Copycat Crumbl Salted Caramel Cheesecake Cookies

The oven clicks on and the little ding of a timer lives in the back of my mind like a tiny heart. I pull a sheet pan from the oven and the scent that rises is warm, buttery, and sweet with a hint of salt. The kids press their faces to the kitchen island as if they can taste the caramel before it even cools. Copycat Crumbl Salted Caramel Cheesecake Cookies have a way of turning a late afternoon into a small celebration at our apartment in New York City. The caramel threads glint in the light. The cream cheese frosting looks silky and soft. I hand my youngest a cookie still warm from the rack and she closes her eyes, slow and satisfied. That little pause? That is why I bake.

Why Make This Copycat Crumbl Salted Caramel Cheesecake Cookies

These cookies bring comfort without a lot of fuss. They feel special, like a bakery treat, yet you make them in your own oven. I like this recipe because it folds two favorite things into one cookie: a soft, graham-cracker crusted base and a cheesecake-like frosting, topped with ribboned salted caramel. It reads fancy, but it fits into a busy weeknight when a child needs a project or when friends drop by unexpectedly.

In our family, this cookie became a birthday standby. We celebrate small wins with them. From there, the kids learned to measure flour and press dough into balls. Meanwhile, I got to teach them why we watch for golden edges and why cream cheese must be at room temperature. It brings everyone into the kitchen. It makes ordinary moments feel kind and a little elevated.

These cookies work for busy families because they can be broken into parts. Bake the cookies ahead. Make the frosting another day. Store the caramel in the fridge. Then assemble right before guests arrive. The steps are forgiving. Once it’s ready, the flavors meld and deepen overnight. That makes planning easier when life gets hectic.

I often link a warm batch to our Sunday routine of simple chores and big hugs. The act of stirring, pressing, and waiting becomes a shared rhythm. If you want to try a similar flavor with a different texture, also see this Salted Caramel Chocolate Cookies for another family favorite. It sits in our rotation when someone asks for more chocolate.

How to Make Copycat Crumbl Salted Caramel Cheesecake Cookies

“Every time I stir this pot, it smells just like Sunday at home.”

I love to describe the making before we do the listing. The dough will feel soft and a touch sticky. It will roll easily and then flake with a light crust of crushed graham cracker. The aroma while baking is buttery, a little toasty, and sweet. The kitchen fills with warm comfort, and the edges of the cookies brown slowly, like a promise.

You will see how the cream cheese frosting layers into something creamy and tangy. The caramel will bubble and shrink slightly, and once it cools, it thickens into a shiny ribbon. The texture ends up soft and inviting. You get the crisp outer edge, tender middle, a cool frosting hug, and a caramel drizzle that snaps with a little salt. It is all about contrasts.

Ingredients You’ll Need

¾ cup butter (softened )
⅓ cup sugar
⅓ cup brown sugar
2 eggs
2 tsp vanilla extract
1½ cup flour
1½ cup graham cracker
½ tsp salt
¼ tsp baking soda
½ tsp baking powder
½ cup graham cracker
8 oz cream cheese (softened )
8 oz butter (softened )
2½ cups powdered sugar
2 tsp vanilla extract
1¼ cup brown sugar
½ cup whipping cream
5 tbsp butter
1 tbsp vanilla extract
¼ tsp salt

Personal note: Use full-fat cream cheese for the best texture. It makes the frosting rich and silky. If you can, crush your graham crackers fresh in a bag with a rolling pin. The crumbs are more fragrant that way. Also, keep your brown sugar packed tightly for accurate measuring.

