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Salted Caramel Cheesecake Cookies are a giant graham cracker cookie with cheesecake frosting topped with a caramel drizzle and sea salt sprinkle.

salted caramel cheesecake cookies on a black cookie cooling rack

Salted Caramel Cheesecake Cookies

Crumbl is a cookie shop that has been popping up all over Utah, and now across the whole country. They are known for their HUGE but insanely delicious cookies. With an always delicious rotating menu you can try new cookies each week! Insanely delicious cookies like: Raspberry Cheesecake, Chocolate Oreo, Chilled Sugar, S’mores Brownie or even classic Chocolate Chip

Several weeks go I saw a Salted Caramel Cheesecake cookie on the menu and I KNEW I had to try it! I have a love for all things cheesecake and all things caramel so this cookie sounded like absolute heaven! 

I gotta say, I wasn’t mad about it! A perfectly sweet graham cracker cookie topped with a slightly tangy cheesecake frosting and a salted caramel drizzle. I am here for it! It absolutely blew me away and I knew I simple couldn’t wait for the Salted Caramel Cheesecake Cookie to come back into rotation! I needed to figure out a copycat recipe to satisfy my cravings! 

And here it is…dare I say, even better than the original!

salted caramel cheeesecake cookies on the counter

Ingredients In Salted  Caramel Cheesecake Cookies

For the Cookie

  • Butter- I always use salted because that is what I have on hand. You will want the butter to be room temperature so that you can cream it with the sugar without any lumps. 
  • Granulated Sugar
  • Brown Sugar- This combination of sugars will give you the perfect flavor and texture that you want in a cookie. Plus the brown sugar helps keep the cookie nice and soft. 
  • Eggs
  • Vanilla
  • Flour- Just regular All Purpose flour will do!
  • Crushed Graham Crackers- You’ll need two packages of graham crackers crushed, I like to just toss them in my blender until they are a fine crumb.
  • Baking Soda
  • Baking Powder
  • Salt

For the Frosting

  • Cream Cheese- You’ll want this about room temperature. Pull it out of the fridge when you start making your cookies and you’ll be good to go!
  • Marshmallow Fluff- Don’t mock the fluff! Marshmallow fluff gets a bad rap, but it is delicious and so versatile in desserts. 
  • Powdered Sugar


  • Caramel Dip- You can make your own, or use your store bought favorite! Be sure to use dip, not sauce. Caramel sauce is much thinner and will just slide off of your cookies. 
  • Coarse Sea Salt
Salted caramel cheesecake cookie, broken in half

How To Make Salted Caramel Cheesecake Cookies

Preheat your oven to 350 degrees.

In a stand mixer cream together the butter and sugars until light and fluffy. Add the eggs and vanilla and mix until combined. Next, add the flour, graham cracker crumbs, baking soda, baking sugar and salt and mix until just combined. Be careful not to overmix once you have added the flour or your cookies will become tough and cakey. 

Separate the dough into twelve 1/2 cup portions. This will make BIG cookies. You can make them smaller but you will want to shorten the cook time. Roll each piece into a ball and place 6 balls per cookie sheet. Press down on each ball to flatten it slightly. 

graham cracker cookie dough gathered into a ball and then flattened before baking

Bake for 12-15 minutes until the cookies start to turn a golden brown. 

When the cookies are baked, remove the pan from the oven. Allow the cookies to cool on the cookie sheet for 20 minutes 

While the cookies are cooling make the frosting by whipping the cream cheese until it’s smooth. Slowly add the marshmallow cream and mix until smooth. Mix the powdered sugar in one half cup at a time. 

Add the frosting to a gallon size zip top bag. Cut the tip off of the corner and use the bag to pipe the frosting onto the cookies in a spiral.

graham cracker cookies with a cheesecake frosting swirl

Put the caramel dip in a zip top bag and pipe it onto the cookie in a zig zag pattern. Sprinkle with sea salt and serve warm. 

How To Store Salted Caramel Cheesecake Cookies

You will want to store the cookies in an airtight container. The cookies will store just fine on the counter, but I store mine in the fridge because I like them chilled. 

Can I Freeze The Cookies?

