Description
Salted Caramel Cheesecake Cookies combine rich, creamy cheesecake filling with soft, buttery cookie dough, topped with luscious caramel sauce and flaky sea salt for a perfect balance of sweet and salty in every bite.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs, room temperature (divided)
- 1 1/2 teaspoons vanilla extract (divided)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- Pinch of salt
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Topping
- 1/2 cup caramel sauce
- Flaky sea salt for topping
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 2-3 minutes. This step creates a tender and soft cookie texture. Beat in one egg and 1 teaspoon of vanilla extract until fully combined.
- Mix Dry Ingredients: Add the all-purpose flour, baking soda, and a pinch of salt to the wet mixture. Mix until just combined, taking care not to overmix to maintain the cookies’ tenderness.
- Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Then add the remaining egg, 1/4 cup sugar, and 1/2 teaspoon vanilla extract, mixing until the filling is smooth and fully combined.
- Assemble Cookies: Using a cookie scoop, place spoonfuls of the cookie dough onto the prepared baking sheets, spacing them evenly. Create a small indentation in the center of each dough ball and fill it with about a teaspoon of the prepared cheesecake filling.
- Bake: Bake the cookies in the preheated oven for 12-14 minutes, or until the edges turn lightly golden. This ensures the cookies are baked through without overbaking the cheesecake center. Remove from oven and let them cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely.
- Add Toppings: Once the cookies are completely cool, drizzle caramel sauce over the tops and sprinkle with flaky sea salt to balance the sweetness with a touch of saltiness.
Notes
- Make sure the cream cheese and butter are softened to room temperature for easier mixing.
- Do not overmix the dough after adding flour to keep the cookies tender.
- Use parchment paper or silicone baking mats to prevent sticking and for easy cleanup.
- Allow cookies to cool completely before drizzling caramel to prevent it from melting too much.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Salted Caramel Cheesecake Cookies, caramel cookies, cheesecake cookies, soft cookies, dessert cookies, sweet and salty cookies
