Salted Caramel Cheesecake Cookies – Buttery, Gooey & Melt-in-Your-Mouth Perfection

Salted Caramel Cheesecake Cookies – Buttery, Gooey & Melt-in-Your-Mouth Perfection

If you could bottle up the flavor of a cheesecake and wrap it into a cookie, you’d get these Salted Caramel Cheesecake Cookies — rich, buttery, and absolutely irresistible. Each cookie is soft and chewy with a creamy cheesecake center, drizzled generously with golden caramel and finished with a sprinkle of sea salt. The combination of sweet and salty, creamy and crisp, makes these cookies pure indulgence — the kind that disappears off the cooling rack before they’ve even cooled. Perfect for holidays, bake sales, or cozy weekends, these cookies are bakery-level beautiful and dangerously easy to love.

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Prep Time 25

Cook Time 45

Servings: 18 Cookies

Ingredients Equipment Method Notes

Ingredients

For the Cookie Dough

1 cup unsalted butter softened
¾ cup brown sugar
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

For the Cheesecake Filling

6 oz 170 g cream cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract

For the Topping

½ cup caramel sauce homemade or store-bought
Flaky sea salt for garnish

Equipment

Hand mixer or stand mixer
Mixing bowls
Measuring cups and spoons
Baking sheet
Parchment paper
Small spoon or piping bag for caramel drizzle
Cooling rack

Method

Step 1: Make the Cheesecake Filling

In a small bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
Scoop small teaspoons of the mixture onto a parchment-lined tray and freeze for 30–45 minutes, until firm.
💡 Pro Tip: Freezing the filling makes it easier to wrap inside the cookie dough later.

Step 2: Prepare the Cookie Dough

In a large bowl, beat butter, brown sugar, and granulated sugar until creamy and fluffy (about 2 minutes).
Add eggs and vanilla extract, beating until combined.
In another bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually add the dry mixture to the wet ingredients until just combined.

Step 3: Assemble the Cookies

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop about 2 tablespoons of cookie dough and flatten slightly in your palm.
Place one frozen cheesecake ball in the center, then wrap the dough around it to seal completely.
Roll gently into a ball and place on the baking sheet, leaving space between each cookie.

Step 4: Bake

Bake for 10–12 minutes, until edges are lightly golden but centers are still soft.
Cool on the baking sheet for 5 minutes before transferring to a rack.

Step 5: Add Caramel & Salt

Once slightly cooled, drizzle warm caramel sauce over each cookie.
Sprinkle with flaky sea salt for that irresistible sweet-salty finish.
💡 Pro Tip: For picture-perfect drizzle, use a piping bag or ziplock with a tiny corner snipped off.

Notes

🧊 Storage & Reheating

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerate: For up to 5 days (great chilled, like mini cheesecakes).

Freeze: Freeze baked cookies for up to 2 months; thaw and warm slightly before serving.

🥄 Variations

Chocolate Drizzle: Replace caramel with melted dark chocolate for a cheesecake truffle effect.

Apple Pie Version: Add chopped dried apples and cinnamon to the dough.

Salted Caramel Pretzel: Fold crushed pretzels into the dough for crunch.

Espresso Caramel: Add ½ teaspoon espresso powder to the dough for a café-style twist.

Brown Butter Base: Brown the butter before mixing for deep nutty flavor.

Nutty Caramel: Sprinkle chopped pecans or walnuts over the caramel topping.

Stuffed Caramel Center: Add a small caramel candy with the cheesecake for double gooeyness.

Pumpkin Cheesecake Cookies: Add pumpkin puree and spices to the filling for fall flair.

Vegan Adaptation: Use vegan butter, plant-based cream cheese, and coconut caramel.

Mini Cookie Bites: Make smaller cookies for bite-sized cheesecake treats.

❓ 10 FAQs

Can I make these ahead?
Yes — you can prepare and freeze both dough and filling up to 2 days ahead.

Can I use store-bought caramel?
Absolutely! Salted or dulce de leche works great.

Can I use low-fat cream cheese?
Regular full-fat cream cheese gives the creamiest filling, but low-fat works in a pinch.

Can I skip the cheesecake filling?
You can, but that creamy center is what makes these special!

Can I use self-rising flour?
No — it will alter the texture. Stick with all-purpose for best results.

How do I keep them soft?
Don’t overbake — remove when edges are set and centers look slightly underdone.

Can I add more salt on top?
Yes — sprinkle a touch more sea salt right before serving for extra balance.

Can I make them gluten-free?
Yes — use a 1:1 gluten-free baking flour blend.

Can I make mini versions?
Definitely — bake for 8–9 minutes instead of 12.

Can I store them chilled?
Yes, and they taste amazing cold — like cheesecake bites with cookie crusts!

🏁 Conclusion

These Salted Caramel Cheesecake Cookies combine everything you love about caramel cheesecake and soft cookies — buttery edges, creamy centers, and just the right touch of salt. Each bite is decadently smooth and perfectly balanced, making them ideal for holidays, dessert trays, or midnight cravings.

They’re simple to make, impossible to resist, and guaranteed to be everyone’s new favorite cookie.