Salted Caramel Cheesecake Cookies Recipe

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🧁 Introduction

Craving a cookie that tastes like a mini cheesecake drizzled with golden caramel? These Salted Caramel Cheesecake Cookies are the ultimate sweet indulgence — soft, creamy, and gooey in every bite. Perfect for holidays, dessert platters, or when you just need a little comfort with your coffee.

This recipe combines rich cream cheese for a velvety texture, buttery cookie dough for softness, and a swirl of salted caramel that brings the perfect balance between sweet and salty.

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📝 Ingredients

For the Cookie Dough:

• 1 cup (225 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• ½ cup (100 g) brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 2 ¾ cups (345 g) all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt

For the Cheesecake Filling:

• 8 oz (225 g) cream cheese, softened
• ¼ cup (50 g) granulated sugar
• 1 tsp vanilla extract

For the Caramel Topping:

• ½ cup (120 ml) caramel sauce (store-bought or homemade)
• ½ tsp sea salt flakes (for garnish)

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⏱ Timing

• Prep Time: 25 minutes
• Chill Time: 30 minutes
• Bake Time: 12–14 minutes
• Total Time: Around 1 hour 15 minutes

That’s 20% faster than traditional cheesecake cookies, thanks to no-bake filling prep!

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👩‍🍳 Step-by-Step Instructions

Step 1: Prepare the Cheesecake Filling

In a small bowl, beat together cream cheese, sugar, and vanilla until smooth. Scoop small teaspoon-sized portions onto a baking tray lined with parchment paper. Freeze for 30 minutes until firm.

Step 2: Make the Cookie Dough

In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract. Mix well.

In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined.

Step 3: Assemble the Cookies

Scoop 1 ½ tablespoons of cookie dough, flatten slightly, and place a frozen cheesecake ball in the center. Wrap the dough around it, sealing completely.

Step 4: Bake

Place the filled dough balls on a parchment-lined baking sheet, leaving 2 inches between each. Bake at 350°F (175°C) for 12–14 minutes or until lightly golden around the edges.

Step 5: Add the Caramel & Salt

Let cookies cool for 10 minutes, then drizzle with caramel sauce. Sprinkle a pinch of flaky sea salt on top for that perfect sweet-salty contrast.

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🧠 Tips

• Chill your dough before baking to prevent spreading.
• Use soft caramel sauce for easy drizzling.
• For a gourmet twist, mix a bit of espresso powder into the dough — it enhances the caramel flavor beautifully!

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🍽 Nutritional Information (per cookie)

Nutrient	Amount
Calories	230 kcal
Carbohydrates	26 g
Protein	3 g
Fat	13 g
Saturated Fat	8 g
Cholesterol	35 mg
Sodium	110 mg
Sugar	16 g

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💚 Healthier Alternatives

• Butter Substitute: Use coconut oil for a lighter fat profile.
• Cream Cheese Swap: Low-fat cream cheese or Greek yogurt for a healthier version.
• Sugar-Free Option: Replace sugars with monk fruit or erythritol sweetener.

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🎀 Serving Suggestions

Serve warm with a drizzle of extra caramel or pair them with a scoop of vanilla ice cream for a decadent dessert. They also make great holiday cookie box additions or coffee-time treats.

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⚠️ Common Mistakes to Avoid

• Overmixing the dough: Leads to tough cookies. Mix until just combined.
• Skipping the freeze step: The cheesecake center may leak out during baking.
• Overbaking: These cookies should be slightly soft in the center — they firm up as they cool.

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🧊 Storing Tips

• Room Temp: Store in an airtight container for up to 3 days.
• Fridge: Up to 1 week (best chilled for the cheesecake filling).
• Freezer: Freeze for up to 2 months; reheat at room temp or microwave for 10 seconds before serving.

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🏁 Conclusion

These Salted Caramel Cheesecake Cookies bring the best of both worlds — creamy cheesecake and buttery cookie — into one irresistible bite. Try them today, leave your review on our blog, and don’t forget to subscribe for more crave-worthy desserts!

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❓ FAQs

Q1: Can I make these cookies ahead of time?
Yes! You can freeze the unbaked dough balls for up to 2 months and bake them fresh when needed.

Q2: Can I use homemade caramel sauce?
Absolutely — homemade caramel gives a richer flavor. Just ensure it’s not too thick for drizzling.

Q3: Can I make this gluten-free?
Yes! Substitute all-purpose flour with a 1:1 gluten-free baking blend.