I’m excited to share my salted caramel cheesecake cookies, topped with a cheesecake swirl and a salted caramel drizzle that I just added to my recipes with salted caramel collection.

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I stumbled on salted caramel cheesecake cookies and I cant stop thinking about them. They look fancy but are actually simple, soft cookies crowned with a creamy cheesecake swirl and a salted caramel drizzle that hits sweet and salty at once.

The rich cream cheese gives a tangy silkiness while light brown sugar adds deep caramel notes, so every bite feels like dessert and brunch had a baby. Perfect for impressing guests or sneaking one after midnight.

If you like Recipes With Salted Caramel this will be your new obsession, seriously you wont want to share.

Why I Like this Recipe

* I love how the center stays soft while the edges get a tiny crunch, its the perfect texture and I cant resist one while theyre still warm
* The sweet meets salty in every bite and it keeps me going back for more, its never boring
* It looks way fancier than the time I actually put into it so I feel proud and people always ask how I did it
* Its super forgiving, I mess things up and it still turns out amazing so Im not stressed when I make it

Ingredients

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Unsalted butter: Adds rich fat and flavor, keeps cookies tender, mostly saturated fat, little protein.
Cream cheese: Creamy tang adds moisture and slight bite, it’s rich in fat and protein.
Light brown sugar: Gives caramel notes and moisture, mostly sucrose so extra carbs and sweetness.
Granulated sugar: Pure sweetener that helps structure when creamed, all carbs no fiber or protein.
All purpose flour: Provides structure and chew, mostly starch and some gluten protein, not much fiber.
Eggs: Bind and leaven, add protein and moisture, help color and richness in dough.
Heavy cream: Makes caramel smooth and silky, adds fat and calories, very little protein.
Flaky sea salt: Brightens sweetness and balances flavor, contains trace minerals, used sparingly.

Ingredient Quantities

1 cup (226g) unsalted butter softened

1 cup (220g) packed light brown sugar

1/2 cup (100g) granulated sugar

2 large eggs

2 tsp vanilla extract

3 cups (360g) all-purpose flour

1 tsp baking soda

1 tsp cornstarch

1/2 tsp baking powder

1 tsp fine sea salt

8 oz (225g) cream cheese softened

1/3 cup (67g) granulated sugar

1 large egg yolk

1/2 tsp vanilla extract

3/4 cup (150g) granulated sugar for caramel

6 tbsp (85g) unsalted butter cubed for caramel

1/2 cup (120ml) heavy cream warm for caramel

3/4 tsp flaky sea salt plus extra for sprinkling

How to Make this

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1. Preheat oven to 350F (175C) and line two baking sheets with parchment or silicone mats; set aside. Make sure your unsalted butter and cream cheese are soft but not melty, room temp is best.

2. In a large bowl cream together 1 cup softened butter, 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2-3 minutes; add 2 large eggs and 2 tsp vanilla extract and mix until combined.

3. Whisk together 3 cups all-purpose flour, 1 tsp baking soda, 1 tsp cornstarch, 1/2 tsp baking powder and 1 tsp fine sea salt; slowly add dry ingredients to the butter mixture and mix just until combined. If dough seems soft and sticky chill 20-30 minutes, this helps prevent spreading.

4. Make the cheesecake swirl: beat 8 oz softened cream cheese with 1/3 cup granulated sugar, 1 large egg yolk and 1/2 tsp vanilla until very smooth and no lumps, dont overbeat or you’ll get air bubbles that crack in the oven.

5. Scoop cookie dough into rounded
1.5 tablespoon balls (or use a medium cookie scoop) and place 2 inches apart on the prepared sheets; press each ball gently to make a shallow well and add about 1 teaspoon of the cheesecake mixture on top of each cookie then swirl lightly with a toothpick or the back of a spoon to marble, dont mix it in all the way.

6. Bake for 10-12 minutes until edges are set and centers still look slightly soft; let cookies cool on the baking sheet 5 minutes then transfer to a wire rack to cool while you make the caramel.

7. For the salted caramel: heat 3/4 cup granulated sugar in a medium heavy-bottomed saucepan over medium heat, let it melt and turn amber without stirring, you can gently swirl the pan; once amber add 6 tbsp cubed unsalted butter and whisk until melted, then slowly pour in 1/2 cup warm heavy cream while whisking (careful its hot), remove from heat and stir in 3/4 tsp flaky sea salt. If caramel seizes add a tablespoon of warm cream and whisk.

8. Let caramel cool until slightly thick but still pourable, then drizzle over cooled cookies with a spoon or squeeze bottle and sprinkle extra flaky sea salt on top. Chill cookies 15-30 minutes to set the caramel and keep refrigerated up to 4 days or freeze for longer.

