Salted Caramel Cheesecake Cookies Recipe

Introduction

These Salted Caramel Cheesecake Cookies are a delightful treat that combines rich cream cheese, buttery cookie dough, and luscious caramel topped with a sprinkle of flaky sea salt. Perfect for impressing guests or enjoying a sweet indulgence at home.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 8 oz cream cheese, softened
• 2 large eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• Pinch of salt
• 1/2 cup caramel sauce
• Flaky sea salt for topping

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Beat in one egg and 1 teaspoon of vanilla extract until fully combined.
3. Step 3: Mix in the flour, baking soda, and a pinch of salt until just combined. Be careful not to overmix to keep the cookies tender.
4. Step 4: In a separate bowl, beat the cream cheese until smooth. Add the remaining egg, 1/4 cup of sugar, and 1/2 teaspoon of vanilla extract, mixing until creamy.
5. Step 5: Using a cookie scoop, drop spoonfuls of dough onto the prepared baking sheets. Make a small indentation in the center of each cookie and fill it with about a teaspoon of the cheesecake filling.
6. Step 6: Bake the cookies for 12-14 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
7. Step 7: Once the cookies are completely cool, drizzle caramel sauce over the top and sprinkle with flaky sea salt.

Tips & Variations

• Use cold cream cheese to help maintain the cheesecake filling’s texture during baking.
• Swap caramel sauce with chocolate ganache for a chocolate twist.
• For softer cookies, underbake by a minute or two and allow them to cool completely on the baking sheet.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Reheat gently in a microwave for 10-15 seconds if desired, but avoid overheating to keep the cheesecake filling creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just be sure to check for any mix-in instructions on your specific blend to ensure the right texture.

How do I prevent the caramel from making the cookies soggy?

Drizzle the caramel sauce only after the cookies have completely cooled. This ensures the caramel stays on top and the cookies remain crisp rather than absorbing the sauce.

Salted Caramel Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.6 from 119 reviews

These Salted Caramel Cheesecake Cookies combine the rich, creamy texture of cheesecake with the sweet, gooey flavor of caramel, topped with a sprinkle of flaky sea salt for the perfect balance of sweet and salty. Soft, tender cookies with a luscious cheesecake center and a caramel drizzle make these treats irresistible and a favorite for any occasion.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 34 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 large eggs, room temperature (divided)
• 1 1/2 teaspoons vanilla extract (divided)
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• Pinch of salt

Cheesecake Filling

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 large egg (part of the 2 large eggs)

Topping

• 1/2 cup caramel sauce
• Flaky sea salt for topping

Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy, about 2-3 minutes, which helps create a tender cookie texture.
3. Add Egg and Vanilla: Beat in one egg and 1 teaspoon of vanilla extract into the creamed mixture until fully combined, ensuring the wet ingredients are well incorporated.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and pinch of salt. Gradually add this dry mixture to the wet mixture and stir until just combined to avoid overmixing and keep the cookies tender.
5. Prepare Cheesecake Filling: In another bowl, beat the softened cream cheese until smooth and creamy. Add the remaining egg, 1/4 cup granulated sugar, and 1/2 teaspoon vanilla extract. Mix thoroughly until the filling is smooth and creamy.
6. Assemble Cookies: Using a cookie scoop, drop spoonfuls of the cookie dough onto the prepared baking sheets. Create a small indentation in the center of each cookie with your finger or the back of a spoon.
7. Fill with Cheesecake. Spoon approximately one teaspoon of the cheesecake filling into the indentation of each cookie, ensuring an even layer for a gooey cheesecake center.
8. Bake: Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are lightly golden and the centers are set but still soft. This baking time ensures the cookies remain tender with a creamy cheesecake middle.
9. Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes to set their shape, then transfer them to a wire rack to cool completely, preventing them from becoming soggy.
10. Add Topping: Once the cookies are completely cool, drizzle caramel sauce over each cookie and sprinkle with flaky sea salt to enhance the sweet and salty contrast and add a crunchy finish.

Notes

• Ensure the cream cheese and butter are softened to room temperature for smooth mixing and an even texture.
• Do not overmix the dough once the flour is added to avoid tough cookies.
• Use a cookie scoop for uniform cookie sizes to ensure even baking.
• Allow cookies to cool completely before adding caramel sauce to prevent it from melting and running off.
• Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Keywords: salted caramel cheesecake cookies, caramel cookies, cheesecake filled cookies, soft cookies, dessert cookies, sweet and salty cookies