Copycat Crumbl Salted Caramel Cheesecake Cookies made with graham cracker cookies, cream cheese frosting, rich caramel sauce, and flaky sea salt.
Table of Contents
I didn’t wake up one morning planning to recreate Copycat Crumbl Salted Caramel Cheesecake Cookies. It started the way most of my “copycat” recipes do—standing in my kitchen, holding a Crumbl box, thinking why are these so good… and also why are they gone already? Sound familiar?
The first time I tried the original, I loved the idea more than the execution. Don’t get me wrong, they were good. But I kept thinking the graham cookie could have more personality. More cheesecake crust energy. And the caramel? I wanted it just a touch saltier. Not aggressive. Just enough to make you stop mid-bite and go, “Oh. Okay.”
So I started messing around. Some batches were too sweet. One batch had frosting that slid right off the cookie like it was trying to escape (rude). Another time I added too much caramel and it turned into a sticky situation—literally. But eventually, these Copycat Crumbl Salted Caramel Cheesecake Cookies landed right where I wanted them. Balanced. Rich. Cozy. The kind of cookie that feels bakery-level but still very much made at home in leggings.
Why you’ll Love These Copycat Crumbl Salted Caramel Cheesecake Cookies?
What really makes these Copycat Crumbl Salted Caramel Cheesecake Cookies shine is that every layer actually matters. The cookie base isn’t just something to hold frosting—it tastes like a graham cracker cheesecake crust all by itself. The cream cheese frosting is smooth and tangy without being overwhelming. And the salted caramel? That’s where the magic (and a little drama) happens.
They’re indulgent, yes. But not in a way that makes you feel weighed down after one bite. I think that balance is why people keep reaching for another. And another. And then asking if there are more “just to try one again.”
Ingredient Notes
These Copycat Crumbl Salted Caramel Cheesecake Cookies don’t need fancy ingredients, but a little intention goes a long way.
- Butter should be softened, not melted. If it’s too soft, the cookies spread weird. If it’s too cold, mixing feels like a workout.
- Granulated sugar + brown sugar work together here. One gives sweetness, the other depth. It’s a quiet partnership, but important.
- Graham cracker crumbs are the backbone of the cookie. This is not the place to skimp—they’re what make the cookie taste like cheesecake crust.
- Cream cheese brings that unmistakable tang. If your frosting tastes flat, the cream cheese probably wasn’t soft enough.
- Caramel sauce should be thick. Thin caramel runs everywhere and suddenly your cookies look stressed.
- Sea salt isn’t optional in my book. It cuts the sweetness and makes the caramel pop instead of blend in.
How to Make Copycat Crumbl Salted Caramel Cheesecake Cookies?
- Start by creaming the butter and sugars together until they’re smooth and fluffy. This step matters more than it seems—rushing it can throw off the whole texture. Add the egg and vanilla, mix again, then gently bring in the dry ingredients and graham cracker crumbs. Once the flour disappears, stop. Overmixing is how cookies lose their softness.
- Scoop the dough into equal portions, roll them between your hands, then roll them in extra graham cracker crumbs. This part feels a little extra, but it’s worth it. Flatten the dough slightly before baking—they won’t spread much on their own.
- Bake just until the edges are set and the centers still look a bit soft. They’ll firm up as they cool. Let them cool completely. I know, I know. Waiting is hard. But frosting warm cookies is a slippery slope—literally.
- For the frosting, whip the cream cheese and butter until smooth, then add powdered sugar and vanilla and beat until light and fluffy. Pipe or spread it on the cooled cookies, drizzle with caramel, sprinkle with sea salt, and take a second to admire them. They’re kind of beautiful, right?
Storage Options
Because of the cream cheese frosting, these Copycat Crumbl Salted Caramel Cheesecake Cookies should be stored in the refrigerator in an airtight container. They’ll keep well for up to four days.
That said, they’re best when they’ve had a few minutes at room temperature. Cold dulls the flavor a bit, and these cookies deserve to be fully appreciated.
You can also freeze the cookies without frosting. Thaw, frost, drizzle, and you’re back in business.
Variations & Substitutions
Once you’ve made these once, it’s hard not to start thinking about tweaks.
- Swap the caramel for dulce de leche if you want something deeper and milkier.
- Add a pinch of cinnamon to the cookie dough for warmth.
- Use chocolate caramel sauce for a richer finish.
- Make mini versions for parties (dangerous, but effective).
- Swirl caramel into the frosting instead of drizzling if you’re feeling creative.
None of these are “better,” just different. And that’s kind of the fun.
What to Serve With Copycat Crumbl Salted Caramel Cheesecake Cookies?
These Copycat Crumbl Salted Caramel Cheesecake Cookies are made for coffee. The bitterness balances the sweetness perfectly. They’re also great with milk, tea, or honestly just eaten standing at the counter while the kitchen’s still warm.
If you’re serving them for guests, pair them with simpler cookies. They like being the star of the plate.
FAQ
Do these taste like the original Crumbl cookies?
They’re very close, but with a stronger graham flavor and better balance, in my opinion. I might be biased. Okay, I am biased.
Can I make them ahead of time?
Yes. Bake the cookies ahead and frost them the day you plan to serve.
Why did my frosting slide off?
Your cookies were probably still warm. Let them cool fully—it really matters.
Can I skip the caramel?
Technically, yes. Emotionally? I wouldn’t.
If you’ve ever wished you could recreate that bakery-cookie moment at home—without the pink box or the price tag—these Copycat Crumbl Salted Caramel Cheesecake Cookies are worth every minute. Bake them, tweak them, maybe hide one for later… and tell me—did they disappear faster than you expected?
Copycat Crumbl Salted Caramel Cheesecake Cookies
Ingredients
Graham Cracker Cookies
- ½ cup butter softened (salted or unsalted)
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1⅓ cups all-purpose flour
- 1 cup finely crushed graham crackers about 7 sheets
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ⅓ cup finely crushed graham crackers for coating (about 2 sheets)
Cream Cheese Frosting
- 4 oz cream cheese softened
- 4 tablespoons butter softened (salted or unsalted)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup caramel sauce
- Sea salt for garnish
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and well combined.
- Add the egg and vanilla extract, mixing until fully incorporated.
- Add the flour, crushed graham crackers, salt, baking soda, and baking powder. Mix just until the dry ingredients are fully incorporated. Do not overmix.
- Using a large cookie scoop, portion the dough into 8 equal balls. Roll each portion gently between the palms, then roll in the additional crushed graham crackers to coat.
- Place the dough balls on the prepared baking sheet. Gently flatten each cookie to approximately ½-inch thickness.
- Bake for 10 minutes, or until the edges are set. Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Cream Cheese Frosting
- In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
- Add the powdered sugar and vanilla extract. Beat on high speed for 2–3 minutes, or until the frosting is light and fluffy.
- Transfer the frosting to a piping bag fitted with a large round tip. Frost each cooled cookie evenly.
- Spoon or drizzle ½–1 teaspoon of caramel sauce over each cookie. Finish with a light sprinkle of sea salt before serving.
Notes
