Salted Caramel Cheesecake Cookies (Print-Friendly Format)
Chewy cookies filled with tangy cheesecake and caramel, finished with sea salt for an indulgent treat.
# Ingredients You’ll Need:
→ Cookie Dough
01 -
227 grams unsalted butter, softened
02 -
200 grams granulated sugar
03 -
220 grams brown sugar
04 -
2 large eggs, room temperature
05 -
1.5 teaspoons vanilla extract
06 -
315 grams all-purpose flour
07 -
1 teaspoon baking soda
08 -
Pinch of salt
→ Cheesecake Filling
09 -
227 grams cream cheese, softened
10 -
50 grams granulated sugar
11 -
1 large egg
12 -
0.5 teaspoon vanilla extract
→ Topping
13 -
120 millilitres caramel sauce
14 -
Flaky sea salt, for garnish
# How to Make It:
01 -
Preheat oven to 175°C and line two baking trays with parchment paper.
02 -
In a large bowl, beat softened butter, granulated sugar, and brown sugar until pale and fluffy, approximately 2–3 minutes.
03 -
Incorporate one egg and 1 teaspoon of vanilla extract into the mixture, blending until fully combined.
04 -
Fold in flour, baking soda, and a pinch of salt. Mix until just combined, taking care not to overwork the dough.
05 -
In a separate bowl, beat cream cheese until smooth. Blend in remaining egg, 50 grams of sugar, and 0.5 teaspoon vanilla extract until creamy.
06 -
Using a scoop, portion dough onto trays. Press an indentation into each and fill with approximately 1 teaspoon of cheesecake mixture.
07 -
Bake for 12–14 minutes, until edges are golden. Cool on trays for 5 minutes before transferring to a rack.
08 -
Once cooled, drizzle caramel sauce over cookies and sprinkle with flaky sea salt before serving.
# Extra Tips:
01 -
Allow all ingredients to reach room temperature for optimal consistency. If dough is sticky, refrigerate before shaping. Cool cookies fully before topping to prevent caramel from melting off.