Crumbl Salted Caramel Cheesecake Cookies

Copycat recipe of the popular Crumbl salted caramel cheesecake cookies. You can save time and money by baking these cookies at home!

There’s nothing quite like the taste of salted caramel. It’s sweet, salty, rich, and oh-so- delicious! If you’re a fan of this flavour combo, then you’ll love these Crumbl Salted Caramel Cheesecake Cookies.

They’re based on the popular cookies from the popular cookie chain Crumbl, and they’re every bit as delicious as the real thing. Plus, they’re really easy to make – perfect for home cooks who want a tasty dessert that’s not too complicated.

So if you’re in the mood for something sweet and salty, be sure to give this recipe a try!

Tips for the BEST Homemade Cookies

• When measuring out your flour make sure you spoon and level it to avoid dense cookies.
• Do not over mix your cookie dough or the cookies will be dense.
• Use a cookie scoop to ensure your cookies are equally sized and bake evenly.
• Bake the cookies one sheet at a time for more consistent results.
• Oven temperatures and bake times will vary. They are ready when the cookies start to crack slightly. Check your first batch early and adjust the bake time accordingly.
• If you have a food scale on hand, I like to weigh the cookies to 2.5oz that way I know they will bake evenly.
• If you find the cookies are spreading too much just pop them in fridge for 10-15 minutes before baking.

How to Store these Crumbl Cookies

The cookies can be stored at room temperature in an airtight container for up to a week. If you need to store them longer, I would recommend freezing.

You can freeze the dough to bake later. Simply allow the dough to come to room temperature before you bake.

You can also freeze the frosted or unfrosted baked cookies. To do this, you want to partially freeze them for about an hour in a single layer on a parchment lined baking sheet. This helps the frosting set, and ensures that the cookies don’t stick to each other. Wrap each cookie with plastic wrap, then transfer to an airtight freezer bag.

About the Equipment Needed to Make Crumbl Copycat Cookies

• Stand Mixer – An electric mixer makes it a lot easier to make fluffy, smooth frosting.
• Piping bag – You can use disposable bags or if you have a reusable pastry bag, that works too.
• Large round piping tip (1A), if you don’t already have piping tips on hand, I would recommend this Wilton Decorating Tip Set.

About the Ingredients for Crumbl Salted Caramel Cheesecake Cookies

Butter – Using unsalted butter and then adding salt gives you the best control over the amount of salt in the recipe. You can use salted butter if you prefer but you will want to halve the additional salt.

Sugar – We are using a combination of white granulated sugar and brown sugar to get just the right amount of sweetness.

Eggs – It is best if you use room temperature eggs.

Vanilla – Pure vanilla extract will always give you the best results, but you can always use artificial instead if that is what you have on hand.

Flour – Make sure you spoon and level your flour so that the cookies don’t turn out dense. You also want to make sure you don’t over-work your flour when mixing the cookie batter. Only mix until everything is just combined or your cookies won’t be soft and fluffy.

Baking Soda & Baking Powder – To leaven your cookies, so they are nice and fluffy. Make sure they are still active for best results!

Cream cheese – Use full fat cream cheese for the best flavour. Make sure the cream cheese is room temperature so that you can whip it into a creamy, smooth frosting without any lumps.

Powdered sugar – Icing sugar or confectioners sugar here. For making the icing.

Marshmallow creme – Helps to create a nice smooth, and airy frosting.

Caramel dip – Use store bought caramel dip, or just use extra thick homemade caramel sauce for the drizzle.

Salt – Coarse or flaky salt works best there.

Looking for More Crumbl Copycat Recipes?

Check out more of my favourite Crumbl copycat cookie recipes!

Love key lime pie? These key lime pie cookies are the perfect way to get your fix. Tart key lime frosting tops a tender graham cookie.

Do you like Crumbl cookies? Try these copycat Crumbl lemon chiffon cookies with a lemon cream cheese frosting swirled with lemon curd.

Love the Honey Bun Cookies from Crumbl? This copycat recipe is just as delicious, and so easy to make with simple pantry ingredients!

How to Make Crumbl Salted Caramel Cheesecake Cookies

Yields: 12 servings | Prep Time: 15 minutes | Cook Time: 15 minutes

Ingredients:

1 ½ cup salted butter, softened
¾ cup granulated sugar
1 ½ cup light brown sugar, packed
2 large eggs, room temperature
1 Tablespoon pure vanilla extract
3 ¾ cups all-purpose flour
2 ½ cups crushed graham crackers
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon Kosher salt

For the Frosting and Drizzle:

1 package, 8 oz, cream cheese, room temperature
7 oz marshmallow cream
2 cups powdered sugar
⅓ cup caramel dip
Coarse sea salt

Directions:

Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.

Add butter, white sugar and brown sugar together in a large bowl. Use an electric mixer to cream them together until the mixture is light in colour and creamy.

Beat in the eggs and vanilla extract.

Add the flour, butter, crushed graham crackers, baking soda, baking powder, and salt to
a medium bowl. Whisk to combine.

Add the dry ingredients to the wet ingredients, and mix until completely blended together.

Divide the cookie dough into ½ cup portions. Roll each into a ball.

Place six balls on each of the two baking sheets. Using your hands press down each ball until they are a 1 inch thick circle.

Bake for 12-15 minutes, or until they start to get a little golden on the bottom.

Allow the cookies to cool on the baking sheets for 5 minutes before moving to a cooling rack.

To make the frosting, pour the cream cheese into a mixing bowl. Add ½ cup of powdered sugar at a time, mixing until smooth.

Continue adding ½ cup of the powdered sugar at a time until the 2 cups of powdered have been mixed in.

Add the marshmallow cream and mix until it is completely combined.

Spoon the frosting into a pastry bag with a round large tip.

Pipe the frosting in a spiral on each warm cookie.

Add the caramel dip in a small pastry bag with a round tip.

Zig zag the caramel dip on each cookie, and sprinkle the sea salt on top of the cookies.