Description
Salted Caramel Cheesecake Cookies combine soft, buttery cookie dough with a luscious cream cheese filling, topped with rich caramel sauce and a sprinkle of flaky sea salt. These decadent treats offer a perfect balance of sweet and salty flavors, ideal for dessert lovers seeking a gourmet twist on classic cookies.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups (280g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Cookie Dough
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Cheesecake Filling
- 4 oz (115g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract
Toppings
- ½ cup (120ml) thick caramel sauce (homemade or store-bought)
- Flaky sea salt, for sprinkling
Instructions
- Prepare the Cheesecake Filling: In a small bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix until the mixture is smooth and creamy. Transfer this filling to a piping bag or sealable plastic bag and refrigerate for 15 minutes to firm up slightly, making it easier to handle.
- Prepare the Cookie Dough: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt. In a separate large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, which should take about 2 to 3 minutes to incorporate air for a tender dough. Add the egg and vanilla extract, mixing well to combine. Gradually incorporate the dry ingredients into the wet mixture until just mixed, being careful not to overmix to maintain cookie tenderness.
- Assemble the Cookies: Scoop about 2 tablespoons of cookie dough and flatten it slightly to form a thick disc. Place approximately 1 teaspoon of the cheesecake filling in the center of the disc. Fold the dough around the filling, carefully sealing all edges to fully encase the cheesecake filling inside the cookie dough. Shape the filled dough into a slightly domed ball.
- Chill the Cookies: Arrange the dough balls on a prepared baking sheet lined with parchment paper, spacing them about 2 inches apart to allow for some spreading during baking. Chill the shaped cookies in the refrigerator for 20 to 30 minutes; this helps prevent excessive spreading and keeps the filling intact during baking.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the chilled cookies for 10 to 12 minutes, or until the edges turn lightly golden. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Add the Cheesecake & Caramel Toppings: Once the cookies are cooled, use a piping bag to swirl additional cheesecake filling on top of each cookie. Drizzle generously with thick caramel sauce and finish by sprinkling flaky sea salt over the caramel topping to enhance the sweet and salty flavor contrast, creating the perfect gourmet cookie experience.
Notes
- Use softened butter and cream cheese at room temperature for easier mixing and better texture.
- Chilling the cookie dough balls is important to maintain shape and prevent spreading during baking.
- You can use store-bought caramel sauce for convenience, or make your own for a homemade touch.
- Flaky sea salt enhances the sweet and salty flavor profile—do not skip this topping for the best taste.
- Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
