Go Back
Crumbl Salted Caramel Cheesecake Cookies Recipe
Emily

Crumbl Salted Caramel Cheesecake Cookies

Thick, chewy cookies infused with graham cracker crumbs, topped with creamy cheesecake frosting, and finished with a drizzle of caramel and a touch of sea salt. A bakery-style indulgence made at home!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 1 cup graham cracker crumbs
  • 8 oz cream cheese, softened
  • 0.5 cup powdered sugar
  • 0.5 tsp vanilla extract
  • 0.5 cup caramel sauce
  • 0.5 tsp sea salt

Equipment

  • Baking sheet
  • Parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • electric mixer or whisk
  • spoon or cookie scoop
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, beat butter, brown sugar, and granulated sugar until creamy.
  3. Add eggs and vanilla, mixing until smooth.
  4. In a separate bowl, whisk flour, baking soda, salt, cinnamon, and graham cracker crumbs.
  5. Gradually add dry ingredients to wet ingredients, mixing until combined.
  6. Scoop dough into balls, place on baking sheet, and slightly flatten.
  7. Bake for 10–12 minutes until golden brown. Let cool completely.
  8. In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
  9. Spread cheesecake frosting over each cooled cookie.
  10. Drizzle with caramel sauce and sprinkle with sea salt.
  11. Chill cookies for 10 minutes before serving.

Notes

Chill the cookies before serving for the best cheesecake texture. You can use homemade or store-bought caramel sauce. For a richer flavor, toast the graham cracker crumbs lightly before mixing. Store in an airtight container in the fridge for up to 4 days.