Before We Dive In, a Little Cookie Confession
So, full disclosure: the first time I made these salted caramel cheesecake cookies (whew, that's a mouthful and so are the cookies), I accidentally doubled the caramel and ended up with a sticky but glorious mess. Still, my neighbor Tina dropped by "just to borrow a cup of sugar" and somehow wandered away with half the batch. Coincidence? Yeah, right! You know that feeling when the kitchen smells like a bakery and you seriously consider opening a window to lure in more taste testers? That's this recipe, every time. And, no, you don't have to clean up all the caramel before someone sneaks a cookie — it's practically a rite of passage.
Why These Cookies Hit the Spot (Trust Me)
I make these whenever my sweet tooth gets all dramatic—which is, honestly, every couple of weeks at least. My family basically hovers around like seagulls as soon as I say "cheesecake cookies." (My youngest says the salted caramel part is like magic. Of course, they're the same ones who notice if I try to cut the sugar.) I love how you get the creamy tang of cheesecake inside a soft cookie, then bam! That chewy, sweet river of caramel with a kick of flaky salt. Honestly, I used to stress about caramel oozing out the sides, but I've learned to just embrace the mess. The biggest struggle? Trying not to eat the filling before it goes in the oven. But hey, we've all been there, right?
Here’s What You’ll Need (Plus a Few Shortcuts)
- 1 and ½ cups all-purpose flour (I use King Arthur, but honestly, store-brand is fine—I can't always tell the difference)
- ½ teaspoon baking soda
- ¼ teaspoon salt (don’t skip it, but okay, I've forgotten before, it's still edible)
- ½ cup unsalted butter, softened (swap for margarine if that's what you've got; works in a pinch)
- ¾ cup packed light brown sugar (dark brown adds a deeper molasses flavor, pretty tasty actually)
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract (My grandmother insists on Nielsen-Massey, but that's a bit fancy; store vanilla is totally cool)
- 8 oz cream cheese, softened (here's where you really want full-fat, trust me; low fat's, um, a bit sad)
- ¼ cup powdered sugar (I've skipped it and used honey once, didn't work that great—just FYI)
- 12-14 soft caramel candies, unwrapped (Werther’s Originals are nice, but those Kraft squares melt smoother)
- Flaky sea salt, for sprinkling
How to Make These Salted Caramel Cheesecake Cookies (the Easy-ish Way)
- Preheat & Get Moving: Preheat your oven to 350°F (or 175°C, if you’re on Team Metric like my cousin in Canada). Line a couple baking sheets with parchment paper. Not strictly required, but it really helps avoid sticky drama.
- Dry Ingredients First: In a bowl, whisk together flour, baking soda, and that dash of salt. Set it aside—it's easy to spill, so maybe put it somewhere safe (I've lost entire bowls to wagging dog tails).
- Mix the Buttery Stuff: Use a mixer (or some strong arm muscles) to cream together butter and both sugars till it’s kinda fluffy. Add in the egg and vanilla. Mix again—it might look a little separated, but don't worry, it pulls together.
- Combine It All: Add your dry ingredients to the wet stuff—mix on low till just combined. Don’t overdo it. (I did once and had cookies that tasted like memory foam.)
- Whip That Cheesecake Filling: Speaking of delicious things, beat the cream cheese and powdered sugar together in a small bowl. Smooth is what you're after. No need to be perfect, but lumps are not your friend.
- Stuff Time! Here's the fun (slightly messy) part. Scoop about a tablespoon of cookie dough, flatten a little in your hand, dollop a teaspoon of the cheesecake mix in the center, and top with a chunk of caramel candy. Now kind of wrap the dough around so the filling is sealed. Don’t stress if some leaks out—the caramel does its own thing in the oven anyway. (And this is where I usually sneak a bit of caramel... cook’s tax, right?)
- Bake: Space cookies out on your tray (they spread a bit). Bake for 11 to 13 minutes. The tops should look just set but a teeny bit underdone in the center. They'll firm up as they cool.
