Name: Salted Caramel Cheesecake Cookies Recipe
Prep time: 20 min
Cook time: PT-487385H38M26S
Total time: PT-487385H38M26S
Cuisine: American
Ingredients: 2¼ cups (280 g) all‑purpose flour; ½ tsp baking soda; ½ tsp baking powder; ½ tsp salt; ½ cup (115 g) unsalted butter, softened; ½ cup (100 g) granulated sugar; ½ cup (100 g) packed light brown sugar; 1 large egg; 1 tsp vanilla extract; Cheesecake filling: 4 oz (115 g) cream cheese, softened; ¼ cup (50 g) granulated sugar; 1 tsp vanilla extract; Topping: ½ cup (120 ml) thick caramel sauce; flaky sea salt for finishing

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Short description

Soft and indulgent cookies with a buttery caramel base, hidden cheesecake filling, and a glossy caramel topping sprinkled with flaky sea salt—each bite is sweet, creamy, and perfectly balanced.

Why You’ll Love This Recipe

Double cheesecake indulgence: A gooey cheesecake surprise inside and optional cheesecake swirl on top adds lush texture.
Sweet‑salty magic: Thick caramel sauce and flaky sea salt create irresistible contrast.
Soft, pillowy cookies: Thick discs bake tall and tender, ideal for wrapping cheesecake inside.
Impressive and comforting: These cookies feel like gourmet treats yet bake at home easily.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookie dough:

2¼ cups (280 g) all‑purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup (115 g) unsalted butter, softened
½ cup (100 g) granulated sugar
½ cup (100 g) packed light brown sugar
1 large egg
1 tsp vanilla extract

For the cheesecake filling:

4 oz (115 g) cream cheese, softened
¼ cup (50 g) granulated sugar
1 tsp vanilla extract

For the topping:

½ cup (120 ml) thick caramel sauce (homemade or refrigerate store‑bought to thicken)
Flaky sea salt, for finishing

Directions

Make the cheesecake filling: Beat softened cream cheese, sugar, and vanilla extract until smooth. Transfer to a piping bag or zip-top bag and refrigerate ~15 minutes until slightly firm for easier filling.
Prepare the cookie dough: Whisk flour, baking soda, baking powder, and salt in a bowl. In another bowl, beat butter and both sugars until light and fluffy (~2–3 minutes). Add the egg and vanilla, mixing until just combined. Gradually add the dry ingredients until a soft dough forms.
Assemble stuffed cookies: Scoop ~2 Tbsp of dough and flatten it slightly. Add ~1 tsp cheesecake filling in the center, then wrap dough completely around it, sealing well and forming a slightly domed ball. Place on parchment-lined baking sheet, spacing ~2 inches apart. Chill assembled balls for 20–30 minutes to prevent spreading.
Bake: Preheat oven to 350 °F (175 °C). Bake cookies for 10–12 minutes until edges turn lightly golden. If desired, immediately after baking gently press the center with the back of a spoon to create a shallow well.
Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Top with swirl and caramel: Once cooled, pipe a swirl of chilled cheesecake filling atop each cookie (optional for presentation). Then pipe a thick swirl of chilled caramel sauce over or around the cheesecake. Finish with a sprinkle of flaky sea salt.

Servings and timing

Makes approximately 24 cookies, depending on size.
Prep time: ~20 minutes (plus 15 minutes chilling for cheesecake filling).
Chill before baking: 20–30 minutes.
Bake time: ~10–12 minutes.
Cooling and topping: ~15 minutes.
Total time: about 1 hour 10–15 minutes, including chilling and topping.

Variations

Swap caramel sauce for dulce de leche or chocolate ganache swirl.
Use espresso or cinnamon sugar topping instead of caramel for unique flavor.
Stir chocolate chips or chopped pecans into dough for texture.
Make mini cookies using 1 Tbsp dough balls—reduce bake time to ~8–10 minutes.

Storage/reheating

Store in an airtight container at room temperature, single layer preferred, for up to 3 days.
Cheesecake and caramel toppings may soften; store in cool spot.
Not ideal for freezing once fully assembled.
Unfilled dough balls may be frozen for up to 2 weeks. Thaw before baking and topping.

FAQs

Why chill the cheesecake filling?

It firms up slightly, making piping easier and helping maintain separation inside the dough.

Can I skip chilling the dough before baking?

Chilling helps prevent spreading and maintains thickness. If skipped, cookies may spread flatter.

Is the cheesecake swirl on top required?

No—it’s optional and adds a bakery-style look. Cookie taste is delicious even without it.

How do I ensure the caramel is thick enough?

Use a thick homemade caramel or refrigerate store-bought sauce so it holds shape better when piped.

Can I make the cookies ahead of time?

Yes—assemble and freeze dough balls prior to baking. Bake directly from frozen, add toppings after cooling.

Can I reduce sugar?

You may reduce granulated sugar slightly, but that may alter texture and sweetness balance.

Can I make these gluten-free?

Substitute a 1:1 gluten-free flour blend. Texture may differ slightly.

Will the caramel make cookies sticky?

A tad—especially if softened. Chill the caramel slightly and dust lightly with powdered sugar if needed.

How thick should cookies be?

Shape as tall domes to ensure thickness; ~2 Tbsp dough per cookie is ideal.

What’s the best way to serve these cookies?

Serve with coffee, tea, or a glass of milk. They’re perfect for gifting or as special dessert treats.

Conclusion

These Salted Caramel Cheesecake Cookies combine indulgent caramel, creamy cheesecake, and plush, buttery cookie dough in every bite—a stunning homemade treat that’s perfect for sharing or savoring yourself. Their soft centers, crunchy edges, and sweet-salty contrast make them a decadent favorite that’s surprisingly approachable to bake at home.

Maggie