Salted Caramel Cheesecake Cookies Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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 usually takes about 2-3 minutes using a mixer. This step is crucial for texture.
- 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.
- 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.
- 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.
- 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.
- Fill with Cheesecake Mixture: Place about a teaspoon of the cheesecake filling into the indentation of each cookie to create a creamy center.
- 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.
- 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.
- 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
