Salted Caramel Cheesecake Cookies Recipe
If you’ve ever dreamt of a dessert that captures the sweet tang of cheesecake and the irresistible pull of salted caramel, these Salted Caramel Cheesecake Cookies are destined for your baking bucket list. Each bite features a cloud-like, cream cheese-infused cookie cradling a golden pool of homemade caramel, finished with a sparkle of flaky sea salt. They’re soft, rich, and lush, yet miraculously easy to bake at home—perfect for treating family at the holidays or impressing friends at your next gathering.
Ingredients You’ll Need
Ingredients You’ll Need
The secret behind Salted Caramel Cheesecake Cookies is their combination of simple, everyday ingredients that seamlessly create layers of craveable flavor. Each one has a distinct role—some offer decadence, others build the cookie’s soft structure, and more bring eye-catching elegance to the final bite.
- All-purpose flour: Provides the cookie’s tender structure while keeping the crumb soft and cakey.
- Baking powder: Gives just enough lift for a pillowy, almost cheesecakey texture.
- Salt: Blooms the flavors of the dough and balances the sweetness in every bite.
- Cream cheese (softened): The essential ingredient for that unmistakable cheesecake tang and ultra-tender crumb.
- Unsalted butter (softened): Adds richness and helps deliver a creamy, melt-in-your-mouth result.
- Granulated sugar: Provides sweetness, structure, and helps the tops brown to perfection.
- Vanilla extract: Lends a lovely aroma and roundness that brings all the flavors together.
- Large egg: Offers moisture and binds the dough into a cohesive, scoop-able texture.
- Soft caramel candies (unwrapped): Easily melted, they create the cookie’s irresistible gooey caramel center.
- Heavy cream: Smooths and enriches the caramel filling, making it luxuriously silky.
- Flaky sea salt: The finishing touch that contrasts the sweetness with little pops of mineral brightness.
How to Make Salted Caramel Cheesecake Cookies
Step 1: Prepare and Preheat
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper—this not only ensures a quick cleanup but also helps the cookies bake up with perfectly golden edges without sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This simple step helps the baking powder evenly blend with the flour, supporting even lift in every cookie so none turn out flat or overly dense.
Step 3: Cream Cheese Magic
Using a large mixing bowl, beat the softened cream cheese, unsalted butter, and granulated sugar until the mixture turns pale and fluffy. This creaming step is what promises that soft, indulgent cheesecake-like base, launching your cookies above ordinary thumbprints.
Step 4: Add Vanilla and Egg
Next, mix in the vanilla extract and large egg until the batter is silky and well-combined. The egg keeps the dough moist and cohesive, while the vanilla perfumes the dough with that classic bakery aroma.
Step 5: Combine Wet and Dry Mixtures
Gradually add your bowl of dry ingredients to the wet mixture, beating just until incorporated. Stop when you see a soft, slightly sticky dough—avoid overmixing, as that can mean fewer tender cookies in the end.
Step 6: Form and Shape
Scoop tablespoon-sized portions of dough onto the prepared parchment-lined baking sheet, making sure to space them about 2 inches apart. Use your thumb or the back of a spoon to gently create an indentation in the center of each dough ball—this cozy little pocket will soon be filled with warm caramel.
Step 7: Bake the Cookies
Slide your baking sheet into the preheated oven and bake for 10–12 minutes, or until the edges are a light golden brown. The cookies should look set but still soft in the middle—this is your cue for a tender, melt-in-your-mouth texture.
Step 8: Make the Salted Caramel Filling
While your cookies are in the oven, melt the soft caramel candies and heavy cream together in a small saucepan over low heat. Stir continually until the mixture is smooth and glossy. If it thickens as you work, just warm it gently to loosen it up again.
Step 9: Fill and Finish
As soon as the cookies come out of the oven, fill each center indentation with a spoonful of the warm caramel. Immediately sprinkle each caramel puddle with a pinch of flaky sea salt. The heat helps the salt slightly melt into the caramel while still bringing bursts of flavor with each bite. Let the cookies cool on the baking sheet before moving to a wire rack or serving plate—they’re worth the wait!
How to Serve Salted Caramel Cheesecake Cookies
Garnishes
The crowning touch for Salted Caramel Cheesecake Cookies is a little extra sparkle. Sprinkle a touch more flaky sea salt for drama, or drizzle with melted chocolate for a fancier finish. A few chopped toasted nuts, like pecans or almonds, also add crunchy contrast if you want to go the extra mile.
