Craving something sweet, soft, and totally irresistible? These Salted Caramel Cheesecake Cookies are the perfect dessert! Imagine a chewy cookie with a creamy cheesecake center, topped with gooey caramel and a sprinkle of sea salt, pure bliss in every bite. Best of all, you can make them easily at home, even if you’re a beginner baker!
Why We Love These Salted Caramel Cheesecake Cookies
- Soft and Chewy Cookies: Each bite melts in your mouth, just like my Almond Flour Chocolate Chip Cookies
- Creamy Cheesecake Center: The rich cream cheese filling makes these cookies extra indulgent.
- Sweet and Salty Flavor: Gooey caramel and a sprinkle of sea salt create the ultimate dessert combo.
- Easy Homemade Dessert: Simple ingredients and straightforward steps mean anyone can bake them at home.
- Perfect for Every Occasion: Great for parties, gifting, or cozy treats at home, similar to my Caramel Apple Cheesecake Bars
Ingredients for Soft and Chewy Salted Caramel Cheesecake Cookies
- All-Purpose Flour: Provides structure and texture to the cookies.
- Butter: Adds richness, flavor, and a soft, chewy texture.
- Granulated Sugar & Brown Sugar: Sweetens the cookies and helps create a chewy, moist texture.
- Egg: Binds the ingredients together and adds moisture.
- Vanilla Extract: Adds a sweet, warm flavor to the cookies.
- Baking Soda & Baking Powder: Helps the cookies rise and stay soft.
- Salt: Balances sweetness and enhances overall flavor.
- Cream Cheese: Adds a creamy, tangy filling that makes the cookies rich and indulgent.
- Caramel Sauce: Provides a gooey, sweet topping and a decadent flavor.
- Flaky Sea Salt: Adds a sweet-salty contrast, enhancing the flavor profile.
Equipment You Will Need
- Mixing bowls
- Whisk or hand mixer
- Measuring cups & spoons
- Baking tray
- Parchment paper
- Cookie scoop
- Wire rack
- Spatula
How to Make Salted Caramel Cheesecake Cookies at Home (Step-by-Step Guide)
1. Prepare the Cheesecake Filling
In a small bowl, beat softened cream cheese with granulated sugar and vanilla extract until smooth. Transfer to a piping bag or ziplock bag and chill for 15 minutes until slightly firm.
2. Make the Cookie Dough
Whisk together all-purpose flour, baking soda, baking powder, and salt in a medium bowl. In a large bowl, beat unsalted butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla, mixing well. Gradually fold in the dry ingredients until just combined.
3. Assemble the Cookies
Take 2 tablespoons of cookie dough, flatten slightly, and place 1 teaspoon of chilled cheesecake filling in the center. Fold the dough around the filling and shape it into a slightly domed ball. Place cookies 2 inches apart on a lined baking sheet. (Optional) Chill for 20–30 minutes to prevent spreading.
4. Bake the Cookies
Preheat oven to 350°F (175°C). Bake for 10–12 minutes until edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
5. Add Toppings
Pipe a swirl of cheesecake on top (optional), drizzle thick caramel sauce, and sprinkle with flaky sea salt for the perfect sweet-salty finish.
These soft and chewy cookies with a creamy cheesecake center and gooey caramel topping are perfect for parties, gifts, or cozy homemade desserts. Using high-quality ingredients ensures bakery-quality results every time.
Tips and Tricks for Soft, Chewy, and Gooey Caramel Cheesecake Cookies
From years of baking and experimenting with cookies, I’ve learned these 5 tips ensure perfect results every time:
- Use Room Temperature Ingredients: I always let my butter and cream cheese sit out before mixing. This small step makes the dough smooth and gives the cookies that soft, melt-in-your-mouth texture.
- Don’t Overmix the Dough: Early in my baking journey, I learned that overmixing makes cookies tough. Gently folding in the dry ingredients keeps them soft and chewy.
- Chill the Cookies: Refrigerating the dough or assembled cookies for 20–30 minutes prevents spreading. I’ve found it’s the secret to thick, gooey cookies that hold the cheesecake filling perfectly.
- High-Quality Ingredients: Using full-fat cream cheese and a rich caramel sauce always makes a noticeable difference. I’ve tried many brands, and this tip consistently gives bakery-quality flavor.
