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Salted Caramel Cheesecake Cookies Recipe

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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.

Ingredients

Scale

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

Find it online: https://liamjayne.com/salted-caramel-cheesecake-cookies-recipe/