Have you ever bitten into a cookie so divine that it stopped you in your tracks? That’s exactly what happened to me the first time I tried these Crumbl salted caramel cheesecake cookies. The combination of tangy cream cheese, rich caramel, and that perfect hint of sea salt creates a flavor explosion that’ll have you reaching for seconds (and thirds, if we’re being honest!).

These aren’t your average cookies – they’re thick, bakery-style treats that capture all the indulgence of a New York cheesecake in portable form. The best part? You can make them right in your own kitchen with ingredients you probably already have on hand.

Key Takeaways

• Bakery-quality results at home – These cookies rival any premium cookie shop with their thick, soft texture and gourmet flavor profile
• Perfect balance of sweet and salty – The salted caramel adds sophisticated depth while the cream cheese base keeps things beautifully tangy
• Surprisingly simple technique – No chilling required, and they come together in under an hour from start to finish
• Crowd-pleasing appeal – Whether it’s a bake sale, dinner party, or Tuesday night treat, these cookies always steal the show
• Customizable to your taste – Easy to adjust sweetness levels and add your own creative touches

Why You’ll Love These Cookies

Effortlessly impressive: These look and taste like they came from an upscale bakery, but the technique is totally manageable for home bakers

Unique cheesecake twist: The cream cheese creates an incredibly tender crumb and adds that signature tangy note that makes cheesecake so irresistible

Salted caramel perfection: Store-bought caramel sauce works beautifully, but the addition of flaky sea salt elevates the entire flavor profile

Perfect for any occasion: Whether you’re bringing treats to the office or serving dessert at a dinner party, these cookies always get rave reviews

Ingredient Highlights & Notes

The magic of these cookies lies in the cream cheese base – it creates that distinctive cheesecake flavor while keeping the texture incredibly soft and tender. Don’t worry about the cream cheese being perfectly room temperature; slightly cool is actually fine and won’t affect the final result.

For the caramel component, I love using a high-quality store-bought sauce (Ghirardelli and Trader Joe’s both make excellent options), but feel free to use homemade if you’re feeling ambitious. The key is choosing something thick enough that it won’t make your dough too wet.

Ingredients

For the Cookie Base:

• 8 oz cream cheese, softened (Philadelphia brand works best)
• ½ cup unsalted butter, softened (European-style for extra richness)
• ¾ cup brown sugar, packed (adds molasses notes that complement caramel)
• ¼ cup granulated sugar
• 1 large egg (room temperature mixes more easily)
• 1 teaspoon vanilla extract (pure vanilla makes a difference)
• 1¾ cups all-purpose flour (don’t pack when measuring)
• ½ teaspoon baking soda
• ½ teaspoon salt

For the Salted Caramel Swirl:

• ⅓ cup thick caramel sauce (plus extra for drizzling)
• ½ teaspoon flaky sea salt (Maldon or similar, divided)

Equipment & Tools

• Stand mixer or hand mixer – Essential for properly creaming the cream cheese and butter
• Large mixing bowls – At least two medium-sized bowls
• Cookie scoop or spoon – A 2-tablespoon scoop creates perfectly uniform cookies
• Baking sheets – Two sheets speed up the process
• Parchment paper – Prevents sticking and makes cleanup a breeze
• Wire cooling racks – Allows proper air circulation for cooling

Instructions & Method

Step 1: Prep Your Kitchen (5 minutes)

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Trust me on this – the parchment prevents any caramel from sticking and burning.

Step 2: Create the Cream Cheese Base (8 minutes)

In a large bowl, beat the softened cream cheese and butter together until light and fluffy – about 3-4 minutes with a hand mixer. You’ll know it’s ready when the mixture looks pale and increases in volume. Add both sugars and beat for another 2 minutes until well combined.

Beat in the egg and vanilla until just incorporated. Don’t overmix once the egg goes in, as this can make your cookies tough.

Step 3: Add the Dry Ingredients (3 minutes)

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to your cream cheese mixture, mixing on low speed until just combined. The dough should be soft but not sticky – if it feels too wet, add a tablespoon more flour.

Step 4: Create the Caramel Swirl Magic (5 minutes)

Here’s where the fun begins! Take about 2 tablespoons of your caramel sauce and gently fold it into the dough, creating beautiful marbled streaks. Don’t overmix – you want visible ribbons of caramel throughout.

Step 5: Shape and Top (8 minutes)

Using a cookie scoop or spoon, portion the dough into 2-tablespoon sized balls and place them 2 inches apart on your prepared baking sheets. Gently press each cookie down slightly – they won’t spread much on their own.

Pro tip: Make a small well in the center of each cookie with your thumb and add a small dollop of the remaining caramel sauce. Sprinkle with a pinch of flaky sea salt.

Step 6: Bake to Perfection (12-15 minutes)

Bake for 12-15 minutes, until the edges are set but the centers still look slightly underdone. They’ll continue cooking on the hot pan after you remove them. The tops should be pale golden – don’t let them brown too much.

Step 7: Cool and Finish (15 minutes)

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. While still slightly warm, drizzle with additional caramel sauce and finish with another sprinkle of sea salt for that gorgeous presentation.

