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Copycat Crumbl Salted Caramel Cheesecake Cookies Recipe
Ben Carraoli

Copycat Crumbl Salted Caramel Cheesecake Cookies Recipe

I have a confession: I am absolutely obsessed with cheesecake and caramel, so when I first saw Crumbl’s Salted Caramel Cheesecake Cookie, 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.
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Prep Time 15 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 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
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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