Salted Caramel Cheesecake Cookies

Why You’ll Love This Recipe

Salted Caramel Cheesecake Cookies combine the richness of cheesecake with the sweet-salty allure of caramel in a soft, indulgent cookie. With a creamy filling and gooey caramel drizzle, each bite offers the perfect blend of textures and flavors. These cookies are ideal for special occasions or anytime you want a bakery-worthy treat at home.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cream cheesebuttergranulated sugarsaltvanilla extracteggsall-purpose flourbaking soda brown sugarcaramel saucecoarse sea salt

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.

Add in the eggs and vanilla extract, mixing well.

In a separate bowl, combine the flour, baking soda, and a pinch of salt.

Gradually add the dry ingredients to the wet mixture until fully incorporated.

In another bowl, beat the cream cheese with a bit of sugar and vanilla until smooth to create the cheesecake filling.

Scoop a portion of cookie dough, flatten it slightly, and place a spoonful of the cheesecake mixture in the center. Cover with more dough and seal the edges.

Place on the baking sheet and repeat with remaining dough.

Bake for 12-14 minutes or until the edges are golden and centers are set.

Let cookies cool on the sheet for 10 minutes before transferring to a wire rack.

Drizzle with caramel sauce and sprinkle lightly with coarse sea salt.

Servings and timing

This recipe yields approximately 16 large cookies.
Preparation time: 20 minutes
Chilling and assembly time: 30 minutes
Baking time: 12-14 minutes
Cooling and decorating time: 15 minutes
Total time: about 1 hour 15 minutes

Variations

Add mini chocolate chips to the dough for extra richness.
Use store-bought caramel candies for a thicker caramel layer.
Try a graham cracker crust-style dough base for a more authentic cheesecake taste.
Add a pinch of cinnamon to the dough for a warm twist.

storage/reheating

Store cookies in an airtight container in the refrigerator for up to 5 days.
They can be frozen for up to 2 months—wrap individually for best results.
To reheat, microwave for 10-15 seconds to soften and warm the caramel.

FAQs

Can I use store-bought caramel?

Yes, just make sure it’s pourable. You can also melt soft caramel candies with a splash of cream.

Do these need to be refrigerated?

Yes, due to the cream cheese filling, refrigeration is best.

Can I make the dough ahead of time?

Absolutely. The dough can be chilled for up to 24 hours before baking.

What if the filling leaks out?

Seal the edges of the dough tightly and chill the stuffed cookies before baking to prevent leaks.

Can I make mini versions?

Yes, just reduce the filling and baking time accordingly.

Why are my cookies flat?

Be sure to chill the dough, and check that your baking soda is fresh.

Can I skip the salt on top?

Yes, but the salt enhances the caramel flavor beautifully.

Is the filling fully cooked?

Yes, baking ensures the cream cheese filling is safe and creamy.

What’s the best caramel to use?

Thick, buttery caramel sauce works best for drizzling.

Can I double the batch?

Definitely—just be sure to bake in batches for even cooking.

Conclusion

Salted Caramel Cheesecake Cookies are the ultimate indulgence, blending creamy, sweet, and salty into one irresistible dessert. Whether you’re treating guests or yourself, these cookies are guaranteed to impress and satisfy.

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