Salted Caramel Cheesecake Cookies (Printable Version)
Soft oversized cookies with creamy cheesecake filling, graham cracker topping, caramel drizzle, and sea salt finish.
# Everything You’ll Need:
→ Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
1 1/4 cups brown sugar, packed
03 -
1/2 cup granulated sugar
04 -
2 large eggs
05 -
1 tablespoon pure vanilla extract
06 -
3 cups all-purpose flour
07 -
1 teaspoon baking soda
08 -
1/2 teaspoon baking powder
09 -
1/2 teaspoon kosher salt
→ Cheesecake Filling
10 -
8 ounces cream cheese, softened
11 -
1/2 cup powdered sugar
12 -
1 teaspoon pure vanilla extract
→ Topping
13 -
1 cup graham cracker crumbs
14 -
1/2 cup caramel sauce
15 -
Flaky sea salt, for finishing
# Steps to Cook:
01 -
In a bowl, combine softened cream cheese, powdered sugar, and vanilla until smooth. Portion the mixture into teaspoon-sized scoops and freeze until firm.
02 -
Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla extract, mixing until fully incorporated.
03 -
In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and kosher salt. Gradually incorporate the dry mixture into the wet ingredients until dough forms.
04 -
Wrap portions of cookie dough completely around each frozen cheesecake scoop, ensuring the filling is fully enclosed.
05 -
Place prepared cookies on a baking sheet and bake at 350°F (177°C) for 12 to 15 minutes, until edges are lightly golden but centers remain soft.
06 -
Immediately after baking, sprinkle each cookie with graham cracker crumbs, drizzle with caramel sauce, and top with flaky sea salt.
# Extra Suggestions:
01 -
Freeze cheesecake filling before baking to prevent leakage and maintain cookie shape. Avoid overbaking to keep cookies soft. Store leftovers refrigerated or frozen.