Introduction

Salted Caramel Cheesecake Cookies are a delightful treat combining soft cookie dough with creamy cheesecake centers and a luscious caramel twist. These cookies offer a perfect balance of sweet and salty flavors, ideal for any occasion.

A close-up of a single round cookie with a missing slice, showing three layers: a thick, crumbly light brown base with a slightly darker bottom edge; a thick, smooth off-white frosting layer on top; and a decorative swirl of light caramel-colored drizzle over the frosting, topped with large sugar crystals sparkling under the light. The cookie sits on a white plate on a white marbled surface, with more identical cookies softly blurred in the background, caramel drizzled around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar
8 oz cream cheese, softened
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
Pinch of salt
1/2 cup caramel sauce
Flaky sea salt for topping

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Beat in one egg and 1 teaspoon of vanilla extract until fully combined.
Step 3: Mix in the flour, baking soda, and a pinch of salt until just combined, being careful not to overmix to maintain tender cookies.
Step 4: In a separate bowl, beat the cream cheese until smooth. Add the remaining egg, 1/4 cup of sugar, and 1/2 teaspoon of vanilla extract, mixing until creamy.
Step 5: Using a cookie scoop, drop spoonfuls of the cookie dough onto the prepared baking sheets. Create a small indentation in the center of each cookie and fill it with about a teaspoon of the cheesecake filling.
Step 6: Bake the cookies for 12-14 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Step 7: Once the cookies are completely cool, drizzle or spoon caramel sauce over the cheesecake filling and sprinkle with flaky sea salt.

Tips & Variations

For extra gooeyness, warm the caramel sauce slightly before drizzling to make it easier to spread.
Swap the caramel sauce for chocolate ganache for a different flavor twist.
Use full-fat cream cheese for the best creamy texture in the cheesecake filling.
Chill the cookie dough for 30 minutes before baking to prevent spreading.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. If refrigerated, bring cookies to room temperature or warm briefly before serving to soften the caramel and cheesecake filling.

How to Serve

The image shows a close-up of a round dessert with three clear layers. The bottom layer is a thick, crumbly beige cookie base. On top of that is a smooth, thick, light beige cream layer. The top layer is made of swirled cream with a light brown caramel color, decorated with white salt flakes scattered on top. The dessert is placed on a white marbled surface with caramel sauce drizzled around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these cookies?

Yes, you can freeze baked cookies in an airtight container for up to 2 months. Thaw at room temperature and add caramel and sea salt fresh before serving for the best taste.

Can I make the caramel sauce from scratch?

Absolutely! A homemade caramel sauce made from sugar, butter, and cream will add a rich, fresh flavor. Just ensure it is cooled slightly before using on the cookies.

Salted Caramel Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.9 from 83 reviews

Salted Caramel Cheesecake Cookies combine the rich creaminess of cheesecake with the sweet, buttery flavor of caramel and a hint of sea salt. These soft, chewy cookies feature a luscious cheesecake filling nestled inside each cookie, topped with flaky sea salt for a perfect balance of sweet and salty. Ideal for dessert lovers looking for a decadent, crowd-pleasing treat.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar
2 large eggs, room temperature (1 egg for dough, 1 for filling)
2 1/2 cups all-purpose flour
1 teaspoon baking soda
Pinch of salt
1 1/2 teaspoons vanilla extract (1 tsp for dough, 1/2 tsp for filling)

Cheesecake Filling

8 oz cream cheese, softened
1/4 cup granulated sugar

Topping

1/2 cup caramel sauce
Flaky sea salt for topping

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy, which should take about 2-3 minutes. Then, beat in one egg and 1 teaspoon of vanilla extract until everything is fully combined.
Add Dry Ingredients: Gradually mix in the all-purpose flour, baking soda, and a pinch of salt until just combined. Be careful not to overmix as this can toughen the cookies and affect their tender texture.
Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer. Add the remaining egg, 1/4 cup of granulated sugar, and 1/2 teaspoon of vanilla extract, then mix until creamy and well incorporated.
Shape Cookies and Add Filling: Using a cookie scoop, drop spoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Use your thumb or the back of a spoon to create a small indentation in the center of each cookie. Fill each indentation with about a teaspoon of the cheesecake filling.
Bake Cookies: Bake the cookies for 12-14 minutes, or until the edges turn lightly golden, indicating they are cooked through but still soft inside.
Cool and Add Toppings: Allow the cookies to cool on the baking sheet for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely. Once cooled, drizzle caramel sauce over each cookie and sprinkle flaky sea salt on top for that perfect sweet and salty finish.

Notes

Ensure the cream cheese and butter are at room temperature for easy mixing and a smooth texture.
Do not overmix the cookie dough to maintain tenderness and avoid tough cookies.
Use high-quality caramel sauce for the best flavor impact.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
For an extra decadent twist, chill the cheesecake filling briefly before adding it to the cookies.

Keywords: Salted Caramel, Cheesecake, Cookies, Dessert, Baked Treats, Sweet and Salty, Caramel Sauce, Flaky Sea Salt