If you’re looking for a cookie recipe that beautifully blends sweet and salty flavors, then salted caramel cheesecake cookies are a must-try. These cookies feature a chewy, soft texture with a creamy cheesecake center, all topped off with a rich, salty caramel drizzle. The combination of the smooth cheesecake filling, the soft cookie dough, and the decadent caramel creates an irresistible treat. Perfect for any occasion, these cookies are sure to impress your family and friends. Let’s dive into this delicious recipe!
Why You’ll Fall for Salted Caramel Cheesecake Cookies
Salted caramel cheesecake cookies are the ultimate treat for anyone who loves the combination of salty and sweet. The rich, buttery cookie dough provides a perfect base, while the cheesecake filling adds a creamy texture that contrasts wonderfully with the crunch of the caramel drizzle on top. These cookies are not only delicious but also versatile – whether served at a casual family gathering or at a special celebration, they are guaranteed to be a hit.
Ingredients for Salted Caramel Cheesecake Cookies
To create these indulgent salted caramel cheesecake cookies, we’ll divide the ingredients into three categories: the cookie dough, the cheesecake filling, and the salted caramel drizzle. This ensures that every layer of flavor is fully developed and balanced.
Ingredients for the Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Ingredients for the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Ingredients for the Salted Caramel Drizzle:
- 1/2 cup granulated sugar
- 2 tbsp unsalted butter
- 1/4 cup heavy cream
- 1/2 tsp sea salt
How to Make Salted Caramel Cheesecake Cookies
Making salted caramel cheesecake cookies involves a few easy steps, but the end result is totally worth the effort. Here’s how to do it:
Preparing the Cookie Dough
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- Cream the Wet Ingredients: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer. Beat for 2-3 minutes, until the mixture is light and fluffy. Add the egg and vanilla extract, mixing until fully incorporated.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until a dough forms. The dough should be soft and slightly sticky but not overly wet.
Preparing the Cheesecake Filling
- Mix the Cheesecake Ingredients: In a small bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. Set this mixture aside for later.
Assembling the Cookies
- Shape the Cookie Dough: Scoop out about 1 tablespoon of cookie dough and roll it into a ball. Use your thumb or a spoon to make an indentation in the center of each dough ball.
- Add the Cheesecake Filling: Place about 1 teaspoon of the cheesecake filling in the indentation. Then, take another tablespoon of cookie dough and cover the cheesecake filling, pressing the edges together to seal the filling inside.
- Form the Final Cookie Shape: Roll the dough balls again to ensure that the cheesecake filling is fully enclosed within the cookie dough. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Baking the Cookies
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes, or until the edges are golden brown. The centers should remain soft and slightly underbaked.
- Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Making the Salted Caramel Drizzle
- Melt the Sugar: In a medium saucepan, heat the granulated sugar over medium heat. Stir constantly until the sugar melts and turns into a golden caramel.
- Add the Butter and Cream: Once the sugar has melted, carefully add the butter and heavy cream. Stir until the mixture becomes smooth. Be cautious as the caramel can bubble up. Add the sea salt and stir to combine. Let the caramel simmer for 1-2 minutes until it thickens.
Drizzling and Finishing Touches
- Drizzle the Caramel: Once the cookies have cooled, drizzle the salted caramel generously over the top of each cookie.
- Let the Caramel Set: Allow the caramel to cool and set before serving. This gives the cookies a beautiful, glossy finish and enhances the flavor.
Tips for the Best Salted Caramel Cheesecake Cookies
- Room-Temperature Ingredients: Make sure your butter, egg, and cream cheese are at room temperature to ensure they mix smoothly and evenly.
- Don’t Overbake: The cookies should be soft in the center. Don’t worry if they look slightly underdone when you take them out of the oven; they will firm up as they cool.
- Homemade Caramel: While store-bought caramel is convenient, making your own salted caramel sauce adds a depth of flavor and richness that will take these cookies to another level.
Storage and Serving Suggestions
- Storage: Store your salted caramel cheesecake cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them for up to a week.