Absolutely! These cookies freeze beautifully! After they have cooled store them individually in a zip top bag. When you are ready to eat, just remove them from the freezer and let them thaw on the counter for a half hour. 

pin image for salted caramel cheesecake cookies

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5 from 42 votes

Copycat Crumbl Salted Caramel Cheesecake Cookie

Salted Caramel Cheesecake Cookies are a giant graham cracker cookie with cheesecake frosting topped with a caramel drizzle and sea salt sprinkle.
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 24 servings (makes 12 cookies)


Graham Cracker Cookie

  • 1 1/2 cups salted butter, softened
  • 3/4 cup granulated sugar
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 1 tbsp vanilla
  • 3 3/4 cups all purpose flour
  • 2 pkg graham crackers, crushed, appprox 2 1/2 cups of crumbs
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt

Cheesecake Frosting and Drizzle

  • 16 oz cream cheese, room temperature
  • 7 oz marshmallow creme
  • 2 cups powdered sugar
  • 1/3 cup caramel dip
  • coarse sea salt


  • Preheat oven to 350°.
  • Cream together the butter, granulated sugar and brown sugar.
  • Add the egg and vanilla. Mix until light in color and creamy.
  • Add in the dry ingredients (flour, crushed graham crackers, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.
  • Portion out the dough into 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Press down slightly on the cookie dough, flattening it until it is abotu 1 inch thick.
  • Bake for 12-15 minutes, until the cookies are turning golden brown.
  • Allow the cookies to cool on the pan for 5 minutes before transfering to ta wire rack.
  • While the cookies are cooling, make the frosting by whipping the cream cheese until smooth.
  • Add the powdered sugar 1/2 cup at a time, mixing until completely combined before adding more powdered sugar. Repeat until the full 2 cups of powdered sugar have been added.
  • Add in the marshmallow cream and mixuntil all of it has been combined thoroughly.
  • Add the frosting to a gallon sized zip top bag, cut the corner of the bag and use it to pipe the frosting onto the warm cookies in a spiral.
  • Add the caramel dipp to a small zip top bag and cut the corner and zig zag the caramel over top of the frosting and then sprinkle with sea salt. Serve warm and Enjoy!



If your caramel is cold, use the warmth from your hand to warm up the preserves in the baggie before clipping the corner for a smooth drizzle. 
To Half this recipe you’ll just half all of the ingredients and then bake the same way. The easiest way to half 3/4 cup of something is to measure 1/4 cup plus 1/8 cup. Smaller cookies will need to bake for slightly shorter. 


Calories: 385kcal | Carbohydrates: 53g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 360mg | Potassium: 92mg | Fiber: 1g | Sugar: 35g | Vitamin A: 628IU | Calcium: 46mg | Iron: 1mg
Like this recipe? Rate and comment below!


About Karli Bitner

This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house. If you are Cookie obsessed like I am, check out my Sister Site, Cookies for Days.

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Recipe Rating


  1. These sound super good, Karli! I look forward to trying them out!
    Maybe the caramel would harden if you melted Carmel squares. I think that I’ll try that. 😁

  2. 5 stars
    I tried making these cookies in one tablespoon balls instead of half cup and ended up with 65 of them. I doubled the amount of frosting and it the perfect amount, and just used caramel syrup on top. They’re super good!!! When you make that many though, it takes more like an hour rather than half an hour to make them.
    I will DEFINITELY be making these again! 😁

  3. 5 stars
    Hi Karli! I just made these wonderful cookies! I cannot believe how yummy they turned out! I am hoping to find a way to make the frosting a little stiffer. Mine was a little on the runny side. But still delish! Thank you so much for creating this recipe and sharing it! 🙂 Lisa

  4. It’s hard to keep them fresh in the mail… I guess it would depend on how far you were shipping them.

  5. 5 stars
    I really enjoyed the Graham crackers in the cookie and the marshmallow fluff in the frosting which made it so soft. Overall these cookies were soft and moist and the frosting was a great match to these cookies. I will definitely be making these again!

  6. 5 stars
    My neighbor said these were the best dessert I had ever made for him. They were super big and storing them with the soft frosting was a problem for me. The next time, I’ll make them half as big. They were delicious and very pretty!!!

  7. 5 stars
    I owed and operated a cookie business years ago, and I have to say that these cookies taste amazing. I’ve made them many times and everyone that has tried them agrees that they taste better than Crumbl cookies. I use the dulce de leche that world market sells and it really helps make the cookie even better.

  8. Amanda – When you made the smaller T-size cookies, how long did you bake?

  9. Hey, I made them once turned out perfect! The second time I made them they were flatter then the first time, I did t everything the exact same! Any idea of what that could be?