Ever tried Crumbl’s famous salted caramel cheesecake cookies and wished you could recreate them at home? Well, you’re in luck! These irresistible salted caramel cheesecake cookies are the perfect blend of sweet, salty, and creamy—everything you love about the original but made right in your own kitchen. Trust me, once you bite into that soft, melt-in-your-mouth cookie topped with luscious salted caramel and cheesecake frosting, you’ll be hooked.
This recipe is special to me because I’ve always believed that desserts should feel indulgent and comforting. And let’s face it, salted caramel and cheesecake are basically a match made in dessert heaven. Whether you’re baking for a family gathering, a holiday treat, or just because you deserve something sweet, these cookies are guaranteed to impress. So, let’s get our aprons on and dive in!
Recipe Story/Background
The inspiration for these salted caramel cheesecake cookies came from my love of Crumbl cookies. If you’ve ever walked into one of their stores, you know the intoxicating smell of freshly baked cookies is impossible to resist. Their ever-changing lineup of flavors keeps things exciting, but it’s the salted caramel cheesecake cookie that stole my heart.
This recipe is my attempt to recreate that same magic at home. The soft, buttery cookie serves as the perfect base for the creamy cheesecake frosting and gooey salted caramel drizzle. It’s a celebration of textures and flavors: crumbly, creamy, sweet, and salty all at once.
What I also love about this recipe is its versatility. While it’s perfect for fall and winter gatherings, it’s just as delightful in the summer alongside a scoop of vanilla ice cream. Plus, making these cookies at home means you can enjoy that Crumbl experience without breaking the bank—or waiting in line!
Ingredient Discussion
Let’s break down the magic behind these salted caramel cheesecake cookies. Each ingredient plays a crucial role in creating those bakery-level results.
- Butter: Use unsalted butter for better control over the saltiness. Make sure it’s softened to room temperature for easy mixing.
- Sugar: A mix of granulated sugar and brown sugar gives these cookies their perfect sweetness and slightly chewy texture.
- Flour: All-purpose flour works best for this recipe. Be sure to measure it correctly—spoon it into your measuring cup and level it off.
- Salt: A pinch of salt enhances all the flavors, especially the caramel.
- Egg: One large egg helps bind the dough and keeps the cookies tender.
- Cream Cheese: The star of the cheesecake frosting! Use full-fat cream cheese for that rich, creamy texture.
- Powdered Sugar: Essential for sweetening the frosting without making it too heavy.
- Salted Caramel Sauce: You can use store-bought or homemade. Just make sure it’s high-quality and thick enough to drizzle.
- Vanilla Extract: Adds warmth and depth to both the cookie dough and frosting.
If you’re looking for substitutions, you can swap the cream cheese for a dairy-free alternative to make it lactose-free. Gluten-free flour blends can also work if you want to make these cookies gluten-free. For the caramel, I recommend making your own if you’re feeling adventurous—it’s easier than you think!
Equipment Needed
Here’s what you’ll need to bring these cookies to life:
- Mixing Bowls: At least two—one for the cookie dough and one for the frosting.
- Electric Mixer: A hand mixer or stand mixer will make whipping the frosting a breeze.
- Baking Sheets: Line them with parchment paper to prevent sticking.
- Cookie Scoop: Ensures evenly sized cookies that bake uniformly.
- Piping Bag: For beautifully swirled cheesecake frosting. A zip-top bag with the corner snipped off works too!
No piping bag? No problem. Simply spread the frosting on with a butter knife—you’ll still get that amazing flavor.
Preparation Method
Let’s make these salted caramel cheesecake cookies step by step:
- Preheat the oven: Set your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Mix the dough: In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes). Beat in the egg and vanilla extract.
- Add dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until combined.
- Shape the cookies: Use a cookie scoop to portion out the dough onto the prepared baking sheets. Flatten each ball slightly with the palm of your hand.
- Bake: Bake for 10-12 minutes, or until the edges are set and the centers look slightly underbaked. Let them cool completely.
- Prepare the frosting: In a bowl, beat the cream cheese and powdered sugar until smooth. Add a splash of vanilla extract for extra flavor.
- Frost and drizzle: Once the cookies are cool, pipe or spread the cheesecake frosting on top. Drizzle with salted caramel sauce.
- Optional garnish: Sprinkle a tiny pinch of sea salt over the caramel for an extra pop of flavor.
Cooking Tips & Techniques
Here are some tips to make sure your cookies turn out perfectly every time:
- For the softest cookies, don’t overbake! The centers should still look slightly underdone when you pull them from the oven.
- Chill the cookie dough for 15-20 minutes if it feels too sticky to handle.
- Use room-temperature cream cheese for the frosting to avoid lumps.
- If your caramel is too thick to drizzle, microwave it for 5-10 seconds to loosen it up.
- For even baking, rotate your cookie sheets halfway through the bake time.
Variations & Adaptations
Here are a few ways to customize these cookies:
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend.
- Dairy-Free: Use dairy-free cream cheese and butter alternatives.
- Chocolate Drizzle: Add a drizzle of melted chocolate alongside the caramel for a decadent twist.
- Nut Lovers: Sprinkle chopped pecans or walnuts on top of the caramel drizzle.
- Fruit Pairing: Add a dollop of berry compote under the frosting for a fruity surprise.
Serving & Storage Suggestions
These cookies are best served slightly chilled to keep the frosting firm. Pair them with a cup of coffee or a glass of milk for the ultimate treat.
To store, place the cookies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the cookies (without frosting) for up to 2 months. Thaw and frost when ready to enjoy.
If you’re planning to serve them at a party, you can frost and drizzle them a few hours ahead and keep them chilled until serving time.
Nutritional Information & Benefits
While these cookies are definitely a treat, they’re worth every calorie! Here’s an estimate per cookie:
- Calories: 230
- Fat: 12g
- Carbohydrates: 30g
- Protein: 3g
- Sugar: 22g
These cookies are rich and satisfying, so you only need one to feel like you’ve indulged. Plus, the cream cheese adds a little calcium boost!
Conclusion
If you’ve been craving Crumbl’s salted caramel cheesecake cookies, this copycat recipe is your answer. They’re easy to make, incredibly delicious, and perfect for sharing—or keeping all to yourself!
I’d love to hear how your cookies turned out. Did you try any of the variations or put your own spin on the recipe? Leave a comment below and share your creations with me. Happy baking!
FAQs
Can I make these cookies ahead of time?
Yes! You can bake the cookies and store them unfrosted for up to 3 days. Frost and drizzle just before serving.
What’s the best way to drizzle caramel?
Use a small spoon or a piping bag for more control. If your caramel is too thick, warm it slightly in the microwave.
Can I freeze these cookies?
Absolutely. Freeze the baked cookies (without frosting) in an airtight container. Thaw and frost when needed.
What if I don’t have a cookie scoop?
No problem! Use a tablespoon to portion out the dough. Aim for about 2 tablespoons per cookie.
Can I use homemade caramel sauce?
Yes, homemade caramel sauce is a great option! Just make sure it’s thick enough to drizzle.