Description

These Salted Caramel Cheesecake Cookies combine the creamy tang of cheesecake, gooey caramel centers, and a hint of sea salt, all wrapped in a soft cookie shell. A dreamy dessert bite that melts in your mouth!

Ingredients

Scale

For the cookie dough:

½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
1¾ cups all-purpose flour
½ tsp baking powder
¼ tsp salt

For the cheesecake filling:

4 oz cream cheese, softened
2 tbsp powdered sugar
½ tsp vanilla extract

For the caramel center:

12 soft caramel candies (like Kraft or Werther’s), unwrapped
1 tbsp heavy cream or milk

Topping:

Flaky sea salt
Optional: extra caramel drizzle

Instructions

1️⃣ Make the filling: In a small bowl, mix cream cheese, powdered sugar, and vanilla. Scoop into small balls (about 1 tsp each) and freeze for 30 minutes.

2️⃣ Make the dough: Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add flour, baking powder, and salt; mix until a soft dough forms.

3️⃣ Prepare the caramel: Microwave caramels with cream in 20-second intervals, stirring until smooth. Let cool slightly.

4️⃣ Assemble cookies: Scoop dough into 1½ tablespoon portions. Flatten each piece, place a frozen cheesecake ball and a small spoonful of caramel inside, then wrap dough around to seal.

5️⃣ Chill and bake: Chill formed cookies for 15–20 minutes. Preheat oven to 350°F (175°C). Bake for 10–12 minutes until edges are set and tops are lightly golden.

6️⃣ Finish: Cool slightly, sprinkle with sea salt, and drizzle with extra caramel if desired.

Notes

Keep cheesecake centers frozen for easier assembly.
Store in an airtight container in the fridge; enjoy chilled or at room temp.
Add chocolate chips to the dough for a caramel turtle twist.

Prep Time: 30 min 45 min
Cook Time: 45 min