Caramel Cheesecake Cookies

Want to make Crumbl’s famous salted caramel cheesecake cookies at home? Now you can. This recipe combines a buttery base, creamy cheesecake frosting, and rich caramel. It’s a treat that’s just as good as the original.

Crumbl has over 900 locations across the country. Their cookies are a hit. Our guide makes it easy to make these cookies at home. You’ll learn how to mix flavors, get the right texture, and avoid baking mistakes.

The Story Behind Crumbl’s Famous Salted Caramel Cheesecake Cookies

Crumbl Cookies, from Utah, changed dessert menus with the salted caramel cheesecake cookie in April 2019. This treat quickly won hearts, mixing caramel cheesecake’s richness with a graham cracker crust’s crunch. Its limited time, often in January, makes it a hit for Christmas or New Year’s.

The cookie’s charm comes from its mix of textures and tastes. Each bite offers:

• A graham cracker cookie base for subtle sweetness
• Velvety caramel cheesecake filling
• Drizzled salted caramel sauce
• A sprinkle of flaky sea salt

Over time, Crumbl made changes based on what customers liked. In 2023, they added more caramel sauce on top. They tested it two months early to get the perfect balance. Now, fans say it’s a must-try every winter.

Enjoyed fresh or shared at holiday events, the cookie shows Crumbl’s love for new ideas. Its limited time makes fans look forward to it, proving some treats are worth waiting for.

Essential Ingredients for Perfect Cheesecake Cookies

Making delicious cheesecake cookies begins with choosing the right ingredients. You need the perfect mix of tangy cream cheese, buttery crust, and smooth caramel. Using fresh, room-temperature ingredients is key for the best texture.

Cookie Base Components

• Biscoff cookies (200g): Crushed for a spiced, crumbly base
• Unsalted butter (85g): Binds crumbs without excess saltiness
• All-purpose flour (2¼ cups): Provides structure
• Brown + granulated sugar (½ cup + ¾ cup): Enhances chewiness

Cheesecake Filling Ingredients

• Full-fat cream cheese (907g): Ensures richness
• Cornstarch (1 tbsp): Stabilizes filling
• Room-temperature eggs (4 large): Prevents lumpy batter
• Homemade caramel (⅔ cup): Infuses sweet-salty depth

Salted Caramel Sauce Requirements

• Granulated sugar (200g): Caramelizes for golden base
• Heavy cream (120g): Adds silky consistency
• Vanilla extract (1 tsp): Balances sweetness
• Sea salt (1 tsp): Elevates flavor complexity

For homemade caramel, don’t stir the sugar until it’s fully melted. This prevents it from becoming grainy. You can use graham crackers instead of Biscoff, but adjust the butter amount. Adding toasted pecans or dark chocolate chunks can make these cookies even more special.

Required Kitchen Equipment and Tools

To make Crumbl-style cookies, you need the right tools. These tools help get the cookies just right, from the base to the caramel topping. If you miss one, your cookies might not turn out as expected.

Essential tools for success:

• Stand mixer (KitchenAid): Creams 2 lbs of Philadelphia cream cheese smoothly while incorporating 4 eggs
• Half-sheet pans (Nordic Ware): Heavy-duty aluminum ensures even baking at 325°F–375°F
• Silicone baking mats: Prevent cookie spreading during 10–15 minute bake times
• 3-quart saucepan (All-Clad): Ideal for caramelizing 1 cup sugar without scorching
• Candy thermometer (ThermoPro): Monitors caramel temps between 320°F–350°F
• #20 cookie scoop: Portions 3.5 oz dough balls for uniform sizing

Good tools help avoid common problems. For example, thick pans stop caramel from burning. Precise scoops help with portion sizes. A stand mixer is better for the dense cheesecake batter than hand mixers.

Store your cookies in airtight containers to keep them fresh for 3–4 days. Freeze them in Souper Cubes trays for easy 1-inch slices.

Preparing Your Salted Caramel Cheesecake Cookies

Making caramel cheesecake cookies is all about three key parts: a buttery graham cracker base, a creamy filling, and a shiny caramel drizzle. Follow these steps for cookies that taste like they came from a bakery. You’ll need simple tools and ingredients that dessert lovers enjoy.

