Salted Caramel Cheesecake Cookies Recipe
Introduction
These Salted Caramel Cheesecake Cookies combine the rich creaminess of cheesecake with the irresistible sweetness of caramel and a hint of flaky sea salt. Soft, tender, and bursting with flavor, they’re sure to become a favorite for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 8 oz cream cheese, softened
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- Pinch of salt
- 1/2 cup caramel sauce
- Flaky sea salt for topping
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Beat in one egg and 1 teaspoon of vanilla extract until fully combined.
- Step 3: Mix in the flour, baking soda, and a pinch of salt until just combined. Be careful not to overmix to keep the cookies tender.
- Step 4: In a separate bowl, beat the cream cheese until smooth. Add the remaining egg, 1/4 cup of sugar, and 1/2 teaspoon of vanilla extract, mixing until creamy.
- Step 5: Using a cookie scoop, drop spoonfuls of dough onto the prepared baking sheets. Create a small indentation in the center of each cookie and fill it with about a teaspoon of cheesecake filling.
- Step 6: Bake the cookies for 12-14 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- Step 7: Once the cookies are completely cool, drizzle caramel sauce over the top and sprinkle with flaky sea salt.
Tips & Variations
- For extra gooey caramel, warm the caramel sauce slightly before drizzling.
- You can substitute cream cheese with mascarpone for a richer filling.
- Chilling the dough for 30 minutes before baking can help prevent spreading.
- Use dark caramel sauce for a deeper flavor contrast with the sea salt.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to a month. Reheat briefly in a warm oven or microwave to soften the caramel and cream cheese filling before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and cheesecake filling a day in advance. Keep them refrigerated until ready to assemble and bake.
What if I don’t have flaky sea salt?
You can use regular coarse salt sparingly, but flaky sea salt adds a delicate crunch and enhances the caramel flavor beautifully.
PrintSalted Caramel Cheesecake Cookies Recipe
Delight in these Salted Caramel Cheesecake Cookies that combine a rich, buttery cookie base with a creamy cheesecake center, topped with luscious caramel sauce and a sprinkle of flaky sea salt for a perfect sweet and salty treat everyone will love.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs, room temperature (divided)
- 1 1/2 teaspoons vanilla extract (divided)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- Pinch of salt
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
Topping
- 1/2 cup caramel sauce
- Flaky sea salt for topping
Instructions
- Prepare Oven and Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies do not stick during baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 2-3 minutes. This step is crucial for a tender texture.
- Incorporate Egg and Vanilla: Beat in one of the eggs along with 1 teaspoon of vanilla extract until fully combined, ensuring an evenly mixed dough.
- Add Dry Ingredients: Gently mix in the all-purpose flour, baking soda, and a pinch of salt until just combined. Be careful not to overmix to retain the dough’s tenderness.
- Make Cheesecake Filling: In a separate bowl, beat the softened cream cheese until smooth. Then add the remaining egg, 1/4 cup granulated sugar, and 1/2 teaspoon vanilla extract, mixing until the filling is creamy and well blended.
- Assemble Cookies: Using a cookie scoop, drop spoonfuls of the cookie dough onto the prepared baking sheets. Press a small indentation in the center of each cookie, then fill this indentation with about a teaspoon of the cheesecake filling.
- Bake Cookies: Place the baking sheets in the preheated oven and bake for 12-14 minutes, or until the edges of the cookies turn a light golden brown. This ensures a soft center with crisp edges.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set properly before transferring them to a wire rack to cool completely.
- Add Toppings: Once the cookies are completely cool, drizzle them generously with caramel sauce and sprinkle with flaky sea salt for that irresistible sweet and salty finish.
Notes
- Make sure all dairy ingredients are at room temperature for best mixing results.
- Do not overmix the dough to maintain a tender, soft cookie texture.
- For easier filling, chill the cheesecake filling slightly if it feels too soft.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a more intense caramel flavor, use homemade caramel sauce if possible.
Keywords: Salted caramel cheesecake cookies, caramel cookies, cheesecake cookies, dessert cookies, sweet and salty cookies
