Salted Caramel Cheesecake Cookies are the kind of sweet treat that makes your taste buds dance with joy. Imagine biting into a soft, chewy cookie and discovering a creamy cheesecake filling, all topped with a luscious layer of salted caramel. Cinnamon Cream Cheese Cookies No Bake Banana Pudding Cheesecake It’s like the dessert gods decided to throw a party in your mouth, and everyone’s invited!
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use store-bought caramel sauce?
- How do I prevent my cookies from spreading too much?
- What if I don’t have cream cheese?
- 📖 Recipe Card
These cookies are perfect for any occasion, whether you’re celebrating a birthday or just need a little pick-me-up after an exhausting day. They carry the nostalgia of family gatherings and cozy nights in, reminding you that sweetness can be found in every moment, big or small. Vegan Apple Pie Cookies Get ready to embark on this delightful journey that promises an explosion of flavor and happiness.
[info_box title=”Why You’ll Love This Recipe”] These Salted Caramel Cheesecake Cookies offer an easy yet indulgent baking experience. The incredible flavor combination will impress both friends and family. Their stunning appearance makes them perfect for sharing at gatherings or parties. Versatile enough to enjoy anytime, they satisfy both cookie lovers and cheesecake fans alike. [/info_box]
I once surprised my friends with these cookies at a casual get-together, and let’s just say their reactions were priceless—mouthfuls of cookie goodness turned into spontaneous singing!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
All-Purpose Flour: This is your basic building block for cookies; use fresh flour for the best texture.
Baking Soda: Essential for making the cookies rise; don’t skip it unless you want flat disks instead of fluffy delights.
Unsalted Butter: Softened butter creates a rich flavor; remember to let it sit out before you start baking.
Brown Sugar: This gives the cookies a moist chewiness; light or dark works, but dark adds more depth.
Granulated Sugar: Balances sweetness; both sugars together create the ideal cookie texture.
Eggs: Room temperature eggs help bind everything together smoothly; no one likes lumpy dough!
Vanilla Extract: Pure vanilla extract enhances flavor; skip imitation for a more authentic taste.
Cream Cheese: For that rich cheesecake filling; soften it before mixing to avoid lumps.
Salted Caramel Sauce: Store-bought or homemade, this adds that irresistible finish; drizzle generously!
Sea Salt Flakes: A sprinkle on top elevates flavors dramatically; choose flaky sea salt for crunch.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Dough Base: Preheat your oven to 350°F (175°C) while you mix the dry ingredients. In a bowl, whisk flour and baking soda until combined, setting aside.
Cream Together Butter and Sugars: In another bowl, beat softened butter with brown sugar and granulated sugar until fluffy—this should take about 3 minutes. Brown Butter Dulce De Leche Treats It’s like giving your ingredients a cozy hug!
Add Eggs and Vanilla Extract: Blend in eggs one at a time along with vanilla extract. Mix until fully incorporated—your batter should look smooth and inviting.
Combine Dry Ingredients with Wet Ingredients: Gradually add your flour mixture to the wet ingredients. Stir gently until just combined—over-mixing leads to tough cookies, which no one wants!
Create Your Cheesecake Filling: In a separate bowl, beat the softened cream cheese with some sugar and vanilla until creamy. Scoop this heavenly mixture into small balls on parchment paper.
Scoop Cookie Dough & Assemble**: Using an ice cream scoop or spoon, place dough onto lined baking sheets. Make an indentation in each dough ball and place cheesecake filling inside before sealing it up like a treasure chest.
Bake & Drizzle with Caramel Sauce**: Bake cookies for about 12-15 minutes until golden brown. Let them cool slightly before drizzling salted caramel sauce on top—don’t forget that sprinkle of sea salt flakes!
Now all that’s left is to gather friends (or not) because these Salted Caramel Cheesecake Cookies are best enjoyed fresh out of the oven! For more inspiration, check out this Cheesy Loaded Meatloaf Casserole recipe.
[info_box title=”You Must Know”] Salted Caramel Cheesecake Cookies combine chewy cookie texture with rich cheesecake flavor. The delightful contrast of sweet and salty makes every bite irresistible. These cookies are perfect for any gathering or simply to satisfy your sweet tooth cravings. [/info_box]
Perfecting the Cooking Process
Start by preparing the salted caramel sauce, then whip up the cheesecake filling while chilling the dough. This sequence saves time and ensures your cookies come out perfectly gooey and delicious.
Add Your Touch
Feel free to swap chocolate chips for nuts or add a sprinkle of sea salt on top before baking. Experimenting adds a personal flair to your cookies that friends will love.
Storing & Reheating
Store any leftover cookies in an airtight container at room temperature for up to five days. For optimal gooeyness, reheat in a microwave for about 10 seconds before enjoying.
[info_box title=”Chef’s Helpful Tips”] When making these cookies, make sure the butter is softened but not melted for optimal texture. Chill the dough before baking to prevent spreading. Always taste your caramel sauce for the perfect balance of sweetness and saltiness. [/info_box]
Creating these cookies reminds me of a memorable holiday gathering where everyone raved about them, leading to an empty plate faster than you can say “salted caramel.”
FAQ
Can I use store-bought caramel sauce?
Absolutely! Store-bought caramel works great if you’re short on time.
How do I prevent my cookies from spreading too much?
Chilling the dough helps maintain shape during baking and keeps them thick.
What if I don’t have cream cheese?
You can substitute with mascarpone or even Greek yogurt for a lighter option.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Salted Caramel Cheesecake Cookies
- Total Time: 35 minutes
- Yield: Approximately 24 cookies 1x
Description
Indulge in the bliss of Salted Caramel Cheesecake Cookies, where each bite offers a soft, chewy cookie enveloping a creamy cheesecake filling, topped with rich salted caramel. Perfect for any occasion, these cookies combine nostalgic flavors that bring joy and sweetness to every moment. Whether you are celebrating or simply treating yourself, these delightful cookies will impress friends and family alike!
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 3/4 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup salted caramel sauce (store-bought or homemade)
- Sea salt flakes for topping
Instructions
- Preheat oven to 350°F (175°C). In a bowl, whisk together flour and baking soda; set aside.
- In another bowl, beat softened butter with brown and granulated sugars until fluffy (about 3 minutes).
- Mix in the egg and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- In a separate bowl, whip cream cheese with a bit of sugar and vanilla until creamy.
- Scoop cookie dough onto lined baking sheets, create an indentation in each ball, fill with cheesecake mixture, then seal.
- Bake for 12-15 minutes until golden brown. Cool slightly before drizzling with salted caramel sauce and sprinkling sea salt on top.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg
