Print

Salted Caramel Cheesecake Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, chewy cookies filled with luscious cheesecake and topped with rich, salted caramel.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar (for caramel)
  • 6 tablespoons unsalted butter (for caramel)
  • 1/2 cup heavy cream
  • 1 teaspoon sea salt

Instructions

  1. In a medium saucepan over medium heat, add 1 cup of granulated sugar for the caramel. Stir constantly until melted and golden brown.
  2. Once melted, carefully add 6 tablespoons of unsalted butter and stir until combined.
  3. Slowly pour in 1/2 cup of heavy cream while stirring continuously. Be cautious as the mixture will bubble.
  4. Finally, stir in 1 teaspoon of sea salt. Set aside to cool.
  5. In a large mixing bowl, cream together 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1 cup of brown sugar until light and fluffy.
  6. Beat in 2 large eggs, one at a time, followed by 1 teaspoon of vanilla extract.
  7. In another bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt.
  8. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  9. In a separate bowl, beat 8 oz of softened cream cheese until smooth.
  10. Incorporate 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract, mixing until well combined.
  11. Preheat your oven to 350°F (175°C).
  12. Using a cookie scoop, place a spoonful of cookie dough on a baking sheet lined with parchment paper.
  13. Make a small indentation in the center of each dough ball and fill it with a teaspoon of the cheesecake filling.
  14. Top with a drizzle of the cooled salted caramel.
  15. Bake for 10-12 minutes or until edges are golden but centers remain soft.
  16. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  17. Enjoy your Salted Caramel Cheesecake Cookies warm or at room temperature.

Notes

For a lighter version, consider using low-sugar substitutes or dairy-free options.

Nutrition

Find it online: https://onebrit.com/salted-caramel-cheesecake-cookies/