Let me tell you, these Salted Caramel Cheesecake Cookies? Absolute showstoppers. I made them on a lazy Saturday with my playlist on shuffle, and by the time the timer beeped, the whole kitchen smelled like a bakery had moved in. They’ve got that thick, soft cookie base we all secretly dream about, a dollop of creamy cheesecake right in the middle, and—wait for it—a drizzle of buttery caramel with a cheeky sprinkle of sea salt on top. It’s like Crumbl, but without the price tag or the drive. These cookies aren’t just another sweet easy recipe; they’re therapy in dessert form. You don’t need any fancy tools or a culinary degree, just some pantry basics, a bit of patience, and a solid love for baked goods. I’m not saying they’ll solve all your problems… but if you’re anything like me, they’ll get you halfway there. Perfect for impressing your in-laws or stress-baking on a Wednesday night, these are a crowd favorite. Don’t be surprised if you find yourself making a second batch before the first one even cools.
Table of Contents
- 1) Key Takeaways
- 2) Easy Salted Caramel Cheesecake Cookies Recipe
- 3) Ingredients for Salted Caramel Cheesecake Cookies
- 4) How to Make Salted Caramel Cheesecake Cookies
- 5) Tips for Making Salted Caramel Cheesecake Cookies
- 6) Making Salted Caramel Cheesecake Cookies Ahead of Time
- 7) Storing Leftover Salted Caramel Cheesecake Cookies
- 8) Try these Cookies next!
- 9) Salted Caramel Cheesecake Cookies
- 10) Nutrition
1) Key Takeaways
- Rich, bakery-style cookies you can make at home with pantry basics
- This sweet easy recipe combines soft dough, cheesecake filling, and a salty caramel drizzle
- Tips on making ahead, storage, and customizing the texture for your style
2) Easy Salted Caramel Cheesecake Cookies Recipe
Let’s get one thing straight—these cookies aren’t your everyday snack. They’re that “I had a rough week, and I deserve something amazing” treat. And they deliver. This sweet easy recipe blends chewy edges, a soft center, tangy cream cheese, and gooey caramel in each bite. It’s the flavor equivalent of a cozy blanket and a warm hug.
I first made these cookies on a gloomy Sunday with a craving for something indulgent. Fifteen minutes later, I had caramel bubbling in a saucepan, cream cheese whipped to silk, and cookie dough that tasted so good raw I had to stop myself. (No judgment if you don’t.)
This recipe is built for busy days and sweet tooth moments. It’s part of my go-to list of quick and easy recipes, and it never fails to impress. Even my picky cousin asked for the recipe—now that’s saying something.
3) Ingredients for Salted Caramel Cheesecake Cookies
1 cup unsalted butter, softened: Not melted, not cold—just that perfect in-between where it still holds shape but blends smooth.
1 cup light brown sugar: Brings that deep, toasty sweetness with a hint of molasses.
1/2 cup granulated sugar: For a crisp bite and balance in texture.
2 large eggs: Room temp if you can—helps the dough come together like a dream.
1 tbsp vanilla extract: Trust me, use the good stuff. It makes all the difference.
3 cups all-purpose flour: Just enough to keep the cookies thick without turning them dry.
1 tbsp cornstarch: Makes them soft in the center, every single time.
1/2 tsp baking soda + 1/2 tsp baking powder: This combo gives lift and just the right spread.
1/2 tsp salt: A must. Without it, your cookies will taste flat.
8 oz cream cheese: Whipped into a sweet center that surprises you with every bite.
1/4 cup powdered sugar: Gives the filling that cheesecake smoothness.
1 tsp vanilla (yes, again): Don’t skip it. Flavor matters.
1/2 cup caramel sauce: Homemade or store-bought, just make sure it’s thick.
Sea salt: A few flakes on top take the sweetness to a new level.
4) How to Make Salted Caramel Cheesecake Cookies
Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper.
Step 2: In a large bowl, cream the butter, brown sugar, and granulated sugar until fluffy. Add eggs one at a time, then stir in the vanilla.
Step 3: Mix the flour, cornstarch, baking soda, baking powder, and salt in another bowl. Slowly add to your wet mixture, blending until a soft dough forms.
Step 4: In a small bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Pop it in the fridge while you shape the dough.
Step 5: Scoop out dough balls and make a small well in the center. Fill with cheesecake mix, then gently close the dough around it, leaving the top slightly open.
Step 6: Bake for 13 to 15 minutes. They should look just set but still soft. Let them cool a bit—this is when the texture sets up just right.
Step 7: Drizzle with caramel and sprinkle sea salt on top while they’re still warm.
5) Tips for Making Salted Caramel Cheesecake Cookies
Let your butter and cream cheese soften at room temp. Cold butter won’t cream right, and firm cream cheese won’t give that fluffy center you’re after.
Use a thick caramel—runny sauces make a mess. A rich, spoonable caramel holds up and gives that pretty drizzle effect.
For a sweeter twist, you can fold in white chocolate chips or swap caramel with dulce de leche. It’s a flexible sweet easy recipe that plays well with add-ins.
6) Making Salted Caramel Cheesecake Cookies Ahead of Time
This recipe works beautifully for prep. You can mix the dough, fill it, and freeze the stuffed dough balls. When you’re ready to bake, just let them sit at room temp for 10 minutes before they go in the oven.
The filling can be made the night before too. Store it in a sealed container in the fridge and whip it up quickly the next day.
Honestly, this is one of those sweet easy recipes that feels fancier than it is. Having a batch ready to bake at a moment’s notice is like having dessert insurance.
7) Storing Leftover Salted Caramel Cheesecake Cookies
These cookies hold up well in an airtight container for about four days. I like to layer them with parchment paper so the caramel doesn’t stick everything together.
Want to keep them longer? Freeze in a single layer until solid, then transfer to a freezer bag. Just warm them slightly before eating and they’re good as new.
They’re perfect to stash away for that random 9 PM sweet tooth. And let’s be honest—we all get those.
8) Try these Cookies next!
9) Salted Caramel Cheesecake Cookies
Salted Caramel Cheesecake Cookies – Sweet Easy Recipes Everyone Loves
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup caramel sauce
- Sea salt, for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet, mixing until just combined. Set aside.
- In another bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla, and mix until fluffy.
- Scoop cookie dough into large balls (about 3 tbsp each) and slightly flatten. Make a small well in the center.
- Fill the well with a teaspoon of the cheesecake mixture. Pinch the dough gently around it, leaving the top open.
- Bake for 13–15 minutes or until edges are set and tops are just beginning to crack.
- Let cool, then drizzle with caramel sauce and sprinkle a tiny bit of sea salt over each cookie.
10) Nutrition
Serving Size: 1 cookie | Calories: 390 | Sugar: 27 g | Sodium: 170 mg | Fat: 22 g | Saturated Fat: 13 g | Carbohydrates: 45 g | Fiber: 1 g | Protein: 4 g | Cholesterol: 65 mg
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