Salted Caramel Cheesecake Cookies Recipe

Introduction

These Salted Caramel Cheesecake Cookies combine the rich creaminess of cheesecake with the classic sweetness of caramel and a hint of sea salt. Soft and indulgent, they are perfect for sharing or enjoying as a special treat any time.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 8 oz cream cheese, softened
• 2 large eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• Pinch of salt
• 1/2 cup caramel sauce
• Flaky sea salt for topping

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Beat in one egg and 1 teaspoon of vanilla extract until fully combined.
3. Step 3: Mix in the flour, baking soda, and a pinch of salt until just combined. Be careful not to overmix to keep the cookies tender.
4. Step 4: In a separate bowl, beat the cream cheese until smooth. Add the remaining egg, 1/4 cup of sugar, and 1/2 teaspoon of vanilla extract, mixing until creamy.
5. Step 5: Using a cookie scoop, drop spoonfuls of dough onto the prepared baking sheets. Make a small indentation in the center of each cookie and fill it with about a teaspoon of the cheesecake filling.
6. Step 6: Bake the cookies for 12-14 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
7. Step 7: Once completely cool, drizzle caramel sauce over the tops and sprinkle with flaky sea salt.

Tips & Variations

• Use room temperature ingredients to ensure smooth mixing and a tender texture.
• Try adding chopped toasted pecans or walnuts to the dough for extra crunch and flavor.
• Substitute caramel sauce with chocolate sauce for a delicious twist.
• If you prefer, chill the dough for 30 minutes before baking to help the cookies hold their shape better.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep the cheesecake filling fresh, refrigerate for up to 5 days. Reheat gently in a microwave for 10-15 seconds if desired, but they are also delicious served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought cheesecake filling?

Yes, store-bought cheesecake filling can be used as a convenient substitute for the homemade cheesecake mixture. Just ensure it is thick enough to hold shape when scooped onto the cookies.

How do I prevent the cookies from spreading too much?

Make sure your butter is softened but not melted, and avoid overmixing the dough. Chilling the dough before baking can also help maintain the cookie shape.

Salted Caramel Cheesecake Cookies Recipe

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Indulge in the delightful combination of rich salted caramel and creamy cheesecake with these Salted Caramel Cheesecake Cookies. Soft, tender cookies are filled with a luscious cheesecake center, topped with gooey caramel sauce and a sprinkle of flaky sea salt for a perfect balance of sweet and salty flavors everyone will love.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 34 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 large eggs, room temperature (divided: 1 for dough, 1 for filling)
• 1 1/2 teaspoons vanilla extract (divided: 1 teaspoon for dough, 1/2 teaspoon for filling)
• 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 large egg (part of the 2 eggs listed above)
• 1/2 teaspoon vanilla extract

Topping

• 1/2 cup caramel sauce
• Flaky sea salt for sprinkling

Instructions

1. 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.
2. 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 usually takes about 2-3 minutes using a mixer. This step is crucial for texture.
3. Add Egg and Vanilla: Beat in one egg and 1 teaspoon of vanilla extract until fully combined to incorporate moisture and flavor into the dough.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and a pinch of salt. Gradually add these dry ingredients to the wet mixture, stirring just until combined. Take care not to overmix, which can cause tough cookies.
5. Prepare Cheesecake Filling: In another bowl, beat the softened cream cheese until smooth. Add the remaining egg, 1/4 cup sugar, and 1/2 teaspoon vanilla extract, mixing until creamy and well-blended.
6. Portion the Dough: Using a cookie scoop or spoon, drop spoonfuls of the cookie dough onto the prepared baking sheets, spaced evenly apart. Press a small indentation into the center of each cookie.
7. Fill with Cheesecake Mixture: Place about a teaspoon of the cheesecake filling into the indentation of each cookie to create a creamy center.
8. Bake the Cookies: Bake the cookies in the preheated oven for 12-14 minutes or until the edges are lightly golden. The centers should set but remain soft.
9. Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly without breaking.
10. Add Toppings: Once completely cool, drizzle each cookie with caramel sauce and sprinkle flaky sea salt on top to enhance the flavor and add a delightful crunch.

Notes

• Ensure the butter and cream cheese are softened to room temperature for easier mixing and a smooth texture.
• Do not overmix the dough after adding the flour to maintain tender cookies.
• Use a cookie scoop for evenly sized cookies that bake uniformly.
• Allow cookies to cool completely before adding the caramel and sea salt, or else the caramel may melt into the cookie and lose its texture.
• Store cookies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• Caramel sauce can be homemade or store-bought depending on your preference and convenience.

Keywords: Salted Caramel, Cheesecake Cookies, Dessert Cookies, Soft Cookies, Caramel Sauce, Flaky Sea Salt