If you’re looking to indulge in something truly irresistible, the Salted Caramel Cheesecake Cookies Recipe is your new best friend. These cookies combine the buttery richness of classic cookies with a luscious cheesecake center and a generous swirl of gooey salted caramel that perfectly balances sweet and salty. Each bite offers a delightful surprise of creamy, chewy, and slightly crisp textures that make them impossible to stop eating. Whether you’re baking for a gathering or just treating yourself, this recipe will quickly become a crowd favorite and a cherished go-to for dessert lovers everywhere.
Ingredients You’ll Need
Gathering simple but essential ingredients is the first step to mastering the Salted Caramel Cheesecake Cookies Recipe. Each ingredient plays a critical role, whether it’s building the base cookie texture, adding creamy tang to the center, or contributing that mouthwatering caramel sweetness and the perfect touch of saltiness.
- Unsalted butter (1/2 cup, softened): Provides richness and helps create a tender cookie crumb.
- Granulated sugar (3/4 cup): Adds sweetness and aids in cookie browning.
- Brown sugar (1/4 cup, packed): Brings moisture and a hint of caramel flavor to the dough.
- Large egg (1, room temperature): Binds ingredients together and adds richness.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with warm vanilla notes.
- All-purpose flour (1 3/4 cups): Forms the structure of the cookies for a soft yet sturdy base.
- Baking soda (1/2 teaspoon): Helps with leavening, giving the cookies a slight rise.
- Salt (1/4 teaspoon): Balances sweetness and enhances flavor depth.
- Cream cheese (4 ounces, softened): Creates the smooth, tangy cheesecake filling at the heart of each cookie.
- Powdered sugar (1/4 cup): Sweetens and smooths the cheesecake filling without graininess.
- Thick caramel sauce (1/2 cup plus extra for drizzling): Provides a luscious, sticky sweetness and the signature salted caramel flavor.
- Flaky sea salt (for topping): Adds an irresistible crunch and striking flavor contrast on the finished cookies.
How to Make Salted Caramel Cheesecake Cookies Recipe
Step 1: Prepare Your Oven and Ingredients
Start by preheating your oven to 350 degrees Fahrenheit and lining baking sheets with parchment paper. Having everything prepped keeps the process smooth. Soften your butter and cream cheese beforehand for easier mixing, and measure out your sugars and flour to keep everything within arm’s reach.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy. This step is essential because it traps air, helping the cookies achieve the perfect tender and slightly chewy texture.
Step 3: Add Egg and Vanilla
Next, beat in the room temperature egg and vanilla extract until fully combined. These liquid ingredients provide moisture and enhance flavor depth, setting the stage for a balanced cookie dough.
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of leavening and seasoning, which is key for uniform cookie rise and flavor throughout.
Step 5: Combine Dry and Wet Ingredients
Gradually add the dry ingredient mixture into the wet ingredients, stirring carefully until a soft dough forms. Avoid overmixing to keep the cookies tender and prevent toughness.
Step 6: Prepare the Cheesecake Filling
In another bowl, blend the softened cream cheese and powdered sugar until smooth and creamy. This luscious filling is what transforms these cookies into a decadent treat that’s bursting with tangy sweetness inside.
Step 7: Assemble the Cookies
Scoop out tablespoon-sized portions of cookie dough and flatten them slightly in your palm. Place a teaspoon of the cheesecake filling and a small drizzle of caramel sauce in the center, then gently wrap the dough around the filling to encase it completely. Roll gently into balls and place them about 2 inches apart on your prepared baking sheets. If your dough feels too soft, chilling the filled balls for 15 minutes makes handling easier.
Step 8: Bake to Perfection
Bake the cookies for 11 to 13 minutes until their edges are set but the centers remain soft. This balance keeps the cookie tender on the outside while maintaining that gooey, luscious center we all crave.
Step 9: Finish with Caramel and Sea Salt
Allow the cookies to cool slightly, then drizzle extra caramel sauce over the top and finish with a light sprinkle of flaky sea salt. This last step amps up the flavor and adds a beautiful contrast of textures and tastes that define the Salted Caramel Cheesecake Cookies Recipe.
How to Serve Salted Caramel Cheesecake Cookies Recipe
Garnishes
For that extra wow factor, consider garnishing with a few more flakes of sea salt or even a tiny drizzle of melted chocolate. A sprinkle of crushed nuts like pecans can add delightful crunch and richness too.
