Salted Caramel Cheesecake Cookies

If you’re craving a decadent treat with gooey caramel, creamy cheesecake, and a hint of salt to tie it all together, these Salted Caramel Cheesecake Cookies are just what you need! These soft, buttery cookies are filled with a luscious cream cheese center and topped with rich caramel and a sprinkle of sea salt. Perfect for holidays, parties, or just because.

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Why You’ll Love This Recipe
Irresistible Flavor – Buttery cookie, tangy cheesecake, and sweet-salty caramel in every bite.
Great Texture – Crispy edges, soft centers, and a gooey filling.
Show-Stopping Cookies – Look impressive, taste even better.
Perfect for Any Occasion – Great for gifting, gatherings, or cozy evenings.
Easy to Customize – Add chocolate chips, nuts, or a caramel swirl to switch it up.

Ingredients You’ll Need

For the Cookie Dough:
½ cup unsalted butter, softened
½ cup cream cheese, softened
¾ cup brown sugar
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt

For the Cheesecake Filling:
4 oz cream cheese, softened
2 tbsp granulated sugar
½ tsp vanilla extract

For the Caramel Topping:
½ cup soft caramel candies (about 10–12 pieces)
1 tbsp heavy cream or milk
Flaky sea salt for garnish

Tools You’ll Need
Electric mixer or hand mixer
Mixing bowls
Baking sheet
Parchment paper or silicone baking mat
Cookie scoop or tablespoon
Microwave-safe bowl
Cooling rack

Step-by-Step Instructions

Step 1: Make the Cheesecake Filling

1. In a small bowl, mix softened cream cheese, sugar, and vanilla until smooth and creamy.
2. Scoop out small ½ tsp portions and place on a parchment-lined plate.
3. Freeze for at least 30 minutes to firm up.

Step 2: Prepare the Cookie Dough
4. In a large mixing bowl, beat butter, cream cheese, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
5. Add the egg and vanilla extract, and mix until well combined.
6. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
7. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
8. Chill the dough in the refrigerator for 20–30 minutes to make it easier to handle.

Step 3: Assemble the Cookies
9. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
10. Scoop 1½ tablespoons of dough and flatten it slightly in your hand.
11. Place a frozen cheesecake ball in the center and wrap the dough around it to seal completely.
12. Roll the filled dough gently into a ball and place on the prepared baking sheet, spacing them 2 inches apart.

Step 4: Bake the Cookies
13. Bake for 11–13 minutes or until the edges are lightly golden and the centers look just set.
14. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 5: Add the Caramel Topping
15. While the cookies cool, melt the caramel candies with cream or milk in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth.
16. Spoon or drizzle melted caramel over the top of each cookie.
17. Sprinkle a small pinch of flaky sea salt on top of the caramel while it’s still warm.

Step 6: Cool and Serve
18. Let the caramel set for 10–15 minutes before serving.
19. Enjoy fresh or store for later!

Tips for Success
Chill the Filling – Freezing the cheesecake centers prevents them from melting into the dough while baking.
Seal the Dough Well – Wrap the dough securely around the filling to prevent leaks.
Don’t Overbake – Cookies should be slightly underdone in the center for that soft, gooey bite.
Use Soft Caramels – They melt better and give the perfect drizzle.
Add Salt Sparingly – A tiny pinch of flaky sea salt enhances the sweetness beautifully.

Serving Suggestions
With Coffee or Hot Cocoa – A perfect pairing for chilly mornings or cozy nights.
Cookie Platter – Great addition to holiday or party trays.
Gift Bags – Wrap in cellophane or boxes for an indulgent edible gift.
With Ice Cream – Crumble a warm cookie over vanilla ice cream for an over-the-top dessert.

How to Store & Reheat

Storing:
Room Temp: Store in an airtight container for up to 3 days.
Refrigerate: Store up to 1 week for the best texture and flavor.
Freeze: Freeze unglazed cookies for up to 2 months; thaw and add caramel before serving.

Reheating:
Microwave: Warm a cookie for 10 seconds to soften the caramel and make the center gooey again.
Oven: Reheat at 300°F for 5 minutes to gently warm cookies without drying them out.

Frequently Asked Questions

1. Can I use store-bought caramel sauce instead of melting candies?
   Yes! Just make sure it’s thick enough to drizzle and hold on the cookie.
2. What type of cream cheese should I use?
   Use full-fat block-style cream cheese for the richest flavor and best texture.
3. Can I skip the cheesecake filling?
   Sure! They’ll still be delicious caramel cookies, just without the creamy center.
4. Can I make them smaller?
   Yes, just adjust the filling size and reduce the baking time by 2–3 minutes.
5. Can I use salted caramel instead of adding sea salt?
   Yes, just skip the finishing salt and use pre-salted caramel if preferred.

Final Thoughts
These Salted Caramel Cheesecake Cookies are everything a dessert lover dreams of: soft, sweet, creamy, and just a touch salty. With a surprise cheesecake center and a silky caramel drizzle, they’re guaranteed to impress at any event—or to make any ordinary day extra special.

Bake a batch and see how quickly they disappear! Don’t forget to leave a review and share your delicious cookie creations with friends and family.

Preparation Time: 20 minutes
Chilling & Cooling Time: 45 minutes
Baking Time: 12 minutes
Cuisine: American

Nutritional Information (Per Cookie):
Calories: 210 | Protein: 3g | Carbohydrates: 25g | Fat: 11g | Fiber: 0.5g | Sodium: 120mg

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