Salted Caramel Cheesecake Cookies

If you love the rich taste of cheesecake and the sweet-salty goodness of caramel, these Salted Caramel Cheesecake Cookies will steal your heart. With a soft, creamy center and golden caramel drizzle on top, each bite is indulgent, chewy, and packed with irresistible flavor. They’re perfect for holidays, bake sales, or anytime you want a decadent cookie that tastes like dessert in every bite.

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Why You’ll Love This Recipe
Cheesecake Meets Cookie – Creamy filling inside a soft cookie shell.
Sweet & Salty Combo – Caramel drizzle with a touch of sea salt is absolute perfection.
Easy to Make – No water baths or springform pans—just cookie bliss.
Crowd Favorite – A guaranteed hit for parties, holidays, and cookie swaps.
Freezer-Friendly – Bake ahead and freeze for treats anytime.

Ingredients You’ll Need

For the Cheesecake Filling:

• 4 oz cream cheese, softened
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

For the Cookie Dough:

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1½ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt

For the Topping:

• ½ cup soft caramel sauce (store-bought or homemade)
• Flaky sea salt (such as Maldon) for garnish

Tools You’ll Need

• Mixing bowls
• Electric hand or stand mixer
• Baking sheet
• Parchment paper or silicone baking mat
• Cookie scoop
• Spoon or piping bag
• Freezer

Step-by-Step Instructions

Step 1: Make the Cheesecake Filling

1. In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
2. Scoop small ½ tsp portions onto a parchment-lined plate or tray.
3. Freeze for at least 30 minutes, until firm.

Step 2: Make the Cookie Dough

1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
2. Add the egg and vanilla extract and mix until combined.
3. In another bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
5. Chill the dough for 15–20 minutes while the filling freezes.

Step 3: Assemble the Cookies

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Using a cookie scoop, portion out about 1½ tbsp of dough. Flatten slightly in your hand.
3. Place a frozen cream cheese dollop in the center, then wrap and seal the dough around it.
4. Roll into a ball and place on the baking sheet, spaced 2 inches apart.
5. Repeat with remaining dough and filling.

Step 4: Bake the Cookies

1. Bake for 10–12 minutes, until the edges are lightly golden and centers are just set.
2. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 5: Add the Caramel & Salt

1. Once cookies are cool, drizzle caramel sauce over the top using a spoon or piping bag.
2. Sprinkle lightly with flaky sea salt for that sweet-salty finish.
3. Let the caramel set for a few minutes before serving.

Tips for the Best Cheesecake Cookies
Freeze the Filling – It helps keep the cream cheese intact while baking.
Seal the Dough Well – Prevents cheesecake from leaking out.
Chill the Dough – Makes it easier to handle and shape.
Use Good Caramel – Thick, buttery caramel gives the best drizzle and flavor.
Don’t Overbake – The centers should stay slightly soft for the best texture.

Serving Suggestions

• Serve with coffee, milk, or hot chocolate
• Add a scoop of vanilla ice cream for a full dessert
• Pack into cookie tins for gifts or parties
• Pair with sliced fruit or berries for a lighter touch
• Enjoy straight from the fridge for a chewier texture

How to Store & Reheat

Storing:

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 5 days for a firmer, cheesecake-like bite.

Freezing:

• Freeze baked cookies (without caramel) for up to 2 months. Thaw and drizzle caramel before serving.
• You can also freeze filled dough balls and bake straight from frozen—just add 1–2 minutes to the bake time.

Reheating:

• Microwave for 10 seconds to soften the caramel topping.
• Serve cold for a denser, creamier texture.

Frequently Asked Questions

1. Can I use store-bought caramel?
   Absolutely! Just choose a thick one so it stays on top of the cookie.
2. Do I need to freeze the filling?
   Yes—it keeps the cream cheese from melting out during baking.
3. Can I use flavored cream cheese?
   Plain works best, but a touch of flavored cream cheese (like honey or cinnamon) can add a twist.
4. Are these cookies overly sweet?
   Not at all! The salt and tangy filling balance out the caramel and sugars perfectly.
5. Can I make them gluten-free?
   Yes—just use a 1:1 gluten-free flour blend with xanthan gum included.

Final Thoughts

These Salted Caramel Cheesecake Cookies are everything you love about cheesecake, cookies, and caramel—all rolled into one perfect treat. With their soft texture, gooey centers, and sweet-salty finish, they’re guaranteed to impress.
Bake a batch today, and don’t be surprised if they disappear faster than you expected!

Preparation Time: 25 minutes (plus chilling/freezing)
Cooking Time: 12 minutes
Cuisine: American

Nutritional Information (Per Cookie – approx. 1 of 18):
Calories: 210 | Protein: 2g | Carbohydrates: 24g | Fat: 12g | Fiber: 0g | Sodium: 120mg

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