Salted Caramel Cheesecake Cookies Recipe

Introduction

Salted Caramel Cheesecake Cookies are soft, chewy treats with a rich cream cheese base swirled with luscious caramel and topped with flaky sea salt. They combine the best of cheesecake and cookies into one irresistible bite that’s perfect 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 ½ teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• Pinch of salt
• ½ cup caramel sauce
• Flaky sea salt for topping

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Step 3: Add the softened cream cheese and mix until fully combined and smooth.
4. Step 4: Beat in the eggs one at a time, stirring well after each addition, then mix in the vanilla extract.
5. Step 5: In a separate bowl, whisk together the flour, baking soda, and salt to remove any clumps.
6. Step 6: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid tough cookies.
7. Step 7: Fold in the caramel sauce gently, leaving streaks in the dough for gooey pockets of caramel.
8. Step 8: Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
9. Step 9: Sprinkle each cookie with a pinch of flaky sea salt.
10. Step 10: Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look soft.
11. Step 11: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Don’t overmix after adding flour to keep cookies tender and soft.
• Use room temperature butter, cream cheese, and eggs for a smooth batter and better texture.
• For extra indulgence, drizzle warmed caramel sauce over cooled cookies just before serving.
• Add ½ cup dark chocolate chunks for a salted caramel chocolate chip version.
• Mix in ⅓ cup toasted nuts like pecans or walnuts for added crunch.
• Substitute caramel sauce with dulce de leche for a richer, butterscotchy flavor.
• Press a small pretzel piece on top of each cookie before baking for a salty crunch.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days, layering them with parchment paper to prevent sticking. They also freeze well: freeze baked cookies in a single layer on a tray, transfer to a freezer bag, and keep for up to 2 months. Thaw at room temperature or warm in a 300°F oven for 5 minutes. You can also freeze unbaked dough balls on a tray and bake directly from frozen, adding 1-2 minutes to the bake time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but omit the pinch of salt in the dough to avoid making the cookies too salty.

Why did my cookies spread too much?

Excess spreading usually happens if your butter was too soft or your dough got too warm. Try chilling the dough for 15 minutes before baking, especially in a warm kitchen.

Can I make these cookies without a mixer?

Absolutely! You can cream the butter and sugars using a strong wooden spoon and some elbow grease, though it might take a bit longer.

How do I know when the cookies are done baking?

They’re ready when the edges are lightly golden while the centers still look soft. The cookies will firm up as they cool, so avoid overbaking.

Salted Caramel Cheesecake Cookies Recipe

Print Recipe

★★★★★

5 from 149 reviews

Soft and chewy salted caramel cheesecake cookies with a rich cream cheese base, swirled with caramel sauce and topped with flaky sea salt for a perfect sweet and salty balance.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 25-27 minutes
• Yield: 24 cookies 1x
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 8 oz cream cheese, softened
• 2 large eggs, room temperature
• 1 ½ teaspoons vanilla extract
• ½ cup caramel sauce

Dry Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• Pinch of salt

Topping

• Flaky sea salt for topping

Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar for 2-3 minutes until light, fluffy, and well combined to create a chewy texture.
3. Add Cream Cheese: Mix in the softened cream cheese until fully incorporated and smooth, scraping down the sides of the bowl to remove any lumps.
4. Incorporate Eggs and Vanilla: Add eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract for a creamy batter.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt to ensure even distribution of leavening and seasoning.
6. Mix Dry with Wet: Gradually add the dry mix into the wet ingredients, mixing just until no flour streaks remain to avoid overworking the dough and producing tough cookies.
7. Fold in Caramel Sauce: Gently fold in the caramel sauce with a spatula, leaving streaks rather than fully blending to keep pockets of gooey caramel throughout the cookies.
8. Scoop Dough: Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading during baking.
9. Add Salt Topping: Sprinkle each cookie dough ball lightly with flaky sea salt to enhance the salted caramel flavor.
10. Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden but centers still appear soft, ensuring the cookies remain tender.
11. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set and prevents crumbling.

Notes

• For a stronger caramel flavor, drizzle extra warm caramel sauce over the cooled cookies before serving.
• If using gluten-free flour or dairy-free substitutes, expect a slightly softer or thinner cookie texture.
• If your caramel sauce is very thick, warm it slightly before folding in; if too runny, chill it briefly to avoid overly wet dough.
• If only table salt is available for topping, use half the quantity as it is less intense than flaky sea salt.
• For larger bakery-style cookies, use a ¼-cup scoop and bake for 12-14 minutes, spacing cookies further apart.
• To avoid spreading, if your dough feels too warm, chill it for 15 minutes before baking.
• Cold eggs or cream cheese can cause lumps; set them out at room temperature for 20 minutes or gently warm if in a hurry.

Keywords: caramel cookies, cheesecake cookies, salted caramel cheesecake cookies