Sweet, gooey, and perfectly salty-sweet This Salted Caramel Cheesecake Cookie (Crumbl Copycat) combines creamy cheesecake filling and caramel drizzle — pure cookie bliss!
The Salted Caramel Cheesecake Cookie is the crown jewel of gourmet cookies. Inspired by the famous Crumbl version, this cookie isn’t just a snack; it’s a multi-layered dessert. It features a buttery, soft graham cracker-infused base, a velvety cream cheese frosting that mimics cheesecake, and a pool of warm salted caramel to tie it all together.
The secret to this cookie’s “bliss” is the Salted Balance. By adding a pinch of sea salt to the caramel, you cut through the intense sugar, highlighting the tang of the cheesecake and the nuttiness of the browned butter.
Why This Copycat Works
- The Graham Cracker Base: We replace a portion of the flour with crushed graham crackers to give the cookie that authentic “cheesecake crust” flavor.
- The “Cold-Start” Frosting: Using cold cream cheese whipped with butter ensures the frosting is stable enough to hold the caramel without melting off.
- Size Matters: To get the Crumbl experience, these are “jumbo” cookies—thick, soft, and slightly underbaked in the center.
Recipe: Salted Caramel Cheesecake Cookies
The Graham Cookie Base
- 1 cup Unsalted Butter, softened.
- ¾ cup Light Brown Sugar (packed).
- ¼ cup Granulated Sugar.
- 1 Large Egg + 1 Egg Yolk (the extra yolk adds chewiness).
- 1 tsp Vanilla Extract.
- 2 cups All-Purpose Flour.
- ¾ cup Graham Cracker Crumbs (finely crushed).
- 1 tsp Baking Powder.
- ½ tsp Salt.
The Cheesecake Frosting
- 8 oz Cream Cheese, cold.
- 4 tbsp Unsalted Butter, softened.
- 2 ½ cups Powdered Sugar.
- 1 tsp Vanilla Extract.
The Finishing Touches
- ½ cup Thick Caramel Sauce (store-bought or homemade).
- Flaky Sea Salt (Maldon is best) for sprinkling.
Step-by-Step Instructions
1. The Cookie Foundation
Preheat your oven to 350°F (175°C). Cream the butter and both sugars together for 2–3 minutes until fluffy. Add the egg, egg yolk, and vanilla, mixing until smooth.
2. The Dry Mix
Whisk together the flour, graham cracker crumbs, baking powder, and salt. Gradually add to the wet ingredients. The dough should be soft but thick.
3. The Jumbo Scoop
Scoop large balls of dough (about 3 tablespoons each) onto a parchment-lined sheet. Flatten them slightly with your palm. Bake for 10–12 minutes.
The Pro Tip: The edges should be set, but the centers should look slightly underdone. Let them cool completely on the pan to finish setting.
4. The Cheesecake Topping
Beat the cold cream cheese and butter until smooth. Add powdered sugar and vanilla. Beat on high until it looks like a thick, pipeable cloud. Pipe a thick swirl or a flat circle of frosting onto each cooled cookie, leaving a small “well” in the center for the caramel.
5. The Caramel Drizzle
Warm your caramel sauce slightly so it’s pourable but not hot (hot caramel will melt the frosting). Spoon a teaspoon of caramel into the center of the frosting swirl. Finish with a generous pinch of flaky sea salt.
Cookie Profile: Texture & Taste
| Element | Texture | Primary Flavor |
| Cookie Base | Soft & Chewy | Buttery Graham Cracker |
| Frosting | Silky & Dense | Tangy Vanilla Cream |
| Caramel | Gooey & Sticky | Deep Burnt Sugar |
| Sea Salt | Crunchy | Clean Salty Finish |
3 Tricks for a Perfect Copycat
- Don’t Overbake: A “Crumbl” style cookie is famous for its almost-doughy center. If you bake them until they are crispy, you lose the cheesecake-like texture.
- The “Swirl” Technique: If you don’t have a piping bag, use a Ziploc bag with the corner snipped off. Start from the outside of the cookie and spiral inward to create a “nest” for the caramel.
- Chill the Frosting: If your kitchen is warm, pop the frosted cookies in the fridge for 15 minutes before adding the caramel. This ensures the caramel sits beautifully on top rather than sinking in.
The Verdict: This cookie is a showstopper. It has the weight of a meal and the flavor of a high-end pastry. It’s best served slightly chilled or at room temperature.
