If you’re craving the irresistible combination of cheesecake, gooey caramel, and melt-in-your-mouth cookie dough, then Salted Caramel Cheesecake Cookies are about to become your new favorite dessert. These rich, decadent cookies blend creamy cheesecake and luscious salted caramel with a soft, chewy texture that delivers pure comfort in every bite.
Perfect for holidays, bake sales, parties, or whenever your sweet tooth strikes, this recipe is not only indulgent but surprisingly easy to make. With a balanced flavor profile—sweet, salty, tangy, and chocolaty—each cookie is a bite of heaven.
In this detailed guide, you’ll learn everything you need to know to bake perfect salted caramel cheesecake cookies every time, including pro baking tips, storage solutions, flavor variations, and a full breakdown of the ingredients and their roles.
Why You’ll Love These Salted Caramel Cheesecake Cookies
- Perfect Texture: Soft, chewy centers with golden, slightly crispy edges.
- Flavor Explosion: Cream cheese and salted caramel create a tangy-sweet, rich flavor that’s incredibly satisfying.
- Quick & Easy: Just 15 minutes of prep time and under 30 minutes total to fresh-baked cookies.
- Customizable: You can easily add nuts, different chocolates, or drizzle with more caramel.
- Great for Gifting: These cookies travel well and look as good as they taste.
Ingredients You’ll Need
Let’s break down what makes these cookies so irresistible:
- All-Purpose Flour: Provides the structure for the cookie dough.
- Baking Soda: Helps the cookies rise slightly and brown evenly.
- Salt: Balances the sweetness and enhances the overall flavor.
- Unsalted Butter: Adds moisture and richness while helping with the chewy texture.
- Granulated Sugar: Contributes to sweetness and crisp edges.
- Light Brown Sugar: Adds depth of flavor and moisture.
- Eggs: Bind the dough and contribute to texture and richness.
- Vanilla Extract: Boosts the flavors of caramel and cream cheese.
- Cream Cheese: Adds tang and a soft, creamy texture that’s classic cheesecake.
- Salted Caramel Sauce: The star ingredient that swirls through each cookie.
- Mini Chocolate Chips: Provide small bursts of chocolaty goodness without overpowering the cookie.
- Caramel Bits: Add texture and pockets of gooey caramel throughout the cookie.
Step-by-Step Instructions: How to Make Salted Caramel Cheesecake Cookies
- Preheat Your Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream the Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is well mixed. Stir in the vanilla extract.
- Prepare Cream Cheese: In a separate bowl, beat the cream cheese until smooth, about 1 minute. Add it to the butter mixture and mix until fully combined.
- Combine Wet and Dry: Gradually add the dry mixture to the wet ingredients in two or three additions, mixing just until combined.
- Add the Salted Caramel: Fold in the salted caramel sauce, making sure it’s evenly distributed through the dough without overmixing.
- Fold in Mix-ins: Gently fold in the mini chocolate chips and caramel bits.
- Scoop the Dough: Use a tablespoon or cookie scoop to drop dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake: Bake for 10–12 minutes, until the edges are golden and the centers are soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Store: Store in an airtight container at room temperature for up to 5 days.
Tips for the Best Cheesecake Cookies
- Use Room Temperature Ingredients: This ensures better mixing and a smoother dough.
- Don’t Overmix: Once the flour is added, mix only until just combined to keep the cookies tender.
- Chill the Dough (Optional): If you prefer thicker cookies, refrigerate the dough for 30 minutes before baking.
- Sprinkle with Sea Salt: For extra salted caramel flavor, sprinkle a tiny bit of flaky sea salt on top before baking.
- Use a Cookie Scoop: Ensures uniform size and even baking.
Flavor Variations & Add-Ins
Want to switch things up? Try one of these creative flavor spins:
- Pecan Crunch: Add 1/2 cup chopped pecans for nutty texture and flavor.
- Drizzled Delight: After cooling, drizzle extra salted caramel or melted chocolate on top.
- Espresso Infused: Add 1 tsp espresso powder to the flour mixture for a coffee twist.
- Stuffed Cheesecake Center: Freeze small scoops of cream cheese and stuff inside each cookie ball before baking for a molten cheesecake center.
- White Chocolate Chips: Swap out or mix with milk/dark chocolate chips for a smoother flavor profile.
Serving Suggestions
- Ice Cream Sandwiches: Use two cookies to sandwich vanilla ice cream for a decadent dessert.
- Cookie Platter: Pair with chocolate chip, snickerdoodle, or peanut butter cookies for variety.
- Holiday Treat: Add red or green sprinkles for a festive touch during Christmas.
- Gifts: Package in cellophane bags with ribbon for homemade edible gifts.
How to Store & Freeze Salted Caramel Cheesecake Cookies
Storing
Once cooled, place cookies in an airtight container at room temperature. They’ll stay fresh for up to 5 days. To keep them soft, add a slice of white bread or a marshmallow to the container.
Freezing the Dough
- Scoop dough onto a baking sheet and freeze until solid (about 1 hour).
- Transfer frozen dough balls to a zip-top freezer bag.
- Label and freeze for up to 3 months.
Baking from Frozen
When ready to bake, place frozen dough balls on a lined baking sheet. Bake at 350°F for 11–13 minutes—no need to thaw!
Freezing Baked Cookies
Let cookies cool completely, then layer with parchment paper in an airtight container or freezer bag. Freeze up to 3 months. Thaw at room temperature for 30–60 minutes before serving.
Salted Caramel Cheesecake Cookies Nutrition Facts
- Calories: 220
- Total Fat: Approx. 11g
- Carbohydrates: Approx. 28g
- Sugars: Approx. 18g
- Protein: Approx. 3g
- Serving Size: 1 cookie
Note: Nutritional values are estimates based on standard ingredients. Values may vary depending on brand or substitutions.
Common Questions About Salted Caramel Cheesecake Cookies
Can I use store-bought caramel sauce?
Yes! A thick, high-quality salted caramel sauce is perfect for this recipe. Look for one with minimal ingredients and no artificial flavors for the best results.
Can I make these cookies gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend designed for baking. Check your chocolate chips and caramel bits to ensure they’re gluten-free as well.
Why did my cookies spread too much?
This can happen if your butter is too soft or melted, or if you didn’t chill the dough. For thicker cookies, refrigerate the dough for 30–60 minutes before baking.
Can I double the recipe?
Yes, this recipe doubles well. Just make sure you’re mixing in a large enough bowl and working in batches when baking.
How do I get that perfect swirl of caramel in each cookie?
Fold the caramel sauce into the dough gently at the end of mixing. Overmixing will blend it too thoroughly—leaving streaks creates beautiful marbling and caramel pockets.
Pin It & Share It!
Love these Salted Caramel Cheesecake Cookies? Don’t forget to pin this recipe to your favorite dessert board on Pinterest and share it with friends and family on Facebook or Instagram. Every share helps other dessert lovers discover this amazing treat!
Final Thoughts
Salted Caramel Cheesecake Cookies are more than just another cookie recipe—they’re an indulgent experience that combines texture, flavor, and comfort into every single bite. Whether you’re baking for a crowd, gifting to a friend, or treating yourself on a quiet evening, these cookies are sure to satisfy.
Bookmark this recipe, print it out, or save it to your recipe box—because once you make them, you’ll be baking them again and again.
Happy baking!