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

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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.
Let ingredients come to room temp for smooth mixing.
Homemade caramel adds a luxe touch but store-bought works great too.