These Salted Caramel Cheesecake Cookies are soft, creamy, and bursting with rich caramel flavor. With a cheesecake-infused dough and a gooey salted caramel center, these cookies are the perfect balance of sweet and salty. Whether for a holiday, party, or a cozy night in, they’re guaranteed to be a crowd-pleaser!
Why You’ll Love This Recipe
- Creamy & Chewy – A soft cheesecake-flavored cookie with a gooey caramel surprise.
- Sweet & Salty Perfection – The perfect balance of rich caramel and flaky sea salt.
- Easy to Make – No need for fancy equipment or complicated techniques.
- Great for Any Occasion – Perfect for holiday baking, gifting, or a sweet treat.
- Customizable – Add chocolate chips, nuts, or drizzle with extra caramel!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
- Cream cheese (softened)
- Unsalted butter (softened)
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
For the Caramel Filling:
- Soft caramel candies or homemade caramel sauce
- Sea salt flakes
Optional Toppings:
- Extra caramel drizzle
- White chocolate drizzle
- Chopped pecans or almonds
Directions
Make the Cookie Dough:
- Preheat Oven – Set to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter & Sugars – In a bowl, beat butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.
- Add Egg & Vanilla – Mix in the egg and vanilla extract until combined.
- Mix Dry Ingredients – In another bowl, whisk together flour, baking powder, and salt.
- Combine Wet & Dry – Gradually mix dry ingredients into the wet ingredients until a soft dough forms.
Shape & Fill the Cookies:
- Scoop Dough – Use a cookie scoop to form small dough balls.
- Add Caramel Filling – Flatten each dough ball slightly, place a caramel candy in the center, then fold the dough around it and seal.
- Place on Baking Sheet – Arrange cookies on the prepared baking sheet, spacing them apart.
Bake & Finish:
- Bake – Bake for 10-12 minutes, until the edges are set but the centers remain soft.
- Cool Slightly – Let cool for 5 minutes before transferring to a wire rack.
- Top with Sea Salt – Sprinkle with flaky sea salt while still warm.
- Optional Drizzle – Drizzle extra caramel or white chocolate on top for a gourmet touch.
Serve & Enjoy:
- Let Set – Allow the caramel to cool slightly before biting in!
Servings and Timing
- Servings: 18-24 cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
Variations
- Chocolate Caramel Cookies – Add chocolate chips to the dough.
- Nutty Caramel Cookies – Mix in chopped pecans or almonds for crunch.
- Espresso Caramel Cookies – Stir in 1 tsp of espresso powder for a coffee kick.
- Gluten-Free Option – Use a 1:1 gluten-free flour blend.
- Extra Cheesecake Flavor – Add a teaspoon of lemon zest to enhance the cheesecake taste.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for up to a week.
- Freezing: Freeze dough balls for up to 3 months; bake straight from frozen.
- Reheating: Microwave for 10 seconds to get the caramel gooey again!
FAQs
Can I use homemade caramel instead of caramel candies?
Yes! Just ensure it’s thick enough to hold its shape inside the cookie.
How do I prevent caramel from leaking out?
Make sure to fully seal the dough around the caramel before baking.
Can I make these cookies ahead of time?
Yes! Store in the fridge or freeze the dough for fresh-baked cookies anytime.
What’s the best way to get a gooey center?
Use soft caramel candies and don’t overbake—slightly underbaked centers will stay gooey.
Can I use salted butter instead of unsalted?
Yes, just reduce the added salt in the recipe slightly.
How do I get perfectly round cookies?
Use a round cookie cutter to “scoot” them into shape while still warm.
Can I add cinnamon or spices?
Yes! A pinch of cinnamon or nutmeg adds extra warmth to the flavor.
Do I need to chill the dough before baking?
Not required, but chilling for 30 minutes can help the cookies hold their shape.
Can I use caramel sauce instead of candies?
Yes, but you’ll need to freeze dollops of caramel sauce before stuffing them into the dough.
What pairs well with these cookies?
Enjoy with coffee, tea, or a glass of cold milk!
Conclusion
These Salted Caramel Cheesecake Cookies are a heavenly mix of creamy, chewy, and gooey goodness. Whether you love sweet and salty desserts or just want a show-stopping cookie, this recipe is a must-try. Bake a batch today and enjoy the rich caramel flavor in every bite!
Print
Salted Caramel Cheesecake Cookies
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Salted Caramel Cheesecake Cookies have a soft and chewy cookie base, a smooth cheesecake center, and are topped with a rich salted caramel drizzle. They’re perfect for caramel lovers and a great treat for holidays, parties, or whenever you need a little indulgence!
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Cheesecake Filling:
- 6 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Salted Caramel:
- 1/2 cup store-bought or homemade caramel sauce
- 1/2 teaspoon flaky sea salt
Instructions
Make the Cheesecake Filling:
- In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Scoop small teaspoon-sized dollops onto a lined baking sheet and freeze for 30 minutes until firm.
Make the Cookie Dough:
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Add the egg and vanilla extract and mix until combined.
- In another bowl, whisk together flour, baking soda, and salt, then gradually add to the wet ingredients.
Assemble the Cookies:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop 1½ tablespoon of dough, flatten slightly, and place a frozen cheesecake ball in the center. Cover with more dough and roll into a ball.
- Place cookies 2 inches apart on the baking sheet.
Bake & Cool:
- Bake for 10-12 minutes or until edges are set and slightly golden.
- Cool for 5 minutes on the pan before transferring to a wire rack.
Drizzle with Salted Caramel:
- Drizzle warm caramel sauce over cooled cookies and sprinkle with flaky sea salt.
- Serve and enjoy!
Notes
- For extra flavor, mix ½ cup of toffee bits into the dough.
- Make ahead: Freeze unbaked cookie dough balls for up to 3 months and bake when needed.
- Storage: Keep in an airtight container at room temp for 3 days or refrigerate for 5 days.