Tips, Variations & Substitutions

Easy Swaps

 

• Dairy-free version: Use vegan cream cheese (Kite Hill works well) and plant-based butter
• Gluten-free option: Substitute with a 1:1 gluten-free flour blend – Bob’s Red Mill is my go-to
• Lower sugar: Reduce granulated sugar to 2 tablespoons and use sugar-free caramel sauce

 

Flavor Variations

 

• Chocolate lovers: Add ½ cup mini chocolate chips to the dough
• Nutty twist: Fold in ¼ cup chopped toasted pecans or walnuts
• Spiced version: Add ½ teaspoon cinnamon and a pinch of cardamom
• Coffee enhancement: Mix 1 teaspoon instant espresso into the dry ingredients

 

Troubleshooting Common Issues

 

• Cookies spreading too much: Your butter or cream cheese might be too warm, or you may need an extra 2-3 tablespoons of flour
• Dry, crumbly texture: Don’t overbake – they should look slightly underdone when you remove them
• Caramel sinking: Use a thicker caramel sauce, or let your dough rest for 10 minutes before adding caramel dollops

 

Serving Suggestions

These cookies are absolutely perfect on their own, but here are some ways to make them even more special:

Beverage Pairings

• Cold milk (classic for a reason!)
• Hot coffee or espresso – the bitterness balances the sweetness beautifully
• Chai tea latte – the spices complement the caramel
• Cold brew with a splash of cream

Dessert Upgrades

• Serve warm with a scoop of vanilla ice cream
• Crumble over cheesecake for a meta dessert experience
• Pair with fresh berries to cut through the richness
• Create ice cream sandwiches using softened vanilla or caramel ice cream

Storage, Make-Ahead & Reheating

Room Temperature Storage

Store in an airtight container for up to 5 days. Place parchment paper between layers to prevent the caramel from sticking. They’ll stay soft and delicious!

Refrigerator Storage

These actually taste amazing chilled! Store in the fridge for up to 1 week. The cream cheese base keeps them incredibly moist.

Freezer Options

• Baked cookies: Freeze for up to 3 months in freezer-safe containers
• Cookie dough: Scoop dough balls onto a baking sheet, freeze until solid, then transfer to freezer bags. Bake directly from frozen, adding 1-2 extra minutes

Make-Ahead Tips

• Mix the dry ingredients up to 3 days ahead and store in an airtight container
• The dough can be made 24 hours in advance and stored covered in the refrigerator
• For warm cookies anytime, pop frozen dough balls in the oven – no thawing needed!

Reheating for Best Results

Warm cookies in a 300°F oven for 3-4 minutes to restore that just-baked texture. Avoid the microwave, which can make them tough.

Nutrition & Dietary Notes

Per cookie (makes approximately 24):

• Calories: ~185
• Fat: 8g
• Carbohydrates: 26g
• Protein: 3g
• Sodium: 140mg

Dietary Considerations:

• Vegetarian-friendly as written
• Gluten-free adaptable with flour substitution
• Lower-sodium option: Reduce salt to ¼ teaspoon and use unsalted caramel
• Portion control tip: These are rich! One cookie is genuinely satisfying

Frequently Asked Questions

Q: Can I use low-fat cream cheese?
A: I don’t recommend it – the full-fat version is essential for the proper texture and rich flavor. Low-fat cream cheese can make the cookies dense and less flavorful.

Q: My caramel sauce is too thin. What can I do?
A: Simmer it in a small saucepan for 2-3 minutes to reduce and thicken, or mix in a tablespoon of powdered sugar. You can also use caramel candies melted with a splash of cream.

Q: Why are my cookies flat instead of thick?
A: This usually happens when the butter and cream cheese are too warm, or if you overmix the dough. Make sure your dairy is just softened, not melted, and mix until just combined.

Q: Can I make these without a mixer?
A: Absolutely! Make sure your cream cheese and butter are very soft, then use a wooden spoon and some elbow grease. It’ll take a bit longer, but the results will be just as delicious.

Q: How do I know when they’re perfectly baked?
A: The edges should be set and just barely starting to turn golden, while the centers still look slightly underdone. They’ll finish cooking on the hot pan.

Q: Can I double the recipe?
A: Definitely! This recipe doubles beautifully. Just make sure you have enough baking sheets and oven space to accommodate all the cookies.

Conclusion on Crumbl Salted Caramel Cheesecake Cookies

There’s something truly magical about the combination of tangy cream cheese, sweet caramel, and that perfect finishing touch of flaky sea salt. These Crumbl-inspired salted caramel cheesecake cookies bring together all the comfort of your favorite desserts in one incredible bite.

The beauty of this recipe lies not just in its amazing flavor, but in how achievable it is for home bakers. You don’t need any special techniques or hard-to-find ingredients – just quality basics and a little bit of love.

Ready to get started? Gather your ingredients, preheat that oven, and prepare to fill your kitchen with the most incredible aroma. These cookies are perfect for sharing (though I won’t judge if you keep a few extra for yourself). Whether you’re baking for a special occasion or just because Tuesday needs a little sweetness, these cookies will quickly become a favorite in your recipe collection.

Don’t forget to snap a photo when they come out of the oven – that golden color and glistening caramel drizzle is absolutely picture-perfect! Happy baking!