Description
Salted Caramel Cheesecake Cookies are soft, gooey, and completely irresistible—featuring a rich cheesecake center, buttery cookie dough, and a sweet caramel drizzle finished with a touch of sea salt. Perfect for holidays, parties, or indulgent everyday baking, these cookies offer the ideal balance of creamy, sweet, and salty in every bite.
Ingredients
For the Cheesecake Filling
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8 oz cream cheese, softened
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1/2 cup powdered sugar
For the Cookie Dough
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2 1/4 cups all-purpose flour
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1/2 tsp baking soda
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1/4 tsp salt
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3/4 cup unsalted butter (1 1/2 sticks), softened
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3/4 cup granulated sugar
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3/4 cup brown sugar
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2 large eggs
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2 tsp vanilla extract
For Topping
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1/3 cup caramel sauce (store-bought or homemade)
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Flaky sea salt (for sprinkling)
Instructions
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Make Cheesecake Filling: Beat cream cheese and powdered sugar until smooth. Scoop into small dollops (about 1 tsp each) onto a tray lined with parchment. Freeze at least 30 minutes.
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Prepare Cookie Dough: Cream together butter, granulated sugar, and brown sugar until fluffy. Beat in eggs and vanilla. In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into wet ingredients until dough forms.
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Assemble Cookies: Scoop cookie dough into balls (about 1.5 tbsp). Flatten, add a frozen cheesecake center, and wrap dough around it to seal.
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Bake: Place on lined baking sheet and bake at 350°F (175°C) for 10–12 minutes, or until edges are golden.
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Finish: Let cool slightly, drizzle with caramel sauce, and sprinkle with sea salt.
Notes
Freeze filling to prevent leaking during baking.
Use thick, high-quality caramel for best results.
Chill dough if it’s too soft to work with.
For neat caramel drizzles, use a squeeze bottle or piping bag.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: salted caramel cheesecake cookies, cream cheese stuffed cookies, caramel drizzle cookies, gooey cookies, sweet and salty cookies