Description
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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Ingredients
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
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.
Notes
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!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Cuisine: American / Dessert