Step-by-Step Directions

1. Preheat your oven to 350°F. Line two baking sheets with parchment paper, and set aside. Gather your tools: a mixing bowl, stand or hand mixer, cookie scoop, and cooling rack. I like to have a small bowl for the crumbs and a spatula that has seen a lot of frosting.
2. Cream together butter, brown sugar, and granulated sugar. Use a mixer and beat until light and fluffy. The mixture will look pale and smooth. Scrape the bowl once or twice. Stir until creamy.
3. Next, add vanilla extract and eggs. Add one egg at a time. Mix until just combined. The batter will look glossy and move easily on the paddle. Do not overbeat or the cookies will spread too thin.
4. Add flour, salt, baking powder, and baking soda until well incorporated. Pour the dry ingredients over the wet and mix on low. Fold until the dough comes together without streaks of flour. It should be soft but hold its shape.
5. Next, slowly add 1½ cups of the crushed graham crackers and mix just until blended. The crumbs give the dough a faintly golden color and add a gentle crunch. The dough will thicken and smell warm and toasty.
6. Scoop the dough with a 2-inch cookie scoop. Roll the dough in the remaining crushed graham crackers and place the dough on the lined cookie sheets. Space them about 2 inches apart. Carefully flatten them until they are about ¾ of an inch thick. Use gentle pressure for a thick, soft center.
7. Bake one sheet at a time for 8-10 minutes or until slightly golden brown around the edges. Watch the time closely. The centers will look soft. Do not overbake. They finish cooking on the sheet.
8. Let the cookies cool on the baking sheet for 5 minutes. Then, remove the cookies from the baking sheet and place them on a wire cooling rack. Cool completely before frosting. Patience here gives you clean frosting and no melting mess.
9. Cream Cheese Frosting: In a bowl, beat 8 oz cream cheese and 8 oz butter (both softened) until smooth. Add 2 tsp vanilla extract. Slowly add 2½ cups powdered sugar and beat until smooth and spreadable. If it seems thin, chill for 10 minutes. If it seems stiff, add a teaspoon of milk.
10. Frost each cooled cookie with a generous dollop of cream cheese frosting. Use an offset spatula for neat edges. The frosting should be thick and hold a soft peak.
11. Caramel Topping: In a small saucepan, combine 1¼ cup brown sugar, 5 tbsp butter, ½ cup whipping cream, 1 tbsp vanilla extract, and ¼ tsp salt. Cook over medium heat, stirring frequently until the sugar dissolves. Bring to a gentle boil and simmer for 3 minutes while stirring. The caramel will thicken and smell deeply sweet. Remove from heat and let cool until it thickens enough to drizzle.
12. Drizzle caramel over each frosted cookie. Use a spoon or a small piping bag. Sprinkle a tiny pinch of flaky salt if you like it saltier. The caramel will set to a glossy ribbon.
13. Once the caramel sets slightly, serve the cookies at room temperature. They cut and serve like little cakes. Watch hands hover as family members choose their favorite treat.

Natural tips: watch for golden edges. If your oven runs hot, check at 7 minutes. If the frosting seems loose, chill the cookies for 10 minutes before drizzling caramel. When stirring the caramel, scrape the bottom often to avoid burning. Use a heavy-bottomed pan for even heat.

Serving Copycat Crumbl Salted Caramel Cheesecake Cookies at the Family Table

We set a small plate on the kitchen table and gather around. The lights are low in the evening and the caramel catches the glow like small rivers of honey. The kids grab forks. We pass the cookies like little gifts. Someone always wants an extra drizzle. Meanwhile, there is chatter about school, subway rides, and the neighbor’s cat.

Serve these cookies with a small cup of coffee or a big mug of cocoa. The tang of the cream cheese frosting pairs naturally with a dark roast. For kids, a tall glass of milk cuts through the sweetness in the best way. If you want to be fancy, warm the caramel slightly before drizzling again for serving.

I like to place two cookies on a small dessert plate, staggered. It feels thoughtful and adds to the cozy vibe. Sometimes I top with a few crushed graham crackers or a tiny sea salt pinch. The kids notice small details and make big comments. They love the texture of the graham cracker crust as a surprise.

Serving at parties: put the cookies on a tiered platter and place a small card with “Salted Caramel Cheesecake Cookie” so guests know what they are grabbing. If you make these for a school bake sale, cut the frosting into neat swirls and package each in a paper cup. They keep their shape and look as nice as any bakery. The little hiss of coffee and soft clink of spoons is how I know a recipe has found its place at our table.

Storing and Reheating Copycat Crumbl Salted Caramel Cheesecake Cookies

Store unfrosted cookies in an airtight container at room temperature for up to three days. They stay soft if you layer them with parchment paper so they do not stick.

If you pre-frosted the cookies, keep them in the refrigerator. The cream cheese frosting will stay safe for up to three days in a sealed container. Bring cookies to room temperature before serving so the frosting becomes soft again. Flavors bloom when chilled and returned to room temperature.

To freeze: flash-freeze the baked and cooled cookies on a tray for an hour. Then transfer to a freezer bag with parchment between layers. Freeze up to three months. For frosting later, thaw in the fridge overnight and frost when soft.

Reheating: warm a cookie in the oven at 275°F for 6 to 8 minutes. This brings back a just-baked feel. Do not microwave if the cookie is frosted. The frosting will melt quickly and lose texture.

Tip: Caramel can thicken in the fridge. Rewarm gently and stir until pourable. A few seconds in a warm water bath loosens it without breaking the texture.

