If you’re searching for the ultimate sweet-and-savory treat, these Salted Caramel Cheesecake Cookies are everything your dessert dreams are made of! Imagine soft, pillowy cookies with the tang of real cream cheese, sweet pops of gooey caramel, and a gentle drizzle of white chocolate all topped with a sparkle of sea salt. Every bite captures those craveable contrasts—chewy and creamy, decadent and perfectly salty-sweet. These cookies are guaranteed to become the star of your next gathering or a special moment of indulgence all to yourself.
Ingredients You’ll Need
Don’t be fooled by their impressive flavor—Salted Caramel Cheesecake Cookies come together with a handful of easy-to-find ingredients. Each one plays a standout role, whether it’s adding richness, helping the cookies rise, or delivering that unforgettable hit of caramel.
- Unsalted butter (1/2 cup, softened): The foundation for soft, melt-in-your-mouth texture and buttery flavor.
- Cream cheese (4 oz, softened): Brings creamy tanginess and keeps each cookie extra tender.
- Light brown sugar (1 cup, packed): Gives a deep, rich sweetness and contributes to chewiness.
- Granulated sugar (1/4 cup): Balances the flavors and creates a delicate sweetness.
- Large egg (1): Binds everything together and creates structure.
- Vanilla extract (1 teaspoon): Rounds out the flavors with warm, aromatic notes.
- All-purpose flour (2 cups): The backbone of your dough, providing stability and softness.
- Baking soda (1/2 teaspoon): Ensures your cookies rise just right and have a light crumb.
- Salt (1/2 teaspoon): Enhances all the other flavors and keeps the sweetness in check.
- Caramel bits or chopped soft caramels (3/4 cup): Little pockets of gooey, buttery caramel in every bite.
- White chocolate chips (1/2 cup): A creamy, sweet complement to the tangy cookie dough.
- Coarse sea salt (for sprinkling): The final touch for that signature salted caramel experience.
How to Make Salted Caramel Cheesecake Cookies
Step 1: Prep Your Baking Sheets and Oven
Start by preheating your oven to 350°F (175°C)—this ensures consistent baking right from the get-go. Line two baking sheets with parchment paper so your cookies don’t stick (and cleanup is a breeze). Laying out your baking sheets early makes the rest of the process smoother and mess-free.
Step 2: Cream the Butter and Cream Cheese
In a large bowl, beat together the softened butter and cream cheese until the mixture is silky smooth and fully blended. This step is key to getting that rich, slightly tangy flavor and the soft texture that sets these Salted Caramel Cheesecake Cookies apart from all others.
Step 3: Add the Sugars
Pour in the packed light brown sugar and granulated sugar. Beat until the mixture looks airy and fluffy—this will help your cookies have a tender bite and a hint of caramel flavor running through each one. Scrape the sides of your bowl to catch every bit of sweetness!
Step 4: Add Egg and Vanilla
Mix in the egg and vanilla extract, blending until everything is smooth and uniform. The egg provides just the right amount of moisture and helps the cookies “set up” as they bake.
Step 5: Mix the Dry Ingredients Separately
In another bowl, whisk together the flour, baking soda, and salt. Whisking ahead of time ensures even distribution, so no one gets a clump of baking soda in their cookie!
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet, mixing just until a soft dough forms. Overmixing can toughen your cookies, so stop as soon as you no longer see streaks of flour.
Step 7: Fold in the Caramel Bits and White Chocolate Chips
The star moment! Gently fold in the caramel bits and white chocolate chips so they’re evenly distributed. This ensures every Salted Caramel Cheesecake Cookie is brimming with sweet, melty treasures.
Step 8: Shape and Salt
Using a tablespoon or cookie scoop, portion the dough onto your prepared sheets, leaving about 2 inches between each. Gently flatten each mound with your fingers, then sprinkle with just a pinch of coarse sea salt for that signature contrast.
Step 9: Bake and Cool
Bake for 10 to 12 minutes, or until the edges are beautifully golden and the centers look just set. For extra gooey centers, take them out right at the 10-minute mark. Let them cool on the baking sheet for 5 minutes, then move them to a wire rack to cool fully (if you can wait!).
