Salted Caramel Cheesecake Cookies have kinda taken over my kitchen lately. There’s always that moment when people want something sweet but not plain old cookies – you know what I mean?
These have that five-star restaurant feel, but you don’t need an apron with your name stitched on it.
One bite and honestly, folks start asking questions. Not to hype it up too much, but they’re sort of legendary around here. If you’re on a cookie kick, these remind me a bit of those soft treats from here, but with a creamy caramel twist that’s pretty hard not to love.
Why You’ll Love This Recipe
Okay, so first off, these Salted Caramel Cheesecake Cookies are a whole event. They deliver cheesecake vibes with less fuss (no water bath, thank you very much). Friends have started “dropping by” more often and it’s not for my charming personality, let’s be real.
They’re cozy, decadent, and a little salty-sweet situation that kinda wins over everyone – even folks who “don’t really like cheesecake.” I know, shocking.
The balance is just wild. You get this creamy, tangy cheesecake center and then BAM: a ribbon of gooey salted caramel.
Outrageously good, sort of like a dessert hug. Best part? They aren’t as tricky as they sound. I botched the first batch by overbaking and… they were still delicious. These cookies are sorta forgiving like that.
And if you want to impress at potlucks or just treat yourself, these work both ways. There’s this almost magical texture when you catch ‘em still a little warm – trust me, wait for that.
These are hands down the best cookies I’ve ever made. I brought them to book club and now I get requests all the time. That salted caramel just puts them totally over the top.
Salted Caramel Cheesecake Cookies
What You’ll Need
So, ingredient time, and honestly it’s more straightforward than people expect. Hit up the store for cream cheese (don’t go low fat, trust me), butter (duh), brown sugar, granulated sugar (it matters), an egg, some vanilla extract (real stuff if you’ve got it), all-purpose flour, baking soda, and a pinch of salt…but go big with flaky sea salt for topping if you can.
For the caramel, you can go “from scratch” if you’re feeling bold, but I totally just grab a good store-bought salted caramel sauce. Life’s too short sometimes. You’ll want a mixer, a couple of bowls, and parchment paper too, because sticky caramel is not fun to scrub. Promise.
One small tip — leave your cream cheese and butter out for a bit so they’re soft. Makes everything blend way happier. And if you wanna go wild and top with extra caramel? No one’s judging in this house.
Salted Caramel Cheesecake Cookies
How to Make Salted Caramel Cheesecake Cookies
Kinda love how these come together. You start by beating the cream cheese and butter until it’s fluffy – don’t rush that step. Toss in your sugars, whip again, then add the egg and vanilla. Side note, don’t overbeat after the egg, or your dough’s gonna get weird.
Mix your dry ingredients in a separate bowl – give them a stir, don’t go crazy. Then slowly add your dry stuff into the cheesy mix. Fold in those chunks, and the dough might feel sticky. That’s actually good. Chill the dough for 30-ish minutes. More patience, better cookies.
Scoop out dough, a little bigger than a golf ball. Make a thumbprint (I use the back of a teaspoon, but fingers work in a pinch). Fill with a little blob of salted caramel, then pinch the dough to seal the caramel inside. Sprinkle with flaky salt if you wanna win friends.
Bake at 350 degrees until they’re barely golden – about 11–13 minutes. Don’t wait until they look “done” or you’ll miss the gooey center.
Salted Caramel Cheesecake Cookies
Tips for Success
I’ve learned a few things, mostly from making small disasters in my own oven. If your dough’s too warm, everything leaks or splats, so that little chill time in the fridge is actually important. Caramel: Don’t overload it. Too much and cookies will ooze everywhere (not catastrophic, but messy).
Wait for them to cool a few minutes before trying to transfer off the tray (I barely manage this step).
Hot caramel will scorch your tongue – ask how I know. Storing them in an airtight container keeps them soft, but I usually end up freezing half, just so they last (they don’t last). Pro tip: warm a frozen cookie in the microwave for 10 seconds if you need a quick fix.
Oh, and these taste wild with coffee or hot chocolate – just saying.
Salted Caramel Cheesecake Cookies
How to Store Salted Caramel Cheesecake Cookies
Honestly, grabbing one fresh is best, but you gotta store them sometimes, right? Wait till the cookies are fully cool (otherwise, soggy-town).
Airtight container on the counter? They’ll keep for 2-3 days – though in my chaotic household, that’s pushing it. Longer than that, shove them in the fridge. Just layer with parchment so they don’t stick.
For long-term snacking, freeze them up to three months. Just defrost at room temp (or cheat and use the microwave, my personal method). The caramel gets chewier but, oh wow, still so good.
- Take to parties in a bakery box to impress folks
- Crumble over vanilla ice cream for a fancy-pants dessert
- Pop a cold one into a lunchbox for a lunchtime surprise
- Gift in a cute baggy tied with ribbon (brownie points with neighbors)
Salted Caramel Cheesecake Cookies
So that’s it. Salted Caramel Cheesecake Cookies are that sweet escape from boring cookies, and you really don’t need to be a pro to nail them. If you’re curious about other decadent treats, check out these Glazed Maple Shortbread Cookies – total crowd pleaser. Still, these little caramel cheesecake dreams win my heart basically every time. For more inspiration (and a cool take on this trend), check out Crumbl’s Salted Caramel Cheesecake Cookie – Cooking With Karli.
Print
Salted Caramel Cheesecake Cookies
- Total Time: 43 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Decadent cookies with a creamy cheesecake center and a gooey salted caramel filling.
Ingredients
- 8 oz cream cheese
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup salted caramel sauce
- Flaky sea salt for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, beat the cream cheese and butter until fluffy.
- Add the brown sugar and granulated sugar, and beat again.
- Mix in the egg and vanilla extract, being careful not to overbeat.
- In a separate bowl, combine the flour, baking soda, and salt.
- Slowly add the dry ingredients to the wet mixture, folding until combined.
- Chill the dough for about 30 minutes.
- Scoop out dough (slightly bigger than a golf ball) and make a thumbprint in the center.
- Fill the thumbprint with a dollop of salted caramel and pinch the dough to seal.
- Sprinkle with flaky sea salt if desired.
- Bake for 11-13 minutes until barely golden.
- Let cool before transferring off the baking tray.
Notes
Chill the dough to prevent leaking during baking. Store in an airtight container for up to 2-3 days, or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg