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Salted Caramel Cheesecake Cookies Recipe

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★★★★★

4.5 from 64 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add Cheesecake Filling: Spoon about a teaspoon of the cheesecake filling into each indentation on the cookies.
  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.
  9. 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.
  10. 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

Find it online: https://messykitchenmagic.com/salted-caramel-cheesecake-cookies-recipe/