Ever get a craving that hits you like a ton of bricks? You don’t just want a cookie. You want something rich, creamy, salty, and sweet all at once.
You want a cookie that feels like a whole dessert. You’re in the right place.
These Salted Caramel Cheesecake Cookies are the answer. They look fancy, but I promise, they’re easier to make than you think. Let’s get baking.
What You’ll Need
This recipe has three parts: the cookie, the filling, and the topping. Don’t let that scare you. It’s simple stuff.
For the Cookies:
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
For the Cheesecake Filling:
- 8 ounces cream cheese, softened to room temperature
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
For the Topping:
- 1 cup soft caramel candies, unwrapped
- 2 tablespoons heavy cream
- 1 teaspoon flaky sea salt (like Maldon)
Tools You’ll Need
You don’t need a professional kitchen. Just a few basic tools will do the job.
- Mixing bowls
- Electric mixer (handheld or stand)
- Baking sheets
- Parchment paper
- Measuring cups and spoons
- A small spoon or your thumb
- A small saucepan
Pro Tips
After making thousands of cookies, I’ve learned a few things. Here are some tips to make sure yours come out perfect.
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Room Temp is Key: Your butter and cream cheese MUST be at room temperature. Not melted, just soft. This makes your cookie dough and filling smooth, not lumpy.
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Don’t Overmix the Dough: Once you add the flour, mix it just until you can’t see any more white streaks. Overmixing makes cookies tough and hard. We want soft and chewy.
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The “Thumbprint” Well: To hold the cheesecake filling, you need to make a little dent in each cookie dough ball. The back of a teaspoon works, but your thumb is the original and best tool for this.
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Chill Out: Chilling the dough balls after you form them is a secret weapon. Just 20-30 minutes in the fridge keeps them from spreading too much in the oven. This helps them hold that perfect shape for the filling.
How to Make Salted Caramel Cheesecake Cookies
Follow these steps exactly. You’ll be fine.
Step 1: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper so nothing sticks.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. This is your dry mix.
Step 3: In a separate, larger bowl, beat the softened butter with both sugars using an electric mixer. Mix on medium speed for about 2 minutes until it looks light and fluffy.
Step 4: Add the eggs one at a time, beating well after each one. Then, mix in the vanilla extract.
Step 5: Slowly add your dry mix to the wet mix. Mix on low speed just until everything is combined. Remember, don’t overdo it.
Making the Filling and Assembling
Step 6: Now for the filling. In another bowl, beat the room temperature cream cheese and sugar until it’s completely smooth.
Step 7: Add the egg yolk and vanilla to the cream cheese mix. Beat again until it’s all mixed together.
Step 8: Roll the cookie dough into 1.5-inch balls and place them on your baking sheets. Make an indentation in the center of each ball with your thumb.
Step 9: Spoon about one teaspoon of the cheesecake filling into the dent of each cookie.
Step 10: Bake for 10-12 minutes. The edges should be golden brown, but the center will still look a little soft. That’s perfect. Let them cool on the baking sheet for a few minutes before moving them to a wire rack.
Step 11: While the cookies cool, make the caramel. Melt the caramel candies and heavy cream in a small pot over low heat. Stir until it’s a smooth sauce.
Step 12: Drizzle the warm caramel over each cookie. Right after, sprinkle a little bit of flaky sea salt on top. Let them sit until the caramel sets.
Substitutions and Variations
Don’t have something? Want to try something new? Here are a few ideas.
| Instead Of… | Try Using… | Result |
|---|---|---|
| Light Brown Sugar | Dark Brown Sugar | Deeper, molasses flavor |
| All-Purpose Flour | Gluten-Free Blend | A gluten-free cookie |
| Caramel Candies | Chocolate Chips | Chocolate Cheesecake |
| Vanilla Extract | Almond Extract | A nutty flavor twist |
You can also mix in some toffee bits or mini chocolate chips into the cookie dough for extra texture and flavor.
Make-Ahead Tips
You can prepare the cookie dough ahead of time. Roll it into balls, cover them tightly, and store them in the fridge for up to 3 days.
You can also freeze the dough balls for up to 3 months. Just let them thaw a bit before you make the thumbprint and add the filling.
Leftovers and Storage
Got extra cookies? Lucky you.
Store them in a single layer in an airtight container. Because of the cheesecake filling, you need to keep them in the refrigerator. They’ll stay good for up to 5 days.
They taste great cold, but you can let them sit out for 10 minutes before eating to soften up a bit.
What to Expect: A Quick Guide
| Section | Flavor Profile | Texture |
|---|---|---|
| Cookie | Buttery, Sweet | Soft, Chewy |
| Filling | Creamy, Tangy | Smooth, Rich |
| Topping | Sweet, Salty | Gooey, Crunchy |
FAQs
Q1. Why did my cookies spread out so much and get flat?
Ans: Your dough was probably too warm, or your butter was too soft. Chilling the dough balls for 20-30 minutes before baking helps them hold their shape.
Q2. Can I use a different kind of salt?
Ans: You can, but flaky sea salt gives you that nice little crunch and a burst of flavor. Regular table salt is much saltier, so use way less if you have to.
Q3. My cheesecake filling is lumpy. What did I do wrong?
Ans: Your cream cheese was likely too cold. It needs to be fully at room temperature to mix up smoothly. If it’s already lumpy, you can try to keep beating it, but it might not get perfectly smooth.
Q4. Can I make my own caramel sauce?
Ans: Absolutely. If you have a trusted recipe, go for it. Using melted candies is just a simple shortcut that works great here.
Wrapping Up
There you have it. A cookie that’s also a dessert. It’s the perfect treat when you want something a little extra special.
Go give this recipe a try. I know you can do it.
When you’re done, come back and leave a comment below. Tell me how they turned out. I’d love to hear from you.
