Name: Salted Caramel Cheesecake Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 1/4 cups (280g) all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1 large egg; 1 teaspoon vanilla extract; 4 oz (115g) cream cheese, softened; 1 cup (200g) granulated sugar; 1/2 cup (115g) unsalted butter, softened; 1/2 cup (120ml) milk; 1/2 cup (120g) salted caramel sauce; 1/4 cup (60ml) heavy cream; Coarse sea salt, for sprinkling

These Salted Caramel Cheesecake Cookies combine the rich tanginess of cheesecake with the sweet-salty balance of salted caramel for an irresistible treat. Soft and pillowy with a decadent drizzle, these cookies transform two beloved desserts into one perfect bite.

Why You’ll Love This Recipe

These cookies are the perfect balance of sweet and salty, with the cream cheese creating a wonderfully soft, cake-like texture that melts in your mouth. The salted caramel drizzle takes them to another level, making them impressive enough for special occasions yet simple enough for everyday baking. They’re versatile too – you can customize the amount of salt to suit your taste preferences. Plus, they make your kitchen smell absolutely amazing while baking!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour forms the foundation of these cookies, providing structure while keeping them tender. It blends perfectly with the cream cheese to create that signature cheesecake-like texture.

Baking soda acts as the leavening agent, giving these cookies their perfect rise and light texture. It works especially well with the acidic cream cheese to create a beautiful lift.

Salt enhances all the flavors in these cookies, bringing out the sweetness of the caramel and the richness of the cream cheese. It’s an essential counterbalance to the sweetness.

Ground cinnamon adds a subtle warmth and complexity that complements the caramel beautifully. It’s not overwhelming but adds that special something that makes people ask for your secret ingredient.

Egg binds the ingredients together while adding moisture and richness. It also helps create that perfect chewy-soft cookie texture we’re looking for.

Vanilla extract brings warmth and depth to the cookie base. Its subtle flavor enhances both the cheesecake and caramel notes without competing with them.

Cream cheese is the star that gives these cookies their distinctive cheesecake flavor and contributes to their soft, tender crumb. Make sure it’s properly softened for the best incorporation.

Granulated sugar sweetens the cookies while helping to create those slightly crisp edges. It also helps the cookies spread properly during baking.

Unsalted butter adds richness and helps create the perfect cookie texture. Using unsalted allows you to control the salt level, which is important when adding salted caramel and sea salt later.

Milk provides moisture to create the perfect soft-baked texture. It helps thin the batter to the right consistency for perfect spreading.

Salted caramel sauce brings that irresistible sweet-salty flavor that makes these cookies special. The drizzle not only adds flavor but creates a beautiful finish.

Heavy cream is mixed with the caramel sauce to create the perfect drizzling consistency, allowing it to flow beautifully over the cookies while remaining thick enough to set.

Coarse sea salt for sprinkling adds that final touch of sophistication and the perfect salty contrast to the sweet cookies. Just a little goes a long way.

Directions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
In a large bowl, cream together butter, sugar, and cream cheese until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden.
While the cookies are baking, prepare the salted caramel sauce by heating the caramel sauce and heavy cream in a small saucepan over medium heat until smooth and combined.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once cooled, drizzle the salted caramel sauce over the cookies and sprinkle with coarse sea salt.

Servings and Timing

This recipe makes approximately 24 cookies. Each cookie contains about 180 calories.

Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes

These cookies are perfect for serving at parties, holiday gatherings, or packaging as gifts. For best presentation, serve them the same day the caramel is drizzled, when they look most beautiful.

Variations

Chocolate Chip Caramel Cheesecake Cookies: Add 1/2 cup of chocolate chips to the cookie dough for an extra layer of flavor.

Pecan Caramel Cheesecake Cookies: Mix 1/2 cup of chopped pecans into the dough and sprinkle some on top with the sea salt for a delightful crunch.

Brown Butter Salted Caramel Cookies: Brown the butter before using it in the recipe for a deeper, nuttier flavor that complements the caramel.

Chocolate Drizzle: Add a drizzle of melted dark chocolate alongside the caramel for a striking visual and flavor contrast.