Making the Cookie Dough

Begin with softened butter (½ cup), granulated sugar (⅓ cup), and brown sugar (¼ cup). Mix them until they’re light and fluffy. Add 1 egg and 1 tsp vanilla and mix well. Then, mix dry ingredients separately:

• 1⅓ cups flour
• 1 cup crushed graham crackers
• ¼ tsp salt, baking soda, and baking powder

Combine the wet and dry mixtures. Chill the dough for 30 minutes. Roll it into balls and coat with extra graham crumbs. Bake at 350°F for 10 minutes.

Creating the Cheesecake Filling

Beat 4 oz softened cream cheese with 4 tbsp butter until it’s smooth. Add 1 cup powdered sugar and 1 tsp vanilla slowly. Whip for 2 minutes until it’s light and fluffy. Use a pastry bag to pipe it onto cooled cookies.

Homemade Salted Caramel Sauce

Sprinkle flaky salt on top for a nice balance. For gluten-free cookies, use gluten-free graham crackers and flour.

These desserts are easy to make and taste like Crumbl’s. Chill the dough overnight for deeper flavor. Or, freeze unfrosted cookies for later.

Step-by-Step Cookie Assembly Guide

Start by scooping chilled dough into 3-tablespoon portions for uniform size. Roll each portion into tight balls between your palms. This makes the surfaces smooth for even baking. Place 6 dough mounds on parchment-lined baking sheets, leaving 3 inches between each for spreading.

1. Create the center well
   Press a floured thumb deep into each dough ball to form walls ½-inch thick. Make sure the base stays intact while creating a crater for 2 teaspoons of filling.
2. Fill with cheesecake mixture
   Pipe chilled cream cheese filling into each cavity using a star tip. Stop ¼-inch below the rim. The cold filling helps keep the structure during baking.
3. Top with caramel layers
   Drizzle 1 teaspoon cooled caramel sauce over each filled center. For a professional look, use a squeeze bottle in zigzag motions across all cookies before baking.

Chill the assembled cookies for 15 minutes before preheating the oven to 350°F. This step prevents them from spreading too much and keeps the cheesecake layer firm. Bake the cookies in the middle rack for 12 minutes exactly. They should have light brown edges and slightly puffed centers.

• Rotate pans halfway through baking for even heat distribution
• Let cookies cool 8 minutes on sheets before transferring
• Add extra caramel drizzle immediately after removal

Baking Tips and Techniques

Getting Crumbl-style cookies just right takes precision. It’s all about the right temperature, timing, and texture. This ensures your salted caramel cheesecake cookies are as good as the bakery’s. These tips also help with christmas baking recipes that need layered flavors.

Temperature Control

Keep your oven at 325°F (160°C) while baking. Use an oven thermometer to check if it’s right. Here are some key tips:

• Preheat for 20 minutes before baking
• Use a cheat water bath: Place a rimmed pan of boiling water on the oven’s bottom rack
• Make sure all ingredients are at room temperature to avoid uneven baking

Timing Guidelines

Here’s a step-by-step guide for the best results:

1. Bake the crust 8-10 minutes until it’s golden
2. Cook the cheesecake layer 50-65 minutes
3. Cool it at room temperature for 1 hour before refrigerating for 4+ hours

For christmas baking, refrigerate overnight for cleaner slices.

Visual Cues for Doneness

Use your eyes and tools to avoid overbaking:

Let cookies rest for 10 minutes after baking. This lets the caramel set before serving.

Decorating and Finishing Touches

The final touch makes your salted caramel cheesecake cookies look like they came from Crumbl. The right decoration makes them look good and taste even better. It’s all about balancing sweet caramel with a hint of salt.

Begin by warming 1 cup of salted caramel sauce a bit. This makes it easier to drizzle. Use a piping bag or spoon to draw zigzag patterns on the cooled cookies. Then, sprinkle Maldon sea salt flakes lightly over the top. Their crunch adds a nice touch to each bite. Chill the cookies for 20–30 minutes to set the caramel.

