Desserts

Salted Caramel Cheesecake Cookies

Name: Salted Caramel Cheesecake Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup cream cheese, softened; 1/2 cup unsalted butter, softened; 1 cup brown sugar; 1/2 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup salted caramel sauce; Sea salt for sprinkling

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Creamy, chewy, and laced with rich salted caramel, these Salted Caramel Cheesecake Cookies pair the tang of cream cheese with buttery caramel for a cookie that tastes like dessert and celebration in every bite. They bake to lightly golden edges, a soft center, and a glossy caramel swirl that melts on your tongue. Easy to make and perfect for sharing, these cookies bring texture and flavor—sweet, salty, tangy, and silky—into one warm, comforting treat.

Recipe Information

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: About 18 cookies
Difficulty Level: Medium

Nutrition Information

(Approximate per cookie; values will vary by exact ingredients and cookie size)

Calories per serving: 250 kcal
Protein: 4 g
Carbohydrates: 30 g
Fat: 13 g
Fiber: 1 g
Sugar: 18 g
Sodium: 180 mg

Why Make This Salted Caramel Cheesecake Cookies

These cookies are a show-stopper with very little fuss. The cream cheese makes the dough tender and gives a subtle tang that balances the brown sugar and caramel. A sprinkle of sea salt brightens each bite and cuts the sweetness, making the caramel taste deeper and more complex. They smell buttery and sweet while baking, and the soft, slightly creamy center with crisp edges gives a delightful contrast of textures. Make them for parties, gifts, or a special weeknight treat.

How to Make Salted Caramel Cheesecake Cookies

This recipe uses simple steps: cream the dairy, combine dry ingredients, fold in salted caramel, scoop, and bake to golden perfection. Follow the step-by-step directions below for best results and check the Expert Tips for texture and flavor tuning.

Ingredients:

1 cup cream cheese, softened
1/2 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup salted caramel sauce
Sea salt for sprinkling

Directions:

Step 1: Preparation

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Soften the cream cheese and butter so they mix smoothly — leave them at room temperature for about 30 minutes before starting if not already soft. Measure the flour and other dry ingredients.

Step 2: Mixing

In a bowl, cream together the softened cream cheese and butter until smooth and well blended. Add the brown sugar and granulated sugar and beat the mixture until light and fluffy. Mix in the egg and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the salted caramel sauce gently so you keep swirls and pockets of caramel in the dough.

Step 3: Baking

Drop spoonfuls of dough (about 1.5 tablespoons each) onto the prepared baking sheet, leaving space for spreading. Sprinkle a little sea salt on top of each cookie before baking. Bake in the preheated oven for 10–12 minutes or until the edges are lightly golden and the centers look set but still soft. Rotate the pan halfway through if your oven bakes unevenly.

Step 4: Finishing

Let the cookies cool on the baking sheet for 5 minutes so they firm up, then transfer to a wire rack to cool completely. If you like, add a tiny drizzle of extra caramel over each cookie and finish with a pinch of sea salt before serving. Serve warm or at room temperature.

How to Serve Salted Caramel Cheesecake Cookies

Serve warm with a cold glass of milk or a cup of coffee to contrast hot and cool. For a dessert plate, add a scoop of vanilla ice cream and crumble a cookie over it for texture. These cookies also pair well with espresso, chai, or a dessert wine. For gift boxes, stack cookies between parchment squares to keep them from sticking.

How to Store Salted Caramel Cheesecake Cookies

At room temperature: Store in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.
In the refrigerator: Keep in an airtight container for up to 7 days. Chill will firm the caramel and texture.
In the freezer: Freeze baked cookies in a single layer on a tray until solid, then transfer to a freezer bag for up to 2 months. Thaw at room temperature or warm briefly in a low oven or microwave.

Expert Tips for Perfect Salted Caramel Cheesecake Cookies

Soften, don’t melt: Make sure cream cheese and butter are soft but not melted. Proper texture gives the best crumb.
Don’t overmix: Once you add the flour, mix only until combined to avoid dense cookies.
Keep caramel swirls: Fold caramel gently so you get ribbons of caramel rather than completely blended dough.
Watch baking time: Remove cookies when centers are just set—they firm as they cool. Overbaking dries them out.
Even scooping: Use a cookie scoop for uniform cookies and consistent baking.
Salt balance: Use flaky sea salt for finishing to get bright salt flakes that pop against the sweet caramel.
Make-ahead: You can shape dough balls and freeze them on a tray; transfer to a bag and bake straight from frozen, adding a minute or two to baking time.

Delicious Variations

Chocolate Drizzle: Add a drizzle of melted dark chocolate across cooled cookies for bitterness that balances the caramel.
Pecan Crunch: Fold 1/2 cup chopped toasted pecans into the dough for a nutty crunch.
Caramel-Stuffed: Place a small spoonful of caramel in the center of each dough ball for a molten caramel core (seal dough well).
Brown Butter: Brown the butter first for a nutty, deeper flavor — chill slightly before combining with cream cheese so texture remains right.
Mini Cheesecakes: Press dough into a mini muffin pan, bake, then add extra caramel and a dollop of whipped cream for a small cheesecake-like treat.

Frequently Asked Questions

Q: Can I use light cream cheese or reduced-fat butter?
A: You can, but texture and richness will change. Light cream cheese has more water and may make the dough looser and less creamy. Reduced-fat butter can make cookies less tender and flavorful. For best results use full-fat versions.

Q: My dough is too sticky. What should I do?
A: Chill the dough in the fridge for 15–30 minutes to firm it up. If it’s still very sticky, lightly flour your hands or the scoop before shaping, or add a tablespoon of flour at a time until manageable.

Q: Can I make these gluten-free?
A: Yes. Replace the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Textures may vary slightly; chill the dough if it spreads too much.

Q: How do I prevent the caramel from leaking out and burning on the baking sheet?
A: Use good-quality caramel sauce that isn’t overly runny. Fold it into the dough rather than placing large pools on top. Lining the sheet with parchment makes cleanup easier if some caramel does leak.

Q: Why did my cookies spread too much?
A: Over-softened butter or warm dough can cause excess spreading. Chill the dough briefly before baking and make sure your oven is fully preheated. Also don’t over-cream the butter and sugars.

Q: Can I freeze the unbaked dough?
A: Yes. Scoop dough balls onto a tray, freeze until firm, then transfer to a freezer-safe bag for up to 2 months. Bake from frozen, adding 1–3 minutes to the bake time.

Q: How can I get extra cheesecake flavor?
A: Add 1–2 tablespoons sour cream or Greek yogurt to the wet ingredients for a brighter tang, or add a teaspoon of lemon zest to lift the cream cheese flavor.

Conclusion

These Salted Caramel Cheesecake Cookies are an easy, satisfying way to bake something special—soft, tangy, and luxuriously caramel-sweet with a touch of salt to keep every bite interesting. They travel well, freeze nicely, and adapt to many tasty variations. If you want a reference for a similar crowd-pleasing version, check out Crumbl’s Salted Caramel Cheesecake Cookie – Cooking With Karli for inspiration. Give these a try—the aroma alone will make your kitchen feel like a bakery. Enjoy baking, and don’t be afraid to experiment with small tweaks to make them your own.