Copycat Crumbl Salted Caramel Cheesecake Cookies

Let Me Tell You About These Cookies (Yes, Those Cookies)

Alright, friend — so here’s the thing: I have this niece who’s obsessed with those enormous Crumbl cookies (can’t blame her), and last fall, after forking out way too much cash to feed her weekly habit, I tried making my own at home. And, not to toot my own horn… but wow, this copycat Crumbl Salted Caramel Cheesecake Cookie recipe did not disappoint. My first batch? Disappeared before they cooled, and my husband, who normally pretends he doesn’t like sweets, was suddenly “just checking for doneness” after every tray. Oh and fair warning, you might find yourself sneaking back into the kitchen at midnight for just “one more taste” (as if wake-up guilt ever stopped any of us). Anyway, let’s get stuck in!

Why You’ll Love This Recipe (If Your House Is Like Mine)

I make these whenever I need peace and quiet — the family goes into a total cookie-eating trance (which, let’s be honest, is bliss if you need to focus on work or just scroll cat videos in peace). My friends always ask when I’m making them next, probably because they know I always overbake and hand out extras. True story: last time, I dripped a bit of caramel on the countertop and my dog… let’s just say he’s definitely a fan too (and thankfully, he didn’t get sick, but keep these away from pets!). Honestly, the salty caramel with creamy cheesecake middle is just ridiculous in the best possible way. Texture? Really soft and slightly chewy, almost like a cross between cake and cookie. The only thing that annoys me is waiting for the cream cheese to soften (I always forget and then microwave it too long — oops).

Gathering Up: Ingredients (And A Little Wiggle Room)

• 2 1/2 cups all-purpose flour (or just whatever flour is in the bag that isn’t self-rising, honestly, my grandma swore by King Arthur but I just use Aldi!), sifted if you’re feeling fancy
• 1 tsp baking soda
• 1/2 tsp table salt (or a bit more if you’re on Team Salty like me)
• 1 cup unsalted butter, softened (sometimes I cheat and nuke it for 10 seconds, works fine)
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg + 1 egg yolk (if you only have medium, just toss in the whole extra egg, turns out fine)
• 2 tsp good vanilla extract (actually, vanilla bean paste is ace if you’ve got it, but no stress)
• 4 oz cream cheese, softened (full-fat, always, don’t bother with light!)
• 1/2 cup powdered sugar (maybe a bit extra for dusting, I just wing it sometimes)
• 1/2 cup thick salted caramel sauce (I love Sally’s homemade caramel, but store-bought works if you’re short on time — I’m not judging)
• Flaky sea salt, for topping

My Not-Perfect Directions (But They Work)

1. Cheesecake Filing First:
   • Mix cream cheese and powdered sugar until smooth. You can use a hand mixer, or elbow grease and a fork (done this in a bowl, in a mug, in a panic… all good). Scoop out heaped teaspoons; plop them onto wax paper and freeze for at least 30 min, or until solid-ish. (I never remember exactly.)
2. For Cookie Dough:
   • Cream butter, brown sugar, and granulated sugar together until it looks fluffy-ish. Stand mixer? Perfect. Wood spoon and patience? Also works, though your arm may fall off.
   • Add egg, egg yolk and vanilla. Beat until it blends real nice. If it looks a little lumpy, don’t fret — mine always does here. Sift in flour, baking soda, salt. Mix, but don’t go full Hulk — just until it’s combined; if you see a bit of powder, that’s fine.
3. Stuff, Shape, Bake:
   • Scoop a big tablespoonful of dough, make a dent, and tuck in a frozen cheesecake puck. Top with more dough and smush to seal (and, let’s be real, this is where I usually sneak a taste). Place 2 inches apart, they spread a bit.
   • Bake at 350°F (~175°C) for about 12-14 min — edges should be set, centers still a tad pale (they finish as they cool, trust me on this one). Can’t tell you how many times I overbaked these after thinking “just one more minute.” Don’t.
4. Assemble the Magic:
   • Cool cookies a few minutes, then drizzle caramel over each, sprinkle with sea salt. If you want to go wild, dust extra powdered sugar or add a pinch of instant coffee. And then… dig in!

Stuff I Figured Out Along The Way

• If you chill the dough for just 15 min, the cookies hold their shape a bit better but, eh, sometimes I just want cookies right now.
• When I used cold cream cheese, it didn’t blend, just stayed lumpy (still tasty just… not exactly the vibe I wanted).
• One time I tried a caramel filling inside and trust me — it vanished into the dough and made a sticky mess. Drizzle is the way.
• Actually, I find it works better to shape the cookies a bit taller than wide. They seem more Crumbl-ish? Idk, maybe it’s in my head.

Variations (Because I Get Restless)

• Tried a chocolate dough base once — not sure it’s for me. Tasted weird, but you do you.
• Added mini chocolate chips (a big hit with the neighbor’s kids).
• Subbed dulce de leche for caramel (it’s a different mood — richer, less salty, still good if you can find it; here’s what I mean).
• Once I sprinkled crushed pretzels on top with the caramel and my family lost their minds (in a good way).

You Don’t Need Fancy Gear (Promise)

I use a baking sheet, parchment paper (unless I run out, which happens, so I just grease the pan and hope for the best), and a mixing bowl. Hand mixer helps with the cheesecake part, but if all you’ve got is a fork, go to town. No cookie scoop? Just estimate — your hands are the original kitchen tool anyway.

How to Store (But They’ll Vanish Quick)

Tuck leftovers in an airtight box, fridge or room temp depending on the season (if it’s boiling out I stick ‘em in the fridge). They last 3-4 days… though honestly, in my house it never lasts more than a day! Actually, I think these taste even better the next day when the flavors mellow. You can freeze them, I guess, but I rarely bother.

How We Serve Them

Personally, we eat these still a little warm, straight up, though at Christmas, I dust extra powdered sugar and get fancy with tiny forks (my mom loves an excuse to use her weird little dessert plates). Sometimes I pop one in the microwave for 10 seconds to get the gooey caramel situation back. And with coffee? Oof, dangerous combo.

Pro Tips (aka Lessons from Cookie Disaster)

• I once tried to rush the cheesecake freezing stage, and it oozed out everywhere. Just be patient here, it’s worth it.
• Don’t overbake — if you wait for perfect browning, you get dry cookies. Pull them when they look ever-so-slightly underdone in the center.
• Caramel: drizzle after cooling. If you’re too eager (guilty), it just slides off and you want more stick-age (is that even a word?).

Burning Questions I Actually Get

Can I double the recipe?

Absolutely, though you’ll just end up eating more. No judgement — I do it.

What if I use salted butter?

Works fine, just dial back the added salt a tad. I honestly can’t tell the diff, to be honest.

Do I really have to freeze the cheesecake filling?

Not technically, but it makes stuffing so much easier, trust me. It also means less cheese-fiasco in the oven.

Favorite caramel brand?

If I’m not going homemade, I like Giraffe’s Galore — but honestly, just grab whatever you see at the store.

Gluten free version?

Yep! Use a good cup-for-cup GF flour. The texture changes a smidge but still rocks.

So, that’s the scoop. If you try them, let me know! Or tag me somewhere, I’ll be the one drooling over your caramel drizzle. Happy baking — don’t leave the dog alone with these, by the way.