Why These Salted Caramel Cheesecake Cookies Are Always a Hit

Okay, let me just come right out and say it: I have made these Salted Caramel Cheesecake cookies for literally every book club I’ve ever hosted, and every time someone asks for the recipe (sometimes before the second bite, actually). There’s just something about that gooey caramel peeking out of a soft, cheesecake-y cookie that makes people go a bit mad—in the best possible way. Plus, my uncle tried to hide three in his coat on Christmas, so if that’s not the hallmark of a good cookie, I don’t know what is!

Why You’ll Love This (No, Really)

I bake these when I want to win friends or at least distract my kids from arguing over the remote. My family loses all self-control when there’s a batch cooling on the counter (there have been near stampedes). What’s not to like? You get the tang from the cream cheese, the sweet-salty swirl of caramel—plus a little crunchy sea salt on top. I struggle with rolling the caramel sometimes (those sticky hands…), but I deal. Actually, I’ve even made these with leftover Halloween caramels; it works fine! Well, most of the time, unless I eat too many beforehand.

What You’ll Need (Plus Secret Subs and Grandma’s Demands)

115g (1 stick) unsalted butter (or… I sometimes just grab salted and cut back on the sea salt, don’t tell the purists)
115g (4oz) cream cheese (full-fat tastes richer, but I’ve used low-fat in a pinch and nobody pitched a fit)
100g (1/2 cup) brown sugar (sometimes half white if I run out)
80g (1/3 cup + 1 tbsp) granulated sugar
1 large egg (room temp, but I forget and use cold sometimes and it’s fine?)
2 tsp vanilla extract (have used maple, once… interesting!)
260g (2 cups + a smidge) all-purpose flour
1 tsp baking powder
1/2 tsp salt
20-24 soft caramels (I like Werther’s, but I won’t tell anyone if you use grocery brand)
Flaky sea salt for topping (Maldon if you’re feeling posh, otherwise whatever’s on hand)

How To Make ‘Em: Step By Step (Sort Of)

First things first, cream together your butter and cream cheese until it’s looking fluffy and you have the sudden urge to eat it with a spoon. (I do. I resist. Most of the time.)
Toss in your sugars and beat till combined. If your mixer starts making angry noises, take a break. Add the egg and vanilla and beat again, but don’t obsess if it looks a little split. It comes together.
Stir in flour, baking powder, and salt. I do this part by hand, because last time the mixer sent flour everywhere, and my cat was not impressed.
Now, here’s where I sneak a pinch just to test (quality control, right?). The dough’s thick—that’s good.
Chill the dough for at least an hour (don’t skip this or you get pancake cookies; trust me, I tried).
Preheat your oven to 180°C (350°F). Line trays with parchment. Or be like me and just butter the tray and hope it comes off nicely.
Scoop about a tablespoon of dough, flatten a bit, press a caramel in the center, wrap up and roll into a ball. Slightly messy fingers are normal—embrace it.
Arrange cookies with space (they spread); sprinkle a pinch of sea salt on top. Bake for 10–12 minutes. They’ll look a bit underdone in the middle—this is perfect, they set as they cool.
Cool on tray for 5 minutes (good luck waiting that long), then transfer to rack. If a bit of caramel oozes out, just call it rustic. Actually, I love those messy ones best.

Notes: Little Things I’ve Learned (Mostly the Hard Way)

If you over-bake, the caramel gets cranky and turns into a rock. Better pull them early, even if you’re unsure.
Sticky dough? A bit of flour on your hands makes rolling so much easier.
Swapping in toffee for caramel goes sideways—the toffee gets mean and cements itself to the tray. Caramel only, lesson learned.

Don’t Be Afraid To Tweak (And How I Occasionally Flubbed It)

I’ve tried adding chopped pecans (tasty, but my kids detected “nut bits” and mutineed). A sprinkle of instant espresso powder is weirdly good, though don’t blame me if your grandma isn’t into that idea. Once, in a moment of wildness, I mixed mini chocolate chips in; honestly, it overshadowed the caramel, so… lesson there. But you do you!

Equipment Chat (Or How To Survive Without Fancy Stuff)

Sure, a stand mixer makes life easier, but I’ve done this with an old wooden spoon and elbow grease. Cookie scoop? Nice, but two spoons work, or just roll with your hands. No parchment? That’s fine—grease up your tray and hope for the best. (The last tray wash up will just be a bit more entertaining.)

Salted Caramel Cheesecake Cookies Recipe

Keeping Them Fresh (If They Last That Long)

I keep these in a lidded container at room temp; they’re good for about 3 days, but honestly, in my house they’re gone by breakfast the next day. If you somehow have leftovers, fridge works too, but they get a bit firm. A quick 10 seconds in the microwave brings them back to life.

Serving Ideas (And My Family’s Bizarre Rituals)

I love serving these with coffee after dinner (or, all honesty, at 10 AM with “second breakfast”). My sister dunks hers in hot chocolate—each to their own. We once stacked them ice-cream sandwich style… not the neatest, but a blast.

Real-Life Pro Tips, Learned By Messing Up

Don’t rush chilling the dough—tried tossing it in the freezer “to save time”, wound up with wonky cookies that spread everywhere.
Don’t forget the sea salt on top. I did once, and everyone wondered what was missing. Turns out: salt.
If you open the oven a bit early to peek, cookies might deflate. Patience is key (though I don’t always have it).

FAQ—Real Questions, Honest Answers

“Can I freeze the dough?” Yep, absolutely—I do it all the time. Just shape the balls (caramel inside), freeze on a tray, then bag up. Bake form frozen; maybe add a minute or two.
“Can I use hard caramels?” You can but it’s a wrestling match and the caramel doesn’t really melt. Soft caramels only, trust me.
“My dough’s sticky—is that normal?” Totally normal. Little extra flour on your hands helps, or chill it longer. Happens to the best of us (especially if your kitchen’s warm).
“Is it okay to double the recipe?” Oh yes! I’ve done it for parties, just don’t crowd the oven or you’ll get weirdly baked ones.
“Do I really need cream cheese?” Yes, for the cheesecake flavor—but in a pinch, mascarpone works (did this once, a bit softer texture, but no one noticed).

Bit of a tangent here, but if you’re as bonkers for baking as me, you’ll probably love Sally’s Baking Addiction for troubleshooting, and if you’re new to caramel, Bigger Bolder Baking’s caramel tutorial changed my life. (Hopefully only for the better!)

Salted Caramel Cheesecake Cookies Recipe for Home Bakers