Salted Caramel Cheesecake Cookies – Bakery-Style, Made at Home

Let’s be real—salted caramel and cheesecake are a dream team. The sweet, buttery richness of caramel with a hit of sea salt, plus the tangy creaminess of cheesecake? It’s like flavor fireworks. Now imagine all of that baked into a soft, thick cookie with a golden edge and tender center. You’re gonna want to bookmark this one.

These cookies came from one of those “what if?” baking days. What if I mixed cheesecake filling into a cookie? What if I swirled in caramel? What if I added a sprinkle of flaky salt? What if I ate six in one sitting? (Oops. Already did.)

They’re a little indulgent, totally worth it, and honestly not hard to make at all. Plus, they freeze beautifully—so you can always have a stash on hand for emergencies. You know, like Tuesdays.

Why You’ll Love These Cookies

• Incredible flavor combo: Caramel + cream cheese + sea salt = the dreamiest trio ever.
• Soft & chewy: The cookie dough bakes up with golden edges and gooey centers.
• Bakery-style quality: These are thick, big, and feel fancy.
• Freezer-friendly: You can freeze the dough or the baked cookies, and they reheat beautifully.
• Perfect for special occasions: But also totally acceptable for a solo movie night.

Every bite has that sweet and salty balance with rich cream cheese tang, buttery dough, and melty caramel. Honestly, they’re kind of showstoppers.

Prep Time and Servings

• Total Time: 30 minutes prep, 12–14 minutes bake, plus chill time
• Servings: Makes about 18 cookies
• Nutrition (per cookie): 260 calories, 3g protein, 30g carbs, 15g fat

Ingredients

For the cookie dough:

• 3/4 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

For the cheesecake swirl:

• 4 oz cream cheese, softened
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract

For the caramel:

• 1/2 cup soft caramel candies (like Werther’s soft caramels or Kraft caramels)
• 1 tablespoon heavy cream or milk

Finishing touch:

• Flaky sea salt (like Maldon)

Step-by-Step Instructions

1. Make the cheesecake filling

• In a small bowl, mix softened cream cheese, sugar, and vanilla until smooth.
• Chill in the fridge for at least 10 minutes to firm up slightly (this makes it easier to swirl into the dough later).

2. Make the cookie dough

• In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy—about 2–3 minutes.
• Add the egg, egg yolk, and vanilla. Beat until combined.
• In a separate bowl, whisk together flour, baking soda, and salt. Add to the wet ingredients and mix until just combined.
• Chill the dough for 30 minutes to firm up before assembly. This helps prevent spreading.

3. Melt the caramel

• In a small microwave-safe bowl, melt the caramels with the cream or milk in 30-second bursts, stirring until smooth.
• Let cool slightly so it’s thick but still pourable.

4. Assemble the cookies

• Scoop about 2 tablespoons of cookie dough and flatten slightly in your hand.
• Spoon 1/2 teaspoon of cheesecake filling and 1/2 teaspoon of caramel in the center.
• Top with a smaller piece of dough and pinch the edges to seal—like a cookie sandwich with a hidden gooey middle.
• Gently roll into a ball and place on a parchment-lined baking sheet.
• Chill the assembled cookie dough balls for 15 minutes while the oven preheats to 350°F.

5. Bake

• Bake for 12–14 minutes or until the edges are golden and centers are just set (they’ll continue to cook a bit as they cool).
• Right out of the oven, use a spoon to gently nudge any wonky edges back into a perfect circle.
• Sprinkle with flaky sea salt while still warm.
• Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

How to Serve

• Serve warm with a cold glass of milk or a hot latte.
• Add to a holiday cookie platter—they’ll be the first to disappear.
• Crumble over vanilla ice cream for an epic dessert.
• Wrap individually as sweet homemade gifts.

Tips for Success

1. Chill your dough: It helps control spread and gives you that thick, bakery-style texture.
2. Don’t overbake: You want the centers to stay soft and slightly underbaked when you pull them out.
3. Let the caramel cool slightly: Hot caramel will melt right out of the dough. Thick and warm is perfect.
4. Use soft caramels: They melt better and stay gooey inside.
5. Sprinkle salt right after baking: So it sticks to the warm cookie surface.

Recipe Variations

• Chocolate chip twist: Add 1/2 cup mini chocolate chips to the dough.
• Nutty caramel: Mix in chopped pecans or walnuts.
• Shortcuts: Use store-bought caramel sauce (thicker versions work best).
• Mini version: Use a small cookie scoop for bite-sized stuffed cookies—reduce baking time by a few minutes.
• Cinnamon swirl: Add a pinch of cinnamon to the cheesecake filling for extra cozy flavor.

Freezing and Storage

To freeze unbaked dough balls:

• Place filled cookie dough balls on a baking sheet and freeze until solid.
• Transfer to a freezer bag and bake straight from frozen at 350°F for 14–16 minutes.

To freeze baked cookies:

• Let cool completely, then store in a zip-top bag or container in the freezer for up to 2 months.
• Warm in the oven or microwave for that fresh-baked feel.

Storage:
Keep cookies in an airtight container at room temperature for up to 3 days. For longer freshness, store in the fridge and bring to room temp before eating.

Special Equipment

• Electric mixer: For smooth, fluffy dough and cheesecake filling.
• Cookie scoop: Helps portion the dough evenly.
• Parchment paper or silicone baking mat: Prevents sticking and promotes even baking.

FAQ

Can I use store-bought caramel sauce?
Yes—just choose a thick one so it doesn’t ooze out too much.

Can I skip the cheesecake filling?
You can, but it really makes these special. It’s like a cheesecake center hiding inside each cookie.

Do I have to chill the dough?
Chilling is key for thick, chewy cookies and prevents caramel leaks. Don’t skip it.

Can I use salted butter?
Yes—just reduce the added salt in the dough by half.

What kind of salt should I use on top?
Flaky sea salt (like Maldon) is perfect. Avoid table salt—it’s too harsh.

How do I keep the caramel from leaking out?
Seal the dough edges well, chill the cookies before baking, and let the caramel cool slightly before assembling.

Can I double the recipe?
Absolutely. These freeze beautifully, so double up and thank yourself later.

Can I make the dough ahead?
Yes—refrigerate for up to 2 days before baking or freeze for longer storage.

Can I make these gluten-free?
Use a 1:1 gluten-free baking flour blend. Results may vary slightly, but it works well.

Can I use a different filling instead of caramel?
Totally—try Nutella, peanut butter, or dulce de leche for a different twist.

Conclusion

These Salted Caramel Cheesecake Cookies are basically bakery magic in your own kitchen—soft, chewy, sweet and salty, with that gooey center that makes everyone go wow at first bite. Whether you’re baking for a special event or just because your sweet tooth demanded it, this recipe is a keeper.

If you try them, I’d love to see how yours turn out! Share your cookie creations, tag me, or leave a comment—I always love seeing your kitchen wins.

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