Decadent Salted Caramel Cheesecake Cookies – Crumbl Copycat

There’s something magical about biting into a soft, pillowy cookie that combines the warm flavors of graham crackers with creamy cheesecake frosting, all crowned with a rich drizzle of caramel and a delicate sprinkle of sea salt. This recipe is your ticket to indulgence, recreating the irresistible charm of Crumbl’s Salted Caramel Cheesecake Cookies in the comfort of your own kitchen.

Whether you’re making these for a cozy family gathering, a potluck with friends, or just as a special treat for yourself, these cookies are bound to become a favorite. Each bite is a perfect balance of buttery sweetness, tangy creaminess, and salty decadence. Let’s dive into this crave-worthy creation!

Why You’ll Love This Recipe

• Flavor Explosion: The combination of graham cracker cookies, cheesecake frosting, caramel, and sea salt creates a heavenly dessert that hits every taste note.
• Perfect for Any Occasion: These cookies are as stunning as they are delicious, making them an ideal choice for special events or holidays.
• Fun to Make: With a few simple steps and some creative piping and drizzling, you’ll feel like a professional baker.
• Make-Ahead Friendly: The cookies and frosting can be prepped ahead of time for stress-free entertaining.

Ingredients You’ll Need

For the Cookies:

• 1½ cups (340g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 1½ cups (300g) packed light brown sugar
• 2 large eggs, at room temperature
• 1 tablespoon pure vanilla extract
• 3¾ cups (470g) all-purpose flour
• 2½ cups (250g) finely crushed graham crackers (about 2 packages)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt

For the Cheesecake Frosting:

• 16 ounces (450g) cream cheese, softened
• 7 ounces (200g) marshmallow creme
• 2 cups (240g) powdered sugar

For the Topping:

• ⅓ cup (100g) caramel dip (use dip, not sauce, for proper consistency)
• Coarse sea salt, for sprinkling

How to Make Decadent Salted Caramel Cheesecake Cookies

Step-by-Step Instructions

1. Prepare the Cookie Dough

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, ensuring everything is fully combined.

In a separate bowl, whisk together the flour, crushed graham crackers, baking soda, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring until just combined.

2. Shape and Bake the Cookies

Divide the dough into 12 equal portions (about ½ cup each) and roll them into balls. Place six balls on each baking sheet, leaving plenty of space between them.

Gently flatten each dough ball to about 1 inch thick—this helps the cookies bake evenly and achieve the perfect chewy texture.

Bake the cookies for 12–15 minutes, or until the edges turn golden brown. Remove them from the oven and let them cool on the baking sheet for 20 minutes before transferring them to a wire rack to cool completely.

3. Whip Up the Cheesecake Frosting

In a medium-sized bowl, beat the cream cheese until smooth. Slowly add the marshmallow creme, mixing until fully incorporated.

Gradually add the powdered sugar, beating until the frosting reaches a creamy, spreadable consistency. Set it aside until ready to assemble.

4. Assemble the Cookies

Transfer the frosting to a piping bag fitted with a large round tip. Pipe a generous swirl of frosting onto each cooled cookie.

For the caramel topping, place the caramel dip into a small zip-top bag and snip off a tiny corner. Drizzle the caramel in an elegant zigzag pattern over the frosting.

Finish with a light sprinkle of coarse sea salt to add that perfect touch of balance to the sweetness.

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