Copycat Crumbl Salted Caramel Cheesecake Cookies

What are these amazing things?

So I’m kinda obsessed with Crumbl cookies (who isn’t?), but I don’t always want to wait in that crazy line or drop $5 on ONE cookie. After some serious kitchen experimentation (and many, many taste tests), I finally cracked the code on their Salted Caramel Cheesecake Cookies. These are those giant, soft cookies with a cheesecake center, topped with caramel and a sprinkle of sea salt that makes your taste buds do a happy dance. They’re basically what would happen if a cheesecake and a cookie had a really delicious baby.

Why You’ll Love This Recipe

• These are HUGE cookies – we’re talking palm-sized satisfaction.
• That contrast between warm cookie, cool cheesecake filling, and gooey caramel is basically heaven.
• They actually taste better after they’ve chilled a bit, which means you can make them ahead (if they last that long).
• People will literally think you bought them from Crumbl when you show up with these.
• They freeze amazingly well, so you can have emergency Crumbl cookies on demand.
• You’ll save like $40 compared to buying a dozen at the store (you’re welcome).
• They’re super impressive for basically the effort of making regular cookies plus a little extra.

The Good Stuff You’ll Need

For the Cookie Dough:

• 1 cup (2 sticks) unsalted butter, softened but not melty (leave it out for 30-45 minutes)
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs, room temperature (toss them in warm water for a few minutes if you forgot)
• 1 tablespoon vanilla extract (yes, a whole tablespoon – trust me)
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon cornstarch (the secret to that Crumbl chewiness)

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 egg yolk
• 1 tablespoon all-purpose flour

For the Caramel Topping:

• 1 cup store-bought caramel sauce (I like Ghirardelli or Trader Joe’s)
• OR homemade caramel sauce (recipe below if you’re feeling fancy)
• 1-2 teaspoons flaky sea salt (Maldon is the GOAT, but any flaky salt works)

For Homemade Caramel (optional):

• 1 cup granulated sugar
• 6 tablespoons butter, cubed
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

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Let’s Do This

Prep the Cheesecake Filling (10 minutes + chill time):

1. Beat the cream cheese in a bowl until smooth and no lumps remain. I mean it – ZERO LUMPS.
2. Add the sugar, vanilla, egg yolk, and flour, and mix until smooth. Scrape down the sides and bottom of the bowl to get everything.
3. Cover and chill for at least 1 hour or up to overnight. This step is non-negotiable – it needs to firm up.
4. Once chilled, scoop out 12 equal portions onto a parchment-lined baking sheet. I use a tablespoon measure, heaping full. Roll them into balls.
5. Freeze these cheesecake balls for at least 30 minutes until firm. Yes, FREEZE, not just refrigerate.

Make the Cookie Dough (15 minutes):

1. Preheat your oven to 350°F and line baking sheets with parchment paper.
2. In a large bowl, cream together the butter and both sugars until light and fluffy, about 3 minutes. Don’t skimp on this step – it’s what gives you that perfect texture.
3. Add the eggs one at a time, beating well after each. Scrape down the bowl, then add the vanilla and mix again.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cornstarch.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. The dough will be soft but not sticky. If it’s sticky, chill it for 20 minutes.

Assembly (15 minutes):

1. Scoop about 1/4 cup of cookie dough (these are BIG cookies). Roll into a ball, then flatten into a disc in your palm.
2. Place a frozen cheesecake ball in the center of the disc.
3. Wrap the cookie dough around the cheesecake ball, making sure it’s completely sealed. Roll it between your palms to smooth it out.
4. Place on the prepared baking sheet, leaving about 3 inches between cookies. These spread!
5. Slightly flatten each cookie with your palm. Don’t smash them – just gently press to about 3/4-inch thickness.

