Salted Caramel Cheesecake Cookies

These Salted Caramel Cheesecake Cookies deliver the ultimate balance of sweet and salty with a perfectly rich cheesecake center and buttery caramel. They are ideal for moments when you want to wow a crowd or treat yourself to something extra comforting. This recipe stays soft and chewy thanks to a creamy filling and golden caramel finish that brings every bite to life.

These cookies quickly became my go to shareable treat. I made them for a baby shower and not a single crumb was left by the end.

Ingredients

• Unsalted butter: brings a tender crumb and rich flavor Use real butter for best taste
• Granulated sugar: adds sweetness and helps the cookies keep their shape Look for fine grain sugar for smooth creaming
• Brown sugar: adds moisture and a hint of molasses Choose fresh soft brown sugar for deeper flavor
• Cream cheese: delivers the tangy cheesecake surprise Go for full fat and be sure it is softened for easy mixing
• Eggs: bind everything and help create the chewy texture Let them warm to room temp so the batter comes together smoothly
• Vanilla extract: adds warmth and depth Use pure extract for the most authentic flavor
• All purpose flour: gives the structure Spoon and level for accuracy so cookies stay soft
• Baking soda: helps the cookies rise a bit and gives a tender bite Make sure yours is fresh
• Pinch of salt: enhances the flavors and keeps the cookies from being too sweet Opt for flaky sea salt for the finishing touch
• Caramel sauce: creates that glossy gooey finish Use your favorite thick store bought or homemade caramel
• Flaky sea salt for topping: balances the sweetness and gives an irresistible finish Look for large crystal finishing salt if possible

Instructions

Make the Dough:

Cream softened butter with granulated sugar and brown sugar in a large bowl Beat for at least two to three minutes until light and fluffy This creates a smooth base and traps air for a soft cookie

Add Eggs and Vanilla:

Crack in one large egg and pour in one teaspoon vanilla extract Beat again until incorporated Keep scraping the sides of the bowl to ensure no streaks remain

Incorporate Dry Ingredients:

Tip in the flour baking soda and a pinch of salt Mix on low just until the dough comes together Overmixing at this stage can make the cookies tough

Prepare Cheesecake Filling:

In a separate bowl beat softened cream cheese until creamy and lump free Add the second egg a quarter cup sugar and half a teaspoon vanilla extract Whisk until you get a smooth creamy mixture with no clumps

Shape and Fill Cookies:

Use a cookie scoop to portion dough onto lined baking sheets About two tablespoons per cookie Use the back of the scoop or your thumb to make a gentle well in the center Spoon one teaspoon of cream cheese filling into each well Do not overfill to avoid leaks

Bake the Cookies:

Slide trays into a 350 degree oven and bake for twelve to fourteen minutes Keep an eye on the edges When they turn golden but the centers still have a slight jiggle they are ready

Cool the Cookies:

Let cookies rest on the sheet for five minutes before moving to a rack This helps set their shape and keeps the filling intact

Finish with Caramel and Sea Salt:

Wait for cookies to cool completely Drizzle with caramel sauce in thin stripes and sprinkle generously with flaky sea salt Let sit until caramel is slightly set before serving

I love the first swirl of caramel sauce each time It always reminds me of making sundaes with my mom on Sundays The sea salt on top makes these feel just a little bit decadent and special

Storage Tips

Store cooled cookies in a single layer in a sealed container They stay fresh and soft for up to four days If you need longer wrap tightly and freeze for up to three months Lay parchment between layers to prevent sticking

Ingredient Substitutions

If you only have salted butter just skip the pinch of salt in the dough You can also swap the caramel for chocolate ganache or even a berry jam swirl Nut allergen friendly and classic

Serving Suggestions

Serve on a pretty plate or tier for holiday gatherings with coffee or tea These make excellent gifts simply box a dozen or stack in cellophane with a ribbon I also love topping a warm cookie with a scoop of vanilla ice cream for dessert

Cultural and Historical Context

Salted caramel was popularized by French pastry chefs and brings a modern bakery trend to the home kitchen These cookies combine the American tradition of cheesecake with that French inspired caramel and sea salt finish

Seasonal Adaptations

Add pumpkin spice to the cookie base for fall Top with crushed peppermint for the holidays Drizzle raspberry or strawberry sauce instead of caramel in summer

Success Stories

Friends have doubled or tripled this recipe with success It is a go to for cookie swaps and teacher gifts One neighbor told me these changed her mind about cheesecake desserts

Freezer Meal Conversion

Portion shaped unbaked cookies with filled centers on a tray and freeze Once solid transfer to freezer bags Bake from frozen adding a minute or two to the bake time Alternatively freeze finished cookies with parchment between layers They thaw quickly at room temp

With every bite these cookies deliver maximum comfort and indulgence Enjoy them with loved ones or as a personal reward.

Common Recipe Questions

→ How do I prevent the cookie dough from being too sticky?

If the dough feels too sticky to handle, cover and refrigerate it for 20-30 minutes. Chilling helps firm up the dough for easier shaping and filling.

→ Can I use store-bought caramel sauce?

Absolutely! Use a good-quality store-bought caramel sauce for drizzling, or make your own if you prefer a homemade touch.

→ What is the best way to add the cheesecake filling?

Use a small spoon or piping bag to place a teaspoon of cheesecake filling into an indentation in each cookie before baking.

→ Why should I wait for the cookies to cool before adding caramel?

Allowing cookies to cool prevents the caramel from melting or running off, keeping toppings neat and gooey as intended.

→ Can these cookies be stored and for how long?

Keep cookies in an airtight container at room temperature for up to 3 days, or refrigerate for extra freshness.