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Salted Caramel Cheesecake Cookies: Creamy and Decadent

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These Salted Caramel Cheesecake Cookies are chewy, creamy, and decadent. A soft cookie base is filled with creamy cheesecake, topped with luscious caramel, and finished with a sprinkle of flaky sea salt—like cheesecake in cookie form.

Ingredients

  • For the Cookie Dough:
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the Cheesecake Filling:
  • 6 oz cream cheese, softened
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • For the Topping:
  • 1/2 cup caramel sauce (homemade or store-bought)
  • Flaky sea salt

Instructions

  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 cookies on a parchment-lined baking sheet, spacing a couple of inches apart.
  5. Bake at 350°F (175°C) for 10–12 minutes, until edges are set but centers remain soft.
  6. Cool, then drizzle with caramel sauce and sprinkle with flaky sea salt before serving.

Notes

  • Swirl caramel directly into the cheesecake filling for extra flavor.
  • Add chocolate chips to the dough for more richness.
  • Top with crushed pretzels or pecans before sprinkling sea salt for a holiday twist.
  • Chill cookie dough balls before baking to prevent spreading.
  • Best served chilled or at room temperature, not reheated.

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