Side Dishes
Serve these cookies with freshly brewed coffee, spiced chai, or even a glass of cold milk—each sip balances the cookie’s creamy richness. For a more decadent dessert spread, pair with other simple bar cookies or fruit for vibrant color and flavor variety on the table.
Creative Ways to Present
Stack the Salted Caramel Cheesecake Cookies neatly on a tiered tray for an afternoon tea vibe, or nestle them in cupcake liners for a homemade gift box. If you’re hosting, you can build a “cookie sandwich” with a scoop of vanilla ice cream tucked gently between two cookies—a playful, sweet ending to any meal.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Salted Caramel Cheesecake Cookies in an airtight container at room temperature for up to 3 days. The cookies will stay soft and tender, and the caramel keeps its texture beautifully—no hard, sticky centers to worry about.
Freezing
Want to save some for later cravings? Lay the cooled cookies in a single layer on a baking sheet and freeze until firm, then transfer to a zip-top bag or airtight container. They’ll keep well this way for up to a month. Defrost at room temperature for about 30 minutes before enjoying.
Reheating
To restore that fresh-from-the-oven warmth, pop a cookie in the microwave for 5 to 10 seconds. It’s just enough to revive the gooey caramel and give the cheesecake base a soft, bakery-like bite again—total comfort food in seconds!
FAQs
Can I use homemade caramel instead of store-bought caramels?
Absolutely! If you have a favorite homemade caramel sauce, prepare it thick enough to hold in the cookie center. Just make sure it’s warm (not hot) when spooning into the indentations for the perfect texture and shine.
What’s the best way to soften cream cheese and butter?
Take both out of the fridge about 30 minutes before baking. For a quicker fix, cut them into cubes and microwave in short 5-second bursts, turning after each zap, until just soft—a perfect base for that creamy, fluffy batter.
Can I make Salted Caramel Cheesecake Cookies gluten-free?
Yes! Simply swap in your favorite 1:1 gluten-free baking flour blend. The recipe plays well with alternative flours, so long as you measure accurately and avoid overmixing for the best cookie crumb.
How do I keep the caramel from hardening while I fill the cookies?
Keep the saucepan over a very low burner and stir occasionally as you work. If it thickens, add a splash more cream and gently heat while stirring, or return to the microwave for just a few seconds to re-soften.
Do Salted Caramel Cheesecake Cookies travel well for sharing?
They do! Layer them with parchment in a sturdy container to prevent sticky mishaps on the road. You can even gift them in a cookie tin—the creamy, caramel centers and crackle of salt are sure to win fans wherever you go.
Final Thoughts
Your kitchen is about to smell amazing! There’s nothing quite as comforting as Salted Caramel Cheesecake Cookies, and once you try them, they’ll quickly become a go-to for special occasions and everyday treats alike. Invite family and friends to join you for a taste—these cookies deserve to be shared and savored!
Print
Salted Caramel Cheesecake Cookies Recipe
- Total Time: 27 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
These Salted Caramel Cheesecake Cookies are a delightful combination of a soft, cheesecake-like cookie base filled with gooey caramel and a sprinkle of sea salt on top. Perfect for holiday baking or any time you want a sweet treat with a touch of indulgence.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Cheesecake Cookie Dough:
- 4 oz cream cheese, softened
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Salted Caramel Topping:
- 20 soft caramel candies (unwrapped)
- 2 tablespoons heavy cream
- ½ teaspoon flaky sea salt
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Prepare Cheesecake Cookie Dough: In a large mixing bowl, beat cream cheese, butter, and sugar until light and fluffy. Add vanilla and egg, mix until fully combined. Gradually add the dry ingredients and mix until a soft dough forms.
- Bake Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart. Make an indentation in the center of each cookie. Bake for 10–12 minutes until edges are lightly golden.
- Make Caramel Topping: While cookies bake, melt caramels with heavy cream in a small saucepan over low heat, stirring until smooth.
- Assemble Cookies: Once cookies are out of the oven, fill the indentations with warm caramel and sprinkle with flaky sea salt. Let cool before serving.
Notes
- For extra indulgence, drizzle cookies with melted chocolate after adding caramel.
- If caramel thickens while working, gently rewarm it over low heat.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
