Salted Caramel Cheesecake Cookies

Craving something sweet, creamy, and a little bit salty? These Salted Caramel Cheesecake Cookies are the perfect mash-up of gooey caramel, rich cheesecake filling, and a soft, chewy cookie base. With a buttery texture and irresistible flavor, each bite delivers a delicious balance of salty-sweet decadence that’s perfect for dessert trays, holidays, or a cozy treat any time of year.

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Why You’ll Love This Recipe
Cheesecake in a Cookie – Two desserts in one incredible bite
Salted Caramel Swirl – Perfect balance of sweet and salty
Soft & Chewy Texture – Just the right amount of crunch and gooeyness
Make-Ahead Friendly – Dough can be prepped in advance
Great for Sharing – A crowd-pleasing treat that disappears fast

Ingredients You’ll Need (Makes about 18 cookies)

For the Cookie Dough:
½ cup (1 stick) unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
1½ cups all-purpose flour
½ tsp baking soda
¼ tsp salt

For the Cheesecake Filling:
4 oz cream cheese, softened
2 tbsp powdered sugar
½ tsp vanilla extract

For the Salted Caramel:
⅓ cup store-bought or homemade caramel sauce
Flaky sea salt, for sprinkling

Optional Add-Ins:
Mini chocolate chips or white chocolate chips
Chopped pecans
Toffee bits

Tools You’ll Need
Hand mixer or stand mixer
Mixing bowls
Baking sheet
Parchment paper
Small cookie scoop or spoon

Step-by-Step Instructions

Step 1: Make the Cheesecake Filling
In a small bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth.
Scoop into ½ teaspoon-sized dollops and place on a parchment-lined plate.
Freeze for 30–40 minutes or until firm.

Step 2: Make the Cookie Dough
In a mixing bowl, cream together butter, brown sugar, and granulated sugar until fluffy.
Add the egg and vanilla extract; mix until smooth.
In a separate bowl, whisk flour, baking soda, and salt.
Gradually mix the dry ingredients into the wet until combined.
Chill the dough for 20–30 minutes if it’s too soft.

Step 3: Assemble the Cookies
Preheat oven to 350°F (175°C).
Scoop 1½ tablespoons of dough and flatten into a disc in your hand.
Place one frozen cheesecake dollop in the center.
Wrap the dough around it and roll into a ball.
Place on a parchment-lined baking sheet, 2 inches apart.

Step 4: Bake the Cookies
Bake for 10–12 minutes or until the edges are golden and the centers are set.
Remove from oven and immediately drizzle with caramel sauce.
Sprinkle with flaky sea salt.

Step 5: Cool & Serve
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
Serve warm or let cool completely for a chewy texture with a soft cheesecake center.

Tips for the Best Salted Caramel Cheesecake Cookies
Freeze the filling – Keeps it from melting during baking
Don’t overbake – They’ll continue cooking on the tray
Use soft caramel – It’s easier to drizzle than firm caramel
Add sea salt after baking – Enhances flavor without melting
Double the batch – These cookies go fast!

Serving Suggestions
With Coffee or Espresso – Sweet meets strong
As a Dessert Platter Star – Ideal for holiday parties or cookie swaps
With Ice Cream – Sandwich between scoops of vanilla or caramel
Gift-Wrapped – Package in parchment and ribbon for a sweet gift
Late Night Treat – Perfect when slightly warm with a cold glass of milk

How to Store & Freeze

Storing:
Keep in an airtight container at room temperature for 3 days
Refrigerate for up to 5 days to keep the cream cheese filling fresh

Freezing:
Freeze baked cookies in a sealed bag for up to 2 months
Reheat in microwave for 10–15 seconds to enjoy warm

Make-Ahead Tip:
Prepare and freeze dough balls with filling—bake straight from frozen, just add 1–2 extra minutes to bake time

Frequently Asked Questions

Can I make them without caramel?
Yes! They’ll still taste amazing with the cheesecake center alone.

Can I use store-bought dough?
You can, but homemade dough gives better texture and flavor.

Do I need to chill the dough?
Not required, but it helps prevent spreading and keeps the cookie chewy.

Can I make them gluten-free?
Yes – use a 1:1 gluten-free flour blend and check that your caramel is gluten-free.

Can I use homemade caramel?
Absolutely! Just make sure it’s cooled and pourable.

Final Thoughts
These Salted Caramel Cheesecake Cookies are everything you want in a decadent dessert—creamy, chewy, gooey, and slightly salty. With their indulgent filling and rich flavor, they’re perfect for holidays, celebrations, or cozy nights in.
Bake a batch and get ready to fall in love—this is cookie bliss in every bite!

Preparation Time: 20 minutes
Chill/Freeze Time: 30–40 minutes
Baking Time: 12 minutes
Cuisine: American / Dessert

Nutritional Information (Per Cookie):
Calories: 210 | Protein: 2g | Carbohydrates: 24g | Fat: 12g | Fiber: 0g | Sugar: 16g

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