Salted Caramel Cheesecake Cookies Recipe

Salted Caramel Cheesecake Cookies are soft, creamy, and filled with gooey caramel goodness in every bite. With a buttery cookie base, a luscious cheesecake center, and a drizzle of rich salted caramel, these cookies are a delicious mash-up of two favorite desserts.

Why You’ll Love This Recipe

I love how these cookies combine the tang of cheesecake with the sweet, buttery flavor of caramel—all balanced perfectly with a touch of sea salt. They’re soft, indulgent, and elegant enough to impress at any gathering. Whether I’m baking for a holiday or just treating myself, these cookies always feel like something special.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookie dough:
unsalted butter (softened)
granulated sugar
brown sugar
egg
vanilla extract
all-purpose flour
baking soda
salt

For the cheesecake filling:
cream cheese (softened)
powdered sugar
vanilla extract

For the topping:
soft caramels or caramel sauce
flaky sea salt

directions

1. I start by making the cheesecake filling—mixing the cream cheese, powdered sugar, and vanilla until smooth. I spoon small dollops onto a parchment-lined tray and freeze them for 30 minutes.

2. While the filling chills, I cream the butter with both sugars until light and fluffy. I beat in the egg and vanilla.

3. I mix the flour, baking soda, and salt in a separate bowl, then gradually add it to the wet mixture to form the cookie dough.

4. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

5. I scoop cookie dough, flatten each ball slightly, and place a frozen cheesecake dollop in the center. I wrap the dough around it and roll it into a ball.

6. I place the stuffed cookies on the sheet and bake for 10–12 minutes, until the edges are golden but the centers are soft.

7. I let them cool for a few minutes, then drizzle caramel sauce or melted caramels over the top and sprinkle with flaky sea salt.

Servings and timing

This recipe makes about 18–20 cookies.
Prep time: 30 minutes
Chill time: 30 minutes
Bake time: 10–12 minutes
Total time: around 1 hour 15 minutes

Variations

Sometimes I mix mini chocolate chips into the dough or use dulce de leche instead of caramel. For a crunchy edge, I roll the dough in coarse sugar before baking. I’ve also tried adding a bit of cinnamon or espresso powder to the dough for an extra flavor twist.

storage/reheating

I store the cookies in an airtight container in the fridge for up to 5 days. To reheat, I warm them in the microwave for 10–15 seconds to get the caramel melty again. They also freeze well—just thaw at room temp before serving.

FAQs

Can I use store-bought caramel sauce?

Yes, I do it all the time. Just make sure it’s thick enough to drizzle without running off the cookie too much.

Do I have to freeze the cheesecake filling?

Yes, freezing makes it much easier to stuff the cookies and keeps the filling from melting too quickly while baking.

Can I make the dough ahead of time?

Absolutely—I refrigerate the dough for up to 48 hours or freeze it in portions for future baking.

What kind of salt should I use for topping?

I use flaky sea salt, like Maldon, for that nice crunch and clean salty finish that contrasts the sweetness perfectly.

Can I skip the cheesecake filling?

Sure, but I think it’s what makes these cookies extra special. Without it, they’re still delicious caramel cookies.

Conclusion

Salted Caramel Cheesecake Cookies are one of those desserts I make when I want to impress with something cozy and decadent. The creamy filling, sweet caramel, and touch of sea salt all come together in a soft cookie that’s rich, flavorful, and totally unforgettable.