Few treats are as irresistibly decadent and delightfully unique as these Salted Caramel Cheesecake Cookies. Imagine biting into a soft, buttery cookie that hides a lush, creamy cheesecake center with pockets of gooey salted caramel melting throughout. This Salted Caramel Cheesecake Cookies Recipe brings together the best of chewy cookie goodness, luscious cheesecake richness, and that perfect hint of sea salt to create a flavor combination you’ll want to make again and again. It’s the kind of recipe that feels like a cozy hug in dessert form, perfect for any occasion where you want to impress and indulge at the same time.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are straightforward yet fundamental, coming together to create a truly special cookie. Each component plays a vital role in balancing taste, texture, and appearance — from the rich cream cheese filling to the soft caramel that adds just the right amount of sweetness and moisture.
- Cream cheese (4 oz, softened): Provides a smooth, creamy center that’s tangy and luscious, elevating the cookie to cheesecake status.
- Granulated sugar (2 tbsp): Sweetens the cheesecake filling without overpowering its delicate flavor.
- Vanilla extract (½ tsp and 1 tsp): Adds warm, aromatic notes that enhance both the filling and cookie dough.
- Unsalted butter (1 cup, softened): Brings a rich, tender crumb to the cookie dough, essential for that melt-in-your-mouth feel.
- Brown sugar (¾ cup, packed): Creates depth of flavor and contributes to the chewy texture thanks to its molasses content.
- Granulated sugar (¼ cup): Balances sweetness and helps with proper spreading during baking.
- Eggs (2 large): Bind everything together and add moisture for a soft cookie.
- All-purpose flour (2 ½ cups): The sturdy base that holds the mix without making it dense.
- Baking soda (1 tsp): Helps the cookies rise lightly and develop a tender texture.
- Salt (½ tsp): Amplifies the flavors and balances sweetness perfectly.
- Caramel sauce (½ cup, soft): The star ingredient that creates generous gooey pockets and ties all the flavors together.
- Flaky sea salt: Sprinkled on top to give a delightful contrast to the sweetness and highlight the salted caramel essence.
- Optional add-ins – caramel candies or chocolate chips (½ cup): Customize your cookies with extra bursts of caramel or melty chocolate for indulgence.
How to Make Salted Caramel Cheesecake Cookies Recipe
Step 1: Prepare the Cheesecake Filling
Start by beating together softened cream cheese, granulated sugar, and vanilla extract until the mixture is perfectly smooth and creamy. This luscious filling is what sets these cookies apart, giving them a rich, tangy surprise inside every bite. Once ready, pop it into the fridge to chill while you work on the cookie dough. Keeping this filling cold helps it hold its shape when baking.
Step 2: Make the Cookie Dough
In a large bowl, cream the softened butter along with brown sugar and granulated sugar until the texture is light, fluffy, and beautifully creamy. Then add the eggs one at a time, mixing in the vanilla extract for that warm aroma. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to your wet mixture and fold everything together gently just until combined. If you’re feeling extra indulgent, fold in chopped caramel candies or your favorite chocolate chips here for delightful pockets of sweetness and gooey melts.
Step 3: Assemble Your Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper—it makes cleanup a breeze and helps your cookies bake evenly. Scoop about 2 tablespoons of cookie dough and flatten each slightly on the baking sheet. Next, place about 1 teaspoon of chilled cheesecake filling right in the center. Top it with an additional 1 to 2 teaspoons of cookie dough, carefully sealing the edges around the filling so it stays beautifully nestled inside as it bakes. Finish with a light sprinkle of flaky sea salt on top to hint at the salty-sweet magic to come.
Step 4: Bake to Perfection
Pop your assembled cookies into the oven and bake for 12 to 14 minutes. You want the edges to be just golden while keeping the centers soft and tender. This ensures the cheesecake remains creamy and the cookie stays delightfully chewy. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack. This short cooling period helps the cookies firm up just enough to handle without losing their softness.
Step 5: Optional Caramel Drizzle
For an extra level of indulgence, warm up about ¼ cup of caramel sauce and drizzle over the cooled cookies. This step is purely optional but adds a beautiful glossy sheen and a burst of caramel sweetness that your guests will swoon over. It’s the perfect finishing touch for this Salted Caramel Cheesecake Cookies Recipe and makes them look like they came straight from a fancy bakery.
How to Serve Salted Caramel Cheesecake Cookies Recipe
Garnishes
A sprinkle of flaky sea salt right after baking not only boosts the saltiness to balance the sweet, but also adds a delicate crunch that elevates the texture. You can even dust them lightly with cocoa powder or powdered sugar for a festive look or a hint of extra flavor. The key is to complement the rich caramel and cheesecake elements without overpowering them.
Side Dishes
These cookies are superb on their own but are also fantastic paired with classic vanilla ice cream for an ice cream sandwich experience that’s out of this world. A scoop of coffee or caramel-flavored ice cream makes a dreamy side for an afternoon treat. Alternatively, serve alongside a cup of rich espresso or creamy hot chocolate to balance the sweetness with some bitterness or creaminess.
Creative Ways to Present
For parties, stack these mouthwatering cookies on a tiered dessert platter with small bowls of caramel sauce for dipping or drizzling. Wrap a few in parchment paper tied with twine for lovely gifts or take-along treats. You can even sandwich a little extra cheesecake filling between two cookies for an extra dreamy bite—perfect for special occasions or when you are craving even more decadence.
