Salted Caramel Cheesecake Cookies: Creamy and Decadent

These Salted Caramel Cheesecake Cookies are the ultimate indulgence. I love how the chewy cookie base holds a creamy cheesecake filling, all topped with luscious caramel and a sprinkle of flaky sea salt. Each bite is sweet, salty, and perfectly decadent—like cheesecake in cookie form.

Why You’ll Love This Recipe

I love this recipe because it combines three of my favorite desserts: cookies, cheesecake, and caramel. The textures are irresistible—the soft cookie contrasts beautifully with the smooth filling, and the salted caramel takes it over the top. I also enjoy that they look impressive but are simple enough to make for holidays, parties, or just when I’m craving something extra special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cookie Dough

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Brown sugar

• Egg

• Vanilla extract

For the Cheesecake Filling

• Cream cheese, softened

• Powdered sugar

• Vanilla extract

For the Topping

• Caramel sauce (homemade or store-bought)

• Flaky sea salt

Directions

1. Make the cheesecake filling: In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Chill in the freezer for 30 minutes to firm up.

2. Prepare the cookie dough: In a medium bowl, whisk flour, baking powder, and salt. In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy. Add egg and vanilla, then mix in dry ingredients until combined.

3. Assemble the cookies: Scoop cookie dough balls, flatten slightly, and place a chilled cheesecake filling ball inside. Seal dough around the filling and roll into a ball.

4. Place on a baking sheet lined with parchment, spacing cookies a couple of inches apart.

5. Bake at 350°F (175°C) for 10–12 minutes, until edges are set but centers are slightly soft.

6. Cool cookies, then drizzle with caramel sauce and sprinkle with flaky sea salt before serving.

Servings and timing

This recipe makes about 18 cookies. Prep time is around 25 minutes (plus chilling), bake time is 12 minutes per batch, and total time is about 1 hour.

Variations

Sometimes I swirl caramel directly into the cheesecake filling for even more flavor. If I want extra richness, I add chocolate chips to the cookie dough. For a holiday twist, I sprinkle crushed pretzels or pecans over the caramel before adding the sea salt.

storage/reheating

I store these cookies in an airtight container in the refrigerator for up to 4 days since the filling is cheesecake-based. They also freeze well for up to 2 months—I thaw them in the fridge before enjoying. I don’t recommend reheating since the caramel can melt too much; they’re best eaten chilled or at room temperature.

FAQs

Can I use store-bought caramel sauce?

Yes, I often use a good-quality store-bought sauce for convenience, though homemade caramel makes them extra special.

Do I need to chill the filling before stuffing the cookies?

Yes, chilling makes it easier to handle and prevents it from leaking out while baking.

Can I make these ahead of time?

Yes, I prepare the cookie dough and cheesecake filling a day in advance, then assemble and bake when ready.

How do I keep the cookies from spreading too much?

I chill the stuffed cookie dough balls for 15 minutes before baking—they hold their shape better.

Can I skip the sea salt?

Yes, but I love the balance it gives. The salt cuts through the sweetness and makes the flavors pop.

Conclusion

I love how these Salted Caramel Cheesecake Cookies are chewy, creamy, and decadent all at once. They take the classic cookie to a whole new level with the cheesecake center and caramel topping. Whenever I make them, they disappear fast—they’re just that irresistible.

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