• Caramel Consistency: Heat sauce to 85°F for optimal flow without melting the cookie base.
• Salt Distribution: Hold flakes 8–10 inches above cookies for even coverage.
• Texture Contrast: Add mini chocolate chips along the edges for extra crunch.

Present cookies chilled on a slate platter or parchment-lined tray for a fancy look. For clean cuts, dip a sharp knife in warm water before cutting through the caramel. Keep decorated cookies in an airtight container at 34–38°F to keep them fresh.

Common Issues and Solutions

Making perfect caramel cheesecake cookies needs careful attention. Even skilled bakers sometimes run into problems with texture, caramel, or cookie shape. Here are some easy fixes for these common issues.

Texture Problems

“Adjust dough: add flour if sticky, butter if dry. Use less egg and oil for a cake-like texture. Cream butter and sugar for light, airy cookies.”

• Too crumbly: Add 1–2 tsp milk or 1 egg yolk
• Dense filling: Use full-fat cream cheese in cheesecake frosting
• Gummy layers: Chill dough 30 minutes before baking

Caramel Troubleshooting

Homemade caramel can sometimes turn grainy or hard. Use a heavy-bottomed pan and stir gently. If it separates, whisk in 1 tsp hot water. Cool it to 85°F for a perfect drizzle consistency.

Cookie Spreading Issues

Warm dough can make cookies spread too much. Refrigerate the dough for 20 minutes before baking. Use thick baking sheets and parchment paper. If edges burn, lower the oven temperature by 25°F. For even shapes, use a #20 cookie scoop (3 tbsp).

• Butter too soft: Refrigerate dough 15 minutes
• Uneven baking: Rotate pans halfway
• Flat cookies: Add 2 tsp cornstarch to dry ingredients

Storage and Serving Recommendations

Proper storage keeps your salted caramel cheesecake cookies soft and flavorful. These tips help keep your desserts fresh for days or months, whether for gatherings or leftovers.

Short-term Storage

For immediate enjoyment, store cookies in an airtight container at room temperature. Use parchment paper to prevent sticking. Here are some key tips:

• Keep cookies at room temperature for 2–3 days; homemade caramel’s sugar content helps preserve moisture.
• Refrigerate for up to 5 days, but wrap tightly to avoid dryness from fridge air.
• Serve chilled or let sit at room temperature for 15 minutes to soften.

Freezing Instructions

Freeze baked cookies or dough to extend their shelf life. Follow these steps:

• Flash-freeze unbaked dough balls on a tray for 30 minutes, then transfer to a freezer bag for 3–4 months.
• Freeze baked cookie sandwiches in airtight containers for 1–2 months; thaw at room temperature before serving.
• Store leftover caramel sauce separately in the freezer (3 months) or fridge (6 months). Reheat gently before drizzling.

Use these storage methods with room-temperature ingredients and precise baking times. This way, you can enjoy perfect cheesecake cookies anytime, whether for a quick dessert or an impromptu gathering!

Recipe Variations and Customizations

Crumbl-Style Cookies

To make perfect caramel cheesecake cookies, use room-temperature butter and the right amount of cornstarch. Bake them at 350°F for 12-15 minutes. Ensure there is a 2-inch gap between each cookie.

Chill the dough for 15-20 minutes to stop them from spreading. The secret to a great Crumbl cookie is baking them a bit under. Store any leftovers in airtight containers for up to 10 days or freeze for 6 months.

Since 2017, Crumbl Cookies has become a national favorite. They focus on texture and offer new flavors all the time. Making these cookies at home costs less than $15 per batch, compared to $4-$5 in stores.

Try adding cheesecake frosting swirls or sea salt on top. Share your baking adventures on social media with #CrumblHacks. With a little practice, your cookies will be as good as any bakery’s..

Conclusion: Mastering Your Homemade Crumbl-Style Cookies

For perfect caramel cheesecake cookies, use room-temperature butter and the right amount of cornstarch. Bake at 350°F for 12-15 minutes, spacing cookies 2 inches apart. Chill dough for 15-20 minutes to prevent spreading. Bake slightly under for a great texture. Store in airtight containers for up to 10 days or freeze for 6 months. Making them at home costs less than $15 per batch. Add cheesecake frosting or sea salt for extra flavor. Share your creations with #CrumblHacks!