Spiced Caramel Cheesecake Cookies: Double the cinnamon and add 1/4 teaspoon each of nutmeg and ginger for a warming spice blend that’s perfect for fall.

Storage/Reheating

Room Temperature Storage: Store cookies in an airtight container at room temperature for up to 3 days. Place parchment paper between layers to prevent sticking, especially if they’ve been drizzled with caramel.

Refrigerator Storage: For longer freshness, store in the refrigerator for up to 1 week. The cool temperature will also help set the caramel drizzle. Allow cookies to come to room temperature before serving for the best texture and flavor.

Freezer Storage: These cookies freeze beautifully for up to 3 months. Freeze them on a baking sheet until solid, then transfer to a freezer bag or container. For best results, freeze the cookies before adding the caramel drizzle, then add it after thawing.

Reheating: To refresh slightly stale cookies, warm them in a 300°F oven for 3-5 minutes. Alternatively, microwave individual cookies for 10-15 seconds for that fresh-baked warmth.

Dough Storage: The cookie dough can be made ahead and refrigerated for up to 3 days or frozen for up to 1 month. If frozen, thaw overnight in the refrigerator before baking.

FAQs

Can I use low-fat cream cheese for these cookies?

Full-fat cream cheese is recommended for the best texture and flavor. Low-fat cream cheese contains more water and less fat, which can alter the consistency of the dough and result in a different texture in the final cookie.

Why did my cookies spread too much during baking?

If your cookies spread too much, it could be because your butter or cream cheese was too warm. Make sure they’re softened but still slightly cool to the touch. Refrigerating the dough for 30 minutes before baking can also help control spreading.

Can I make these cookies without the salted caramel drizzle?

Absolutely! The cookies themselves have a wonderful cheesecake flavor and soft texture that can stand on their own. You could also substitute another topping like chocolate ganache or a simple powdered sugar glaze.

How do I know when these cookies are done baking?

These cookies should be removed from the oven when the edges are just starting to turn golden but the centers still look slightly underbaked. They’ll continue cooking on the hot baking sheet, resulting in the perfect soft, chewy texture.

Can I use store-bought caramel sauce?

Yes, a good-quality store-bought caramel sauce works well in this recipe and is a great time-saver. Just be sure to check if it’s already salted before adding additional sea salt to avoid over-salting your cookies.

How thick should the cookie dough be?

The dough should be soft but still thick enough to scoop and hold its shape. If it seems too runny, refrigerate it for 30 minutes, or add an additional tablespoon or two of flour.

Can I make the caramel sauce in advance?

Yes, you can prepare the caramel sauce up to a week ahead and store it in an airtight container in the refrigerator. Gently reheat it before drizzling over the cookies.

My caramel drizzle hardens quickly when I’m trying to apply it. What should I do?

If your caramel is setting too quickly, keep it warm over very low heat while you work. Alternatively, mix in an extra teaspoon of heavy cream to keep it more fluid for longer.

Are these cookies suitable for freezing?

Yes, these cookies freeze well. For best results, freeze the baked cookies without the caramel drizzle, then add the drizzle after thawing. If freezing drizzled cookies, be aware that the caramel may lose some of its glossy appearance.

How can I make these cookies look professional?

For a bakery-worthy presentation, use a piping bag or squeeze bottle to apply the caramel drizzle in neat lines or patterns. Also, use large flakes of sea salt that are visible on top, and consider placing the cookies on a cooling rack over parchment paper while drizzling for clean edges.

Conclusion

These Salted Caramel Cheesecake Cookies represent the perfect marriage of two beloved desserts. The cream cheese in the dough creates a wonderfully soft, almost cake-like texture with a subtle tanginess that pairs beautifully with the sweet-salty caramel drizzle. They’re impressive enough for special occasions but simple enough for a weeknight treat.

What makes these cookies truly special is their ability to satisfy multiple cravings at once – the comfort of a freshly baked cookie, the indulgence of cheesecake, and the irresistible pull of salted caramel. Whether you’re baking them for yourself, your family, or to share with friends, these cookies are sure to become a requested favorite in your recipe collection.

Salted Caramel Cheesecake Cookies