Make Ahead and Storage
Storing Leftovers
Salted Caramel Cheesecake Cookies are best stored in an airtight container at room temperature for 2 to 3 days. Because of the cream cheese filling, refrigeration is recommended if you plan to keep them longer—up to one week will keep them fresh and delicious without compromising texture or flavor.
Freezing
If you want to prepare ahead, these cookies freeze beautifully. Freeze unbaked cookie dough balls for up to 3 months, then bake directly from frozen by adding a couple of extra minutes to the baking time. You can also freeze baked cookies wrapped tightly in plastic and stored in an airtight container. This way, you’ll always have a quick, decadent treat ready whenever you need a cookie fix.
Reheating
To enjoy your cookies warm, simply microwave them for 10 to 15 seconds or gently reheat in a low oven (around 300°F or 150°C) for 5 minutes. This heats the cheesecake center just enough to revive that creamy texture while making the cookie soft and fresh once again. The optional caramel drizzle becomes extra luscious when warmed this way, too.
FAQs
Can I make these cookies dairy-free?
While the cream cheese filling is a key part of this Salted Caramel Cheesecake Cookies Recipe, you can try substituting cream cheese with a dairy-free alternative like vegan cream cheese. Keep in mind this might slightly alter the texture and flavor, but it can still yield delicious results for those avoiding dairy.
What kind of caramel sauce should I use?
Use soft, pourable caramel sauce rather than hard caramel candies for the best gooey texture. Store-bought caramel sauces labeled for drizzling or dipping work perfectly. This ensures that the caramel melds well with the dough and cheesecake center without becoming crunchy or sticking unpleasantly.
Can I add nuts to the cookie dough?
Absolutely! Chopped pecans or walnuts add a delightful crunch and nuttiness that pairs beautifully with the cheesecake and caramel flavors. Just fold in about ½ cup of your favorite nuts along with any other optional add-ins for added texture.
Why are my cheesecake centers leaking during baking?
This happens if the cheesecake filling is too warm or the dough isn’t sealed tightly enough around it. Make sure the cheesecake filling is well chilled before assembly and pinch the dough edges firmly to encase the filling, preventing it from oozing out while baking.
Can I make smaller or larger cookies?
You can adjust the size to your liking! Just remember to adjust bake times accordingly—smaller cookies will bake faster (watch closely after 8 minutes), and larger ones may need a few extra minutes. Stick to roughly 2 tablespoons for the classic size that yields 24 cookies from this recipe.
Final Thoughts
This Salted Caramel Cheesecake Cookies Recipe is one of those rare desserts that effortlessly brings joy and indulgence together in every bite. Whether you’re baking for family, friends, or just treating yourself, these cookies offer a superb balance of soft cookie, creamy cheesecake, and luscious salted caramel that’s hard to resist. So grab your ingredients, have fun in the kitchen, and get ready to savor the magic of homemade salted caramel cheesecake cookies that will quickly become a beloved favorite.
Print
Salted Caramel Cheesecake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Salted Caramel Cheesecake Cookies combine a soft, buttery cookie dough with a creamy cheesecake filling and pockets of gooey caramel. Topped with flaky sea salt, these indulgent treats are perfect for caramel and cheesecake lovers craving a unique, decadent dessert.
Ingredients
For the Cheesecake Filling
- 4 oz (115g) cream cheese, softened
- 2 tbsp granulated sugar
- ½ tsp vanilla extract
For the Cookie Dough
- 1 cup (225g) unsalted butter, softened
- ¾ cup (150g) brown sugar, packed
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup (120ml) caramel sauce (soft, not hard)
- Flaky sea salt, for sprinkling
Optional Add-ins
- ½ cup chopped caramel candies
- ½ cup white or milk chocolate chips
Instructions
- Prepare the Cheesecake Filling: Beat the softened cream cheese, granulated sugar, and vanilla extract together until the mixture is smooth and creamy. Chill the filling in the refrigerator while you prepare the cookie dough to help it firm up slightly.
- Make the Cookie Dough: Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and vanilla extract, mixing until fully combined and smooth. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. If using, gently fold in the chopped caramel candies or chocolate chips.
- Assemble Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 2 tablespoons of cookie dough per cookie. Flatten each dough ball slightly, then place about 1 teaspoon of the chilled cheesecake filling in the center. Add another 1 to 2 teaspoons of cookie dough on top, sealing the edges around the filling completely. Lightly sprinkle each cookie with flaky sea salt for a perfect balance of flavors.
- Bake: Bake the cookies for 12–14 minutes, or until the edges are lightly golden but the centers remain soft and slightly underbaked to preserve the creamy cheesecake texture. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Optional Caramel Drizzle: For an extra indulgent touch, warm ¼ cup of caramel sauce and drizzle it over the cooled cookies just before serving to enhance the salted caramel flavor.
Notes
- Chill the cookie dough for 10–15 minutes before baking to prevent excessive spreading in the oven.
- Use soft caramel sauce rather than hard caramel candies to ensure gooey caramel pockets inside the cookies.
- Do not overbake the cookies; the cheesecake centers should remain soft and slightly undercooked for the best texture.
- Store cookies in an airtight container at room temperature for 2–3 days, or refrigerate up to 1 week due to the cream cheese in the filling.
- Cookie dough balls can be frozen for up to 3 months before baking for fresh cookies anytime.
