I have a confession: I am absolutely obsessed with cheesecake and caramel, so when I first saw Copycat Crumbl Salted Caramel Cheesecake Cookies Recipe, I knew I had to try it. The combination of a soft graham cracker cookie, creamy cheesecake frosting, and a drizzle of salted caramel sounded like pure heaven. After making my own copycat version at home, I realized it’s even better than the original!
I can’t wait to share this recipe so you can enjoy these decadent cookies anytime. Trust me, they’re giant, soft, and perfectly sweet. You can also enjoy similar comfort food flavors in recipes like Chicken Alfredo Lasagna Roll-Ups Recipe for a hearty dinner treat.
Ingredients
Graham Cracker Cookie
- 1 1/2 cups (333g) salted butter, softened – using room temperature butter ensures smooth, creamy dough
- 3/4 cup (173g) granulated sugar – adds sweetness and helps cookies spread
- 1 1/2 cups (369g) packed brown sugar – keeps cookies soft and adds a rich flavor
- 2 eggs – binds the ingredients together
- 1 tbsp vanilla extract – enhances the cookie’s flavor naturally
- 3 3/4 cups (570g) all-purpose flour – provides structure without making the cookies dense
- 2 sleeves (300g) graham crackers, crushed – adds texture and the classic graham flavor
- 2 tsp baking soda – helps the cookies rise slightly
- 1 tsp baking powder – adds a gentle lift
- 1 tsp salt – balances sweetness and enhances flavor
Cheesecake Frosting and Drizzle
- 16 oz cream cheese, room temperature – ensures smooth and creamy frosting
- 7 oz marshmallow creme – adds lightness and a fluffy texture
- 2 cups (214g) powdered sugar – sweetens and stabilizes the frosting
- 1/3 cup (98g) caramel dip – use thick caramel for the perfect drizzle
- Coarse sea salt – enhances the caramel flavor and adds a finishing touch
Note: This recipe makes 12 giant cookies, perfect for sharing (or keeping all to yourself!).
Variations
You can customize this recipe to fit your preferences:
- Dairy-free: Use plant-based butter and cream cheese
- Sugar-free: Replace sugar with your preferred sugar substitute
- Flavor add-ins: Mix in chocolate chunks, nuts, or toffee bits for extra texture
- Mini cookies: Divide dough into smaller portions and bake for 10–12 minutes
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Equipment You Need
- Stand mixer – for creaming butter and mixing dough evenly
- Cookie sheet – to bake cookies in the oven
- Cookie scoop (3.25 oz) – ensures even-sized cookies
- Flex edge beater – perfect for scraping the sides and mixing thoroughly
How to Make Copycat Crumbl Salted Caramel Cheesecake Cookies
Prepare the Cookie Dough
Start by creaming the softened butter with granulated and brown sugar until light and fluffy. Add eggs and vanilla, mixing until fully combined. Gradually fold in flour, crushed graham crackers, baking soda, baking powder, and salt, mixing just until incorporated. This dough is as versatile as a Chicken Taco Soup Recipe, which is perfect for cozy nights in.
Shape and Bake Cookies
Divide dough into twelve 1/2 cup portions for large cookies. Roll each into a ball and place six per cookie sheet. Flatten slightly and bake at 350°F (175°C) for 12–15 minutes until golden. Let them cool on the pan for 20 minutes before frosting.
Make the Cheesecake Frosting
Whip the cream cheese until smooth, then gradually blend in marshmallow creme. Add powdered sugar in batches until creamy and fluffy. Transfer frosting into a piping bag and pipe a spiral onto each cooled cookie.
Add Caramel Drizzle and Sea Salt
Pipe caramel in a zig-zag pattern over the frosted cookies and sprinkle coarse sea salt on top. Serve immediately or chill for a firmer texture.
Additional Tips for Making this Recipe Better
- I always crush graham crackers in a blender for a fine texture.
- I let cookies cool slightly before frosting to prevent melting.
- For extra gooey caramel, I warm it slightly before drizzling.
- I use a piping bag for frosting because it looks neat and professional.
How to Serve Copycat Crumbl Salted Caramel Cheesecake Cookies
These cookies are perfect for dessert plates, cookie platters, or even as a decadent gift. Garnish with extra caramel drizzle, chocolate shavings, or a pinch of sea salt for a visually stunning presentation.
Nutritional Information
Here’s a rough idea per cookie:
- Calories: 420
- Protein: 4g
- Carbohydrates: 52g
- Fat: 22g
Make Ahead and Storage
Storing
Store cookies in an airtight container at room temperature or in the fridge for up to 5 days. I prefer chilling them for a firmer frosting texture.
Freezing
Cookies freeze beautifully! Wrap individually and store in a zip-top bag. Thaw on the counter for 30 minutes before serving.
Reheating
Warm cookies for 10–15 seconds in the microwave to bring back a fresh-baked taste.
Why You’ll Love This Recipe
Here’s why I can’t get enough of these cookies:
- Easy to Make – Minimal ingredients and simple steps make baking fun.
- Versatile – Customize with add-ins or make mini versions for kids.
- Decadent Flavor – Perfect balance of sweet, salty, and creamy textures.
- Crowd-Pleaser – Giant cookies that wow friends and family.
- Copycat Perfection – Enjoy Crumbl’s famous cookie right at home.
Copycat Crumbl Salted Caramel Cheesecake Cookies Recipe
Ingredients
Method
- Start by creaming the softened butter with granulated and brown sugar until light and fluffy. Add eggs and vanilla, mixing until fully combined. Gradually fold in flour, crushed graham crackers, baking soda, baking powder, and salt, mixing just until incorporated.
- Divide dough into twelve 1/2 cup portions for large cookies. Roll each into a ball and place six per cookie sheet. Flatten slightly and bake at 350°F (175°C) for 12–15 minutes until golden. Let them cool on the pan for 20 minutes before frosting.
- Whip the cream cheese until smooth, then gradually blend in marshmallow creme. Add powdered sugar in batches until creamy and fluffy. Transfer frosting into a piping bag and pipe a spiral onto each cooled cookie.
- Pipe caramel in a zig-zag pattern over the frosted cookies and sprinkle coarse sea salt on top. Serve immediately or chill for a firmer texture.
Notes
- I always crush graham crackers in a blender for a fine texture.
- I let cookies cool slightly before frosting to prevent melting.
- For extra gooey caramel, I warm it slightly before drizzling.
- I use a piping bag for frosting because it looks neat and professional