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Creamy Salted Caramel Cheesecake Cookies

salted caramel cheesecake cookies - featured image
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These bakery-style cookies combine a creamy cheesecake swirl and gooey salted caramel ribbons in a soft, pillowy cookie base. Perfect for dessert lovers, they’re easy to make and deliver nostalgic comfort in every bite.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar (for cheesecake swirl)
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract (for cheesecake swirl)
  • 1/2 cup salted caramel sauce (store-bought or homemade)
  • Sea salt flakes, for sprinkling

Instructions

  1. In a medium bowl, beat together cream cheese, 1/4 cup granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth and creamy. Set aside.
  2. In a large bowl, cream together butter, 1 cup granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
  3. Add eggs and 2 teaspoons vanilla extract to the butter mixture; beat until well combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix dry ingredients into wet ingredients on low speed until just combined.
  5. Cover dough and refrigerate for 20-30 minutes (optional, for thicker cookies).
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Drop heaping tablespoon-sized balls of dough onto prepared baking sheets, spacing about 2 inches apart. Make a small indentation in the center of each ball.
  8. Spoon about 1 teaspoon of cheesecake mixture into each indentation. Drizzle about 1 teaspoon of salted caramel sauce over the cheesecake filling. Swirl gently with a toothpick.
  9. Bake for 11-13 minutes, until edges are lightly golden and centers are just set.
  10. Let cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle with extra sea salt flakes while warm.
  11. Enjoy warm, or store in an airtight container once fully cooled. Cookies keep for up to 5 days at room temperature.

Notes

Chilling the dough helps keep cookies thick and chewy. Use room temperature ingredients for the cheesecake swirl to avoid lumps. For gluten-free or dairy-free adaptations, substitute with appropriate flour and cream cheese. Swirl gently for visible ribbons of caramel and cheesecake. Cookies can be frozen for up to 3 months.

Nutrition

Keywords: salted caramel, cheesecake cookies, easy dessert, bakery-style cookies, caramel swirl, cream cheese cookies, potluck dessert, holiday baking

Find it online: https://norasfoods.com/creamy-salted-caramel-cheesecake-cookies-recipe-easy-dessert-lovers-favorite/