Name: Salted Caramel Cheesecake Cookies
Prep time: 15 min
Cook time: 12 min
Total time: PT-488786H19M28S
Cuisine: American
Ingredients: Cookie Base: all‑purpose flour, graham cracker crumbs, baking soda, salt, unsalted butter (softened), brown sugar, granulated sugar, egg, vanilla extract; Cheesecake Filling: cream cheese (softened), powdered sugar, vanilla extract; Caramel Components: caramel sauce (for filling), extra caramel for drizzling, sea salt flakes

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If I ever had to pick just one cookie to impress a crowd, it would be these salted caramel cheesecake cookies. They bring together everything I love in a dessert: a rich, tangy cream cheese center, gooey caramel pockets, a buttery cookie base with graham cracker flair, and a final sprinkle of sea salt that cuts through the sweetness perfectly. Each bite melts in my mouth, balancing the textures of soft, chewy, and creamy in a way that always leaves me reaching for just one more.

Salted Caramel Cheesecake Cookies

Why You’ll Love This Recipe

I love how these cookies taste like a full-on cheesecake experience without all the fuss. There’s no need to bake a crust or chill for hours—just mix, fill, bake, and enjoy. The graham cracker crumbs in the dough give that signature cheesecake flavor, while the caramel filling adds a touch of decadence. I’ve also found that the salted caramel drizzle and sea salt flakes really take the flavor to the next level. They’re simple to make, stunning to serve, and they always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cookie Base
all-purpose flour
graham cracker crumbs
baking soda
salt
unsalted butter, softened
brown sugar
granulated sugar
egg
vanilla extract

Cheesecake Filling
cream cheese, softened
powdered sugar
vanilla extract

Caramel Components
caramel sauce
additional caramel for drizzling
sea salt flakes

Directions

Step 1: Prepare the Cookie Dough
I start by preheating the oven to 350°F and lining my baking sheets with parchment paper. In one bowl, I whisk together flour, graham cracker crumbs, baking soda, and salt. In another, I beat the softened butter with the sugars until fluffy—about 3 minutes. Then, I add the egg and vanilla, mixing until smooth. I gradually mix in the dry ingredients until everything’s just combined, being careful not to overmix.

Step 2: Make the Cheesecake Filling
In a separate bowl, I beat cream cheese until it’s nice and smooth. I add powdered sugar and vanilla extract and mix until creamy. This is the magic center that gives these cookies that cheesecake twist.

Step 3: Assemble the Cookies
Using two tablespoons of dough, I flatten each portion in my hand. I spoon a teaspoon of the cream cheese mixture and a half teaspoon of caramel sauce into the center, then top with another tablespoon of dough and pinch the edges closed. I place the cookies on the baking sheet, leaving space in between.

Step 4: Bake and Finish
I bake for 10–12 minutes, just until the edges turn golden and the centers still look soft. After letting them sit on the pan for 5 minutes, I move them to a wire rack. While they’re still warm, I drizzle with caramel and sprinkle with sea salt. That final salty-sweet combo seals the deal.

Servings and Timing

Servings: Makes about 24 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill Dough: 30 minutes (optional but recommended for firmer dough)
Total Time: ~57 minutes

Variations

Sometimes I switch things up for fun or based on what I have on hand:

Chocolate version: I add 2 tablespoons of cocoa powder and use chocolate graham crackers.
Holiday flavor: A pinch of cinnamon and nutmeg turns these into perfect holiday cookies.
Fruit twist: I mix chopped dried cranberries or strawberries into the cheesecake filling.
Gluten-free option: A 1:1 gluten-free flour blend works well—just expect a slightly softer texture.
Nutty version: Chopped pecans or walnuts add a nice crunch.
Deep caramel flavor: Coconut sugar gives the dough a more robust caramel profile.

Storage/Reheating

Short-Term: I store these cookies in an airtight container at room temperature for up to 3 days. I layer them between parchment to keep the caramel from sticking.

Long-Term: These freeze beautifully. I wrap them individually and place them in freezer bags for up to 3 months. To serve, I just let them sit at room temp for about 30 minutes.

Make-Ahead Tips:

Dough can be made 2 days ahead and stored in the fridge.
Cheesecake filling stays good for 3 days when chilled.
I also freeze the assembled (unbaked) cookies and bake them straight from frozen, just adding 1–2 minutes to the bake time.

FAQs

How should I store cheesecake cookies?

I keep mine in the fridge if I plan to enjoy them over several days. They stay moist and the flavors deepen, especially the cream cheese center.

What’s the best way to store homemade caramel sauce?

I store it in a sealed jar in the fridge for up to two weeks. When I need it, I gently reheat it to get that perfect drizzle consistency.

How can I keep the cookies soft?

The trick is to slightly underbake them and store them with a slice of bread in the container. The bread adds just enough moisture to keep them tender.

Do cheesecake-filled cookies need refrigeration?

Yes, any cookie with cream cheese filling should be refrigerated if it’s not eaten within a few hours. This keeps them fresh and food-safe.

Can I use store-bought caramel?

Absolutely. I do this all the time when I’m in a hurry. Just make sure it’s a thick caramel that won’t run too much during baking.

Conclusion

These salted caramel cheesecake cookies are the kind of treat I make when I really want to wow someone—or when I just want something extra indulgent for myself. They combine everything I love about classic cheesecake and rich caramel in one soft, chewy cookie. With a quick baking time and make-ahead options, they’re as practical as they are irresistible. Whether I’m baking for a party, the holidays, or just a weekend treat, these cookies never let me down.