Print

Salted Caramel Cheesecake Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Salted Caramel Cheesecake Cookies are soft, chewy cookies filled with a creamy cheesecake center and topped with a rich drizzle of salted caramel. A decadent treat perfect for special occasions or satisfying sweet cravings.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 oz cream cheese, softened
  • 2 tablespoons powdered sugar
  • 1/2 cup salted caramel sauce (store-bought or homemade)
  • Flaky sea salt, for topping

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, beat cream cheese and powdered sugar until smooth. Scoop into 1/2 teaspoon-sized portions and freeze for 20–30 minutes.
  3. In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
  4. In another bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients to form cookie dough.
  5. Scoop 1.5 tablespoon-sized dough balls, flatten them slightly, and place a frozen cheesecake center in the middle. Fold dough around the filling and roll into a ball.
  6. Place on the baking sheet 2 inches apart and bake for 10–12 minutes, or until edges are golden and centers are just set.
  7. Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Drizzle with salted caramel sauce and sprinkle with flaky sea salt.
  8. Serve once cooled and caramel has set slightly.

Notes

  • Keep cream cheese filling frozen until ready to use to prevent melting during baking.
  • Store cookies in an airtight container in the fridge for up to 5 days.
  • Use homemade caramel sauce for richer flavor, or a thick store-bought version.

Nutrition

Find it online: https://ukfinda.com/salted-caramel-cheesecake-cookies/