Bake (14-16 minutes):

1. Bake one sheet at a time in the center of the oven for 14-16 minutes, until the edges are set and lightly golden but the center still looks slightly underdone.
2. Remove from oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

For Homemade Caramel (if using):

1. In a medium saucepan, heat sugar over medium heat, stirring constantly with a high heat rubber spatula or wooden spoon.
2. Sugar will form clumps and eventually melt into a thick amber-colored liquid as you continue to stir. BE PATIENT. This takes about 10 minutes.
3. Once sugar is completely melted, immediately add the butter. The caramel will bubble rapidly – this is normal, don’t freak out!
4. Stir the butter into the caramel until it’s completely melted, about 2 minutes.
5. VERY SLOWLY, drizzle in the heavy cream while stirring. The mixture will bubble aggressively again.
6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
7. Remove from heat and stir in vanilla and salt. Let cool before using.

Final Assembly (10 minutes):

1. Once cookies are COMPLETELY cool (seriously, wait), top each with about 1-2 tablespoons of caramel sauce. Use the back of a spoon to spread it toward the edges, but leave some border.
2. Sprinkle each cookie with a pinch of flaky sea salt.
3. Refrigerate for at least 30 minutes before serving. I KNOW it’s hard to wait, but these are actually better when they’re chilled – the flavors meld and the texture gets perfectly chewy.

Serving Suggestions

• These are best served slightly chilled – that contrast between temperatures is what makes them amazing.
• If you’re feeling extra, add a scoop of vanilla ice cream on top of a warm cookie (just microwave for 10 seconds).
• These make INCREDIBLE ice cream sandwiches. Just saying.
• A drizzle of chocolate sauce never hurt anybody if you want to go for a turtle cheesecake vibe.
• Coffee, milk, or a glass of dessert wine are all perfect pairings.

Switch It Up

• Chocolate Lover’s Version: Add 1/4 cup cocoa powder to the cookie dough (reduce flour by 1/4 cup) and use chocolate cheesecake filling (add 2 tablespoons cocoa to the filling).
• Dulce de Leche: Use dulce de leche instead of caramel for a deeper flavor.
• Turtle Style: Add 1/2 cup chopped pecans to the cookie dough and sprinkle more on top with the caramel.
• Berry Blast: Add fresh berries to the cheesecake filling and top with a berry compote instead of caramel.
• Pumpkin Spice: Add 1 tablespoon pumpkin pie spice to the cookie dough and use cinnamon in the cheesecake filling for a fall version.
• Birthday Cake: Add sprinkles to the cookie dough and cheesecake filling, then top with white chocolate instead of caramel.

Storage Tips

• These cookies stay good in an airtight container in the fridge for up to 5 days. The flavors actually get better after day 2!
• For longer storage, freeze the fully assembled cookies on a baking sheet until solid, then wrap individually in plastic wrap and store in a freezer bag for up to 3 months.
• You can also freeze the dough balls (without filling) for up to 3 months. Just add 2-3 minutes to the baking time when baking from frozen.
• The cheesecake filling can be made up to 3 days ahead and kept refrigerated.

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Questions People Actually Ask

Q: Can I make smaller cookies?
A: Absolutely! Just use less dough and smaller cheesecake balls. Reduce baking time by 2-3 minutes.

Q: My caramel hardened while cooling! What happened?
A: You probably cooked it a bit too long. Just warm it gently in the microwave with a splash of cream and stir until smooth.

Q: Can I use low-fat cream cheese?
A: You can, but why would you? The texture won’t be as creamy, and these aren’t diet cookies. Live a little!

Q: My cookies spread too much! Help!
A: Your butter was probably too warm. Next time, chill the assembled cookie dough balls for 20 minutes before baking, or add an extra 2-3 tablespoons of flour to the dough.

Q: Can I skip the freezing step for the cheesecake filling?
A: Nope, sorry. If you don’t freeze the filling, it’ll just melt into the cookie while baking and you’ll lose that distinct cheesecake center.

Q: How do I know when they’re done? The centers look underbaked.
A: That’s actually what you want! The edges should be set and lightly golden, but the centers should look slightly underdone. They’ll continue cooking from residual heat and firm up as they cool.

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