Indulge in these Salted Caramel Cheesecake Cookies, a heavenly fusion of soft, chewy chocolate chip cookies with a rich salted caramel cheesecake center. These cookies bring together two of the most beloved desserts—cookies and cheesecake—into one irresistible treat.
Perfectly crispy on the edges and gooey in the middle, these cookies are ideal for special occasions, holiday treats, or simply satisfying your sweet tooth. The decadent caramel cheesecake filling adds a creamy surprise inside every bite, making them a showstopper dessert.
🔹 Keep reading for the full recipe, step-by-step instructions, and expert baking tips!
Ingredients 🛒
For the Luscious Cheesecake Filling:
- 360g full-fat soft cheese (half Philadelphia, half mascarpone)
- 60g salted caramel sauce
- 25g icing sugar
For the Buttery Cookie Dough:
- 125g unsalted butter (softened)
- 175g light brown soft sugar
- 1 medium egg
- 1 tsp vanilla extract
- 300g plain flour
- 1 tbsp cornflour
- ½ tsp bicarbonate of soda
- ½ tsp sea salt chunks
- 100g white chocolate (finely chopped)
- 100g milk chocolate (finely chopped)
Instructions – Step-by-Step Baking Guide 👩🍳
Step1: Prepare the Cheesecake Filling
- In a small bowl, mix the soft cheese, salted caramel sauce, and icing sugar with a spatula until fully combined.
- Line a baking tray with parchment paper.
- Using a spoon, dollop tablespoon-sized portions of the cheesecake mixture onto the tray.
- Place the tray in the freezer for at least 1 hour until solid.
Step2: Make the Cookie Dough
- Preheat your oven to 200°C (180°C fan) and line two to three baking trays with parchment paper.
- In a large bowl, beat together the unsalted butter and light brown sugar until creamy.
- Add the egg and vanilla extract, then mix again.
- Sift in the plain flour, cornflour, bicarbonate of soda, and sea salt. Mix until a soft dough forms.
- Fold in the chopped white and milk chocolate until evenly distributed.
Step3: Assemble the Cookies
- Scoop the cookie dough into balls using a 5cm cookie scoop (or roll them by hand).
- Once the cheesecake filling is frozen, flatten each cookie dough ball in your hand and place a frozen cheesecake filling in the center.
- Wrap the cookie dough around the filling, ensuring it is completely sealed.
Step4: Bake & Chill
- Place 6 cookies per tray to allow space for spreading.
- Bake for 11-13 minutes, or until golden brown.
- Remove from the oven and let the cookies cool completely on the tray.
- For best results, chill the cookies in the fridge for at least 1 hour before serving.
🍪 Enjoy your homemade Salted Caramel Cheesecake Cookies! 🍪
Baking Tips & Tricks 👩🍳✨
1. How to Get the Perfect Cookie Dough
- If the dough feels too sticky, add a little more flour (about 10-15g at a time).
- If it’s too dry and crumbly, mix in 1-2 teaspoons of milk to help bind it together.
- Chilling the dough before baking helps prevent spreading and keeps the cookies thick!
2. Freezing & Storing for Later
- You can freeze raw cookie dough balls (with the cheesecake filling inside). Bake from frozen, adding 1-2 extra minutes to the bake time.
- Baked cookies stay fresh for 3-4 days in the fridge (best stored in an airtight container).
- Want to enjoy them later? Freeze baked cookies for up to 3 months—just thaw and eat!
3. Flavor Variations & Swaps
- Nutella Cheesecake Cookies: Swap the salted caramel for Nutella in the cheesecake filling.
- Oreo Cheesecake Cookies: Replace the caramel with crushed Oreos for a cookies & cream version.
- Biscoff Cheesecake Cookies: Use Biscoff spread instead of caramel for a spiced cookie twist.
- Chocolate Cookie Dough: Swap 50g of flour for 35g of cocoa powder to make a chocolate base!
Nutritional Information & Serving Suggestions 🍪✨
Estimated Nutrition (Per Cookie)
Note: These values are approximate and can vary based on ingredient brands used.
- Calories: ~320 kcal
- Carbohydrates: ~40g
- Sugar: ~22g
- Fat: ~16g
- Protein: ~5g
- Sodium: ~150mg
Serving Suggestions
- Best served chilled! Since the cheesecake filling sets in the fridge, chilling them before eating enhances the texture.
- Pair with a warm drink like hot chocolate, coffee, or chai tea for the ultimate cozy treat.
- Drizzle extra caramel sauce over the cookies for an extra indulgent finish.
- Turn them into an ice cream sandwich by adding a scoop of vanilla or caramel ice cream between two cookies.
Storage & Reheating Instructions 🏡❄️
How to Store
- Fridge: Store in an airtight container in the refrigerator for up to 4 days.