How to Serve Salted Caramel Cheesecake Cookies
Garnishes
Take your Salted Caramel Cheesecake Cookies to the next level by drizzling a little extra melted white chocolate on top, or add a second sprinkle of sea salt right before serving for a dramatic sparkle. If you have edible gold flakes or a dusting of powdered sugar, either will make these feel like a truly special treat.
Side Dishes
These cookies love company! Serve them alongside a tall glass of ice-cold milk, creamy coffee drinks, or even a scoop of vanilla bean ice cream for a lavish dessert plate. They’re also wonderful with fresh berries for a touch of tartness to cut through the sweetness.
Creative Ways to Present
For a show-stopping dessert tray, stack Salted Caramel Cheesecake Cookies in a tall glass jar or arrange them around a bowl of warm caramel sauce for dipping. Or, sandwich a scoop of ice cream between two cookies for an unforgettable homemade ice cream sandwich. They also make fantastic foodie gifts when wrapped in cellophane and tied with a ribbon!
Make Ahead and Storage
Storing Leftovers
Store any leftover Salted Caramel Cheesecake Cookies in an airtight container at room temperature. They’ll stay wonderfully soft and chewy for up to 5 days—if they last that long! Adding a slice of bread in the container helps keep them extra moist.
Freezing
These cookies freeze beautifully! Once baked and fully cooled, place them in a single layer on a baking sheet to freeze, then transfer to a zip-top freezer bag or airtight container. They’ll keep for up to 2 months. Frozen dough scoops can also be frozen for fresh-baked cookies on demand.
Reheating
If you want to recreate that just-baked warmth, pop a cookie in the microwave for about 8–10 seconds. This softens the caramel and white chocolate, making each bite oozy and irresistible—especially with a cold glass of milk.
FAQs
Can I use store-bought caramel candies instead of caramel bits?
Absolutely! Just chop up soft caramel candies into small pieces that will melt nicely inside the cookies. Avoid hard candies, as they may not melt evenly.
What makes these cookies taste like cheesecake?
The cream cheese in the dough adds both tang and creaminess, giving a subtle cheesecake flavor that’s deliciously unique when combined with the brown sugar, caramel, and white chocolate.
Do I need to chill the cookie dough?
Chilling is optional. If you prefer thicker, puffier Salted Caramel Cheesecake Cookies, pop the dough in the fridge for about 30 minutes before baking. For a softer, more spread-out cookie, bake right away.
Can I make these cookies gluten-free?
You can substitute a good-quality 1:1 gluten-free flour blend for the all-purpose flour. Make sure all your other ingredients (like caramel bits) are gluten-free as well.
Why do I sprinkle sea salt on top?
The sea salt intensifies the flavors, balancing out sweetness to highlight both the caramel and the creamy cheesecake notes. Plus, that salty kick on top makes every bite totally addictive!
Final Thoughts
If you’re craving something unforgettable, these Salted Caramel Cheesecake Cookies are the recipe to bake. The combination of creamy, salty, gooey, and chewy is straight-up irresistible. Don’t wait—gather your ingredients, share them with friends, and experience these cookies for yourself. Your kitchen (and your taste buds) will thank you!
Print
Salted Caramel Cheesecake Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the perfect combination of salted caramel, cheesecake, and cookies with these decadent Salted Caramel Cheesecake Cookies. A soft and chewy treat that is sure to satisfy your sweet tooth!
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-Ins:
- 3/4 cup caramel bits or chopped soft caramels
- 1/2 cup white chocolate chips
- Coarse sea salt for sprinkling
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Wet Ingredients: In a large bowl, beat the softened butter and cream cheese until smooth. Add sugars, egg, and vanilla; beat until fluffy.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet mixture.
- Add Mix-Ins: Fold in caramel bits and white chocolate chips.
- Form Cookies: Scoop dough onto baking sheets, flatten, sprinkle with sea salt.
- Bake: Bake for 10–12 minutes until lightly golden.
- Cool and Enjoy: Cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For gooey centers, slightly underbake cookies.
- Store in airtight container for up to 5 days at room temperature.
- Chill dough for 30 minutes before baking for thicker cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