- Sweet and Salty Finish: I love sprinkling a pinch of flaky sea salt on top. It balances the sweet caramel and creamy cheesecake, and it’s a small step that makes these cookies unforgettable.
How to Store Salted Caramel Cheesecake Cookies
- Cool Completely: Let cookies cool on a wire rack to prevent sogginess.
- Room Temperature: Store in an airtight container for 3–4 days to keep them soft and chewy.
- Freeze for Longer: Freeze cookies in a single layer for 1–2 hours, then transfer to a freezer-safe bag; keeps up to 2 months.
- Thaw or Warm: Thaw at room temperature or warm slightly in the oven for a fresh-baked taste.
- Protect Toppings: Store decorated cookies separately to maintain the cheesecake filling and caramel topping.
More Recipes You Will Love
If you loved making these Strawberry Cream Cheese Cookies, you’ll also enjoy these delicious and fun cookie recipes:
- Nutella Chocolate Lava Cookies
- Strawberry Cheesecake Cookies
- Pistachio Chocolate Chip Cookies
- Biscoff Butter Cookies
- Lemon Cake Mix Cookies
- Peanut Butter Cookie
- Molten Biscoff Brownies
FAQS About Salted Caramel Cheesecake Cookies
Can I make these cookies ahead of time?
Yes! You can make the cookie dough and cheesecake filling ahead of time for easy baking later. Store them in the refrigerator for up to 24 hours before assembling and baking. This is perfect for busy bakers or meal prepping desserts for parties.
How do I keep the cookies soft and chewy?
Use room temperature butter and cream cheese, avoid overmixing the dough, and chill the cookies before baking. Also, don’t overbake soft centers make the cookies extra chewy and indulgent.
Can I freeze Salted Caramel Cheesecake Cookies?
Absolutely! Freeze baked cookies in an airtight container or ziplock bag for up to 2 months. Let the cookies sit at room temperature or warm them a little in the oven to taste fresh baked.
Can I use store-bought caramel sauce?
Yes, store-bought thick caramel sauce works perfectly. For best results, choose a high-quality, thick sauce that holds its shape when piped or drizzled over the cookies.
Can I make these cookies without cream cheese?
The cheesecake filling is what makes these cookies unique and creamy. If you skip it, the cookies will still taste good, but they won’t have that signature cheesecake center. For a similar texture, try a sweetened mascarpone filling.
Final Thoughts About this Salted Caramel Cheesecake Cookies Recipe
These Salted Caramel Cheesecake Cookies are soft, chewy, and packed with creamy, gooey goodness. Easy to make at home, they’re perfect for parties, gifts, or just a cozy treat. With a sweet and salty flavor combo, they’re sure to become a favorite in your cookie collection. Bake them, share them, and enjoy every bite!
Salted Caramel Cheesecake Cookies Recipe
Ingredients
Cookie Dough
- 1 ¼ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 Large egg
- 1 tsp vanilla extract
Cheesecake Filling
- 4 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
Topping
- ½ cup thick caramel sauce
- Flaky sea salt, for sprinkling
Instructions
- Cheesecake Filling: Beat cream cheese, sugar, and vanilla until smooth. Chill in a piping bag for 15 minutes.
- Cookie Dough: Whisk flour, baking soda, baking powder, and salt. Cream butter and sugars, add egg and vanilla, then fold in dry ingredients.
- Assemble: Flatten 2 tbsp dough, place 1 tsp cheesecake filling in center, fold dough around it, shape into a dome, and place 2 inches apart on a lined baking sheet. Chill 20–30 mins if desired.
- Bake: 350°F (175°C) for 10–12 mins until edges are lightly golden. Cool on a wire rack.
- Topping: Pipe cheesecake on top (optional), drizzle caramel sauce, and sprinkle flaky sea salt.
Notes
- Room Temperature Ingredients: Using softened butter and cream cheese ensures a smooth, creamy texture.
- Chilling is Key: Refrigerate dough or assembled cookies to prevent spreading and get thick, gooey cookies.
- Baking Time: Keep an eye on cookies; bake until edges are lightly golden to maintain soft centers.
- Caramel Sauce: Use a thick caramel for piping or drizzling; homemade or high-quality store-bought works best.
- Storage: Store in an airtight container at room temperature for 3–4 days or freeze for up to 2 months.
- Optional Presentation: Pipe a small swirl of cheesecake on top before adding caramel for a professional look.
