Salted Caramel Cheesecake Cookies Recipe
These Salted Caramel Cheesecake Cookies are soft, chewy, and creamy, topped with caramel and sea salt perfect for a quick treat or special occasion.
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.