Salted Caramel Cheesecake Cookies: Creamy, Decadent, and Irresistible

If you’re a fan of soft, gooey cookies and rich cheesecake flavor, then these Salted Caramel Cheesecake Cookies are about to become your new favorite treat. Imagine a thick, chewy cookie base swirled with creamy cream cheese, drizzled in silky caramel sauce, and topped with a sprinkle of flaky sea salt — a flavor combo that’s both elegant and indulgent. 🍪🧂🍮 Perfect for holidays, cookie swaps, or a cozy weekend bake, these cookies deliver bakery-style decadence right from your home oven. Plus, they’re surprisingly easy to make and hold up beautifully when baked — no runny centers or cracked tops! If you love gourmet cookies, don’t miss our Brown Butter Chocolate Chip Cookies or Oreo Cheesecake Cookies.

Stand mixer or hand mixer – for creaming butter, sugars, and cream cheese
Mixing bowls – at least two (wet and dry ingredients)
Measuring cups and spoons – for accurate measurements
Spatula – for folding and scraping
Cookie scoop or tablespoon – for even cookie portions
Baking sheets – lined with parchment paper or silicone mats
Cooling rack – for even airflow after baking
Spoon or piping bag – to drizzle caramel
Small bowl – for flaky sea salt finishing

Refrigerated:

1 large egg
4 oz cream cheese (softened)
½ cup unsalted butter (softened)

Condiments:

½ cup thick caramel sauce (store-bought or homemade)

Baking & Spices:

2¼ cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup light brown sugar (packed)
¾ cup granulated sugar
2 tsp vanilla extract
Flaky sea salt (for topping)

Step 1: Cream Butter, Cream Cheese, and Sugars

In a large bowl or stand mixer, beat the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy — about 2–3 minutes on medium speed.

Step 2: Add Egg and Vanilla

Add the egg and vanilla extract, and mix until fully incorporated.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 4: Combine Wet and Dry

Gradually add the dry ingredients to the wet, mixing on low until a soft dough forms. Be careful not to overmix.

Step 5: Chill the Dough

Cover and refrigerate the dough for at least 1 hour, or up to 24 hours. Chilling helps prevent the cookies from spreading too much.

Step 6: Preheat and Scoop

Preheat oven to 350°F (175°C). Line baking sheets with parchment. Use a cookie scoop or spoon to scoop dough into 1.5 to 2-inch balls.

Step 7: Bake

Bake for 10–12 minutes, or until edges are set and tops look slightly underbaked — they’ll finish cooking on the tray. Let sit for 5 minutes, then transfer to a cooling rack.

Step 8: Add Caramel and Salt

Once slightly cooled, drizzle cookies with thick caramel sauce using a spoon or piping bag. Immediately sprinkle with flaky sea salt.

🔁 Variations
Try these fun and delicious twists:

1. Stuffed Caramel Center
Insert a caramel candy (like a soft Werther’s or Kraft) into the center of each dough ball before baking.

2. Espresso Caramel Cookies
Add ½ tsp instant espresso powder to the dough for a coffeehouse vibe.

3. Brown Butter Upgrade
Swap regular butter for brown butter to deepen the nutty flavor.

4. Chocolate Caramel
Mix in 1 cup mini chocolate chips and skip the sea salt for a sweeter twist.

5. Graham Cracker Crust
Roll dough balls in crushed graham crackers before baking for a cheesecake crust feel.

🧊 Storage & Reheating
Storage:
Store cookies in an airtight container at room temperature for 3–4 days.

Keep caramel-topped cookies between layers of parchment to avoid sticking.

Freezing:
Freeze baked cookies for up to 2 months.

Freeze dough balls on a sheet, then transfer to a bag for easy future baking.

Reheating:
Warm in the microwave for 8–10 seconds to re-melt caramel before serving.

❓ 10 Frequently Asked Questions (FAQs)
1. Can I make these ahead of time?
Yes — the dough can be made up to 2 days in advance. You can also freeze dough balls for later.

2. What kind of caramel sauce works best?
Use a thick, slow-pour caramel — store-bought or homemade. Avoid thin syrup.

3. Can I skip the cream cheese?
Cream cheese is key for the cheesecake flavor, but you can sub 2 more tbsp of butter if needed.

4. Why chill the dough?
Chilling solidifies the fat, which prevents excess spreading and gives you thick, chewy cookies.

5. How do I make homemade caramel sauce?
Combine sugar, butter, and heavy cream in a saucepan. Simmer until golden and thickened.

6. Can I make them gluten-free?
Yes — substitute a 1:1 gluten-free flour blend like Bob’s Red Mill.

7. Do they taste like cheesecake?
Yes! The cream cheese adds a rich tang that mimics cheesecake, especially with the caramel.

8. Can I add nuts?
Absolutely — chopped pecans or walnuts pair wonderfully with caramel.

9. Can I double the recipe?
Yes — perfect for holidays or parties. Just chill the full batch before baking.

10. Why are my cookies too flat?
Likely due to warm dough or over-mixing. Chill thoroughly and mix just until combined.

✅ Conclusion
These Salted Caramel Cheesecake Cookies are the perfect hybrid of your favorite desserts: part cookie, part cheesecake, and totally decadent. With their creamy tang, buttery texture, and irresistible caramel drizzle, they’re guaranteed to impress any crowd — or just your own sweet tooth. 😍🍪

Make them once, and they’ll become a permanent fixture in your cookie rotation.

Want more bakery-style treats? Try:

Cheesecake Stuffed Snickerdoodles

Caramel Stuffed Chocolate Chip Cookies

Brown Butter Pecan Cookies

Now go make magic happen — and don’t forget the sea salt sprinkle!

Salted Caramel Cheesecake Cookies: Creamy, Decadent, and Irresistible