Salted Caramel Cheesecake Cookies

These salted caramel cheesecake cookies are the perfect treat when you want a cookie that feels a little special without being complicated. The balance of sweet caramel and creamy cheesecake filling inside a soft buttery cookie makes them a unique twist on classic cookies cozy enough for an everyday indulgence. I whipped these up for a get-together once and they disappeared faster than I expected, now they’re a go-to when I want to impress with minimal fuss.

I learned the hard way not to skip the cooling time before adding caramel drizzle or it melts right off.

Ingredients

• Unsalted butter: softened brings moisture and richness choose real butter for best flavor
• Granulated sugar: balances sweetness avoid powdered to keep perfect cookie texture
• Brown sugar: adds chewiness and depth use dark if you prefer stronger molasses notes
• Cream cheese: softened creates tender crumb and luscious filling pick full fat for creaminess
• Large eggs: at room temperature help with smooth incorporation and rise
• Vanilla extract: enhances sweetness and aroma use pure vanilla for best results
• All-purpose flour: provides structure best sifted to avoid lumps
• Baking soda: for light leavening ensures cookies spread slightly without puffing too much
• Pinch of salt: boosts all flavors essential even with salted caramel
• Caramel sauce: for drizzling adds gooey sweetness store-bought or homemade work fine
• Flaky sea salt: sprinkled on top adds crunch and contrast use large flakes if possible

Instructions

Preheat and Prepare:

Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. This ensures even baking and prevents sticking.

Cream Butter and Sugars:

In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using a hand or stand mixer on medium speed until the mixture is light and fluffy, about two to three minutes. This aerates the dough and builds the flavor base. Beat in one large egg and one teaspoon of vanilla extract until fully combined.

Add Dry Ingredients:

Incorporate the sifted all-purpose flour, baking soda, and a pinch of salt into the butter mixture. Mix on low speed or fold gently to combine just until no streaks of flour remain. Avoid overmixing or your cookies will turn tough.

Prepare Cheesecake Filling:

In a separate medium bowl, beat the softened cream cheese until smooth and creamy using a mixer. Add the remaining egg, a quarter cup of granulated sugar, and half a teaspoon of vanilla extract. Mix until evenly combined and fluffy. This mix will make the filling soft and luscious in the cookie centers.

Form Cookies and Add Filling:

Using a cookie scoop or spoon, drop rounded spoonfuls of cookie dough onto the lined baking sheets leaving about two inches of space between. With the back of a spoon or your finger, create a small indentation in the center of each dough ball and carefully fill it with approximately one teaspoon of cheesecake filling.

Bake and Cool:

Place the trays in the preheated oven and bake for twelve to fourteen minutes. The edges should be lightly golden but the centers still soft. Remove and let the cookies cool on the baking sheet for five minutes to set. Then transfer carefully to a wire rack to cool completely.

Add Caramel and Salt:

Once cooled, drizzle the caramel sauce generously over each cookie and finish with a sprinkle of flaky sea salt to create a perfect sweet and salty balance.

Caramel and cream cheese are my favorite flavor pairing. These cookies remind me of a cozy afternoon baking with my partner on a rainy Sunday when we discovered how well the two combined in a simple cookie.

Storage tips

Store these cookies in an airtight container at room temperature to keep them soft for up to four days. If they start to lose moisture, a quick 10 second zap in the microwave brings back that fresh-baked warmth. Avoid refrigerating unless your kitchen is very hot as it can dry them out.

Ingredient swaps

If you prefer you can swap granulated sugar for coconut sugar for a deeper caramel note and lighter color. Cream cheese can be replaced with mascarpone for even richer flavor but the texture will be slightly different. Almond flour up to half the flour amount can be added for a nuttier twist but expect a denser cookie.

Serving ideas

These cookies pair beautifully with a cup of strong coffee or dark tea. Try serving them at your next brunch or dessert gathering alongside fresh berries or a cream cheese frosting for extra indulgence. They also make an impressive addition to cookie gift boxes during the holidays.

Seasonal twists

Add a sprinkle of ground cinnamon or a pinch of cayenne to the dough during fall for warmth and subtle heat. Swap the caramel drizzle with a drizzle of melted white chocolate in winter for a festive look. During summer, try topping with fresh fruit preserves before adding the sea salt to brighten the flavors.

Enjoy these salted caramel cheesecake cookies as a delightful treat that balances rich flavors with a tender texture perfect for any occasion.

Frequently Asked Recipe Questions

→ What makes these cookies soft and tender?

The combination of both brown and granulated sugars along with creamed butter creates moisture, while careful mixing prevents tough dough. Baking until just golden keeps them soft inside.

→ Can I use a substitute for cream cheese in the filling?

Cream cheese provides the signature creamy texture and slight tang. A full-fat ricotta or mascarpone can be used but may change the flavor subtly.

→ Why add flaky sea salt on top?

Flaky sea salt adds a delicate crunch and offsets the sweetness of the caramel, enhancing the overall depth of flavor.

→ How do I prevent the cookies from spreading too much?

Make sure the dough is chilled if warm and measure flour accurately. Avoid overmixing which can affect texture and spreading.

→ Is caramel sauce necessary for the topping?

While the caramel sauce adds richness and moistness, you can skip it or substitute with melted chocolate or a simple sugar glaze if preferred.