Caramel Cheesecake Cookies Salted

Chewy and creamy with a gooey caramel center and a pop of salt these caramel cheesecake cookies are pure bakery magic from an ordinary home oven. Each bite offers sweet buttery dough a rich cheesecake core and a drizzle of caramel topped with sea salt for a stunning finish. I bring out this recipe every time I want guaranteed smiles and it is a must at every family movie night.

I remember making these cookies on a rainy Sunday and my sister still calls me for the recipe every month because her office requests them nonstop.

Ingredients

• Unsalted butter: brings richness and browns beautifully when baked look for European style if possible
• Brown sugar: keeps the cookies soft with a hint of toffee flavor choose moist not clumpy sugar
• Granulated sugar: balances sweetness and gives a crisp edge
• Large egg: holds the dough together fresher is always better
• Vanilla extract: brings warmth and roundness opt for pure over imitation
• All purpose flour: gives structure use regular wheat for the best texture
• Baking soda: provides lift and slight chew test for freshness ensuring active leavening
• Salt: sharpens the flavors and balances all the sweetness
• Cream cheese: creates that luscious cheesecake core use full fat straight from the fridge
• Powdered sugar: makes the filling velvety smooth sift it for the best texture
• Caramel sauce: brings that gooey layer homemade or store bought is fine just use something thick
• Flaky sea salt: brings out the caramel and turns out a fancy bakery style topping opt for big crystals and taste before using

Instructions

Make Cookie Dough:

Beat softened butter brown sugar and granulated sugar in a mixing bowl until pale and fluffy This step develops air for a tender cookie Add egg and vanilla extract blending until completely combined In a separate bowl whisk together flour baking soda and salt Gradually add these dry ingredients to the wet mixture using a spatula until a soft dough forms The dough should pull away from the sides slightly but not feel sticky

Mix Cheesecake Filling:

Stir softened cream cheese powdered sugar and vanilla extract with a spoon or mixer until completely smooth and airy There should be no lumps and the filling should hold its shape when scooped

Fill and Shape Cookies:

Scoop out tablespoon sized portions of dough Flatten each one to about the size of your palm in your hand Place a heaping half teaspoon of the cheesecake filling in the center Pinch and fold the dough around the filling ensuring it is completely sealed gently rolling back into a ball Arrange the stuffed dough balls onto your lined baking sheet spacing them about two inches apart

Bake to Perfection:

Slide the tray into a preheated 175 C oven Bake for 12 to 14 minutes just until the edges are golden and the centers remain soft For best results bake one full tray at a time to ensure even cooking Let the cookies finish setting up by cooling fully on the baking sheet

Finish with Caramel and Salt:

Drizzle each cooled cookie generously with thick caramel sauce then sprinkle with flaky sea salt The caramel should flow but not run off and the salt should stand out visibly

I always love sneaking an extra drizzle of caramel on my own cookie and the sea salt crunch never fails to take me back to a summer beach trip when I baked a batch for friends after a picnic Every time I use flaked salt I remember how my son would try to sneak extra crystals onto his cookie

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to three days If you need to keep them longer put them in the fridge The filling stays creamy but do not stack the cookies or the caramel may stick Always allow cookies to reach room temperature before serving to maximize flavor

Ingredient Substitutions

If you are out of brown sugar substitute coconut sugar or use all white sugar and add a tiny spoon of molasses You can swap the caramel for dulce de leche for a new flavor or use chocolate sauce for a chocolate lovers variation For the sea salt Maldon or any large flaked finishing salt works beautifully

Serving Suggestions

Serve these cookies slightly chilled or at room temperature They make a wonderful finish to a casual dinner or a special event Try alongside hot coffee or a scoop of vanilla ice cream for something extra decadent They travel well so I often bring them to gatherings or holiday parties

Cultural and Seasonal Notes

This cookie is a perfect blend of American cheesecake and classic drop cookie traditions The addition of caramel and sea salt is inspired by French pastry trends I often make these with spiced caramel in autumn or swap the caramel for berry sauce in summertime for a seasonal twist

Seasonal Adaptations

Use apple butter or pumpkin butter in place of caramel in fall Add a pinch of cinnamon or ginger to the dough for a festive version Freeze the unbaked stuffed cookie dough balls for holiday baking

Success Stories

These cookies have won over skeptical cheesecake haters and have even landed on gift trays at Christmas I have gotten so many requests for this recipe that I typed it out for my book club after the last meeting When you bring these to the office you will be everyone’s best friend

Freezer Meal Conversion

Freeze unbaked filled cookie dough rounds on a tray then store in bags for up to two months Bake directly from frozen adding two extra minutes to the bake time Baked cookies can also be frozen The cheesecake center stays creamy when thawed slowly in the fridge

Enjoy these cookies with every bite—gooey rich and always the first to be devoured. They are sure to be the new star of your dessert lineup.

Recipe FAQs

→ How do I achieve a creamy cheesecake filling?

Ensure the cream cheese is fully softened and mix it with powdered sugar and vanilla until smooth before using it as a filling.

→ Can I substitute the caramel sauce?

You can swap the caramel sauce for chocolate or fruit sauces, but caramel enhances the classic flavor combination.

→ Why should I use flaky sea salt on top?

Flaky sea salt balances the sweetness and accentuates caramel notes for a gourmet finish. Use sparingly to avoid overpowering flavors.

→ What is the best way to seal the dough around the filling?

Gently fold the dough over the cheesecake filling and pinch the edges to seal, then roll into a smooth ball before baking.

→ How can I keep the cookies soft?

Do not overbake—the edges should be golden while the centers remain soft. Cool cookies fully on the baking sheet to set.