Copycat Crumbl Salted Caramel Cheesecake Cookies

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Imagine biting into a soft, buttery cookie that cradles a velvety cheesecake topping and is crowned with a golden layer of luscious salted caramel. These Copycat Crumbl Salted Caramel Cheesecake Cookies are exactly that kind of dream—where the rich, creamy texture of cheesecake meets the deep sweetness of caramel and the perfect hint of salt to balance it all. Inspired by the beloved Crumbl Cookies, these indulgent treats are not only bakery-worthy but surprisingly doable at home.

Whether you’re baking for a special celebration, looking to impress guests, or just satisfying your sweet cravings, this cookie delivers a gourmet dessert experience in every bite. The cookie base is soft and chewy with a light brown sugar warmth, the cheesecake layer is smooth and creamy, and the caramel topping provides that irresistible glossy finish. This recipe turns a cookie into an unforgettable dessert moment.

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Ingredients for Copycat Crumbl Salted Caramel Cheesecake Cookies

For the Cookie Base:

• 1 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt

For the Cheesecake Frosting:

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream (whipped to soft peaks)

For the Salted Caramel Topping:

• 1 cup granulated sugar
• 6 tbsp butter (salted)
• ½ cup heavy cream
• ½ tsp sea salt

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Step 1: Make the Cookie Dough

Start by creaming the softened butter, brown sugar, and granulated sugar in a large mixing bowl until the mixture is fluffy and pale. This usually takes about 2–3 minutes with a hand mixer or stand mixer. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, beating on low speed until a soft dough forms. Be careful not to overmix.

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Step 2: Shape and Bake the Cookies

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out generous portions of dough (about ¼ cup per cookie) and roll them into balls. Flatten each slightly and create a small indent in the center with your thumb or a spoon—this will hold the cheesecake later.

Bake for 10–12 minutes or until the edges are just turning golden. The centers should still look slightly soft—they’ll finish setting as they cool. Allow cookies to cool completely on a wire rack.

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Step 3: Prepare the Cheesecake Frosting

While the cookies are cooling, beat the softened cream cheese with powdered sugar and vanilla until smooth and creamy. In a separate bowl, whip the heavy cream until it reaches soft peaks, then gently fold it into the cream cheese mixture. This will make the frosting light and fluffy.

Transfer the cheesecake frosting into a piping bag or use a spoon to neatly dollop the frosting into the center of each cooled cookie. Refrigerate the cookies while you make the caramel.

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Step 4: Make the Salted Caramel

In a heavy-bottomed saucepan over medium heat, add the granulated sugar. Stir constantly as it melts into a golden liquid. Once fully melted and amber in color, add the butter and stir until incorporated. Slowly pour in the heavy cream while stirring—it will bubble up, so be careful. Finish with the sea salt, stir to combine, then remove from heat.

Allow the caramel to cool slightly before spooning or drizzling over the cheesecake frosting on each cookie.

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Step 5: Assemble and Chill

Top each frosted cookie with a generous spoonful of salted caramel. Let the assembled cookies chill in the fridge for at least 30 minutes so everything sets beautifully. Enjoy chilled or at room temperature for the ultimate flavor and texture.

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Storage Instructions

To keep your Copycat Crumbl Salted Caramel Cheesecake Cookies fresh and delicious, follow these easy storage tips:

• Refrigerator: Since these cookies have a cream cheese-based frosting and caramel topping, store them in an airtight container in the fridge. They’ll stay fresh for up to 5 days.
• Freezer: If you want to store them longer, you can freeze the unfrosted cookies for up to 2 months. Simply thaw at room temperature and add the frosting and caramel when ready to serve.
• Transporting: For potlucks or gatherings, keep them chilled in a cooler or insulated container to maintain the structure and texture of the cheesecake topping.

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Estimated Nutrition (per cookie, approx.)

• Calories: 410
• Total Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 85mg
• Sodium: 180mg
• Total Carbohydrates: 42g
• Sugars: 30g
• Protein: 4g

Nutritional values may vary depending on specific brands and portion sizes.

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Frequently Asked Questions

1. Can I make the dough ahead of time?

Yes! You can make the cookie dough up to 2 days in advance and refrigerate it. Just bring it to room temperature for easier scooping before baking.

2. Do I have to make homemade caramel?

Not necessarily. Store-bought caramel sauce works fine in a pinch, but homemade gives the richest, freshest flavor.

3. Can I use low-fat cream cheese?

Full-fat cream cheese is best for a creamy, stable texture. Low-fat versions may make the frosting watery.

4. Why is my caramel grainy?

Grainy caramel usually happens when the sugar crystallizes. Make sure to melt it slowly and avoid stirring too much once it starts caramelizing.

5. Can I make these cookies gluten-free?

Yes, just swap the all-purpose flour with a 1:1 gluten-free baking blend. The texture might be slightly different, but still tasty.

6. How long should I chill them before serving?

At least 30 minutes is ideal. This allows the frosting to firm up and the caramel to set properly.

7. Can I double this recipe?

Absolutely! It doubles beautifully for parties or gifting. Just ensure you have enough fridge space for storing.

8. Do I need to use a piping bag for the frosting?

Nope! A spoon works perfectly fine. The frosting spreads easily into that cookie indent.

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