Copycat Crumbl Salted Caramel Cheesecake Cookies — the ultimate Caramel Cookie Recipe

Posted on October 13, 2025

Close-up of a giant salted caramel cheesecake cookie with graham crumbs and caramel drizzle — a drool-worthy Caramel Cookie Recipe that belongs in Call Cookie Recipes roundups and Baked Treats Recipes collections, offering the crunch of Caramel Crunch Cookies, the indulgence of Caramel Baking Recipes and Carmel Cheesecake Cookies, perfect for Cream Cheese Cookie Recipes, your Cookie Flavors Ideas List, and seasonal Fall Gourmet Cookies displays.

Caramel Cookie Recipe lovers, this is your moment — gooey, cheesecake-stuffed cookies topped with graham crumbs, caramel drizzle, and flaky salt. If you’ve ever wanted a bakery-style showstopper at home, these Copycat Crumbl Salted Caramel Cheesecake Cookies deliver.

Caramel Cookie Recipe — introduction to the recipe

Think giant, soft-baked cookies that taste like a mini cheesecake party in your mouth. These cookies start with a pillowy, buttery dough, hide a frozen dollop of sweet-tangy cheesecake in the center, and finish with crunchy graham crumbs and a satin caramel drizzle. They look fancy but they’re totally doable — perfect for cookie swaps, gift tins, or just flexing at brunch.

What makes these cookies so irresistible?

Why do people lose their minds over this mash-up? A few reasons: texture contrast (chewy cookie + creamy center + crunchy crumbs), balanced sweetness (salted caramel cuts the sugar), and the nostalgic cheesecake vibe. Also — bold tip: freeze the cheesecake filling before baking so it stays snug inside the cookie. That one move keeps everything gooey without turning your oven into a cheesecake fountain.

Ingredients (with short descriptions)

  • Unsalted butter — gives richness and helps the cookie spread just enough. Use softened, not melted.
  • Brown sugar + granulated sugar — brown sugar adds chew and caramel notes; granulated sugar keeps structure.
  • Eggs — bind the dough and add lift.
  • Vanilla extract — flavor backbone. Don’t skip it.
  • All-purpose flour — the cookie skeleton. Measure carefully.
  • Baking soda + baking powder — gentle lift without blowing the cookie into a cakey blob.
  • Salt — balances sweetness (and enhances buttery flavor).
  • Cream cheese + powdered sugar + vanilla — the cheesecake filling that steals the show.
  • Graham cracker crumbs — the crunchy, nostalgic topper that reads “cheesecake.”
  • Caramel sauce — drizzle or dip. Homemade is glorious, store-bought is totally fine.
  • Flaky sea salt — finish with a tiny pinch to sharpen and balance.

Quick how-to (simple version)

  1. Make the cheesecake centers: whip cream cheese with powdered sugar and vanilla, scoop teaspoons onto parchment, freeze until firm.
  2. Prepare cookie dough: cream butter and sugars, add eggs and vanilla, mix in dry ingredients. Chill dough briefly if it’s soft.
  3. Assemble: flatten a cookie scoop of dough, place a frozen cheesecake ball in the middle, wrap dough around it and roll into a smooth ball — seal the edges.
  4. Bake: bake at 350°F (175°C) until edges are just golden (12–15 minutes).
  5. Finish: while warm, press with graham crumbs, drizzle caramel, sprinkle flaky salt. Let rest 10 minutes so centers set.

The story behind this recipe

I fell down a Crumbl rabbit-hole (don’t pretend you haven’t). That oversized, sandwich-like Salted Caramel Cheesecake Cookie haunted me until I recreated it at home. The trick? Treat the cheesecake like a little frozen bomb and the cookie like a cozy sleeping bag. The first batch? Devoured within an hour. The second? I labeled them “emergency provisions.” Moral: if you love Call Cookie Recipes, this copycat will land on your regular rotation.

