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
Scale
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.