- Serving: These cookies make a great addition to any gathering, whether it’s a casual family dinner or a special celebration. Pair them with a glass of milk or a cup of coffee for a delightful treat.
Conclusion
Salted caramel cheesecake cookies are a perfect balance of flavors and textures, combining the richness of cheesecake, the sweetness of caramel, and the chewiness of cookies. By following this simple recipe and incorporating a few helpful tips, you’ll have a batch of cookies that are both delicious and visually appealing. Whether you’re making them for a party or as a special treat for yourself, these cookies will surely be a hit.
Frequently Asked Questions
- Can I prepare the dough in advance? Yes! You can make the dough and cheesecake filling ahead of time, refrigerate them, and bake the cookies when you’re ready.
- Can I use store-bought caramel? While store-bought caramel can work in a pinch, homemade caramel adds a rich, buttery flavor that elevates the cookies.
- Can these cookies be frozen? Yes! These cookies freeze well. Store them in an airtight container or freezer bag, and they’ll stay fresh for up to 3 months.
- How should I store these cookies? Keep them in an airtight container at room temperature for up to 5 days. You can also refrigerate them for longer storage.
- Can I skip the cheesecake filling? Yes, if you prefer a simpler salted caramel cookie, you can skip the cheesecake filling and just drizzle the caramel on top.
Salted Caramel Cheesecake Cookies
Salted caramel cheesecake cookies are a perfect balance of flavors and textures, combining the richness of cheesecake, the sweetness of caramel, and the chewiness of cookies. By following this simple recipe and incorporating a few helpful tips, you’ll have a batch of cookies that are both delicious and visually appealing. Whether you’re making them for a party or as a special treat for yourself, these cookies will surely be a hit.
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- Ingredients for the Cheesecake Filling:
- 8 oz cream cheese softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Ingredients for the Salted Caramel Drizzle:
- 1/2 cup granulated sugar
- 2 tbsp unsalted butter
- 1/4 cup heavy cream
- 1/2 tsp sea salt
Instructions
- How to Make Salted Caramel Cheesecake Cookies
- Making salted caramel cheesecake cookies involves a few easy steps, but the end result is totally worth the effort. Here’s how to do it:
- Preparing the Cookie Dough
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- Cream the Wet Ingredients: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer. Beat for 2-3 minutes, until the mixture is light and fluffy. Add the egg and vanilla extract, mixing until fully incorporated.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until a dough forms. The dough should be soft and slightly sticky but not overly wet.
- Preparing the Cheesecake Filling
- Mix the Cheesecake Ingredients: In a small bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. Set this mixture aside for later.
- Assembling the Cookies
- Shape the Cookie Dough: Scoop out about 1 tablespoon of cookie dough and roll it into a ball. Use your thumb or a spoon to make an indentation in the center of each dough ball.
- Add the Cheesecake Filling: Place about 1 teaspoon of the cheesecake filling in the indentation. Then, take another tablespoon of cookie dough and cover the cheesecake filling, pressing the edges together to seal the filling inside.
- Form the Final Cookie Shape: Roll the dough balls again to ensure that the cheesecake filling is fully enclosed within the cookie dough. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Baking the Cookies
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes, or until the edges are golden brown. The centers should remain soft and slightly underbaked.
- Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Making the Salted Caramel Drizzle
- Melt the Sugar: In a medium saucepan, heat the granulated sugar over medium heat. Stir constantly until the sugar melts and turns into a golden caramel.
- Add the Butter and Cream: Once the sugar has melted, carefully add the butter and heavy cream. Stir until the mixture becomes smooth. Be cautious as the caramel can bubble up. Add the sea salt and stir to combine. Let the caramel simmer for 1-2 minutes until it thickens.
- Drizzling and Finishing Touches
- Drizzle the Caramel: Once the cookies have cooled, drizzle the salted caramel generously over the top of each cookie.
- Let the Caramel Set: Allow the caramel to cool and set before serving. This gives the cookies a beautiful, glossy finish and enhances the flavor.
