Soft Salted Caramel Cheesecake Cookies

Soft and chewy cookies filled with tangy cheesecake and topped with gooey salted caramel create a dessert that feels luxurious but is surprisingly simple to make. These salted caramel cheesecake cookies always wow my guests and have become a quick favorite when I want to treat myself or friends to something special.

I first baked these for a casual gathering and was amazed how everyone kept coming back for more. Now they are a staple whenever I want to impress without spending hours in the kitchen.

Ingredients

• Unsalted butter: softened for a creamy dough base contributing rich flavor and texture
• Granulated sugar: provides sweetness and helps with crisp edges
• Brown sugar: adds moisture and a slight caramel note to the cookie dough
• Cream cheese: softened for a smooth tangy filling that distinguishes these cookies
• Large eggs: at room temperature bind ingredients smoothly for a tender crumb
• Vanilla extract: brings warmth and aroma enhancing all other flavors
• All-purpose flour: gives structure, choose unbleached for better flavor and texture
• Baking soda: to help the cookies rise just right and maintain chewiness
• Pinch of salt: to balance sweetness, opt for fine sea salt if possible
• Caramel sauce: for drizzling adds gooey richness that melts in your mouth
• Flaky sea salt: for topping creates a lovely contrast with the caramel and sweetness

Step-by-Step Instructions

Sauté the Butter and Sugars:

Cream together the softened butter, granulated sugar and brown sugar in a large bowl until light and fluffy which takes about 2 to 3 minutes using a mixer on medium speed. This step is crucial as it helps incorporate air for a lighter cookie texture.

Incorporate the Eggs and Vanilla:

Beat in one large egg and one teaspoon of vanilla extract until the mixture is creamy and fully combined to ensure even texture throughout the cookies.

Combine the Dry Ingredients:

Gently mix the flour, baking soda and a pinch of salt into the wet mixture until just combined. Be careful not to overmix here because too much mixing develops gluten making the cookies tough.

Prepare the Cheesecake Filling:

In a separate bowl, beat the softened cream cheese until smooth. Add the remaining egg, quarter cup of granulated sugar and half teaspoon of vanilla extract then mix until creamy and lump free for that luscious tang in the center of each cookie.

Shape and Fill:

Using a cookie scoop, drop spoonfuls of dough onto baking sheets lined with parchment paper leaving space between each. Make a small indentation in the center of each cookie ball and fill this with about a teaspoon of cheesecake filling so it bakes into the cookie perfectly.

Bake and Cool:

Place baking sheets in a preheated 350 degrees Fahrenheit oven and bake for 12 to 14 minutes or until the cookie edges are lightly golden. Let the cookies cool on the sheet for 5 minutes to set up before transferring to a wire rack to cool completely.

Add Final Touch:

Once fully cooled, drizzle caramel sauce over each cookie and sprinkle with a pinch of flaky sea salt to finish. The coolness prevents the caramel from melting off and salt adds a balanced finish.

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Storage Tips

Store cooled cookies in an airtight container at room temperature for up to three days to keep them soft and fresh. If you want to keep them longer, place them in the freezer separated by parchment paper for up to three months. Thaw at room temperature before serving then drizzle fresh caramel and sea salt. This keeps the flavors vibrant and textures ideal every time.

Ingredient Substitutions

You can swap the granulated sugar for coconut sugar for a deeper flavor but this may darken the dough. Cream cheese can be replaced with mascarpone for a milder, creamier sweetness. Use homemade caramel sauce if you want to control the saltiness or opt for store-bought for convenience. Just make sure the caramel drizzle is of medium thickness so it doesn’t run off the cookies.

Serving Suggestions

These cookies are perfect enjoyed with a cup of coffee or a glass of cold milk to balance the rich sweetness. For a party, arrange them on a platter with fresh berries or sliced apples to add a refreshing contrast. They also shine when served slightly warm with a scoop of vanilla ice cream on the side for an indulgent dessert.

Recipe FAQs

→ How do I ensure the cookies stay soft and chewy?

Use room temperature butter and avoid overmixing the flour to maintain a tender, chewy texture.

→ What's the best way to fill the cookies with the cheesecake center?

Create a small indentation in each cookie dough ball and spoon in the cheesecake mixture before baking to keep it intact.

→ Can I use homemade caramel sauce for the topping?

Absolutely, homemade caramel adds a rich, fresh flavor that complements the tangy cheesecake filling perfectly.

→ Why is it important to let the cookies cool before adding caramel?

Cooling prevents the caramel from melting too much, keeping the topping neat and allowing for a better texture contrast.

→ What does flaky sea salt add to the cookies?

A sprinkle of flaky sea salt enhances the sweetness, adding a subtle savory crunch that balances the flavors.