- Room Temperature: If you prefer a softer cookie, keep them in a sealed container at room temp for 1-2 days (but they will soften due to the filling).
- Freezer: Place cookies in a freezer-safe container and store for up to 3 months.
How to Reheat
- If you love warm cookies, microwave one for 10-15 seconds—just note that the cheesecake filling will soften.
- For a crispier outside, reheat in an oven at 160°C (320°F) for 5 minutes.
Salted Caramel Cheesecake Cookies Recipe 🍪✨
These Salted Caramel Cheesecake Cookies are the ultimate indulgent treat! Soft and chewy chocolate chip cookies are stuffed with a creamy salted caramel cheesecake center, creating a perfect balance of sweet, salty, and gooey deliciousness. These cookies are great for special occasions, gifting, or simply satisfying your dessert cravings!
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Baking trays
- Parchment paper
- Cookie scoop (optional)
- Spatula
Ingredients
- For the Cheesecake Filling:
- 360 g full-fat soft cheese Philadelphia + mascarpone
- 60 g salted caramel sauce
- 25 g icing sugar
- For the Cookie Dough:
- 125 g unsalted butter softened
- 175 g light brown soft sugar
- 1 medium egg
- 1 tsp vanilla extract
- 300 g plain flour
- 1 tbsp cornflour
- ½ tsp bicarbonate of soda
- ½ tsp sea salt chunks
- 100 g white chocolate finely chopped
- 100 g milk chocolate finely chopped
Instructions
- Step 1: Prepare the Cheesecake Filling
- In a bowl, mix the soft cheese, salted caramel sauce, and icing sugar until smooth.
- Line a tray with parchment paper and scoop tablespoon-sized portions onto the tray.
- Freeze for at least 1 hour until solid.
- Step 2: Make the Cookie Dough
- Preheat your oven to 200°C (180°C fan) and line baking trays with parchment paper.
- In a large bowl, beat together the butter and sugar until creamy.
- Add the egg and vanilla extract, then mix well.
- Sift in the flour, cornflour, bicarbonate of soda, and sea salt, then mix until a soft dough forms.
- Fold in the chopped white and milk chocolate.
- Step 3: Assemble & Bake
- Scoop cookie dough balls using a 5cm cookie scoop.
- Flatten each dough ball and place a frozen cheesecake filling in the center.
- Wrap the dough around the filling, sealing the edges.
- Arrange 6 cookies per tray and bake for 11-13 minutes, until golden.
- Let them cool on the tray before transferring to the fridge to set.
Notes
Chill the dough for 30 minutes before baking if it feels too soft.
For different flavors, swap salted caramel for Nutella, Biscoff spread, or peanut butter.
To store, keep cookies in an airtight container in the fridge for 3-4 days.
Freeze unbaked cookie dough balls and bake straight from frozen, adding 1-2 extra minutes to the bake time.
For different flavors, swap salted caramel for Nutella, Biscoff spread, or peanut butter.
To store, keep cookies in an airtight container in the fridge for 3-4 days.
Freeze unbaked cookie dough balls and bake straight from frozen, adding 1-2 extra minutes to the bake time.
FAQ & Troubleshooting Guide ❓🍪
1. Can I use only Philadelphia cream cheese for the filling?
Yes! You can use all Philadelphia cream cheese instead of mascarpone. The mascarpone adds extra richness, but it’s not essential.
2. My cookie dough is too sticky—what should I do?
- If your dough is too soft or sticky to work with, chill it for 30 minutes before shaping.
- Add an extra tablespoon of flour if needed to make it easier to handle.
3. Can I freeze the cookie dough for later?
Yes! Shape the dough into balls (with the cheesecake filling inside) and freeze them on a tray. Once frozen, transfer them to a ziplock bag and store for up to 3 months. Bake from frozen, adding 1-2 extra minutes to the bake time.
4. My cookies turned out too flat—what went wrong?
- Your butter may have been too warm—use fridge-cold butter or chill the dough before baking.
- Make sure you’re using cornflour—it helps keep cookies thick and chewy!
5. Can I make these without caramel?
Absolutely! Swap the salted caramel for Nutella, Biscoff spread, peanut butter, or even strawberry jam for different flavors.
6. My cookies are soft in the middle—are they underbaked?
No! These cookies are meant to be soft inside because of the cheesecake filling. Let them cool completely before eating for the best texture.
Final Thoughts & Call to Action 💬
Now that you have everything you need to bake these Salted Caramel Cheesecake Cookies, it’s time to give them a try!
- If you make them, let me know how they turn out! Drop a comment below or share your photos on social media. 📸
- Love this recipe? Bookmark it or share it with friends!
- Looking for more baking ideas? Check out other cheesecake or cookie recipes!
Happy baking! 🍪✨
I can already taste the gooey caramel! Definitely making these soon! 🤤✨