Salted Caramel Cheesecake Cookies Recipe

If you’re craving a dessert that’s bursting with rich, creamy flavor and a perfect balance of sweet and salty, this Salted Caramel Cheesecake Cookies Recipe is going to be your new best friend. These cookies combine a soft, buttery dough wrapped around a luscious cheesecake filling, finished with a generous drizzle of thick caramel sauce and a sprinkle of flaky sea salt. Each bite offers that dreamy, indulgent harmony you didn’t know you needed, making these cookies absolutely irresistible for any occasion.

Ingredients You’ll Need

These ingredients are simple staples you likely have on hand, yet each one plays a vital role in creating the texture, flavor, and richness that make these cookies so special. From the soft cream cheese filling to the golden caramel drizzle, every element is essential.

• All-purpose flour (2 ¼ cups / 280g): Provides the classic cookie structure with just the right tenderness.
• Baking soda (½ teaspoon): Helps the cookies rise perfectly and stay soft.
• Baking powder (½ teaspoon): Adds a gentle lift for fluffiness in each bite.
• Salt (½ teaspoon): Enhances all the flavors and balances the sweetness.
• Unsalted butter (½ cup / 115g), softened: Creates a tender, buttery base for the cookie dough.
• Granulated sugar (½ cup / 100g): Adds sweetness and helps achieve a fine crumb texture.
• Light brown sugar (½ cup / 100g): Contributes a rich caramel note and moisture to the dough.
• Large egg (1): Binds everything together and gives the dough structure.
• Vanilla extract (1 teaspoon for dough, 1 teaspoon for filling): Infuses a warm, comforting aroma and depth of flavor.
• Cream cheese (4 oz / 115g), softened: The heart of the cheesecake filling with silky smoothness.
• Granulated sugar (¼ cup / 50g) for filling: Sweetens the creamy cheesecake center perfectly.
• Thick caramel sauce (½ cup / 120ml): The star of the topping, adding luxurious sweetness and stickiness.
• Flaky sea salt: Sprinkled on top for that unmistakable sweet and salty contrast.

How to Make Salted Caramel Cheesecake Cookies Recipe

Step 1: Prepare the Cheesecake Filling

Start by beating together the softened cream cheese, sugar, and vanilla extract until the mixture is smooth and creamy. Pop this into a piping bag or a ziplock bag and chill it in the fridge for about 15 minutes—this will firm it up nicely, making it easier to work with when filling the cookies.

Step 2: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This mix is the foundation for your cookie dough, ensuring even distribution of the leavening agents so your cookies bake consistently and with a lovely texture.

Step 3: Cream the Butter and Sugars

Using a stand mixer or hand mixer, beat the softened butter with both sugars until the mixture is light and fluffy—this takes about two to three minutes. This step is crucial as it incorporates air, giving the cookies a tender crumb and slight chewiness that feels divine.

Step 4: Add Egg and Vanilla

Beat in the egg and vanilla extract until fully combined. This adds moisture to the dough and enhances the cookie’s rich, sweet flavor.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing here to keep your cookies tender instead of tough.

Step 6: Assemble the Cookies

Take about two tablespoons of cookie dough and flatten it into a thick disc in your hand. Spoon approximately one teaspoon of the chilled cheesecake filling into the center, then carefully fold the dough around it, sealing the filling inside. Roll the dough into a slightly domed ball to ensure the filling stays enclosed during baking.

Step 7: Chill Before Baking

Place the assembled cookie dough balls on a parchment-lined baking sheet, spaced about two inches apart. Pop the tray into the fridge for 20 to 30 minutes; chilling prevents the cookies from spreading too much and helps maintain that creamy cheesecake center.

Step 8: Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the chilled cookies for 10 to 12 minutes, or until the edges are lightly golden. This timing ensures that the cookies are cooked through but still soft, with the filling heated but not runny.

Step 9: Add Cheesecake and Caramel Toppings

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once completely cool, pipe a swirl of cheesecake filling on top of each cookie, drizzle generously with caramel sauce, and finish with a sprinkle of flaky sea salt for that unbeatable sweet-salty finish.

How to Serve Salted Caramel Cheesecake Cookies Recipe

Garnishes

Simple yet eye-catching garnishes make all the difference when serving these cookies. Beyond the flaky sea salt sprinkle, you might consider a light dusting of cocoa powder or a few crushed pecans to add texture and a nutty flavor that pairs beautifully with caramel and cream cheese.

Side Dishes

These cheesecake cookies are delightful on their own but can also be elevated alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream. A warm cup of coffee or chai tea brings out the caramel notes, making it an ideal sweet treat for cozy afternoons.

Creative Ways to Present

Arrange these cookies on a pretty platter with small ramekins of extra caramel sauce for dipping. For gatherings, think about stacking them in a cookie tower or packaging them in decorative boxes for edible gifts that wow every recipient.

Make Ahead and Storage

Storing Leftovers

Leftover Salted Caramel Cheesecake Cookies keep wonderfully in an airtight container at room temperature for up to three days. If you want to extend their life, storing them in the fridge will preserve freshness for about a week.

Freezing

You can freeze these cookies either before or after baking. For unbaked dough balls, freeze on a tray until firm, then transfer to a freezer bag for up to three months. Baked cookies freeze well in an airtight container; just thaw at room temperature before serving.

Reheating

To enjoy these cookies warm, gently reheat them in the microwave for 15 to 20 seconds or in a low oven (~300°F / 150°C) for about 5 minutes. This will revive the soft cookies and make the cheesecake filling even more delectable.

FAQs

Can I make the cheesecake filling ahead of time?

Absolutely! You can prepare the cheesecake filling a day in advance and keep it refrigerated, which can even help deepen the flavors and improve the texture before assembly.

What type of caramel sauce should I use?

Both homemade and high-quality store-bought caramel sauces work beautifully here. Just make sure it’s thick and rich to complement the creamy cheesecake topping without running off the cookies.

Can I substitute the cream cheese for a lighter option?

While light cream cheese might reduce some richness, it’s possible. For best results, keep it well softened and remember the full-fat cream cheese gives the best creamy texture.

Are these cookies gluten-free?

Not as written, since this recipe calls for all-purpose flour. However, you could experiment with a gluten-free all-purpose flour blend to make a gluten-free version, keeping an eye on texture adjustments.

Why do I need to chill the dough before baking?

Chilling helps the dough firm up, preventing excessive spreading and keeping the cheesecake filling nicely sealed inside. This step is key to getting that perfect cookie shape and texture.

Final Thoughts

There’s something truly special about the combination of salted caramel and creamy cheesecake, and this Salted Caramel Cheesecake Cookies Recipe brings that magic into a cozy, handheld treat that’s perfect any time of the year. I can’t wait for you to try it out and share these little bites of happiness with your friends and family. Happy baking!

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