Salted Caramel Cheesecake Cookies

Salted caramel cheesecake cookies combine that tangy cream cheese bite with a buttery soft cookie and gooey ribbons of caramel. These treats are what I whip up on cozy weekends when friends text last minute that they are stopping by. They wow a crowd yet are so simple to put together without fussy steps. Each bite delivers layers of silky sweet richness with a crackle of sea salt on top.

Every holiday season I bake a double batch because my mom insists they are the ultimate comfort dessert for movie night. The caramel drizzle always gets licked off little fingers.

Ingredients

• Unsalted butter: gives richness and tender crumb opt for high fat European style if you can
• Granulated sugar: brings that classic sweet flavor and helps the edges caramelize
• Brown sugar: adds moisture and a touch of molasses warmth choose dark if you like deeper notes
• Cream cheese: makes the filling tangy and luxurious go for full fat and let it soften thoroughly
• Large eggs: help the cookie hold together and add some luscious texture
• Vanilla extract: infuses each part with warm sweet aroma pure extract always shines
• All purpose flour: keeps the cookie light look for unbleached for best flavor
• Baking soda: lifts the dough for a soft pillowy result check yours is fresh for max rise
• Pinch of salt: balances the sweetness and rounds out the flavor
• Caramel sauce: swirls in gooey flavor go for thick jarred versions or homemade for best results
• Flaky sea salt: delivers that irresistible salty spark on top maldon or fleur de sel shine here

Instructions

Cream the Butters and Sugars:

Using the paddle attachment of a stand mixer or a strong handheld beater blend softened butter granulated sugar and brown sugar at medium speed for two to three minutes. Watch as it turns pale and fluffy that air is what gives cookies their softness.

Incorporate Eggs and Vanilla:

Add one egg at a time whisking thoroughly after each. Pour in one teaspoon of the vanilla extract. This helps bind and flavor the dough evenly.

Add Dry Ingredients:

Sprinkle in flour baking soda and a pinch of salt. Mix just until the last bit of flour disappears. Stop there for cookies that bake up tender not tough.

Make the Cheesecake Filling:

In a separate bowl blend softened cream cheese until there are no lumps. Beat in the remaining egg a little white sugar and half a teaspoon vanilla. When it is silky with no streaks stop mixing.

Scoop and Shape:

Use a medium cookie scoop to mound dough onto parchment lined sheets. Press a gentle well into each ball with your thumb or the back of a spoon.

Fill and Bake:

Dollop about a teaspoon of cheesecake mixture into each well. Bake at three hundred fifty degrees Fahrenheit for twelve to fourteen minutes just until the edges are golden and tops no longer look wet.

Cool and Top:

Let the cookies rest on the sheet for five minutes to set up. Move them gently to a cooling rack. When they are fully cool spoon or drizzle caramel sauce over the tops and finish with a few pinches of flaky salt.

I am absolutely obsessed with flaky sea salt as the finishing touch. My niece once asked why the sparkles make cookies taste so good and now she insists on helping with that last sprinkle every time.

Storage Tips

Let the cookies cool fully before storing them so they stay crisp on the edges and soft in the center. An airtight tin or plastic container will keep them fresh on the counter for about three days. If you want to keep them longer layer them between wax paper in the freezer. They thaw in about twenty minutes at room temperature tasting just as good as the day they were made.

Ingredient Substitutions

No caramel sauce on hand Use a thick chocolate sauce or dulce de leche for a delicious twist. If you need gluten free go for a one to one style blend made for baking. Greek yogurt is a decent substitute for cream cheese in a pinch though the tang will be brighter.

Serving Suggestions

For a party spread plate these cookies alongside some fresh berries and whipped cream for dipping. They make a perfect companion to a big mug of coffee or hot cocoa. Try warming them for a few seconds in the microwave for that gooey caramel effect.

Cultural Context

Cheesecake lovers everywhere will agree this cookie is a clever American mashup of two classic desserts. Salted caramel first got big in France but bakers here have made it a star in everything from brownies to coffee drinks. Bringing the two together in handheld form means you can snack on cheesecake anywhere.

Seasonal Adaptations

Swap in spiced pumpkin puree for half the cream cheese in autumn. Scatter chopped toasted pecans over the caramel at Thanksgiving. Add peppermint extract to the filling for a holiday cookie plate.

Success Stories

I served these at my book club’s holiday cookie swap and they disappeared faster than anything else on the table. My neighbor now makes them with her kids for every school bake sale. Even my dad who swears he does not like cheesecake goes in for seconds.

Freezer Meal Conversion

Scoop cookie dough onto trays and freeze until just firm then pop into bags for up to two months. The cheesecake filling can also be portioned out and frozen separately. When you are ready to bake set them out to thaw for ten minutes and bake as usual. Finish with caramel and salt once they are cool.

Give these cookies a try for your next get together or cozy night in. The cheesecake surprise and caramel finish make them irresistible every time.

Recipe FAQs

→ How do I keep the cookies soft and chewy?

Creaming the butter with sugars thoroughly and avoiding overmixing after adding flour keeps the cookies soft, while chilling the dough prevents excess spreading.

→ Can I use store-bought caramel sauce?

Yes, any smooth, pourable caramel sauce works well for drizzling and filling. Homemade or store-bought options are both fine.

→ Should the cream cheese be at room temperature?

Allowing cream cheese to soften helps create a creamy, lump-free filling that blends smoothly into the dough.

→ Must I chill the dough before baking?

If the dough is sticky, a short chill helps the cookies hold shape and creates a tender final texture.

→ When should I add caramel and sea salt?

Wait until the cookies are completely cool before topping with caramel sauce and sprinkling sea salt to prevent melting or messiness.