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.