Salted Caramel Cheesecake Cookies

These Salted Caramel Cheesecake Cookies are a decadent twist on traditional cookies, featuring a rich, creamy cheesecake filling tucked inside a soft cookie base, then finished with a drizzle of thick caramel and a sprinkle of flaky sea salt. This delightful combination brings together the comforting texture of a cookie with the indulgence of a cheesecake.

Why You’ll Love This Recipe

Salted Caramel Cheesecake Cookies offer a perfect balance of sweet and salty flavors, soft and chewy textures, and a creamy center surprise that elevates them beyond ordinary cookies. They’re ideal for special occasions, holiday trays, or simply indulging your sweet tooth. The combination of a buttery cookie, tangy cheesecake filling, and luscious caramel topping ensures they’re always a crowd-pleaser.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cookie Dough:

• all-purpose flour
• baking soda
• baking powder
• salt
• unsalted butter, softened
• granulated sugar
• packed light brown sugar
• large egg
• vanilla extract

For the Cheesecake Filling:

• cream cheese, softened
• granulated sugar
• vanilla extract

For the Topping:

• thick caramel sauce (homemade or store-bought, but thick enough to pipe)
• flaky sea salt, for sprinkling

Directions

1. Make the Cheesecake Filling:
   In a small bowl, mix softened cream cheese, granulated sugar, and vanilla extract until smooth. Transfer to a piping bag or ziplock bag and refrigerate for 15 minutes.
2. Prepare the Cookie Dough:
   In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
   In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
   Add the egg and vanilla extract, mixing until combined.
   Gradually incorporate the dry ingredients, mixing just until the dough forms.
3. Assemble the Cookies:
   Scoop about 2 tablespoons of cookie dough and flatten slightly in your hand.
   Place a heaping teaspoon of cheesecake filling in the center, then fold the dough around it, sealing the edges completely.
   Shape into a tall, slightly domed ball.
   Place on a lined baking sheet with 2-inch spacing between each cookie.
   For best results, chill assembled cookies for 20–30 minutes.
4. Bake the Cookies:
   Preheat oven to 350°F (175°C).
   Bake for 10–12 minutes, or until edges are golden.
   Optional: After baking, gently press the center of each cookie to create a well for topping.
   Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack.
5. Add the Toppings:
   Once cooled, optionally pipe additional cheesecake filling on top.
   Drizzle with thick caramel sauce.
   Finish with a pinch of flaky sea salt.

Servings and Timing

Servings: About 18 cookies
Prep Time: 30 minutes (including chilling)
Cook Time: 10–12 minutes
Total Time: Approximately 45 minutes

Variations

• Chocolate Caramel Version: Add mini chocolate chips to the cookie dough for a chocolate-caramel twist.
• Spiced Variation: Incorporate a pinch of cinnamon or nutmeg into the cookie dough for a warm, spiced flavor.
• Nutty Addition: Add chopped pecans or walnuts to the dough for extra crunch.
• Fruit Swirl: Swirl a bit of raspberry or strawberry jam into the cheesecake topping before piping.

Storage/Reheating

Store cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling.
To reheat, warm them gently in the microwave for 10–15 seconds to soften the cookie and slightly warm the caramel.
For longer storage, freeze the baked cookies (without toppings) for up to 2 months. Thaw and add the caramel and salt before serving.

FAQs

What makes these cookies different from regular cookies?

These cookies have a hidden cheesecake filling inside and are topped with caramel and sea salt, making them a hybrid of cookie and cheesecake in one treat.

Can I make the dough ahead of time?

Yes, the cookie dough can be made and refrigerated up to 48 hours in advance. Just be sure to let it come slightly to room temperature before shaping.

Can I freeze these cookies?

Yes, you can freeze them before or after baking. Freeze assembled dough balls and bake directly from frozen, adding 1–2 extra minutes. Baked cookies can also be frozen without toppings.

Can I use store-bought caramel sauce?

Absolutely. Just make sure it’s a thick caramel sauce suitable for piping or drizzling.

What type of cream cheese should I use?

Use full-fat block-style cream cheese for best results. Avoid whipped or spreadable types, as they can affect the texture.

Why do I need to chill the assembled cookies?

Chilling helps prevent the cookies from spreading too much in the oven and keeps the filling centered.

How do I know when the cookies are done?

Look for lightly golden edges. The centers may appear slightly soft but will firm up as they cool.

Can I skip the cheesecake topping?

Yes, the topping is optional. The cookies are still delicious with just the baked-in filling and caramel drizzle.

What if my caramel sauce is too thin?

You can thicken it by gently simmering it on the stove until it reduces, or choose a thicker store-bought version.

Can I use a different filling?

Yes, you can substitute the cheesecake filling with Nutella, peanut butter, or fruit preserves for a different twist.

Conclusion

Salted Caramel Cheesecake Cookies bring together the best of both worlds—soft, buttery cookies and creamy, tangy cheesecake, all finished with a decadent caramel drizzle and a touch of sea salt. Perfect for holiday trays, parties, or simply satisfying a sophisticated cookie craving, these cookies are a must-try for dessert lovers.

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