Description
Salted Caramel Cheesecake Cookies combine the rich, creamy texture of cheesecake with a soft, buttery cookie base, all enhanced by a luscious caramel drizzle and a hint of flaky sea salt. These indulgent treats feature a cheesecake filling encased within the cookie dough, baked to golden perfection, then topped with more cheesecake filling, caramel sauce, and a sprinkle of salt for a perfect balance of sweet and salty flavors.
Ingredients
Scale
Dry Ingredients for Cookies
- 2 ¼ cups (280g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients for Cookies
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Cheesecake Filling
- 4 oz (115g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract
Toppings
- ½ cup (120ml) thick caramel sauce (homemade or store-bought)
- Flaky sea salt, for sprinkling
Instructions
- Prepare the Cheesecake Filling: In a small bowl, mix the softened cream cheese, ¼ cup granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy. Transfer this filling into a piping bag or a ziplock bag and refrigerate for 15 minutes to allow it to firm up slightly.
- Prepare the Cookie Dough: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. In a large mixing bowl, beat the softened butter, ½ cup granulated sugar, and brown sugar for 2-3 minutes until light and fluffy. Add the egg and 1 teaspoon vanilla extract, mixing until well combined. Gradually mix in the dry ingredients until just combined to form the dough.
- Assemble the Cookies: Scoop about 2 tablespoons of cookie dough and flatten it into a thick disc. Place about 1 teaspoon of the chilled cheesecake filling in the center, then fold the dough around the filling, sealing it completely. Shape into slightly domed balls.
- Chill the Dough: Place the dough balls on a prepared baking sheet spaced about 2 inches apart. Refrigerate the assembled cookies for 20-30 minutes to prevent spreading during baking.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Bake the cookies for 10-12 minutes or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Add Cheesecake & Caramel Toppings: Once the cookies are cooled, pipe a swirl of the remaining cheesecake filling on top of each cookie. Drizzle generously with caramel sauce and sprinkle with flaky sea salt for a perfect sweet-salty finish.
Notes
- Chilling the assembled dough balls before baking helps maintain their shape and prevents excessive spreading.
- You can use store-bought thick caramel sauce or make your own for topping.
- These cookies are best served the same day but can be stored in an airtight container for up to 3 days.
- For easier piping of the cheesecake filling, make sure it is well chilled.
