Description
These Salted Caramel Cheesecake Cookies are the ultimate indulgence that combines two beloved desserts into one irresistible treat. With a soft, chewy cookie base, creamy cheesecake center, pockets of rich caramel, and a hint of sea salt, these cookies deliver bakery-quality results right in your home kitchen. The slight tanginess of the cheesecake filling contrasts beautifully with the sweetness of the cookie dough, creating a perfect balance that will impress even the most discerning dessert lovers!
Ingredients
Scale
- For the Cookie Base:
- 2¼ cups all-purpose flour (for gluten-free option, use a 1:1 gluten-free flour blend)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- For the Salted Caramel:
- ½ cup store-bought caramel sauce (or homemade)
- Sea salt flakes for sprinkling (Maldon sea salt recommended)
- Optional Add-ins:
- ½ cup chopped pecans or walnuts
- ¼ cup toffee bits
- 2 tablespoons bourbon (add to caramel sauce)
- ½ teaspoon cinnamon
Instructions
- Prepare Your Workspace: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Make sure all refrigerated ingredients have come to room temperature for proper incorporation.
- Make the Cheesecake Filling: In a medium bowl, beat the cream cheese and ¼ cup sugar until smooth and creamy, about 2 minutes on medium speed. Add the egg yolk and ½ teaspoon vanilla extract, then mix until well incorporated. Transfer to the refrigerator while preparing the cookie dough to help it firm up slightly for easier handling.
- Prepare the Cookie Dough Base: In a large bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream the Butter and Sugars: In a separate large bowl using an electric mixer, cream together the softened butter, brown sugar, and ½ cup granulated sugar until light and fluffy, about 2-3 minutes on medium-high speed. The mixture should lighten in color when properly creamed.
- Add Wet Ingredients: Beat in the eggs one at a time, allowing each to fully incorporate before adding the next. Add 2 teaspoons vanilla extract, then mix until well combined, scraping down the sides of the bowl as needed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, mixing on low speed until just combined after each addition. When the last traces of flour disappear, stop mixing. Gently fold in the white chocolate chips.
- Form the Cookies: Using a medium cookie scoop (about 1.5 tablespoons), take about 2 tablespoons of cookie dough and flatten into a disc about 2-3 inches in diameter. Place ½ teaspoon of the cheesecake filling in the center, then top with ¼ teaspoon of caramel sauce. Take another portion of cookie dough, flatten it, and place it on top. Gently press the edges together to seal, being careful not to squeeze out the filling. Roll into a ball and place on the prepared baking sheet, leaving about 2 inches between each cookie.
- Add Final Touches: Just before baking, sprinkle each cookie with a few flakes of sea salt.
- Bake to Perfection: Bake for 12-14 minutes, or until the edges are golden brown but the centers still look slightly soft. For most even results, position the rack in the middle of the oven and bake one sheet at a time.
- Cool and Set: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This resting time is crucial for the cheesecake filling to set properly.
Notes
Pro Tips:
- For thicker cookies that don’t spread too much, refrigerate the assembled cookie dough balls for 30 minutes before baking.
- Ensure your butter, eggs, and cream cheese are at room temperature for the smoothest incorporation.
- For an elevated flavor, brown your butter before using it in the cookie dough.
- Use high-quality European-style butter and full-fat, brick-style cream cheese for the best results.
- If you don’t have caramel sauce, unwrap soft caramel candies and place them in the center of the cookie – they’ll melt during baking!
- Use a cookie scoop for uniform cookies that bake evenly.
Storage:
- Room temperature: Store in an airtight container for up to 3 days. Place a slice of bread in the container to help maintain moisture.
- Refrigeration: Will last for up to 1 week when refrigerated in an airtight container.
- Freezing: Place in a freezer-safe container with parchment paper between layers and freeze for up to 3 months.
- You can also freeze the unbaked cookie dough balls for up to 3 months and bake them directly from frozen (just add 2-3 minutes to the baking time).
- To enjoy that fresh-baked taste, warm refrigerated cookies in the microwave for 10-15 seconds or in a 300°F oven for 5 minutes.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 55mg
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