Salted Caramel Cheesecake Cookies Recipe
Introduction
These Salted Caramel Cheesecake Cookies combine rich, creamy cheesecake filling with buttery cookie dough and a luscious caramel drizzle. Perfectly soft and chewy with a hint of sea salt, they’re an irresistible treat for any dessert lover.
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
- Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes. Beat in one egg and 1 teaspoon of vanilla extract until fully combined.
- 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.
- 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.
- Step 5: 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 and fill it with about a teaspoon of the cheesecake filling.
- Step 6: Bake the cookies for 12 to 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.
- Step 7: Once the cookies are completely cool, drizzle caramel sauce over the top and sprinkle with flaky sea salt.
Tips & Variations
- Make sure all ingredients are at room temperature for smoother mixing and better texture.
- If the dough feels sticky, chill it in the refrigerator for 30 minutes before scooping.
- Allow cookies to cool completely before adding caramel to prevent it from melting and spreading too much.
- For a chocolate twist, add mini chocolate chips to the cookie dough before baking.
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 or freeze for up to 3 months. Reheat gently in the microwave for 10-15 seconds to warm the caramel before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cheesecake filling ahead of time?
Yes, you can prepare the cream cheese filling up to a day in advance and keep it refrigerated. Bring it to room temperature and stir gently before using.
What type of caramel sauce works best?
A thick, pourable caramel sauce works best for drizzling over the cooled cookies. Homemade or store-bought sauces both work well, just choose one with a good balance of sweetness and saltiness.
PrintSalted Caramel Cheesecake Cookies Recipe
These Salted Caramel Cheesecake Cookies combine the rich creaminess of cheesecake with the soft, buttery texture of classic cookies and a delightful caramel topping. Perfectly balanced with a hint of flaky sea salt, they make an irresistible dessert treat that’s easy to bake and ideal for parties or special occasions.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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
Topping
- 1/2 cup caramel sauce
- Flaky sea salt for topping
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes, using a mixer for best results.
- Add Egg and Vanilla: Beat in one of the eggs and 1 teaspoon of vanilla extract until fully combined, creating a smooth cookie dough base.
- Mix Dry Ingredients: In another bowl, combine the flour, baking soda, and a pinch of salt. Gradually mix these dry ingredients into the wet ingredients until just combined to keep the cookies tender.
- Prepare Cheesecake Filling: Beat the cream cheese in a separate bowl until smooth. Add the remaining egg, 1/4 cup sugar, and 1/2 teaspoon vanilla extract, mixing until creamy and well incorporated.
- Form Cookies: Using a cookie scoop, drop spoonfuls of cookie dough onto the prepared baking sheets. Gently create a small indentation in the center of each cookie to hold the cheesecake filling.
- Add Cheesecake Filling: Spoon about a teaspoon of the cheesecake filling into each indentation on the cookies.
- 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.
- Cool: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely to ensure the caramel topping won’t melt upon application.
- Add Caramel and Salt Topping: Once completely cooled, drizzle the caramel sauce over the top of each cookie and sprinkle with flaky sea salt to finish them off with a perfect sweet and salty balance.
Notes
- Ensure all ingredients are at room temperature before mixing for smoother incorporation.
- If the dough feels sticky, chill it in the refrigerator for 20-30 minutes before scooping.
- Let cookies cool completely before drizzling caramel to prevent it from melting and becoming runny.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Keywords: Salted caramel, cheesecake cookies, dessert, easy baking, party treats