Quick Tips from My Kitchen

1. Use room temperature butter and cream cheese. They blend easily and make a smoother frosting.
2. Pack the brown sugar into the measuring cup. It controls sweetness and moisture in the dough.
3. Watch the edges, not the center. Cookies continue to cook on the sheet, so pull them when the edges look set.
4. Keep a small bowl of extra crushed graham crackers nearby for rolling. It gives a neat, even crust.
5. If you want less sugar, reduce the caramel by 1/4 cup and balance with a pinch more salt.

Variations on Copycat Crumbl Salted Caramel Cheesecake Cookies

There are many ways to play with this recipe. Add chopped toasted pecans to the dough for a nutty crunch. Substitute crushed ginger snaps for half the graham crackers for a spicier twist. For a lighter version, swap half the butter in the caramel for a neutral oil, but keep the flavor by using high-quality brown sugar.

If your family loves chocolate, fold in a half cup of mini chocolate chips into the dough. You get little pockets of melted chocolate that complement the caramel. Another New York spin: dust the top with espresso powder for a coffee-caramel combo that wakes you right up.

Health-conscious swaps: use a light cream cheese and reduce the powdered sugar by a half cup for a tangier, less-sweet frosting. Use a whole-grain graham cracker for extra fiber. These small changes keep the spirit of the cookie while fitting different needs.

My youngest once asked to make the cookies with orange zest. We added a teaspoon and the cookies smelled like a bakery in December. The zest brightened the caramel and cut the richness in a lovely way.

Copycat Crumbl Salted Caramel Cheesecake Cookies

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• Author: Natali Rossi
• Total Time: 40 minutes
• Yield: 24 cookies
• Diet: Vegetarian

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Description

Deliciously soft cookies with a graham-cracker base, creamy cheesecake frosting, and a rich salted caramel drizzle.

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Ingredients

• ¾ cup butter (softened)
• ⅓ cup sugar
• ⅓ cup brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 1½ cup flour
• 1½ cup graham cracker crumbs
• ½ tsp salt
• ¼ tsp baking soda
• ½ tsp baking powder
• 8 oz cream cheese (softened)
• 8 oz butter (softened)
• 2½ cups powdered sugar
• 1¼ cup brown sugar (for caramel)
• ½ cup whipping cream
• 5 tbsp butter (for caramel)
• 1 tbsp vanilla extract (for caramel)
• ¼ tsp salt (for caramel)

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Instructions

1. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
2. Cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add eggs one at a time and vanilla extract, mixing until just combined.
4. In a separate bowl, combine flour, salt, baking powder, and baking soda. Gradually mix dry ingredients into the wet mixture.
5. Fold in 1½ cups of crushed graham crackers.
6. Scoop dough with a 2-inch cookie scoop and roll in remaining graham cracker crumbs. Flatten to about ¾ inch thick.
7. Bake for 8-10 minutes or until slightly golden brown around the edges. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
8. For the frosting, beat softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract until spreadable.
9. Frost cooled cookies with the cream cheese frosting.
10. For the caramel, combine brown sugar, butter, whipping cream, vanilla extract, and salt in a saucepan. Cook over medium heat until sugar dissolves and simmers for 3 minutes until thickened.
11. Drizzle caramel over each frosted cookie and sprinkle with flaky salt if desired.

Notes

For best results, use full-fat cream cheese. Allow cookies to cool completely before frosting.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

FAQs About Copycat Crumbl Salted Caramel Cheesecake Cookies

A Final Thought

I bake because small rituals matter. The dough on the counter, a child’s sticky fingers, and the sound of the timer are memory anchors. Copycat Crumbl Salted Caramel Cheesecake Cookies are more than a dessert. They are a way to slow down and celebrate the minor triumphs. They show up at a classroom party, a rainy Saturday, and at bedtime as a sweet way to say thank you.

Cooking this recipe teaches timing, patience, and how tiny changes move a dish. It builds confidence. If you are trying it for the first time, start by making the cookie dough and freezing half. You will thank yourself on day two.

I’m grateful for kitchens that are loud and messy. They are where we practice kindness and taste the results. These cookies will make your home smell like caramel and butter and good conversation. They will gather people close. They will carry you through busy days with a small, sweet pause.

Conclusion

If you love a bakery-style cookie that feels like a cozy hug, try this Copycat Crumbl Salted Caramel Cheesecake Cookies and see how it fits into your routine. For another take on the salted caramel theme, check this version from Cooking With Karli: Crumbl’s Salted Caramel Cheesecake Cookie – Cooking With Karli. If you want to explore more ideas inspired by Crumbl, this roundup on Lifestyle of a Foodie is a lovely companion: Crumbl Salted Caramel Cheesecake Cookies – Lifestyle of a Foodie.

Thank you for letting me share this recipe. I hope it fills your kitchen with warmth and brings your family to the table for a few quiet, sweet minutes.