If you love the rich, creamy taste of cheesecake and the sweet-salty balance of caramel, then these Salted Caramel Cheesecake Cookies are for you! With a buttery cookie base, a luscious cheesecake center, and a drizzle of gooey caramel topped with a sprinkle of sea salt, these cookies are pure indulgence. Perfect for special occasions, bake sales, or just a personal treat, they bring together the best of two classic desserts in one bite.
Why You’ll Love This Recipe
These cookies are more than just a sweet treat—they’re an experience! Here’s why you’ll love them:
- Creamy and crunchy – The rich cheesecake filling contrasts perfectly with the crisp cookie shell.
- Sweet and salty balance – The combination of caramel and sea salt creates the ultimate flavor harmony.
- Perfect for gifting or selling – If you’re looking for cookie recipes to sell, these are a showstopper.
- Easy to make – No complicated techniques required, just simple steps for a bakery-worthy dessert.
Ingredients Needed
For the Cookie Dough:
- 2 ½ cups (310g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract
For the Caramel Topping:
- ½ cup (120ml) caramel sauce (store-bought or homemade)
- ½ teaspoon sea salt for sprinkling
Kitchen Equipment You’ll Need
To make these Salted Caramel Cheesecake Cookies, you’ll need:
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Spoon or piping bag (for filling)
- Wire rack for cooling
Step-by-Step Instructions
1. Prepare the Cookie Dough
In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined. Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms. Cover and refrigerate the dough for at least 30 minutes.
2. Make the Cheesecake Filling
While the dough chills, prepare the cheesecake filling. In a bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Transfer to a piping bag or set aside for easy scooping.
3. Shape and Fill the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop small balls of cookie dough (about 1.5 tablespoons each) and flatten slightly. Using your thumb or a small spoon, create an indentation in the center of each cookie. Fill the indentation with about ½ teaspoon of the cheesecake mixture.
4. Bake the Cookies
Place the cookies on the baking sheet, leaving space between each one. Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
5. Add the Salted Caramel Topping
Once the cookies are cool, drizzle them with caramel sauce and sprinkle a pinch of sea salt on top. Let the caramel set slightly before serving.
Tips for the Best Salted Caramel Cheesecake Cookies
- Chill the dough – This prevents the cookies from spreading too much.
- Don’t overfill the cookies – Too much cheesecake filling can cause overflow while baking.
- Use high-quality caramel – Whether store-bought or homemade, good caramel makes all the difference.
- Let them cool before adding caramel – This ensures the caramel stays in place without melting too much.
Common Mistakes to Avoid
- Overbaking the cookies – They should be slightly soft when removed from the oven, as they firm up while cooling.
- Not softening the cream cheese – Cold cream cheese will create a lumpy filling.
- Skipping the sea salt – The salt enhances the caramel flavor, so don’t leave it out!
Serving and Presentation Ideas
To make these cookies extra special, try:
- Arranging them on a dessert platter with chocolate-dipped strawberries.
- Drizzling with melted chocolate for a gourmet touch.
- Serving with a scoop of vanilla ice cream for an indulgent treat.
Variations and Recipe Swaps
- No-Bake Salted Caramel Macaroons – Use a coconut macaroon base instead of cookie dough for a no-bake version.
- Crispy Salted Caramel Cookies – Bake the cookies a few minutes longer for an extra crisp texture.
- Salted Caramel Mini Tarts – Use the same filling but bake in mini tart shells for a bite-sized dessert.
- Caramel Cup Cookies – Bake the dough in muffin tins and fill with caramel for a gooey center.
- Sweet and Spicy Desserts Twist – Add a pinch of cinnamon or cayenne pepper to the caramel for a spicy kick.
Storage and Shelf Life
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze unbaked cookie dough balls for up to 2 months. Bake straight from frozen, adding 2 extra minutes to the bake time.
- Reheating: If you prefer warm cookies, microwave for 5-10 seconds before serving.
What to Serve with Salted Caramel Cheesecake Cookies
These cookies pair well with:
- Hot drinks: Coffee, chai tea, or hot chocolate complement their rich flavor.
- Cold desserts: Serve with caramel or vanilla ice cream for a luxurious treat.
- Savory contrast: A cheese platter with mild cheeses can balance the sweetness.
FAQs
1. Can I use store-bought caramel sauce?
Yes! Store-bought caramel works great, but homemade caramel adds a richer flavor.
2. Can I make these cookies ahead of time?
Absolutely! You can bake them a day or two in advance and store them in an airtight container.
3. Can I use a different type of cookie base?
Yes, you can use a shortbread or sugar cookie dough for a different texture.
4. How do I make homemade caramel sauce?
Simply melt 1 cup of sugar in a pan, add ½ cup of heavy cream, and stir until smooth.
Conclusion
These Salted Caramel Cheesecake Cookies are the perfect mix of creamy, chewy, and crunchy. Whether you’re baking for a special occasion, looking for cookie recipes to sell, or just indulging in a sweet treat, this recipe is a must-try. Give them a go, and let us know how they turn out! If you love this recipe, don’t forget to share it and subscribe for more delicious desserts.
Salted Caramel Cheesecake Cookies : A Sweet Treat
If you love the rich, creamy taste of cheesecake and the sweet-salty balance of caramel, then these Salted Caramel Cheesecake Cookies are for you!If you love the rich, creamy taste of cheesecake and the sweet-salty balance of caramel, then these Salted Caramel Cheesecake Cookies are for you!
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Spoon or piping bag (for filling)
- Wire rack for coolingMixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Spoon or piping bag (for filling)
- Wire rack for cooling
- For the Cookie Dough:
- 2 ½ cups 310g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup 170g unsalted butter, softened
- 1 cup 200g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- For the Cheesecake Filling:
- 8 oz 225g cream cheese, softened
- ¼ cup 50g granulated sugar
- 1 teaspoon vanilla extract
- For the Caramel Topping:
- ½ cup 120ml caramel sauce (store-bought or homemade)
- ½ teaspoon sea salt for sprinkling
- Prepare the Cookie Dough
- In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined. Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms. Cover and refrigerate the dough for at least 30 minutes.
- Make the Cheesecake Filling
- While the dough chills, prepare the cheesecake filling. In a bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Transfer to a piping bag or set aside for easy scooping.
- Shape and Fill the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop small balls of cookie dough (about 1.5 tablespoons each) and flatten slightly. Using your thumb or a small spoon, create an indentation in the center of each cookie. Fill the indentation with about ½ teaspoon of the cheesecake mixture.
- Bake the Cookies
- Place the cookies on the baking sheet, leaving space between each one. Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Add the Salted Caramel Topping
- Once the cookies are cool, drizzle them with caramel sauce and sprinkle a pinch of sea salt on top. Let the caramel set s
Chill the dough – This prevents the cookies from spreading too much.
Don’t overfill the cookies – Too much cheesecake filling can cause overflow while baking.
Use high-quality caramel – Whether store-bought or homemade, good caramel makes all the difference.