Pro tips for the best outcome

  • Freeze the cheesecake filling — this is non-negotiable for neat, melty-in-the-middle results.
  • Don’t overfill the center — a teaspoon-sized filling keeps the cookie stable. If you add more, the dough may split while baking.
  • Chill the dough if it’s too soft — warm dough = flat cookies. A 15–30 minute chill helps.
  • Use room-temp butter for proper creaming with the sugars. Bold tip: cream thoroughly until light and fluffy for better texture.
  • Avoid overbaking — take them out when the edges look set and the center still looks slightly doughy; they continue to cook on the sheet.
  • Graham crumbs after baking — pressing crumbs onto warm cookies helps them adhere without sogginess.
  • Drizzle less, drizzle better — a little caramel goes a long way; too much makes the cookie soggy.

Variations to try (fun riffs)

  • Caramel Crunch Cookies: fold in chopped toffee or crushed pretzels for crunch and salt contrast.
  • Chocolate-hybrid: dip half the cookie in melted dark chocolate before drizzling caramel.
  • Miniatures: make smaller cookies for bite-sized party favors (drop bake time by 3–4 minutes).
  • Carmel Cheesecake Cookies (spelled that way if you like whimsy) — swap graham crumbs for crushed shortbread.
  • Coffee caramel twist: add a teaspoon of espresso powder to the dough for mocha undertones.
  • Gluten-free: use a 1:1 GF flour blend and reduce moisture slightly.

Best ways to serve them

Hot tip: serve these slightly warm with a glass of milk or a scoop of vanilla ice cream. The contrast of the just-warm caramel and the chilled cheesecake center is next-level. They’re also a knockout on a dessert board: stack with simpler cookies and a small pot of caramel for dipping. Hosting a fall gathering? These are a perfect Fall Gourmet Cookies pick — they read seasonal and luxe.

Close-up of a giant salted caramel cheesecake cookie with graham crumbs and caramel drizzle — a drool-worthy Caramel Cookie Recipe that belongs in Call Cookie Recipes roundups and Baked Treats Recipes collections, offering the crunch of Caramel Crunch Cookies, the indulgence of Caramel Baking Recipes and Carmel Cheesecake Cookies, perfect for Cream Cheese Cookie Recipes, your Cookie Flavors Ideas List, and seasonal Fall Gourmet Cookies displays.Pin

Quick storage & leftovers tips

  • Room temp for 1–2 days in an airtight container (if you’re serving soon).
  • Refrigerator for up to 5 days (cheesecake filling lasts longer chilled).
  • Freeze unbaked filled cookie balls on a sheet, then transfer to a bag; bake from frozen, adding 2–3 minutes. This is a Baked Treats Recipes game-changer for last-minute cravings.
    Bold tip: freeze extras — they bake beautifully from frozen and taste freshly made.

Troubleshooting — common mistakes & fixes

  • Filling leaks out: you probably used too much cheesecake or the dough didn’t seal. Use a smaller filling and pinch seams tight.
  • Cookies spread too much: chill dough and make sure your butter wasn’t too soft.
  • Centers still raw after edges brown: lower oven temp by 10–15°F and bake a bit longer; this cooks centers more gently.
  • Caramel sogginess: wait a few minutes after baking before adding caramel so crumbs absorb moisture without going mushy.

FAQs

Do these cookies need refrigeration because of the cream cheese?

If you won’t eat them within a day, refrigerate. They keep best chilled and will still taste amazing at room temp for snacking.

Can I use dulce de leche instead of caramel?

Absolutely — dulce de leche is a delicious swap and pairs beautifully with graham crumbs for that classic cheesecake flavor.

Are these gluten-free friendly?

Yes — use a 1:1 gluten-free flour blend and gluten-free graham crumbs. Texture may vary slightly.

Can I make them smaller?

Yes — scale down to tablespoon-sized dough and ½ tsp cheesecake filling; reduce bake time by a few minutes.

Where this cookie fits in your baking arsenal

This recipe sits squarely at the intersection of Cream Cheese Cookie Recipes and indulgent seasonal favorites. It’s more special-occasion than everyday, but it’s surprisingly forgiving and makes a fantastic gift or centerpiece for cookie platters. Add it to your Cookie Flavors Ideas List — it’s a winner for cookie swaps, holiday trays, and weekend baking experiments.

