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
Scale
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.
