Caramel Cheesecake Cookies Salted

Caramel cheesecake cookies are a true treat when you want something that hits all the rich buttery and tangy sweet notes in one bite These cookies wrap silky cheesecake filling inside brown sugar cookie dough then finish with gooey caramel and a sprinkle of flaky salt They are perfect for sharing and always impress at gatherings

The first time I made these for a book club night everyone asked for seconds They have become my go to when I want something that tastes a little extra special but does not actually take all day

Ingredients

• Unsalted butter: provides richness and a soft crumb Use Europeanstyle butter for deeper flavor if you find it
• Brown sugar: brings moisture and warm caramel notes Dark brown sugar gives another layer of molasses flavor
• Granulated sugar: creates that balanced sweetness Pick an organic or superfine variety for best results
• Large egg: binds and lends tenderness Choose the freshest eggs for fluffier cookies
• Vanilla extract: fills the dough and cheesecake with aroma Use pure vanilla extract for the deepest fragrance
• All purpose flour: gives structure A fresh high quality flour ensures the best crumb
• Baking soda: helps the cookies spread just right Look for aluminumfree baking soda
• Salt: enhances and balances all the sweetness Flaky sea salt is ideal for the topping
• Cream cheese: makes the cheesecake center tangy and creamy Let it come to room temp for easy mixing
• Powdered sugar: sweetens and smooths the cheesecake Choose a fine organic version if available
• Caramel sauce: gives the signature gooey finish Homemade or a thick store bought jar both work
• Flaky sea salt: on top creates the craveworthy sweet and salty combo Find the flakiest large crystal salt you can

Step-by-Step Instructions

Cream the Butter and Sugars:

Beat softened butter brown sugar and granulated sugar together in a large bowl until the mixture is light and fluffy Take your time with this step about two minutes as it helps create that classic cookie texture

Mix in Egg and Vanilla:

Add a large egg plus vanilla extract and blend until everything is fully combined The batter should look smooth and uniform

Combine Dry Ingredients:

In a separate bowl whisk all purpose flour baking soda and salt together Make sure everything is evenly dispersed so the cookies bake up consistently

Incorporate Dry Into Wet:

Gradually add the flour mixture to the butter mixture Stir just until you cannot see streaks of flour left and a soft dough comes together Overmixing can make the cookies tough

Prepare Cheesecake Filling:

Blend softened cream cheese powdered sugar and vanilla extract until completely smooth You want no lumps so it melts into the center of the cookie as it bakes

Shape Cookies Around Filling:

Scoop tablespoon portions of dough Flatten each into a small disc Place about a teaspoon of cheesecake filling in the center Gently fold the edges of dough around the filling and seal Pinch closed so it does not leak Then roll gently into a ball

Arrange and Bake:

Place filled dough balls onto a lined baking sheet Give them a little room to spread Bake at three hundred fifty degrees Fahrenheit for twelve to fourteen minutes Only the edges should be lightly golden The centers stay a bit soft

Cool and Finish:

Let the cookies cool on the tray so the filling sets Drizzle each with warm caramel sauce making sure to swirl a bit for extra visual appeal Finish with a generous sprinkle of flaky sea salt for that sweet salty kick

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That cheesecake filling is my secret weapon The creaminess totally contrasts with the cookie and when you add caramel it is pretty much dangerous My little brother once ate four in a row at a summer picnic and still asked if there were more

Storage Tips

These cookies keep best in an airtight container in the refrigerator because of the cream cheese filling Stack them between parchment sheets to keep the caramel topping from sticking If you want to freeze them wait until you are ready to eat to add the caramel and salt on top

Ingredient Substitutions

You can swap in gluten free all purpose flour with great results For a dairy free version try an almond based cream cheese and plant based butter If you do not have caramel sauce melt soft caramel candies with a splash of cream for a quick topping

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Serving Suggestions

Serve these cookies with a mug of strong coffee or even espresso They are also great sliced in half and sandwiched around a scoop of vanilla ice cream For parties I sometimes make mini versions using a small cookie scoop

Recipe FAQs

→ How do you keep the cheesecake filling creamy?

Use softened cream cheese and blend thoroughly with powdered sugar and vanilla until smooth for the best creamy texture.

→ What prevents the cookies from spreading too much?

Chilling the stuffed dough balls briefly before baking can help maintain their shape and contain the filling.

→ Can you use homemade caramel for the topping?

Yes, either store-bought or homemade caramel sauce works well as a finishing touch on these cookies.

→ Why add flaky sea salt on top?

The flaky salt enhances the caramel and balances sweetness, creating a delightful sweet-salty contrast in every bite.

→ Is it necessary to cool cookies before adding the caramel?

Allowing cookies to cool ensures the caramel sets properly and doesn’t run off the cookies, giving a neat finish.