Side Dishes
Pair these cookies with a cold glass of milk, a cup of hot coffee, or even creamy vanilla ice cream. These combinations will complement the salty-sweet flavors and creamy cheesecake center beautifully.
Creative Ways to Present
For parties, arrange cookies on a platter with small bowls of caramel sauce for dipping, or sandwich two cookies together with a dollop of extra cheesecake filling for a fancy twist. Wrapping a few in cellophane tied with twine makes a charming homemade gift that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
These cookies are best stored refrigerated in an airtight container to maintain freshness and keep the cheesecake center firm. They can last up to 4 days this way without losing their incredible flavor and texture.
Freezing
If you want to enjoy these cookies later, freeze them before you bake or after cooling, placing them in a freezer-safe container or bag. When properly sealed, they can be frozen for up to 2 months. Just thaw fully before enjoying.
Reheating
Warm refrigerated or thawed cookies for about 10 seconds in the microwave or a few minutes in a low oven to revive their soft, melty texture. Be careful not to overheat, or the cream cheese center may become too soft.
FAQs
Can I use store-bought caramel sauce for this recipe?
Absolutely! Using a thick, high-quality store-bought caramel sauce works wonderfully and helps streamline the process. Just be sure it’s thick enough so it doesn’t leak out during baking.
What if I don’t have cream cheese? Can I substitute something else?
Cream cheese is essential for that tangy cheesecake flavor and creamy texture, so while you could try mascarpone or ricotta, the taste and consistency may differ significantly from the original cookie experience.
How do I prevent the caramel from leaking out of the cookies?
Using thick caramel sauce is key. Also, make sure to seal the dough fully around the filling by gently enclosing it and rolling it into a tight ball. Chilling the dough balls can help firm them up before baking.
Can I make these cookies dairy-free or vegan?
It’s tricky with this recipe because cream cheese and butter are so central, but you could try vegan cream cheese and plant-based butter alternatives. Keep in mind texture and flavor might vary.
Do these cookies freeze well after baking?
Yes! Once cooled completely, you can freeze baked cookies in an airtight container. Thaw at room temperature or warm slightly before serving to enjoy their gooey center as intended.
Final Thoughts
There’s something truly magical about the combination of sweet caramel, creamy cheesecake, and soft-baked cookies, and this Salted Caramel Cheesecake Cookies Recipe captures that magic perfectly. It’s a recipe that’s straightforward enough for home bakers of all levels but special enough to impress anyone lucky enough to try them. I hope you’ll give these a whirl at your next baking session and fall in love just like I did—happy baking!
Print
Salted Caramel Cheesecake Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Salted Caramel Cheesecake Cookies combine the rich creaminess of cheesecake with the buttery sweetness of caramel and a hint of sea salt for the perfect indulgent treat. Soft and chewy with a luscious cream cheese center and a caramel drizzle topping, these bakery-style cookies are sure to delight.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Cream Cheese Filling
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
Toppings
- 1/2 cup thick caramel sauce, plus extra for drizzling
- flaky sea salt for topping
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to combine evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until a soft cookie dough forms.
- Prepare Cream Cheese Filling: In another bowl, beat the softened cream cheese with powdered sugar until smooth and creamy with no lumps.
- Shape Cookies with Filling: Scoop tablespoon-sized portions of cookie dough, flatten them slightly in your hand. Place a small teaspoon of cream cheese filling in the center, add a small drizzle of caramel sauce over the filling, then gently wrap the dough around the filling and roll into a smooth ball, fully enclosing the filling.
- Arrange on Baking Sheets: Place the filled cookie dough balls on the prepared baking sheets about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies for 11 to 13 minutes until the edges are set but the centers remain soft and chewy.
- Cool and Add Toppings: Allow cookies to cool slightly on the baking sheet, then drizzle with additional caramel sauce and sprinkle lightly with flaky sea salt to finish.
Notes
- If the dough feels too soft to handle, chill the filled cookie dough balls for 15 minutes before baking to prevent spreading.
- Using a thick caramel sauce helps prevent leaking during baking and keeps the filling intact.
- These cookies are rich and flavorful; store any leftovers refrigerated for up to 4 days to maintain freshness and texture.