Final thoughts — go bake a tray

If you’re in the mood for something showy that still lives in the “easy-enough” lane, these Copycat Crumbl Salted Caramel Cheesecake Cookies are it. They satisfy cravings for Caramel Baking Recipes and deliver a dessert experience that feels both homemade and bakery-level. Try them once and you’ll get why folks call them an obsession. Make them for friends, hide a few in the freezer, and enjoy the applause. Oh — and don’t forget to sprinkle that flaky sea salt. It’s the small finish that makes everything sing.

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Close-up of a giant salted caramel cheesecake cookie with graham crumbs and caramel drizzle — a drool-worthy Caramel Cookie Recipe that belongs in Call Cookie Recipes roundups and Baked Treats Recipes collections, offering the crunch of Caramel Crunch Cookies, the indulgence of Caramel Baking Recipes and Carmel Cheesecake Cookies, perfect for Cream Cheese Cookie Recipes, your Cookie Flavors Ideas List, and seasonal Fall Gourmet Cookies displays.

Copycat Crumbl Salted Caramel Cheesecake Cookies — the ultimate Caramel Cookie Recipe

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  • Author: Jennifer
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 12 cookies 1x
  • Category: Dessert

Description

Big, bakery-style cookies stuffed with a creamy cheesecake center, finished with crunchy graham crumbs, a caramel ribbon and a sprinkle of flaky salt.


Ingredients

Scale

Cookie dough

  • 1 cup (226 g) unsalted butter, softened
  • 1 ¼ cups packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups (375 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine salt

Cheesecake centers

  • 8 oz (225 g) cream cheese, softened
  • ½ cup (60 g) powdered sugar
  • 1 teaspoon vanilla extract

Finish

  • 1 cup graham cracker crumbs
  • ½ cup caramel sauce (store-bought or homemade)
  • Flaky sea salt, to taste


Instructions

  1. Make the cheesecake balls: In a bowl, beat the cream cheese with the powdered sugar and vanilla until smooth. Drop the mixture by teaspoonfuls onto a parchment-lined tray and freeze until firm (about 30–45 minutes).
  2. Prepare the cookie dough: In a mixer, cream the softened butter with the brown and granulated sugars until light and airy. Beat in the eggs one at a time, then add the vanilla. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt; add the dry mix to the butter mixture and stir until a soft dough forms.
  3. Assemble the cookies: Portion dough into large scoops (roughly 2–3 tablespoons each). Flatten a scoop into a disc in your palm, place a frozen cheesecake ball in the center, then wrap the dough up and roll into a smooth ball, sealing the edges well. Repeat with remaining dough and filling.
  4. Bake: Place the filled cookie balls on a parchment-lined baking sheet about 2 inches apart. Bake in a preheated 350°F (175°C) oven for 12–15 minutes, until the edges are set and lightly golden but the centers remain soft.
  5. Finish while warm: As soon as the cookies come out of the oven, press a few graham cracker crumbs onto the tops so they stick. Drizzle with caramel sauce and finish with a light pinch of flaky sea salt. Let the cookies sit 8–10 minutes to settle before transferring to a rack to cool more.

Notes

  • Notes & tips
    • Freeze the cheesecake filling first — this prevents it from melting out while the cookie bakes.
    • Don’t overbake. Pull cookies when the rims look set but the middles still look soft; they firm up as they cool.
    • If your dough is very soft, chill it 15–30 minutes before shaping to reduce spreading.
    • For extra crunch, fold in chopped toffee or crushed graham into the cookie dough.
  • Storage
    • Room temp: Store in an airtight container for 1–2 days (best if eaten soon).
    • Fridge: Keep in the refrigerator for up to 5 days.
    • Freezing: Freeze unbaked, assembled cookie balls on a tray, then transfer to a freezer bag. Bake from frozen, adding 2–3 minutes to the bake time.
  • Quick fix: Rewarm a refrigerated cookie for 8–10 seconds in the microwave to revive the gooey center before serving. Enjoy!

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