Equipment Needed

1. Oven and two rimmed baking sheets lined with parchment paper or silicone baking mats
2. Stand mixer or hand mixer (for creaming butter and beating the cheesecake)
3. Mixing bowls — one large for the cookie dough and one medium for dry ingredients and the cheesecake mix
4. Measuring cups, measuring spoons and a kitchen scale for accuracy
5. Whisk and rubber spatula for mixing and scraping the bowls
6. Cookie scoop (1.5 tablespoon) or a tablespoon and a spoon to portion the dough (dont have a scoop, use a rounded tbsp)
7. Toothpicks or a small offset spatula to swirl the cheesecake topping
8. Medium heavy bottomed saucepan and a heatproof whisk or silicone spatula for the caramel
9. Wire cooling rack and a spoon or squeeze bottle for drizzling the caramel over the cooled cookies

FAQ

Q: How do I stop these cookies from spreading too much in the oven? A: Chill the cookie dough balls at least 30 minutes before baking, make sure your butter isnt too soft, and measure flour properly. The cornstarch in the recipe helps keep them puffy, and baking on a cool, lined sheet (not a hot one) also helps. If they still spread, chill the shaped cookies on the tray again for 10 minutes right before they go in.

Q: Can I use store bought caramel or make the caramel ahead of time? A: Yes, store bought thick caramel or dulce de leche works fine, just stir in a pinch of flaky sea salt. Homemade caramel can be made a few days ahead and kept in the fridge for up to 7 days, reheat gently so it flows before drizzling.

Q: The cheesecake filling leaks out sometimes. How do I prevent that? A: Keep the cream cheese filling cold and fairly firm before assembling. Scoop and chill the filling (use a small scooper) so it holds shape, wrap dough tightly around it and pinch seams closed, then chill the assembled balls 20 to 30 minutes. That helps the filling stay inside while baking.

Q: Can I freeze the dough or finished cookies? A: Yes. Freeze assembled, unbaked cookie balls on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a couple minutes to the bake time. Baked cookies freeze well too; thaw at room temp and sprinkle a little extra flaky salt before serving.

Q: Any quick swaps if I dont have cornstarch, heavy cream, or unsalted butter? A: For cornstarch use arrowroot or tapioca starch in equal amount. Heavy cream can be replaced with half and half plus a tablespoon of butter for the caramel, but the sauce will be slightly thinner. If you only have salted butter, cut the added salt a bit so it wont be too salty.

Q: How will I know when the cookies are done without overbaking? A: Look for set, lightly golden edges and centers that still look a touch soft. They firm up as they cool. As a guideline most similar cookies bake about 10 to 12 minutes at 350F, but ovens vary so watch the edges.

Salted Caramel Cheesecake Cookies: Creamy And Decadent Recipe Substitutions and Variations

Unsalted butter (1 cup): use salted butter 1:1, just cut the recipe salt by about 1/4 tsp; or use a stick vegan butter 1:1 for dairy free, but the caramel might be a touch softer so chill cookies longer.
Cream cheese (8 oz): swap with Neufchatel 1:1 for a lighter result, or mascarpone 1:1 for a richer, silkier filling; dairy free cream cheese also works 1:1, though filling can be a bit runnier so chill before scooping.
Heavy cream (1/2 cup) for caramel: use full fat coconut milk 1:1 for a dairy free caramel (flavor will be coconutty); or make a quick heavy cream sub by mixing 2 tbsp melted butter into 6 tbsp milk to equal 1/2 cup.
All purpose flour (3 cups): use a cup-for-cup gluten free blend with xanthan gum for gluten free cookies; or swap to whole wheat pastry flour 1:1 for a nuttier, slightly denser cookie, chill dough if it spreads too much.

Pro Tips

1) Get the butter and cream cheese perfect. They should be soft but not melty, otherwise the dough and the filling will be greasy and the cookies will spread. If one is too soft, pop it in the fridge for 10-15 minutes, if it’s too hard warm in 3 to 5 second microwave bursts or grate cold butter into the bowl to speed creaming.

2) Chill the scooped dough. If your dough is sticky, chill the scooped balls on the pan or in the fridge for 20-30 minutes or 10 minutes in the freezer, that way they keep their shape and bake evenly. Using a small cookie scoop gives uniform cookies so baking time is consistent.

3) Don’t overbeat the cream cheese mixture. Beat until smooth, then stop, you don’t want extra air or it will puff and crack in the oven. To get rid of tiny air bubbles tap the bowl on the counter a few times or run a spatula through gently.

4) Make the caramel calmly and be ready. Have the warm cream measured and nearby before the sugar starts to color, never stir the sugar while it’s melting but you can gently swirl the pan and use a wet pastry brush to wash down any crystals on the sides. If it seizes add a tablespoon of warm cream and whisk, and let the caramel cool until it’s slightly thick but still pourable so it won’t run off the cookies.

5) Finish and store smart. Sprinkle flaky sea salt right after you drizzle the caramel so it sticks, chill the trays 15-30 minutes to set the caramel, and store in the fridge for up to 4 days or freeze flat between parchment sheets. Let refrigerated cookies sit at room temp 10-15 minutes before eating so the caramel softens.