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Salted Caramel Cheesecake Cookies

Salted Caramel Cheesecake Cookies

These Salted Caramel Cheesecake Cookies feature a soft, buttery cookie wrapped around a creamy cheesecake filling, then finished with rich salted caramel, white chocolate drizzle, and cookie crumbs. They're the ultimate bakery-style cookies for holidays, parties, or anytime you're craving an indulgent homemade dessert.
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Prep Time 35 minutes
Cook Time 15 minutes
Cooling time 1 hour
Servings: 12 Cookies
Course: Dessert
Cuisine: American
Calories: 395
Ingredients Method Notes

Ingredients
  

  • For the Cheesecake Filling
  • 6 oz 170 g full-fat cream cheese, softened
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • For the Cookie Dough
  • ¾ cup 170 g unsalted butter, softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • For the Topping
  • ½ cup thick salted caramel sauce
  • ¼ cup melted white chocolate
  • Crushed cookie crumbs or graham cracker crumbs

Method
 

  1. Prepare the Cheesecake Filling
  2. Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Scoop small teaspoon-sized portions onto a parchment-lined plate or tray. Freeze for 30–40 minutes until firm.
  3. Prepare the Cookie Dough
  4. In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. Mix in the egg and vanilla extract until fully combined.
  5. Combine the Dry Ingredients
  6. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Chill the dough for 20 minutes.
  7. Assemble the Cookies
  8. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 2 tablespoons of cookie dough and flatten it slightly. Place one frozen cheesecake filling portion in the center and wrap the dough around it, sealing completely. Repeat with the remaining dough and filling.
  9. Bake the Cookies
  10. Arrange the cookie dough balls about 2–3 inches apart on the prepared baking sheet. Bake for 12–14 minutes, or until the edges are lightly golden and the centers still look slightly soft.
  11. Cool the Cookies
  12. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely, about 20 more minutes.
  13. Decorate
  14. Drizzle the cooled cookies with salted caramel sauce and melted white chocolate. Sprinkle with crushed cookie crumbs or graham cracker crumbs for extra texture and presentation.
  15. Serve
  16. Enjoy immediately or refrigerate until ready to serve.

Notes

  • Freeze the cheesecake filling before assembling to prevent it from leaking during baking.
  • Chill the cookie dough to make it easier to handle and help the cookies stay thick.
  • Use a thick, high-quality salted caramel sauce for the best flavor and presentation.
  • Avoid overbaking; the cookies will continue to set as they cool.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freeze unglazed baked cookies for up to 2 months.