Irresistible Salted Caramel Cheesecake Cookies Recipe

The first time I bit into one of these salted caramel cheesecake cookies, I couldn’t believe how something could taste so decadent yet comforting at the same time. Imagine a soft cookie with a creamy cheesecake filling, topped with gooey salted caramel and a tiny sprinkle of flaky sea salt—pure magic. These cookies feel like the perfect indulgence for any occasion, and honestly, they’re a showstopper dessert that’s so easy to make, you’ll wonder why you ever baked anything else.

These cookies are inspired by my love of cheesecake and caramel, two of my favorite desserts that I’ve combined into one irresistible treat. Whether you’re baking them for a holiday party, a weekend treat, or just because you’re craving something sweet, this recipe is guaranteed to deliver. Trust me, once you bake these, you’ll be the go-to dessert person in your circle!

Why You’ll Love This Recipe

• Perfectly Balanced Flavors: The creamy cheesecake filling pairs beautifully with the sweet and slightly salty caramel topping.
• Easy to Make: Don’t let the layers fool you—this recipe is straightforward and beginner-friendly.
• Great for Any Occasion: These cookies are perfect for parties, birthdays, or even just a cozy night in with a cup of tea.
• Customizable: You can swap out the caramel for chocolate ganache or add crushed nuts for a twist.
• Visually Stunning: These cookies look as good as they taste, making them ideal for Instagram or Pinterest-worthy photos.
• Crowd-Pleaser: Kids and adults alike will be raving about these cookies long after dessert is over.

What makes these salted caramel cheesecake cookies extra special is the combination of textures. You get the soft cookie base, the creamy center, and the sticky caramel topping—it’s like biting into layers of happiness. Plus, the sprinkle of flaky sea salt adds the perfect finishing touch to round out the sweetness.

Ingredients You Will Need

This recipe uses simple ingredients, but each one plays an important role in creating the perfect flavor and texture.

For the Cookie Dough:

• 1 cup (225g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 cup (220g) light brown sugar, packed
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 3 cups (375g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

For the Cheesecake Filling:

• 8 oz (225g) cream cheese, softened
• 1/3 cup (65g) granulated sugar
• 1 large egg yolk
• 1 tsp vanilla extract

For the Salted Caramel Topping:

• 1 cup (240ml) caramel sauce (store-bought or homemade)
• Flaky sea salt, for sprinkling

You probably already have most of these ingredients in your pantry, but if you’re making caramel sauce from scratch, it’s worth the effort for that rich, homemade flavor!

Equipment Needed

• Mixing bowls (medium and large)
• Electric hand mixer or stand mixer
• Cookie scoop or tablespoon
• Baking sheets
• Parchment paper or silicone baking mats
• Cooling rack
• Small offset spatula (optional, for spreading caramel)

If you don’t have a mixer, you can mix the cookie dough by hand, but it will take a bit more effort. A cookie scoop is also handy for evenly portioning the dough, but a tablespoon works just fine too.

Preparation Method

1. Preheat your oven: Set it to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats.
2. Make the cookie dough: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes). Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined—don’t overmix!
4. Prepare the cheesecake filling: In another bowl, beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
5. Assemble the cookies: Scoop 1 tablespoon of cookie dough and flatten it slightly. Add about 1 teaspoon of cheesecake filling to the center, then top with another flattened scoop of cookie dough. Seal the edges so the filling is completely encased.
6. Bake: Place the cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes, or until the edges are golden brown.
7. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.
8. Add the caramel topping: Once the cookies are completely cool, spread a layer of caramel sauce on top and finish with a sprinkle of flaky sea salt.

Pro tip: If your caramel sauce is too thick, microwave it for 10-15 seconds to make it easier to spread.

Cooking Tips & Techniques

• Chill the dough: If your cookie dough feels too sticky, refrigerate it for 20-30 minutes before assembling.
• Don’t overbake: The cookies should look slightly underdone in the center when you take them out—they’ll finish setting as they cool.
• Use room temperature ingredients: This ensures everything mixes together smoothly, especially the cheesecake filling.
• Seal the edges: Make sure the cookie dough completely encases the cheesecake filling to prevent leakage during baking.
• Homemade caramel: If you’re feeling adventurous, try making your own caramel sauce—it’s surprisingly simple and tastes incredible.

These tips will help you get perfect cookies every time, with no surprises or mishaps!

Variations & Adaptations

• Chocolate Lover’s Twist: Swap the caramel topping for a rich chocolate ganache and sprinkle with chocolate shavings.
• Nutty Delight: Add chopped pecans or walnuts to the cookie dough for extra crunch.
• Gluten-Free Option: Use a 1:1 gluten-free baking flour instead of all-purpose flour.
• Seasonal Flair: Add a pinch of cinnamon and nutmeg to the cookie dough for a fall-inspired flavor.
• Dairy-Free Adaptation: Use vegan cream cheese and coconut milk caramel for a dairy-free version.

Feel free to experiment and make these cookies your own—they’re incredibly versatile!

Serving & Storage Suggestions

These cookies are best served at room temperature, but if you want to get fancy, try warming them slightly in the microwave before serving. Pair them with a hot cup of coffee, tea, or even a scoop of vanilla ice cream for an extra indulgent treat.

To store, place the cookies in an airtight container and keep them in the refrigerator for up to 5 days. You can also freeze them for up to 3 months—just thaw them at room temperature before enjoying. The flavors develop beautifully over time, so don’t be surprised if they taste even better the next day!

Nutritional Information & Benefits

Here’s an estimated nutritional breakdown per cookie (based on 24 cookies):

• Calories: 220
• Fat: 12g
• Carbohydrates: 28g
• Protein: 3g
• Sodium: 150mg

The cream cheese adds a dose of protein and calcium, while the caramel topping satisfies your sweet tooth. If you’re watching your sugar intake, you can experiment with lower-sugar alternatives for the caramel sauce.

Conclusion

There’s something truly magical about these salted caramel cheesecake cookies—the combination of flavors and textures creates a dessert that’s unforgettable. Whether you’re making them for a special occasion or just because, these cookies are guaranteed to impress.

I love how versatile this recipe is, and I can’t wait to hear how you customize it to make it your own! Leave a comment below with your thoughts, and don’t forget to share this recipe with your friends and family. Happy baking!

FAQs

Can I use store-bought caramel sauce?

Yes, store-bought caramel works perfectly for this recipe. If you prefer homemade, it’s a great option too!

Can I freeze these cookies?

Absolutely! Store them in an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.

What’s the best way to seal the cookie edges?

Use your fingers to pinch the edges of the dough together, ensuring the cheesecake filling is fully encased.

Can I make these cookies dairy-free?

Yes, use vegan cream cheese and coconut milk caramel for a dairy-free adaptation.

How do I know when the cookies are done baking?

The edges should be golden brown, and the centers slightly underdone—they’ll firm up as they cool.

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