Irresistible Salted Caramel Cheesecake Cookies Recipe to Wow Friends

Tucking into a sweet salted caramel cheesecake cookie promises pure decadence for dessert enthusiasts.

Creamy textures merge with unexpected flavor combinations in this irresistible treat.

Rich cream cheese blends seamlessly with buttery caramel notes that dance across your palate.

Delicate crumbles and smooth swirls create a sensational experience in every bite.

Baking these delightful morsels requires minimal effort but delivers maximum satisfaction.

Crisp edges and soft centers guarantee a memorable indulgence that will make you the star baker among friends.

One taste will convince you these cookies deserve a permanent spot in your recipe collection.

Salted Caramel Cheesecake Cookies That Hit the Sweet Spot

• Ready in under an hour from start to finish, these cookies deliver maximum flavor with minimal time investment.
• Combines the creamy richness of cheesecake with the classic comfort of chocolate chip cookies, guaranteed to impress family and friends at gatherings or potlucks.
• Easily adaptable by switching caramel for chocolate drizzle or adjusting salt levels to personal taste preferences.

Ingredients Found in Salted Caramel Cheesecake Cookies

• All-Purpose Flour: The foundation of the cookie, providing structure and texture for the dough.
• Baking Soda: Helps cookies rise and spread with a light, soft texture.
• Salt: Enhances overall flavor and balances sweetness.

• Butter: Adds rich flavor and creates a soft, tender cookie texture.
• Brown Sugar, Granulated Sugar: Provide sweetness and help create a chewy, caramelized cookie exterior.

• Cream Cheese: Creates a tangy, creamy filling with smooth consistency.
• Powdered Sugar: Sweetens and helps stabilize the cheesecake filling.
• Vanilla Extract: Adds warm, classic flavor to both filling and cookie.

• Egg: Binds ingredients together and adds moisture to the cookie dough.

• Caramel Sauce: Adds rich, sweet finish with luxurious drizzle.
• Flaky Sea Salt: Provides contrasting salty crunch and enhances caramel flavor.

How to Bake Salted Caramel Cheesecake Cookies with Ease

Step 1: Whip Cheesecake Filling

• Cream cheese
• Powdered sugar
• Vanilla extract

Blend ingredients in a mixing bowl until silky smooth. Using a small spoon, create tiny dollops on a lined baking sheet. Freeze for half an hour until completely solidified.

Step 2: Create Cookie Base

• Butter
• Brown sugar
• Granulated sugar
• Egg
• Vanilla extract
• All-purpose flour
• Baking soda
• Salt

Cream butter and sugars until light and airy. Mix in egg and vanilla. In a separate bowl, combine dry ingredients. Gradually incorporate flour mixture into wet ingredients.

Step 3: Shape Delightful Cookies

Warm oven to 350°F. Cover baking sheet with parchment paper. Grab cookie dough and gently flatten. Place frozen cheesecake ball in center. Carefully encase filling with additional dough, rolling into perfect spheres.

Step 4: Bake to Golden Perfection

Arrange cookies with ample spacing on sheet. Bake 10-12 minutes until edges turn golden and centers look set.

Step 5: Cool and Embellish

Allow cookies to rest on baking sheet for 5 minutes. Transfer to cooling rack. Drizzle with warm caramel sauce. Sprinkle flaky sea salt for an exquisite finishing touch.

Cookie Tips for Better Caramel and Cheesecake Flavor

• Chill the Cheesecake Filling: Ensure the cream cheese mixture is completely frozen before inserting into cookie dough to prevent melting during baking.
• Control Cookie Size: Use a cookie scoop for consistent, uniform cookies that bake evenly and look professionally made.
• Manage Moisture Levels: Pat frozen cheesecake balls dry before wrapping in cookie dough to prevent excess liquid from affecting texture.
• Optimize Caramel Drizzling: Let cookies cool completely before adding caramel sauce to maintain crisp edges and prevent sauce from becoming runny.
• Enhance Storage Technique: Store cookies in a single layer between parchment paper to prevent sticking and maintain their delicate salted caramel coating.

Keeping Salted Caramel Cheesecake Cookies Soft and Flavorful

• Store cookies in an airtight container between layers of parchment paper for up to 5 days in the refrigerator.
• Place cookies in a freezer-safe container, separating layers with wax paper, and freeze for 2-3 months.
• Remove frozen cookies and let sit at room temperature for 15-20 minutes before serving.
• Warm cookies briefly in the microwave for 10-15 seconds or in a preheated 300°F oven for 3-4 minutes to restore soft texture.