- Salt & Cool: Right when they come out, sprinkle with flaky sea salt (be generous; the saltier, the better, in my opinion). Let cool on the sheet 5 min, then move to a rack if you remember—sometimes I forget, it's fine.
Notes I’ve Learned (Usually the Hard Way)
- If your caramel’s super hard (like, break-your-teeth hard), zap it in the microwave for 5 seconds before stuffing. But seriously, don’t over-nuke it.
- I once tried refrigerating the dough before filling—honestly, didn't notice a huge difference. Maybe it helps on hot days.
- Don’t use salt before baking; it mostly melts away and you lose that pop.
- If you run out of parchment, butter the tray well and cross your fingers. It mostly works!
Variations & My Cookie Experiments
Sometimes I swap milk chocolate caramels for plain (nice but a bit sweet for me), or stir chopped pecans right into the cheesecake filling. Nutella instead of caramel? Fun, but it sort of oozes out and makes a crazy mess—still, it gets eaten. Oh! I tried pre-made cheesecake filling once from the store, but honestly, the homemade stuff just tastes fresher.
What If I Don’t Have Fancy Equipment?
A stand mixer is awesome, but a big wooden spoon and some elbow grease totally works. I’ve even mixed dough by hand while watching TV—just be careful not to drop anything (learned the hard way during the season finale of The Great British Bake Off). Baking sheet? Try an upside down roasting pan, no joke. Parchment is helpful, but foil or greased trays will do in a pinch.
Storing Your Cookies (Assuming They Last That Long)
If, and it’s a real if, you have leftovers: store them in an airtight tin at room temp for up to three days (but, honestly, we never make it to day two in my house). In summer, I go for the fridge—cheesecake goes soft otherwise. And they freeze okay, but the caramel can get a bit weird in texture.
How I Like to Serve ‘Em
Love them slightly warm, with a mug of coffee or hot chocolate—just that oozy cheesy-caramel action can't be beat. Sometimes we add a tiny scoop of vanilla ice cream on top and call it dessert-for-breakfast on weekends. Don’t tell my mom.
Lessons Learned (AKA Don’t Do What I Did)
- I once tried to "speed-cool" these in the fridge. The caramel went rock solid—probably don’t do that.
- Resist the urge to bake until super brown; the centers should be soft, or the cheesecake dries out. Ask me how I know.
- If you try to stack them warm, you end up with a big lovely cookie blob (tastes great, looks... questionable).
Wait, Quick Cookie Q&A!
- Can I use salted butter instead? Sure, just skip some of the added salt. Or don’t; I like living on the edge.
- Can I make these gluten-free? Yep. I’ve subbed Bob’s Red Mill 1:1 GF blend and it’s totally decent. The dough’s a touch softer, so use a little less.
- Do I really need that flaky salt? Actually, you can leave it off, but the balance gets lost a bit. (Plus it looks pretty, which always helps when the cookies come out kind of wonky...)
- Can I prep ahead? Sometimes I make the dough and filling a day ahead and stash it in the fridge. For some reason, it tastes better the next day! Maybe I'm imagining it?
- Where do you get those caramel squares? Most grocery stores, or online—I usually check King Arthur Baking for good baking gear and Sally's Baking Addiction for inspiration.
On a side note, if you somehow manage to get through this recipe without licking your fingers (or the spoon), please tell me your secret. Or don’t—maybe I prefer my slightly messy, totally real baking style. Happy baking, mate!
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 4 oz cream cheese, softened
- ½ cup caramel sauce (plus extra for drizzling)
- ½ teaspoon flaky sea salt
Instructions
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1Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
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3In a separate bowl, beat butter, brown sugar, and granulated sugar until light and creamy. Mix in the egg and 1 teaspoon vanilla extract.
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4In a small bowl, blend cream cheese, caramel sauce, and remaining vanilla extract until smooth.
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5Scoop cookie dough onto prepared baking sheets. Make a small well in each. Fill each well with cheesecake-caramel mixture. Top with a drizzle of caramel and a sprinkle of flaky sea salt.
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6Bake for 10–12 minutes or until the edges are golden. Cool and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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