Description

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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Ingredients

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

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Instructions

Step 1: Make the Cheesecake Filling

In a small bowl, mix softened cream cheese, sugar, and vanilla until smooth and creamy.
Scoop out small ½ tsp portions and place on a parchment-lined plate.
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!

Notes

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.

Prep Time: 20 minutes
Cuisine: American