Salted Caramel Cheesecake Cookies Recipe | Gooey Cookies with Cream Cheese & Caramel Swirl
These Irresistible Salted Caramel Cheesecake Cookies combine the best of two beloved desserts into one unforgettable bite. Soft, buttery cookies are filled with a luscious cheesecake center and swirled or topped with golden salted caramel for the ultimate sweet-meets-salty indulgence. With their creamy texture, rich flavor, and gooey centers, they’re perfect for holiday trays, special occasions, or anytime you want to wow your taste buds. Easy to make and impossible to resist!
Equipment
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
- Cookie scoop
- Freezer-safe tray
- Microwave-safe bowl (for caramel)
Ingredients
Cookie Dough:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter (softened)
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
Cheesecake Filling:
- 8 oz cream cheese
- ½ cup powdered sugar
- ½ tsp vanilla extract
Salted Caramel:
- ½ cup store-bought or homemade caramel sauce(Homemade: 1 cup sugar, 6 tbsp butter, ½ cup cream, ½ tsp sea salt)
Optional Add-Ins:
- Flaky sea salt (for garnish)
- Mini chocolate chips or toffee bits
- Graham cracker crumbs
Instructions
- Make Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Scoop into teaspoon-sized balls and freeze for 30–60 minutes.
- Prepare Cookie Dough: Cream butter and sugars until fluffy. Add eggs and vanilla. Mix in flour, baking soda, and salt. Chill dough for 30 minutes.
- Assemble Cookies: Flatten a scoop of dough, place a frozen cheesecake ball in the center, and wrap dough around it. Seal tightly.
- Bake: Preheat oven to 350°F (175°C). Bake cookies on a lined sheet for 10–12 minutes until edges are golden. Let cool slightly.
- Drizzle Caramel: Warm caramel sauce and drizzle over cookies. Sprinkle with flaky sea salt.
Notes
- Tip: Use a cookie scoop for even portions and consistent baking.
- Storage: Keep in an airtight container for up to 5 days.
- Freezing: Freeze unbaked stuffed dough balls for up to 2 months.
- Reheat: Microwave baked cookies for 10 seconds to revive gooey centers.
- Variations: Try flavored cream cheese (cinnamon, pumpkin spice) or a chocolate cookie base.