If you’re a devoted fan of desserts that combine rich creaminess with a touch of indulgent sweetness, then you absolutely need to try the Salted Caramel Cheesecake Cookies Recipe. These cookies are pure magic, featuring a luscious cheesecake filling wrapped in a soft, buttery cookie dough with just the right hint of salt and that irresistible swirl of caramel. Each bite delivers a perfect harmony of textures and flavors that feel like a decadent treat made just for you.
Ingredients You’ll Need
Gathering the right ingredients is the first step to mastering this delightful recipe. Each component plays a crucial role—from the soft cream cheese that creates the silky filling to the caramel sauce that adds that signature gooey sweetness and salty balance you will adore.
- All-purpose flour (2 1/4 cups): The sturdy base for tender, yet structured cookies that hold the filling beautifully.
- Baking soda (1/2 teaspoon): Helps the dough rise perfectly, so your cookies have the ideal soft dome shape.
- Baking powder (1/2 teaspoon): A little extra lift to keep the cookies light and airy.
- Salt (1/2 teaspoon): Enhances all the sweet flavors and balances the caramel’s richness.
- Unsalted butter (1/2 cup, softened): The key to buttery, melt-in-your-mouth cookie texture.
- Granulated sugar (1/2 cup): Provides sweetness and contributes to those golden edges.
- Light brown sugar (1/2 cup, packed): Adds a subtle molasses undertone for depth of flavor and softness.
- Egg (1 large): Binds the dough and keeps it tender.
- Vanilla extract (1 teaspoon): Offers a warm, inviting aroma that’s impossible to resist.
- Cream cheese (4 oz, softened): The star in the filling, lending creamy richness and a slight tang.
- Granulated sugar for filling (1/4 cup): Sweetens the cheesecake filling without overpowering.
- Vanilla extract for filling (1 teaspoon): Amplifies the cheesecake flavor in the filling itself.
- Thick caramel sauce (1/2 cup): Swirled inside to create bursts of luscious, sticky goodness.
- Flaky sea salt (for topping): Adds that perfect finishing touch to elevate each cookie bite.
How to Make Salted Caramel Cheesecake Cookies Recipe
Step 1: Prepare the Cheesecake Filling
Your first move is crafting the creamy cheesecake center that will be nestled inside each cookie. Simply mix the softened cream cheese with 1/4 cup of granulated sugar and a teaspoon of vanilla extract until it’s perfectly smooth and velvety. Then, transfer this heavenly filling into a piping bag and chill it in the refrigerator for about 15 minutes—this short chill helps firm it up just enough for easy stuffing later.
Step 2: Mix the Dry Ingredients
While the cheesecake filling is chilling, whisk together the all-purpose flour, baking soda, baking powder, and salt in a medium bowl. This dry mix forms the foundation of your cookie dough and evenly distributes the rising agents and salt. Setting this aside preps you for the exciting cookie dough creation in the next step.
Step 3: Cream the Butter and Sugars
In a separate large bowl, beat the softened butter with the granulated and light brown sugars until the mixture is light and fluffy—this usually takes about 3 to 5 minutes. This step is crucial for the cookies to develop that tender crumb and slight chewiness you’re craving. Then, add in the egg and vanilla extract, blending everything until smooth and well incorporated.
Step 4: Combine Wet and Dry Ingredients
Gradually add your dry ingredients into the wet ingredients, mixing gently until just combined. Be careful not to overwork the dough; the goal is to retain its softness and ensure your cookies stay wonderfully tender after baking. The dough will be a little thick but perfectly pliable for shaping.
Step 5: Shape Cookies with Cheesecake Filling
This is where the fun really begins! Scoop out the dough and flatten each portion slightly in your palm. Using your piping bag, add a dollop of the chilled cheesecake filling right in the center. Wrap the dough around this filling, sealing it completely, and shape it into a tall dome. This technique guarantees a luscious cheesecake surprise inside every cookie. Pop them into the fridge for 20 to 30 minutes to chill — it helps maintain their shape during baking.
Step 6: Bake and Finish with Salted Caramel
Preheat your oven to 350°F (175°C) and place your chilled cookies on parchment-lined baking sheets. Bake for 10 to 12 minutes, or until the edges turn a beautiful golden color. Once out of the oven and cooled slightly, drizzle thick caramel sauce over each cookie and sprinkle generously with flaky sea salt. This sweet and salty finale truly takes these cookies over the top.
How to Serve Salted Caramel Cheesecake Cookies Recipe
Garnishes
To add extra flair to your Salted Caramel Cheesecake Cookies Recipe, sprinkle some additional flaky sea salt or a dusting of powdered sugar just before serving. You can also add a small drizzle of extra caramel or even a few chopped toasted nuts on top to introduce a bit of crunch and contrast in texture.