Snacks and Drinks That Go Well with Cheesecake Cookies

• Drink Pairings for Salted Caramel Cheesecake Cookies
• Rich espresso or dark roast coffee perfectly cuts through the cookie's sweetness, creating a balanced flavor explosion that enhances the caramel and cream cheese notes.
• Cold whole milk or a smooth vanilla almond milk complements the cookie's richness, providing a cool, refreshing contrast to the warm, decadent treat.
• A sweet dessert wine like Sauternes or a late harvest Riesling mirrors the cookie's caramel undertones, elevating the overall tasting experience with sophisticated sweetness.
• Warm chai tea with its spicy-sweet profile beautifully echoes the salted caramel's complexity, creating a harmonious blend of comfort and indulgence.

Unique Twists on Salted Caramel Cheesecake Cookies

• Gluten-Free Cookie Magic: Replace all-purpose flour with a blend of almond flour and gluten-free baking mix for a celiac-friendly version that maintains soft texture.
• Vegan Cheesecake Delight: Substitute cream cheese with cashew-based cream cheese, use coconut oil instead of butter, and replace egg with flax egg to create a plant-based cookie alternative.
• Low-Sugar Wellness Cookies: Use monk fruit sweetener in place of granulated and brown sugar, incorporate sugar-free caramel sauce, and reduce overall sweetness while maintaining rich flavor profile.
• Keto-Friendly Indulgence: Create a low-carb version using almond flour, erythritol as sweetener, cream cheese made from full-fat dairy, and sugar-free caramel drizzle to align with ketogenic dietary requirements.

Everything You’re Wondering About These Cookies

• Can I make the cheesecake filling ahead of time?

Yes, you can prepare the cheesecake filling and freeze the dollops up to 2 days in advance. Store them in an airtight container between parchment paper layers to prevent sticking.

• How do I know when the cookies are perfectly baked?

Look for slightly golden edges and a set appearance. The centers might still look slightly soft, but they’ll firm up as they cool. Avoid overbaking to keep the cookies soft and chewy.

• What if my cookie dough is too sticky to handle?

Chill the dough in the refrigerator for 15-20 minutes. This will make it easier to handle and shape around the frozen cheesecake filling. Cold dough prevents sticking and helps maintain the cookie’s shape.

• Can I substitute ingredients in this recipe?

Use room temperature cream cheese for smooth filling. Replace brown sugar with coconut sugar if needed. Ensure all ingredients are at the right temperature for best texture and consistency.

Salted Caramel Cheesecake Cookies Recipe

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4.7 from 17 reviews

• Total Time: 27 minutes
• Yield: 12 1x

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Description

Creamy salted caramel cheesecake cookies blend rich Philadelphia cream cheese with buttery shortbread and drizzled caramel, creating a luxurious dessert that whispers sweet indulgence. Dessert enthusiasts will savor each incredible bite of this signature treat that perfectly balances sweet and salty notes.

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Ingredients

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Main Ingredients:

• 2 ¼ cups (280 grams) all-purpose flour
• 1 cup (227 grams) unsalted butter, softened
• 6 ounces (170 grams) cream cheese, softened

Sweeteners:

• ¾ cup (165 grams) brown sugar, packed
• ¼ cup (50 grams) granulated sugar
• ¼ cup (30 grams) powdered sugar
• ½ cup caramel sauce

Binding and Flavoring Ingredients:

• 1 large egg
• 1 ½ teaspoons vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon flaky sea salt

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Instructions

1. Craft the cheesecake filling by whisking cream cheese with powdered sugar and vanilla until velvety and uniform.
2. Carefully create petite dollops of the cream cheese mixture onto a parchment-lined tray, then transfer to the freezer for a precise 30-minute chilling period to solidify.
3. Cream butter with both brown and granulated sugars in a spacious mixing bowl, whipping until the texture becomes airy and pale.
4. Incorporate egg and vanilla extract into the sugar mixture, blending thoroughly until fully integrated.
5. Separately combine flour, baking soda, and salt, then gradually fold into the wet ingredients to form a cohesive cookie dough.
6. Warm the oven to 350°F and prepare a baking sheet with parchment paper.
7. Extract a generous tablespoon of cookie dough, gently flatten it, and nestle a frozen cheesecake orb at its center.
8. Carefully envelop the cheesecake filling with additional dough, rolling into a smooth, uniform sphere.
9. Arrange the cookie spheres with ample spacing across the prepared baking sheet.
10. Bake for 10-12 minutes, watching for golden-tinged edges and set centers.
11. Allow cookies to rest on the baking sheet for several minutes before transferring to a cooling rack.
12. Elegantly drizzle warm caramel sauce over the cooled cookies and crown with a delicate sprinkle of flaky sea salt.

Notes

• Freeze cheesecake filling completely to prevent melting during cookie assembly, ensuring clean and neat cookie formation.
• Use room temperature cream cheese and butter for smoother, lump-free mixing and better incorporation of ingredients.
• Chill cookie dough for 15-20 minutes before shaping to prevent excessive spreading and maintain cookie structure during baking.
• Adjust caramel drizzle thickness by warming sauce slightly, allowing for easier and more elegant coating on cooled cookies.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 480
• Sugar: 46 g
• Sodium: 210 mg
• Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 62 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 60 mg