If you’re longing for a dessert that’s equal parts ooey-gooey, creamy, and utterly irresistible, Salted Caramel Cheesecake Cookies are about to become your new kitchen obsession. Imagine the best features of a classic cheesecake and your favorite chocolate chip cookie, all swirled together with ribbons of golden salted caramel. Each bite delivers a soft, chewy center brimming with melted caramel bits and a touch of tang from cream cheese. They’re the kind of cookies you’ll want to bake for every gathering—or just because you deserve a sweet treat!

Salted Caramel Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Salted Caramel Cheesecake Cookies lies in their everyday ingredients, coming together for a truly decadent cookie. Each element plays its own delicious role—bringing crisp edges, luscious centers, and that signature caramel cheesecake richness.

All-purpose flour: Forms the base of the cookie dough, giving body and chewiness to every bite.
Baking soda: Provides just the right amount of lift so the cookies are soft and puffed, never flat.
Salt: Balances sweetness and intensifies the caramel, making every flavor pop.
Unsalted butter, softened: Adds richness and ensures perfectly tender cookies; always bring to room temp for best results.
Granulated sugar: Lends structure and helps the cookies set with slightly crisp edges.
Light brown sugar, packed: Delivers moisture and a subtle molasses note that pairs beautifully with caramel.
Large eggs: Bind everything together and give the cookies their classic, chewy texture.
Vanilla extract: Rounds out the flavors with a kiss of warmth—pure or homemade is best if you have it.
Cream cheese, softened: The secret to that cheesecake richness and creamy bite in every cookie.
Salted caramel sauce: Infuses the dough with deep caramel notes and a gentle touch of salt.
Mini chocolate chips: Scatter pockets of melty chocolate throughout each cookie for extra indulgence.
Caramel bits: Add bursts of gooey caramel in every bite—don’t skip these for the full caramel experience!

How to Make Salted Caramel Cheesecake Cookies

Step 1: Prep Your Baking Equipment

Let’s start strong! Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. This simple step ensures your Salted Caramel Cheesecake Cookies slide right off the tray with golden, even bottoms and zero sticking.

Step 2: Whisk the Dry Ingredients

Grab a medium-sized bowl and whisk together the all-purpose flour, baking soda, and salt. This helps distribute the leavening and salt evenly, so every cookie has that perfect tender crumb and balanced flavor.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar together on medium speed. After about 3 minutes, you should have a light, fluffy, pale mixture—the very foundation of every classic cookie texture.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each, then stir in the vanilla extract. This step helps emulsify the batter, locking in richness and a hint of aromatic sweetness.

Step 5: Incorporate the Cream Cheese

In a separate bowl, beat the softened cream cheese until smooth and creamy—aim for a lump-free end result. Then, blend this luxurious cream cheese into the butter mixture until everything is fully combined. You should see the dough take on a visibly silkier appearance.

Step 6: Combine Wet and Dry Ingredients

Working in two or three additions, gradually add the dry ingredients to your wet mixture. Mix on low speed after each addition, just until combined. Over-mixing can make cookies tough; gentle is the way to go here.

Step 7: Swirl in the Caramel

Here’s where the magic happens! Fold in the salted caramel sauce until it’s evenly distributed throughout the dough. Don’t overwork it; a few swirls give the cookies gorgeous streaks of golden caramel.

Step 8: Add Chocolate Chips and Caramel Bits

Now for those irresistible pockets of flavor: gently fold in your mini chocolate chips and caramel bits. Every scoop of dough should be studded with chocolate and caramel for that signature decadent bite.

Step 9: Portion and Bake

Using a tablespoon (or a cookie scoop for perfectly uniform sizes), drop mounds of dough onto your prepared baking sheet, leaving about 2 inches between each cookie. Bake for 10 to 12 minutes, until the edges are just golden and the centers still look a little soft—don’t overbake for maximum chewiness!

Step 10: Cool and Enjoy

Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack. This gives them time to set and makes moving them a breeze. Once cooled, they’re ready to devour!

How to Serve Salted Caramel Cheesecake Cookies

Garnishes

A little extra flourish goes a long way! Try a final drizzle of salted caramel sauce over each cookie, or a light scatter of flaked sea salt. For special occasions, a dusting of powdered sugar or a single chocolate chip pressed into the top while warm adds an elegant touch.

Side Dishes

Pair your Salted Caramel Cheesecake Cookies with a tall glass of milk, a creamy latte, or a scoop of vanilla bean ice cream. Their richness also works well with a cup of herbal tea or fresh berries on the side for a lighter contrast.

Creative Ways to Present

Get festive by stacking these cookies into towers, tying bundles with kitchen twine for gifts, or sandwiching a scoop of ice cream between two for an unforgettable cookie sandwich. Arrange them on a pretty platter with caramel and chocolate dipping bowls for a playful dessert board!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your Salted Caramel Cheesecake Cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy, especially if you slip in a slice of bread to absorb any excess moisture!

Freezing

You can easily freeze both the baked cookies and the unbaked dough. To freeze cookies, arrange in single layers separated by parchment in an airtight container for up to 2 months. For the dough, scoop onto a tray, freeze until firm, then transfer scoops to a freezer bag—bake straight from frozen, adding a minute or two to the baking time.

Reheating

If you love a fresh-from-the-oven feel, reheat cookies in a 300°F (150°C) oven for 3 to 5 minutes, or zap individual cookies in the microwave for about 10 seconds. This wakes up the chocolate and caramel for that just-baked magic!

FAQs

Can I substitute the cream cheese in this recipe?

If you don’t have cream cheese, you can try mascarpone for a similar creamy texture, but for classic Salted Caramel Cheesecake Cookies, cream cheese is what gives them their signature tang and richness.

How can I ensure my cookies stay soft and chewy?

The key is not to overbake—the centers should look slightly underdone when you pull the cookies from the oven. Letting them cool on the baking sheet lets them finish baking and set perfectly chewy.

Can I make these cookies without caramel bits?

Absolutely! While caramel bits give pops of gooey caramel, you can skip them or use extra chocolate chips instead. The salted caramel sauce in the dough will still provide plenty of caramel flavor.

Can I freeze the cookie dough for later use?

Yes! Scoop the dough onto a tray and freeze until solid, then store in a freezer bag. You can bake directly from frozen; just add a couple minutes to the baking time for fresh, homemade Salted Caramel Cheesecake Cookies whenever you crave them.

Is it okay to use salted butter instead of unsalted butter?

Using salted butter can work in a pinch, but be sure to reduce or omit the added salt in the recipe to keep the cookies from becoming overly salty. Adjust your taste for just the right balance!

Final Thoughts

Once you’ve tried these Salted Caramel Cheesecake Cookies, you’ll see why they’re loved in my home—and sure to be in yours! Every batch brings smiles, second helpings, and requests for the recipe. Don’t wait for a special occasion; treat yourself and your loved ones to this magical cookie mash-up today!