Why You’ll Love This Recipe

Salted Caramel Cheesecake Cookies are a delicious fusion of two classic treats: caramel and cheesecake. The cream cheese in the dough provides a soft, pillowy texture, while the salted caramel filling gives each bite a rich, gooey center that’s both sweet and salty. The sea salt topping intensifies the caramel flavor, making each cookie a perfectly balanced treat. These cookies are easy to make and perfect for sharing at parties, holiday gatherings, or simply indulging in a sweet moment. They’re sure to become your new favorite cookie recipe!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookie Dough:

  • 1 cup unsalted butter, softened

  • 8 oz cream cheese, softened

  • 1 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

For the Salted Caramel Filling:

  • 1/2 cup caramel sauce (store-bought or homemade)

  • 1/2 teaspoon sea salt (plus extra for sprinkling on top)

Directions

Preparing the Cookie Dough:

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

  2. Mix the dough: In a large mixing bowl, cream together the softened butter and cream cheese until light and fluffy, about 2-3 minutes. Add the granulated sugar and vanilla extract, and continue to mix until fully incorporated.

  3. Add dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft and slightly sticky.

  4. Chill the dough: Refrigerate the dough for at least 30 minutes to help it firm up and make it easier to handle.

Making the Salted Caramel Filling:

  1. Prepare the caramel: In a small bowl, mix the caramel sauce with the sea salt. If you’re using homemade caramel, make sure it has cooled slightly before adding the sea salt.

Assembling the Cookies:

  1. Form the cookie dough balls: Once the dough has chilled, scoop out tablespoon-sized portions and roll them into balls. Use your thumb or the back of a spoon to create a small indentation in the center of each dough ball.

  2. Fill with caramel: Spoon about 1/2 teaspoon of salted caramel sauce into the indentation of each dough ball. Be careful not to overfill, as the caramel will spread while baking.

  3. Seal the cookies: Gently pinch the dough around the caramel to seal it inside, ensuring the caramel is completely encased.

Baking the Cookies:

  1. Bake: Place the filled dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.

  2. Cool the cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Final Touches:

  1. Add more sea salt: Once the cookies have cooled, sprinkle a tiny pinch of sea salt on top of each one to enhance the caramel flavor.

Serving:

Serve these decadent salted caramel cheesecake cookies with a glass of milk, a cup of tea, or enjoy them on their own. They’re perfect for sharing or indulging in a sweet moment all to yourself!

Servings and Timing

  • Servings: 18-24 cookies

  • Prep Time: 20 minutes

  • Chill Time: 30 minutes

  • Cook Time: 10-12 minutes

  • Total Time: 1 hour

Variations

  • Chocolate Drizzle: Drizzle melted chocolate on top of the cooled cookies for an extra indulgent touch.

  • Caramel Bits: Instead of using caramel sauce, try incorporating caramel bits or toffee pieces into the cookie dough for a chewy, crunchy texture.

  • Different Fillings: Try filling the cookies with other types of fillings, such as Nutella or peanut butter, for a different twist on the classic caramel filling.

  • Vegan Version: Use dairy-free butter and vegan cream cheese, and make sure your caramel sauce is dairy-free to create a vegan-friendly version of these cookies.

Storage/Reheating

  • Storage: Store the cookies in an airtight container at room temperature for up to 4 days. They’ll stay soft and chewy.

  • Freezing: Freeze the cookies in an airtight container for up to 2 months. Thaw them at room temperature before serving.

  • Reheating: To enjoy warm cookies, heat them in the microwave for 10-15 seconds.

FAQs

Can I use store-bought caramel sauce?

Yes! Store-bought caramel sauce works perfectly for these cookies. Just make sure it’s a good-quality sauce for the best flavor.

Can I make the dough ahead of time?

Yes! You can prepare the dough ahead of time and refrigerate it for up to 2 days before baking. Chilling the dough helps with the texture of the cookies and makes them easier to handle.

Can I freeze the dough before baking?

Absolutely! You can freeze the dough balls before baking. Place them on a baking sheet to freeze individually, then transfer them to a freezer-safe bag. When ready to bake, you can bake the frozen dough directly, adding a couple of extra minutes to the baking time.

Can I make these cookies without cream cheese?

While cream cheese helps give these cookies their soft, cheesecake-like texture, you can substitute it with more butter. The cookies will still be delicious, though they may be slightly less rich.

How can I make these cookies extra chewy?

To make the cookies chewier, you can add an extra tablespoon of butter or a tablespoon of honey to the dough. This will give the cookies a softer, chewier texture.

Conclusion

Salted Caramel Cheesecake Cookies are a rich, indulgent treat that will satisfy any sweet tooth. With a soft, cheesecake-like dough, a gooey caramel center, and a sprinkle of sea salt on top, these cookies offer the perfect balance of sweet and salty. Easy to make and perfect for any occasion, these cookies will be a hit at your next gathering or whenever you’re craving something decadent. Whether you’re enjoying them fresh out of the oven or sharing them with friends, Salted Caramel Cheesecake Cookies are sure to become a new favorite!

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Salted Caramel Cheesecake Cookies

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  • Author: Lisa
  • Prep Time: 20 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 1 hour
  • Yield: 18-24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

Salted Caramel Cheesecake Cookies combine the richness of cheesecake with the irresistible sweet-and-salty combination of caramel and sea salt. These soft, chewy cookies feature a cream cheese dough with a gooey salted caramel center, making them the perfect treat for any occasion. With a touch of sea salt on top, these cookies will be your new favorite indulgence!

Ingredients

For the Cookie Dough:

  • 1 cup unsalted butter, softened

  • 8 oz cream cheese, softened

  • 1 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

For the Salted Caramel Filling:

  • 1/2 cup caramel sauce (store-bought or homemade)

  • 1/2 teaspoon sea salt (plus extra for sprinkling on top)

Instructions

  • Preparing the Cookie Dough:

    • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

    • In a large bowl, cream together the softened butter and cream cheese until light and fluffy (2-3 minutes). Add sugar and vanilla extract, and continue to mix until fully incorporated.

    • In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. The dough will be soft and slightly sticky.

    • Chill the dough for at least 30 minutes to firm it up and make it easier to handle.

  • Making the Salted Caramel Filling:

    • In a small bowl, mix the caramel sauce with sea salt (if using homemade caramel, let it cool slightly before mixing in the salt).

  • Assembling the Cookies:

    • Once the dough has chilled, scoop tablespoon-sized portions and roll them into balls. Use your thumb or the back of a spoon to create a small indentation in each dough ball.

    • Spoon about 1/2 teaspoon of salted caramel sauce into the indentation of each dough ball. Be careful not to overfill as the caramel will spread while baking.

    • Gently pinch the dough around the caramel to seal it inside, ensuring the caramel is completely encased.

  • Baking the Cookies:

    • Place the filled dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden and the centers are set.

    • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

  • Final Touches:

    • Once the cookies have cooled, sprinkle a tiny pinch of sea salt on top of each one to enhance the caramel flavor.

Notes

Chocolate Drizzle: Drizzle melted chocolate on top of cooled cookies for an extra indulgent touch.Caramel Bits: Use caramel bits or toffee pieces in the dough for a chewy, crunchy texture.Different Fillings: Substitute the caramel for Nutella, peanut butter, or other fillings for a unique twist.

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