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Salted caramel cheesecake cookies deliver everything you love about cheesecake and gooey caramel in a portable cookie. When I want to impress at a potluck or make a regular night extra special these cookies always win raves. Each bite has a soft cookie exterior creamy cheesecake center and a decadent caramel and sea salt finish.
I remember the first time I brought these to a family brunch. They disappeared within minutes and everyone kept asking for the recipe. Even the kids go wild for the creamy centers and the sticky drizzles.
Ingredients
- All purpose flour: gives the cookies sturdy yet soft structure so look for fresh flour with no off smell
- Baking soda: supports the perfect rise choose an unopened or recently purchased box
- Salt: balances the sweetness use fine salt for dough and flaked or sea salt for topping
- Unsalted butter: offers rich flavor without overpowering salt taste opt for high quality for best results
- Brown sugar: gives the cookies a caramel undertone always pack it firmly in the cup and look for soft moist granules
- Granulated sugar: helps create chewy texture in dough and sweetens the filling use fine white sugar for smoothness
- Large egg: binds the dough together check for clean uncracked shells and bright yolks
- Vanilla extract: enhances both cookie and filling choose pure extract for deeper flavor
- Cream cheese: is the heart of the creamy filling always use full fat and let it soften at room temperature
- Caramel sauce: adds gooey richness go for a thick sauce so it stays in place and has a buttery finish
- Sea salt for topping: highlights the sweet creamy flavors use flaked or coarse for texture
Instructions
- Prepare the Cheesecake Filling:
- Beat the cream cheese granulated sugar and vanilla extract together until the mixture is completely smooth with no lumps. Scoop out small portions using a teaspoon or small cookie scoop and place them on a parchment lined tray. Freeze these portions for at least 30 minutes until very firm. This step creates the signature creamy center that stays intact during baking.
- Mix the Cookie Dough:
- In a large mixing bowl cream the softened butter with brown sugar and granulated sugar until the mixture is airy pale and fluffy. Add the egg and vanilla extract and continue to mix until fully combined. In a separate bowl whisk together all purpose flour baking soda and salt to evenly distribute leavening. Gradually add the dry ingredients to the wet mixture until the dough just comes together. Avoid over mixing to keep cookies soft.
- Shape and Assemble Cookies:
- Scoop out approximately two tablespoons of cookie dough and flatten gently. Place a frozen cheesecake ball into the center and wrap the dough completely around it sealing all edges. Repeat with remaining dough and filling placing finished cookies spaced well apart on a lined baking sheet.
- Bake Until Golden:
- Bake the assembled cookies in a preheated 350 F oven until the edges are just golden and the centers are puffed. This usually takes about 10 to 12 minutes depending on your oven. The cookies should look slightly underbaked in the center as they finish setting out of the oven.
- Finish with Caramel and Sea Salt:
- Let cookies cool for a few minutes so they firm up before handling. Drizzle thick caramel sauce over the tops and finish with a generous sprinkle of flaked sea salt while the caramel is still sticky so it adheres well. Serve when just cooled for gooey centers.
Cream cheese is my favorite ingredient in these cookies because it turns a simple treat into a special surprise. We love making these together as a family and sneaking bites of the frozen filling it is the best part.
Storage Tips
After baking and cooling pack cookies in an airtight container and keep in the fridge for up to four days. Let them sit at room temperature for ten to fifteen minutes before serving for the softest centers. You can also warm them for just a few seconds in the microwave for extra gooeyness on day two or three.
Ingredient Substitutions
If you need to skip the caramel topping try chocolate ganache or a simple dusting of powdered sugar. For a tangier cheesecake filling add a touch of lemon zest. No brown sugar on hand You can use coconut sugar or extra white sugar though the caramel flavor will be lighter.
Serving Suggestions
These cookies are delicious solo but even better with a scoop of vanilla ice cream or dollop of whipped cream. Try them paired with hot chocolate or black coffee for an afternoon treat. Stack a few on a pretty plate with extra caramel drizzle for a simple dessert platter.
Cultural and Historical Context
Cheesecake as a dessert dates back to the ancient Greeks and caramel paired with salt gained fame as a gourmet twist in the early 2000s. Marrying classic American cookies with these beloved flavors gives home bakers a modern treat that draws from European cheesecake tradition and American comfort baking.
Seasonal Adaptations
Use pumpkin spice instead of plain vanilla in autumn for a fall inspired version. Top with crushed peppermint and chocolate for a winter holiday twist. Add a spoonful of berry jam to the cheesecake filling in summer for berry cheesecake pockets.
Bake only what you need for fresh melty centers on demand. These cookies are sure to impress every time you make them.
Recipe FAQs
- → How do I achieve creamy centers?
Freeze small scoops of the cream cheese mixture before assembling. This keeps the centers soft and prevents overbaking.
- → What type of caramel sauce works best?
Use a thick, high-quality caramel sauce for easy drizzling and consistent coverage on each cookie.
- → Can I use salted butter instead of unsalted?
While unsalted butter allows more control over seasoning, you can use salted butter and adjust added salt accordingly.
- → How should I store these cookies?
Keep cookies refrigerated for up to 4 days. Bring to room temperature before serving for optimal texture and flavor.
- → Is it necessary to chill the cheesecake filling?
Yes, chilling firms up the filling, making assembly easier and ensuring a creamy center after baking.
- → Can I make the caramel sauce at home?
Homemade caramel sauce works beautifully; just be sure it’s thick enough for drizzling over warm cookies.