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Salted Caramel Cheesecake Cookies

Delight in these soft, buttery cookies filled with a rich cheesecake layer, topped with caramel and a sprinkle of sea salt — perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
For the Cheesecake Filling and Toppings
  • 1 cup cream cheese, softened
  • 1/2 cup caramel sauce
  • 1/2 teaspoon sea salt
  • 1/2 cup chocolate chips (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, whisk together the flour, baking soda, and salt until well combined.
  3. In another bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and creamy.
  4. Add in the egg and vanilla extract, beating until everything is well incorporated.
  5. Mix the softened cream cheese into the batter until fully combined.
  6. Gradually fold the flour mixture into the wet ingredients, being careful not to overmix.
  7. Stir in the caramel sauce and chocolate chips if you choose to include them.
  8. Use a tablespoon to drop balls of dough onto a lined baking sheet, spacing them about 2 inches apart.
  9. Sprinkle a pinch of sea salt on top of each cookie dough ball.
  10. Bake for 10-12 minutes or until the edges turn lightly golden brown.
  11. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
  12. For extra indulgence, drizzle additional caramel sauce on top before serving.

Notes

Store cookies in an airtight container at room temperature for up to four days, or freeze for up to three months.