These Salted Caramel Cheesecake Cookies are the ultimate indulgent treat. Each bite is pure bliss with a chewy cookie exterior, a luscious cheesecake filling, and a drizzle of salted caramel. Trust me, you’re going to love this!
Why You’ll Love This Recipe
- Irresistible Combination: The blend of sweet caramel, rich cheesecake, and a hint of sea salt creates a flavor explosion.
- Perfect Texture: The cookies are soft, chewy, and oh-so-gooey.
- Make-Ahead Friendly: The dough and filling can be prepared in advance, making it easy to whip up a batch anytime.
Ingredients
All you need for these delightful Salted Caramel Cheesecake Cookies:
- Unsalted Butter: Adds richness and a buttery flavor.
- Granulated Sugar: Sweetens the dough and helps with the texture.
- Brown Sugar: Adds a deep, caramel-like sweetness and moisture.
- Large Eggs: Bind the ingredients together.
- Vanilla Extract: Enhances the overall flavor.
- All-Purpose Flour: Provides structure to the cookies.
- Baking Soda: Helps the cookies rise.
- Salt: Balances the sweetness and enhances the flavor.
- Caramel Chips or Caramel Bits: Adds sweet, gooey caramel pockets.
- Mini Chocolate Chips: Adds a touch of chocolatey goodness.
- Cream Cheese: Creates a rich, creamy filling.
- Caramel Sauce: For the delightful drizzle on top.
- Sea Salt Flakes: Adds a perfect balance of sweet and salty.
Note: The ingredients with measurements will be included in the recipe card’s article.
How to Make Salted Caramel Cheesecake Cookies
Prepare the Cookie Dough
- A large bowl beat softened butter with granulated sugar along with brown sugar to make it it is light and fluffy.
- Add the eggs one at one time, beating them thoroughly following each one. Mix in the vanilla extract.
- Mix the all-purpose flour, baking soda and salt in separate bowls.
- Gradually gradually add the dry ingredients to the wet ingredients, mixing until well combined. Be cautious not to mix too much.
- Incorporate the caramel chips, miniature chocolate pieces.
- Refrigerate the dough in a covered container for at minimum 1 hour.
Prepare the Cheesecake Filling
- A medium-sized bowl is used to mix with softened cream cheese sugar granulated along with vanilla extract till it is smooth and smooth.
- Refrigerate and cover until ready for use.
Assemble the Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop about one tablespoon of cookie dough and flatten it in the palm of your hand.
- Place a small spoonful of the cheesecake filling in the center of the flattened dough.
- Wrap the dough around the filling, ensuring it is completely sealed and shaped into a ball.
- Place the filled cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie dough ball slightly with the palm of your hand.
Bake and Cool the Cookies
- The cookies are baked for between 12 and 15 mins and until edges appear slightly golden.
- Take the cookies out of the oven and allow them to sit on the cooling sheet few minutes prior to transferring them onto a wire rack to completely cool.
Add the Salted Caramel Drizzle
- When the cookies have completely cool, drizzle them with caramel sauce and sprinkle them with sea saltflakes.
Pro Tips for Making the Recipe
- Chill the dough Chilling the dough prevents that the cookie’s dough from spreading out too much during baking.
- Seal the filling Make sure the cheesecake filling is covered by the dough cookie to prevent leaks.
- Do not overmix Do not overmix. Be gentle mixing the dough in order to keep the cookies soft and supple.
How to Serve Salted Caramel Cheesecake Cookies
- Garnishes: Sprinkle extra sea salt flakes on top for an added crunch.
- Pairing: Enjoy these cookies with a hot cup of coffee or cold milk.
Make Ahead and Storage
Storing Leftovers
Place leftovers in an airtight container in the fridge for up to 3 days.
Freezing
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat in the microwave for a few seconds to enjoy warm, gooey cookies.
Frequently Asked Questions
- Can I use a different type of chocolate?
- Absolutely! Feel free to use dark chocolate, milk chocolate, or white chocolate chips instead of mini chocolate.
- Can I make the dough ahead of time?
- Yes, you can prepare the dough and cheesecake filling in advance and refrigerate them for up to 24 hours before baking.
- How do I prevent the cookies from spreading too much?
- Chilling the dough for at least an hour before baking helps prevent excessive spreading.
- Can I use store-bought caramel sauce?
- Yes, store-bought caramel sauce works perfectly for the drizzle.
These Salted Caramel Cheesecake Cookies are a delightful treat that combines the best cheesecake and cookies in one bite. Perfectly chewy, rich, and drizzled with caramel, they will surely be a hit with everyone who tries them. Enjoy baking and happy indulging!
Print
Salted Caramel Cheesecake Cookies Recipe
- Total Time: 1 hour 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in these Salted Caramel Cheesecake Cookies with a chewy cookie exterior, creamy cheesecake filling, and a delightful salted caramel drizzle. Perfect for any occasion, these cookies offer a harmonious blend of sweet and savory flavors that will leave you craving more.
Ingredients
Scale
- For the cookie dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup caramel chips or caramel bits
- 1/2 cup mini chocolate chips
- For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- For the salted caramel drizzle:
- 1/2 cup caramel sauce
- 1/2 tsp sea salt flakes
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix. Fold in the caramel chips or caramel bits and mini chocolate chips. Cover the dough and refrigerate for at least 1 hour.
- Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Cover and refrigerate until ready to use.
- Assemble the Cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop about 1 tablespoon of cookie dough and flatten it in the palm of your hand. Place a small spoonful of the cheesecake filling in the center of the flattened dough. Wrap the dough around the filling, ensuring it is completely sealed and shaped into a ball. Place the filled cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie dough ball slightly with the palm of your hand.
- Bake and Cool the Cookies: Bake the cookies for 12-15 minutes, or until the edges are lightly golden. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Add the Salted Caramel Drizzle: Once the cookies are completely cooled, drizzle them with caramel sauce and sprinkle with sea salt flakes.
Notes
- Chilling the dough helps prevent the cookies from spreading too much while baking.
- Make sure the cheesecake filling is completely sealed within the cookie dough to avoid any leaks.
- Be gentle when mixing the dough to keep the cookies soft and tender.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Salted Caramel Cheesecake Cookies, Caramel, Cheesecake, Cookies, Dessert, Baking, Sweet and Savory