Salted Caramel Cheesecake Cookies Recipe

These Salted Caramel Cheesecake Cookies are soft, buttery cookies filled with a rich, creamy cheesecake center and drizzled with luscious salted caramel. With a perfect balance of sweet and salty flavors, these cookies are a dream for caramel lovers and cheesecake fans alike!

Why You’ll Love This Recipe

• Chewy & Creamy – A soft cookie with a smooth cheesecake filling.
• Perfect Sweet-Salty Combo – The rich caramel and flaky sea salt make every bite irresistible.
• Easy to Make – No complicated steps, just simple ingredients and great flavor.
• Great for Any Occasion – Perfect for holidays, parties, or an indulgent treat.
• Make-Ahead Friendly – Prepare the dough and filling in advance for easy baking.

Ingredients

this Recipe

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

For the Cookies:

• All-purpose flour
• Baking soda
• Salt
• Unsalted butter (softened)
• Brown sugar
• Granulated sugar
• Egg
• Vanilla extract

For the Cheesecake Filling:

• Cream cheese (softened)
• Powdered sugar
• Vanilla extract

For the Salted Caramel:

• Granulated sugar
• Unsalted butter
• Heavy cream
• Sea salt

Optional Garnishes:

• Extra caramel drizzle
• Flaky sea salt
• Crushed graham crackers

Directions

Step 1: Make the Cheesecake Filling

1. Beat cream cheese – In a bowl, beat softened cream cheese until smooth.
2. Add powdered sugar & vanilla – Mix in powdered sugar and vanilla extract.
3. Chill – Scoop small dollops onto a parchment-lined tray and freeze for at least 30 minutes.

Step 2: Prepare the Cookie Dough

1. Whisk dry ingredients – In a bowl, mix flour, baking soda, and salt.
2. Cream butter & sugars – In another bowl, beat butter, brown sugar, and granulated sugar until fluffy.
3. Add egg & vanilla – Mix in the egg and vanilla extract.
4. Combine – Gradually add dry ingredients to the wet ingredients, mixing until just combined.

Step 3: Assemble the Cookies

1. Scoop dough balls – Take a small portion of dough and flatten it.
2. Add cheesecake filling – Place a frozen dollop of cheesecake mixture in the center and cover with another piece of dough. Seal the edges.
3. Chill dough – Refrigerate assembled cookie dough balls for 20 minutes to prevent spreading.

Step 4: Bake

1. Preheat oven – Set to 350°F (175°C) and line a baking sheet with parchment paper.
2. Bake – Arrange cookies on the sheet and bake for 10-12 minutes, or until edges are golden.
3. Cool – Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 5: Make the Salted Caramel

1. Melt sugar – In a saucepan over medium heat, melt sugar until golden, stirring continuously.
2. Add butter – Stir in butter until fully combined.
3. Pour in cream – Slowly add heavy cream while stirring (be careful—it will bubble up).
4. Stir in salt – Mix in sea salt and let caramel cool slightly.

Step 6: Drizzle & Serve

1. Drizzle caramel over cookies – Use a spoon or piping bag to add salted caramel on top.
2. Sprinkle with sea salt – For extra flavor, add a pinch of flaky salt on top.
3. Enjoy!

Servings and Timing

• Servings: 12-16 cookies
• Prep Time: 20 minutes
• Chill Time: 50 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 20 minutes

Variations

• Chocolate Drizzle – Add melted chocolate on top for extra decadence.
• Nutty Crunch – Mix in chopped pecans or walnuts into the dough.
• Stuffed with Chocolate – Add a piece of chocolate inside along with the cheesecake filling.
• Gluten-Free Version – Use a 1:1 gluten-free flour blend.
• Espresso Caramel – Stir in a teaspoon of espresso powder into the caramel for a bold twist.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing Dough: Freeze unbaked cookie dough balls for up to 2 months. Bake straight from frozen, adding 1-2 extra minutes.
• Freezing Baked Cookies: Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
• Reheating: Microwave cookies for 10-15 seconds for a gooey caramel effect.

FAQs

Can I use store-bought caramel?

Yes! If you’re short on time, high-quality store-bought caramel works well.

Why chill the dough before baking?

Chilling prevents spreading and helps keep the cheesecake filling inside.

Can I make these cookies ahead of time?

Yes! Prepare and refrigerate the dough for up to 24 hours before baking.

How do I prevent my cheesecake filling from leaking?

Make sure to fully enclose the filling in dough and chill before baking.

Can I use pre-made cookie dough?

Yes, but homemade dough gives the best flavor and texture.

What type of salt is best for topping?

Flaky sea salt (like Maldon) enhances the caramel flavor perfectly.

Can I use a sugar substitute?

Yes, but it may affect the texture and sweetness slightly.

Why did my caramel harden too much?

Overcooking caramel makes it too thick—add a little warm cream to loosen it.

Can I make this dairy-free?

Use dairy-free butter, coconut cream, and dairy-free cream cheese.

Can I make smaller cookies?

Yes! Just reduce the baking time by 2-3 minutes.

Conclusion

These Salted Caramel Cheesecake Cookies are the ultimate indulgence, with a creamy cheesecake center, buttery cookie dough, and a rich salted caramel drizzle. Whether for a special occasion or just because, these cookies are guaranteed to impress. Try them today and enjoy a bakery-style treat at home!

Print