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How to Make Perfect Salted Caramel Cheesecake Cookies at Home

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These Salted Caramel Cheesecake Cookies combine soft vanilla cookie dough with a hidden cheesecake center and a silky caramel drizzle. They’re sweet, salty, creamy, and indulgent—perfect for holidays, gifts, or whenever you crave a luxurious treat. The contrasting textures and layers of flavor make them a standout dessert.

Ingredients

Scale

For the cookie dough:

  • 1 cup unsalted butter, softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt

For the cheesecake filling:

  • 8 oz (225g) cream cheese, softened
  • ¼ cup granulated sugar
  • ½ tsp vanilla extract

For the caramel drizzle:

  • ½ cup soft caramel candies or sauce
  • 1–2 tbsp heavy cream (to thin if needed)

Instructions

In a large bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy.

Add eggs and vanilla extract, mixing until combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients and mix until a soft dough forms. Chill the dough for 30 minutes.

In another bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth. Scoop small teaspoons of the cheesecake filling and place them on a parchment-lined tray. Freeze for 30 minutes.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Scoop about 2 tablespoons of cookie dough, flatten it, place a frozen cheesecake ball in the center, and wrap the dough around it to seal.

Place cookie balls on the prepared baking sheet spaced apart. Bake for 12–14 minutes or until edges are golden.

Cool the cookies on the sheet for a few minutes, then transfer to a wire rack.

Melt the caramel with a bit of cream in the microwave until smooth. Drizzle over the cooled cookies.

Let the caramel set before serving.

Notes

  • Don’t skip chilling: Both the dough and filling need to be chilled to avoid spreading and leakage.

  • Use full-fat cream cheese: It delivers a creamier, more stable filling.

  • Customize your drizzle: Swap the caramel with dark chocolate or peanut butter drizzle for a twist.

  • Storage tip: If stacking baked cookies, place parchment between layers to prevent sticking.

  • Bake in batches: Avoid overcrowding the pan, which can lead to uneven baking.

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