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The Sweetest Comfort: Salted Caramel Cheesecake Cookies

Indulge in the heavenly combination of Salted Caramel Cheesecake Cookies—buttery cookies with a luscious cheesecake filling, drizzled with rich caramel and a touch of sea salt. Perfectly balanced between sweet and salty, these treats are pure bliss in every bite!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cookies:
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
For the Cheesecake Filling:
  • 4 oz cream cheese softened
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
For the Caramel Drizzle:
  • ½ cup soft caramels or homemade caramel sauce
  • 2 tablespoons heavy cream
  • ½ teaspoon sea salt for sprinkling

Method
 

  1. Preheat & Prep – Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Make the Cookie Dough – In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat the butter and sugar until fluffy. Add the egg and vanilla, mixing until smooth. Gradually blend in the dry ingredients until a soft dough forms.
  3. Prepare the Cheesecake Filling – In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Set aside.
  4. Assemble the Cookies – Scoop a tablespoon of cookie dough, flatten slightly, and place a small dollop of cheesecake filling in the center. Cover with another small piece of dough, sealing the edges. Repeat until all cookies are formed.
  5. Bake – Arrange the cookies on the prepared sheet, spacing them apart. Bake for 10-12 minutes or until the edges are lightly golden. Let cool on a wire rack.
  6. Drizzle with Caramel – Melt caramels with heavy cream in a microwave-safe bowl, stirring until smooth. Drizzle over the cooled cookies and finish with a sprinkle of sea salt.

Notes

  • Store in an airtight container in the refrigerator for up to five days.
  • For a richer caramel flavor, use homemade caramel sauce.
  • Let the cookies cool completely before drizzling the caramel to prevent it from running off.

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