an airtight container at room temperature for up to 3 days, or refrigerate them for longer shelf life.
Caramel variations: You can either use store-bought salted caramel sauce or make your own. Homemade salted caramel adds an extra rich flavor and elevates the taste.
Texture Tips: If you prefer a crispier cookie, you can bake them for an additional minute or two. However, for soft, chewy cookies, stick to the recommended bake time.
Customize the flavor: While this recipe is inspired by Crumbl’s famous Salted Caramel Cheesecake Cookie, you can get creative with the frosting. Add a few drops of almond extract or even a sprinkle of cinnamon for a twist on the original flavor!

Prep Time: 20 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Pan-frying
Cuisine: American

Nutrition

Calories: 220 kcal
Sugar: 18g
Sodium: 120mg
Fat: 12g
Saturated Fat: 7g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg