Description
Salted Caramel Cheesecake Cookies blend the creamy richness of cheesecake with soft, chewy cookies, topped with luscious caramel sauce and a sprinkle of flaky sea salt for a perfect balance of sweet and salty flavors. These decadent cookies feature a creamy cheesecake filling encased in buttery dough, chilled to perfection and baked until golden, then finished with a caramel drizzle for an indulgent treat perfect for any occasion.
Ingredients
Scale
Cheesecake Filling
- 4 oz (115g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract
Cookie Dough
- 2 ¼ cups (280g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Topping
- ½ cup (120ml) thick caramel sauce (homemade or store-bought)
- Flaky sea salt, for sprinkling
Instructions
- Prepare the Cheesecake Filling: In a small bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Transfer the mixture to a piping bag or ziplock bag and refrigerate for 15 minutes to firm up slightly.
- Prepare the Cookie Dough: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes. Add the egg and vanilla extract, mixing until well combined. Gradually add the dry ingredients, mixing until just combined.
- Assemble the Cookies: Scoop about 2 tablespoons of cookie dough and flatten it slightly to form a thick disc. Place about 1 teaspoon of the chilled cheesecake filling in the center, then fold the dough around it, sealing the filling inside. Shape the dough into a slightly domed ball. Place the dough balls on a prepared baking sheet, spacing them about 2 inches apart.
- Chill the Dough: Refrigerate the assembled cookies for 20 to 30 minutes to prevent spreading during baking.
- Bake the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Bake the cookies for 10 to 12 minutes, or until the edges turn lightly golden. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Add the Cheesecake & Caramel Toppings: Once the cookies are cooled, pipe a swirl of the cheesecake filling on top of each cookie. Drizzle generously with caramel sauce and sprinkle with flaky sea salt to create the perfect sweet-salty finish.
Notes
- Ensure the cream cheese is fully softened for a smooth filling.
- Chilling the assembled cookies helps maintain their shape and prevents excessive spreading.
- Use thick caramel sauce for a better topping texture that doesn’t run off the cookies.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Feel free to make the caramel sauce from scratch or use a quality store-bought version.