Side Dishes
These cookies shine on their own, but if you’re serving them at a gathering or dessert spread, pair them with a cup of rich coffee, a cold glass of milk, or even a scoop of vanilla bean ice cream. These complimentary flavors elevate the buttery caramel and creamy cheesecake in the cookies, creating a harmonious experience for your taste buds.
Creative Ways to Present
For a special occasion, stack these cookies on a beautiful platter, alternating layers with parchment paper and small dollops of whipped cream or fresh berries around the edges for a pop of color. You can even serve each cookie on a small dessert plate with a tiny ramekin of caramel sauce for dipping—such an elegant touch your guests will love.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Salted Caramel Cheesecake Cookies Recipe fresh by storing them in an airtight container at room temperature for up to 3 days. If your kitchen is warm, pop them in the refrigerator to maintain their shape and freshness, but allow them to come to room temperature before enjoying for the best flavor.
Freezing
You can freeze these cookies before or after baking. To freeze dough, shape the cookies with the filling and wrap them individually in plastic wrap, then place in a freezer-safe container for up to 3 months. Freeze fully baked cookies cooled completely in a single layer on a baking sheet before transferring to a freezer bag. Thaw overnight in the fridge before serving.
Reheating
To bring back that just-baked warmth and softness, gently heat your cookies in a microwave for 10 to 15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes. This makes the caramel extra gooey and revives the tender texture of the cookie and cheesecake filling perfectly.
FAQs
Can I use low-fat cream cheese for the filling?
While low-fat cream cheese can work, the texture and richness may be compromised. Full-fat cream cheese provides that luxuriously creamy filling essential to the Salted Caramel Cheesecake Cookies Recipe’s signature taste.
Is it possible to make these cookies dairy-free?
Yes, you can use dairy-free cream cheese and butter substitutes. Be sure to choose versions with similar firmness and fat content for the best results in texture and flavor.
How long do these cookies stay fresh?
Stored properly in an airtight container, they will stay fresh for up to 3 days at room temperature, or up to a week if refrigerated.
Can I double the recipe?
Absolutely! This recipe scales well; just be careful to maintain the chilling times to keep the cookies’ shape and filling intact.
What type of caramel sauce is best?
A thick, rich caramel sauce works best for the filling and topping. Avoid overly runny caramel as it can leak during baking, and look for one with a balance of sweet and salty notes to complement the cheesecake.
Final Thoughts
Now that you know the secrets behind these exquisitely rich Salted Caramel Cheesecake Cookies Recipe treats, I hope you feel inspired to bake a batch yourself. They’re not just cookies; they’re an experience—a comforting hug wrapped in caramel and cheesecake goodness that anyone will adore. Happy baking, and enjoy every delicious bite!
Print
Salted Caramel Cheesecake Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Salted Caramel Cheesecake Cookies are a delightful treat combining a soft, tender cookie with a creamy cheesecake filling, topped with rich caramel sauce and a sprinkle of flaky sea salt. Perfect for cookie lovers seeking a decadent twist with a perfect balance of sweet and salty flavors.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Cheesecake Filling
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Toppings
- 1/2 cup thick caramel sauce
- Flaky sea salt for topping
Instructions
- Prepare the cheesecake filling: In a bowl, mix the softened cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until completely smooth. Transfer the mixture into a piping bag and refrigerate for about 15 minutes to set.
- Mix dry ingredients: In a separate bowl, combine the all-purpose flour, baking soda, baking powder, and salt. Set aside.
- Cream butter and sugars: In another bowl, beat the softened butter with granulated sugar and light brown sugar using an electric mixer until the mixture becomes light and fluffy. Add the egg and 1 teaspoon vanilla extract, then mix well until fully incorporated.
- Combine wet and dry ingredients: Gradually incorporate the dry ingredient mixture into the wet ingredients, mixing gently until just combined to avoid overmixing which can toughen the cookies.
- Shape cookies with filling: Scoop out portions of the dough and flatten them slightly in your hand. Pipe or spoon some of the chilled cheesecake filling onto the center of each dough round. Carefully wrap the dough around the filling and shape into tall domes. Place shaped cookies on a baking sheet and chill in the refrigerator for 20 to 30 minutes; this helps them hold their shape during baking.
- Preheat and bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Arrange the chilled cookie domes spaced apart and bake for 10 to 12 minutes, or until the edges turn golden brown.
- Cool and add toppings: Allow the cookies to cool slightly on the baking sheet. Once warm but not hot, drizzle each cookie with thick caramel sauce and sprinkle lightly with flaky sea salt to finish.
Notes
- Chilling the dough with the cheesecake filling helps the cookies maintain their shape and prevents spreading while baking.
- Use room temperature butter and cream cheese for easier mixing and smoother texture.
- For best results, use thick caramel sauce to avoid excessive spreading on toppings.
- Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies freeze well; wrap individually and freeze up to 2 months. Thaw at room temperature before serving.
