Name: Decadent Salted Caramel Cheesecake Cookies
Prep time: 20 min
Cook time: PT-486099H39M5S
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 cup (225g) cream cheese, softened; 1/2 cup (115g) unsalted butter, softened; 1 cup (200g) granulated sugar; 1 large egg; 1 tsp vanilla extract; 2 cups (250g) all-purpose flour; 1/2 tsp baking powder; 1/4 tsp salt; 1 cup soft caramel candies or caramel sauce; Flaky sea salt, for sprinkling

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I love these Decadent Salted Caramel Cheesecake Cookies because they combine the rich creaminess of cheesecake with the buttery sweetness of cookies and a gooey caramel surprise inside. Each bite offers a perfect balance of soft, tender cookie dough with a luscious caramel center, topped with a hint of flaky sea salt that enhances every flavor.

Ingredients

For the Cookies:

1 cup (225g) cream cheese, softened

½ cup (115g) unsalted butter, softened

1 cup (200g) granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups (250g) all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

For the Filling & Topping:

1 cup soft caramel candies or caramel sauce

Flaky sea salt, for sprinkling

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the dough: In a large bowl, I beat together the softened cream cheese and butter until smooth and creamy. Then I add the sugar and beat until light and fluffy. After that, I mix in the egg and vanilla extract.

Combine dry ingredients: In a separate bowl, I whisk together the flour, baking powder, and salt.

Mix dry and wet: I gradually add the dry ingredients to the cream cheese mixture, mixing just until combined. The dough will be soft.

Chill dough: I cover the dough and refrigerate it for at least 1 hour to firm up.

Preheat oven & prep: I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Form cookies: I scoop about 1.5 tablespoons of dough into my hand, flatten it slightly, place a small piece of caramel candy or a teaspoon of caramel sauce in the center, then wrap the dough around it and roll it into a ball. I place the cookies about 2 inches apart on the baking sheet.

Bake: I bake the cookies for 12-14 minutes or until the edges are lightly golden but the centers remain soft.

Top with sea salt: Immediately after removing them from the oven, I sprinkle a small pinch of flaky sea salt on each cookie.

Cool: I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 24 cookies. Preparation takes roughly 20 minutes, chilling the dough adds 1 hour, and baking takes 12-14 minutes per batch. Altogether, the process takes just over 1.5 hours.

Variations

I sometimes experiment with these cookies by swapping out caramel candies for homemade caramel sauce or adding chopped nuts inside for extra texture. For a vegan version, I’ve used dairy-free cream cheese and butter alternatives and replaced the egg with a flax egg. Gluten-free flour blends also work well for those avoiding gluten.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, they keep well in the fridge for up to a week or in the freezer for up to 2 months. To reheat, I gently warm them in the microwave for about 10-15 seconds to bring back the soft, gooey texture.

FAQs

Can I use homemade caramel sauce instead of caramel candies?

Yes, I love using homemade caramel sauce as it adds an extra fresh flavor. Just be sure the sauce is thick enough so it doesn’t ooze out too much while baking.

How do I prevent the caramel from leaking out during baking?

I make sure to fully wrap the dough around the caramel and seal it well. Chilling the dough before baking also helps it hold its shape better.

Can I make the dough ahead of time?

Definitely. I often prepare the dough the night before and chill it overnight, which also improves the flavor and texture.

What’s the best way to store leftover cookies?

I keep them in an airtight container at room temperature if I plan to eat them within a few days. For longer storage, refrigeration or freezing works well.

Can I substitute cream cheese with something else?

For the classic cheesecake texture, cream cheese is key. But if needed, I’ve tried mascarpone or ricotta with good results, though the texture will vary slightly.

Conclusion

These salted caramel cheesecake cookies have quickly become one of my favorite treats to bake and share. Their tender, creamy dough paired with gooey caramel and a sprinkle of sea salt creates a truly irresistible combination. Whether for a special occasion or just because, they’re a delicious way to indulge and impress with minimal effort. I hope you enjoy baking and savoring them as much as I do!

Recipe:

Decadent Salted Caramel Cheesecake Cookies

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Author: Cheryl
Total Time: 1 hour 35 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

These decadent salted caramel cheesecake cookies combine rich creaminess of cheesecake with buttery sweetness of cookies and a gooey caramel center, topped with flaky sea salt for a perfect balance of flavors.

Instructions

Beat together the softened cream cheese and butter until smooth and creamy.
Add the sugar and beat until light and fluffy.
Mix in the egg and vanilla extract.
Whisk together the flour, baking powder, and salt in a separate bowl.
Gradually add the dry ingredients to the cream cheese mixture, mixing just until combined.
Cover and refrigerate the dough for at least 1 hour to firm up.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop about 1.5 tablespoons of dough, flatten slightly, place caramel candy or teaspoon of caramel sauce in center, then wrap dough around and roll into a ball.
Place cookies 2 inches apart on the baking sheet.
Bake for 12-14 minutes until edges are lightly golden but centers remain soft.
Immediately sprinkle flaky sea salt on each cookie after removing from oven.
Cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.