Salted Caramel Cheesecake Cookies are the ultimate indulgent dessert, combining the richness of cheesecake with the chewy texture of a classic cookie. Each cookie is filled with a smooth, tangy cream cheese center, topped with silky caramel, and finished with a touch of flaky sea salt—perfect for when you’re craving a treat that’s both sweet and slightly salty.
Why You’ll Love This Recipe
These cookies are a showstopper, delivering multiple textures and flavors in every bite. The soft and chewy cookie dough contrasts beautifully with the creamy cheesecake filling, while the caramel drizzle and sea salt create a perfectly balanced flavor profile. Whether for holiday baking, gifting, or everyday indulgence, these cookies are a memorable treat sure to impress.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cookie Dough:
2 1/4 cups (280g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1/2 cup (100g) light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
For the Cheesecake Filling:
4 oz (115g) cream cheese, softened
1/4 cup (50g) granulated sugar
1 teaspoon vanilla extract
For the Topping:
1/2 cup (120ml) caramel sauce (store-bought or homemade)
Flaky sea salt, for sprinkling
directions
Preheat Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Prepare the Cheesecake Filling:
In a small bowl, mix together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Set aside.
Make the Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract and beat until fully combined. Gradually mix in the dry ingredients until just combined.
Assemble the Cookies:
Scoop about 2 tablespoons of cookie dough and flatten slightly in your hand. Add 1 teaspoon of cheesecake filling in the center. Fold the dough around the filling and roll into a sealed ball.
Place each filled dough ball on the prepared baking sheet, spacing them about 2 inches apart.
Bake:
Bake for 10–12 minutes, or until the edges are lightly golden. The centers may appear underdone but will set as they cool. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Add the Topping:
Once the cookies are completely cooled, drizzle generously with caramel sauce and sprinkle each with a pinch of flaky sea salt.
Servings and timing
Servings: 12 cookies
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Calories: Approximately 180 kcal per cookie
Variations
Chocolate Caramel Version: Add chocolate chips to the cookie dough or drizzle with melted chocolate along with caramel.
Nutty Twist: Sprinkle chopped pecans or almonds over the caramel for a bit of crunch.
Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour.
Spiced Dough: Add a pinch of cinnamon or nutmeg to the cookie dough for added warmth.
Mini Cookies: Use smaller scoops to create bite-sized cookies, adjusting bake time to 8–10 minutes.
storage/reheating
Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, freeze the cookies (unglazed) for up to 2 months. To serve, thaw at room temperature and drizzle with caramel and sea salt after defrosting. Avoid microwaving after adding caramel to prevent melting or separation.
FAQs
Can I make the dough in advance?
Yes, you can prepare the dough up to 48 hours ahead and store it in the refrigerator. Let it soften slightly before assembling and baking.
Do I need to chill the dough?
Chilling is optional but recommended if the dough is sticky or soft. A 30-minute chill helps with easier shaping and prevents spreading.
Can I freeze the cookies?
Yes, freeze them before adding the caramel. Wrap tightly and freeze for up to 2 months. Thaw and drizzle with caramel before serving.
What type of caramel sauce should I use?
Both store-bought and homemade caramel sauces work well. Choose a thick, pourable sauce for best results.
Can I substitute the cream cheese filling?
You can replace the cheesecake filling with a caramel center or chocolate ganache for variety.
How do I keep the filling from leaking out?
Seal the dough completely around the filling and avoid overfilling. Chill the assembled cookies briefly before baking if needed.
What makes the cookies chewy?
A balance of granulated and brown sugar and not overbaking helps achieve a soft, chewy texture.
Are these cookies overly sweet?
The flaky sea salt balances the sweetness of the caramel and cheesecake, creating a well-rounded flavor.
Can I double the recipe?
Yes, this recipe scales easily. Be sure to work in batches to maintain even baking.
What’s the best way to drizzle the caramel?
Use a spoon or a small piping bag for more control. Drizzle once the cookies are fully cooled for clean presentation.
Conclusion
Salted Caramel Cheesecake Cookies are a luxurious twist on classic cookies, blending soft texture, creamy filling, and sweet-salty topping in every bite. With their irresistible flavor and elegant look, they’re perfect for holidays, special occasions, or simply treating yourself. Once you try them, they’ll quickly become a go-to favorite in your dessert rotation.
Salted Caramel Cheesecake Cookies
- Prep Time: 30 minutes
- Cook Time: 10minutes
- Total Time: 40 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Salted Caramel Cheesecake Cookies are the ultimate indulgence—soft and chewy cookies stuffed with a rich cheesecake center, drizzled with silky caramel, and finished with a touch of flaky sea salt. A dessert dream come true!
Ingredients
For the Cookie Dough:
-
2 1/4 cups (280g) all-purpose flour
-
1/2 teaspoon baking soda
-
1/2 teaspoon baking powder
-
1/2 teaspoon salt
-
1/2 cup (115g) unsalted butter, softened
-
1/2 cup (100g) granulated sugar
-
1/2 cup (100g) light brown sugar, packed
-
1 large egg
-
1 teaspoon vanilla extract
For the Cheesecake Filling:
-
4 oz (115g) cream cheese, softened
-
1/4 cup (50g) granulated sugar
-
1 teaspoon vanilla extract
For the Topping:
-
1/2 cup (120ml) caramel sauce (store-bought or homemade)
-
Flaky sea salt, for sprinkling
Instructions
-
Preheat Oven: Preheat to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
-
Prepare Cheesecake Filling: Mix softened cream cheese, sugar, and vanilla until smooth. Set aside.
-
Make Cookie Dough: In a bowl, whisk flour, baking soda, baking powder, and salt. In another bowl, cream butter and sugars until light and fluffy (2–3 mins). Add egg and vanilla. Mix in dry ingredients until just combined.
-
Assemble Cookies: Scoop ~2 tbsp dough, flatten slightly, add 1 tsp of cheesecake filling, then wrap dough around filling and roll into a sealed ball. Place on baking sheet, spaced 2 inches apart.
-
Bake: Bake for 10–12 minutes until edges are lightly golden. Let cool on sheet 5 minutes, then transfer to a wire rack.
-
Add Topping: Once cooled, drizzle with caramel and sprinkle with flaky sea salt.
Notes
-
Chill dough if it’s too sticky to work with.
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Let ingredients come to room temp for smooth mixing.
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Homemade caramel adds a luxe touch but store-bought works great too.
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