Salted Caramel Cheesecake Cookies Recipe

Introduction

Salted Caramel Cheesecake Cookies offer the perfect balance of rich, creamy cheesecake filling and sweet, buttery cookie dough, all enhanced by a touch of salted caramel. These cookies are soft, indulgent, and sure to satisfy any dessert craving.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 8 oz cream cheese, softened
• 2 large eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• Pinch of salt
• 1/2 cup caramel sauce
• Flaky sea salt for topping

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Beat in one egg and 1 teaspoon of vanilla extract until fully combined.
3. Step 3: Mix in the flour, baking soda, and a pinch of salt until just combined. Be careful not to overmix to keep the cookies tender.
4. Step 4: In a separate bowl, beat the cream cheese until smooth. Add the remaining egg, 1/4 cup of sugar, and 1/2 teaspoon of vanilla extract, mixing until creamy.
5. Step 5: Using a cookie scoop, drop spoonfuls of dough onto the prepared baking sheets. Create a small indentation in the center of each cookie and fill it with about a teaspoon of the cheesecake filling.
6. Step 6: Bake the cookies for 12-14 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
7. Step 7: Once the cookies are completely cool, drizzle caramel sauce over the top and sprinkle with flaky sea salt.

Tips & Variations

• For an extra decadent touch, add chopped pecans or walnuts into the dough before baking.
• Use homemade caramel sauce or high-quality store-bought for the best flavor.
• Chilling the dough for 30 minutes before baking can help prevent spreading.
• If you prefer, swap the flaky sea salt for a sprinkle of coarse sugar for a sweeter finish.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week. Reheat briefly in the microwave to soften the caramel before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for the filling?

While low-fat cream cheese can be used, the filling may be less creamy and rich. Full-fat cream cheese provides the best texture and flavor for these cookies.

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results. Keep in mind that texture may vary slightly.

Salted Caramel Cheesecake Cookies Recipe

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★★★★★

4.6 from 90 reviews

These Salted Caramel Cheesecake Cookies combine the rich, creamy texture of cheesecake with the sweet and buttery flavor of classic cookies, topped off with luscious caramel sauce and a sprinkle of flaky sea salt for a perfect balance of sweet and salty in every bite.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 34 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 large eggs, room temperature (divided)
• 1 1/2 teaspoons vanilla extract (divided)
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• Pinch of salt

Cheesecake Filling

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract

Topping

• 1/2 cup caramel sauce
• Flaky sea salt for topping

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes. Then beat in one egg and 1 teaspoon of vanilla extract until fully incorporated to ensure a smooth dough base.
3. Mix Dry Ingredients: Add the all-purpose flour, baking soda, and a pinch of salt to the wet mixture. Stir until just combined to avoid overmixing, which helps maintain the tenderness of the cookies.
4. Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese until smooth. Then add the remaining egg, 1/4 cup sugar, and 1/2 teaspoon vanilla extract. Mix until the filling is creamy and well combined.
5. Shape Cookies and Add Filling: Using a cookie scoop, drop spoonfuls of cookie dough onto the prepared baking sheets. Press gently on the top of each cookie to create a small indentation in the center, then fill that with about a teaspoon of the cheesecake filling.
6. Bake Cookies: Bake the cookies in the preheated oven for 12-14 minutes, or until the edges just start to turn a light golden color, indicating they are cooked but still soft inside.
7. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely to avoid breaking.
8. Add Toppings: Once the cookies have cooled fully, drizzle caramel sauce over each cookie and sprinkle with flaky sea salt to add a delightful salty contrast to the sweet caramel and creamy cheesecake.

Notes

• Make sure all the dairy ingredients (butter, cream cheese, eggs) are at room temperature for better mixing.
• Do not overmix the dough to keep the cookies tender and soft.
• The indentation for the cheesecake filling will help keep the filling in place while baking.
• Use flaky sea salt for topping to add texture and a perfect salty counterbalance to the sweetness.
• Cookies are best stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Keywords: salted caramel, cheesecake cookies, caramel sauce, soft cookies, dessert, easy cookie recipe