Salted Caramel Cheesecake Cookies

There’s something undeniably nostalgic about cheesecake and caramel. The creamy tang, the buttery richness, and that irresistible salty-sweet contrast spark memories of family gatherings and dessert tables filled with homemade delights. I remember biting into my first salted caramel cheesecake as a teen—it was from a tiny bakery tucked into a corner of town. That smooth cheesecake filling layered over crumbly crust, drizzled with warm caramel, left an impression I’ve chased ever since.

This salted caramel cheesecake cookie recipe is my take on that moment, adapted for everyday baking and beginner cooks. It’s a no-fuss, highly satisfying dessert that merges the best of both worlds: soft sugar cookies and indulgent cheesecake. Designed to be simple, quick, and rewarding, these cookies require no special equipment and offer tons of flexibility for experimentation.

Why This Recipe is Special

These salted caramel cheesecake cookies are inspired by the beloved Crumbl cookies but are much easier to make at home. What sets this recipe apart is its foolproof approach—no water baths or complex baking methods, just a few simple steps. The base is a soft sugar cookie with a tender crumb, topped with a velvety cheesecake layer and drizzled with luscious salted caramel. It’s a great entry point into baking for beginners and an impressive dessert for seasoned cooks alike.

Ingredients and Preparation

Sugar Cookie Base – Acts as the buttery, soft foundation for the toppings. It provides sweetness and a structure firm enough to hold the creamy topping.

Cream Cheese – The star of the cheesecake layer. Adds a tangy richness and smooth texture that contrasts beautifully with the cookie base.

Powdered Sugar – Used in the frosting for a smooth, melt-in-your-mouth sweetness without the graininess of regular sugar.

Vanilla Extract – Enhances all other flavors and rounds out the sweetness with warmth and depth.

Heavy Cream or Milk – Helps loosen the frosting slightly for smoother application and gives a silkier texture.

Salted Caramel Sauce – Adds rich, buttery sweetness with just the right amount of salt to balance the flavors. Store-bought or homemade both work wonderfully.

Sea Salt (optional) – Sprinkled on top for an extra punch of flavor and a beautiful finish.

Ingredient Swaps:

• Swap the sugar cookie for a shortbread base if you prefer something less sweet.
• Dairy-free cream cheese and plant-based milk can be used for a lactose-intolerant version.
• Homemade caramel sauce can be replaced with a drizzle of honey and flaky salt in a pinch.

Step-by-Step Instructions

Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine softened butter and sugar, and cream them together until light and fluffy—this helps create a soft cookie texture.

Step 2
Add eggs and vanilla extract to the butter-sugar mixture and mix well until fully incorporated. Slowly stir in the dry ingredients (flour, baking powder, and a pinch of salt) until a dough forms. The dough should be soft but not sticky.

Step 3
Scoop out equal portions of dough (about ¼ cup each) and roll them into balls. Flatten slightly with your palm and place them on the baking sheet with space between each. Use the back of a spoon to make a shallow well in the center of each cookie to prepare them for filling later.

Step 4
Bake the cookies for 12–14 minutes, or until the edges are just golden but the centers are still soft. Let them cool completely on the baking sheet before adding any toppings to prevent melting.

Step 5
While the cookies are cooling, prepare the cheesecake frosting. In a mixing bowl, beat the softened cream cheese until smooth, then add powdered sugar, a splash of vanilla, and a tablespoon of cream or milk. Mix until creamy and easy to spread.

Step 6
Spoon or pipe the cheesecake mixture into the wells of the cooled cookies, spreading gently. Drizzle each cookie with salted caramel sauce. Optionally, sprinkle a small pinch of flaky sea salt over the top to enhance the caramel flavor.

Beginner Tips and Notes

• If your cookies spread too much, chill the dough for 30 minutes before baking to help them hold their shape.
• Overmixed dough can lead to tough cookies—mix just until ingredients are combined.
• For even baking, rotate your baking tray halfway through the cooking time.
• To test if cookies are done, the edges should look set but the centers can appear soft—they will firm up as they cool.
• If the frosting is too thick, add a little more cream; too thin, add extra powdered sugar.

Serving Suggestions

These cookies are rich, so a little goes a long way. Pair them with fresh berries or a cup of herbal tea for a perfect dessert balance. For a party tray, serve them alongside mini fruit tarts or chocolate-dipped strawberries.

To store, keep the cookies in an airtight container in the refrigerator for up to five days. They also freeze well—just layer them between parchment paper to avoid sticking.

Conclusion

Whether you’re new to baking or just looking for a quick and rewarding treat, these salted caramel cheesecake cookies are a delicious and easy sheet pan dessert that ticks all the boxes. With their soft texture, creamy topping, and rich caramel drizzle, they’re bound to impress anyone who tries them. Give them a go, and don’t forget to share your baking triumphs in the comments—we’d love to hear how they turned out for you!

FAQ About Salted Caramel Cheesecake Cookies

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