How Salted Caramel Cheesecake Cookies Became My Kitchen Kryptonite

I still remember the first time I tried making these cookies. It was one of those sticky summer days — you know, the kind where even your oven sighs at you — and I’d promised my cousin that I’d bring ‘something impressive’ to her picnic. Well, after 3 failed attempts (blame the dog for attempt #2, honestly), this batch worked, and I think that’s when I realized these cookies are my Achilles heel. They’re gooey, a touch salty-sweet, and basically disappear faster than a bowl of popcorn during a family movie night. Half the time I make a full batch and end up hiding a few for myself in the back of the fridge, otherwise they’re just… gone. Anyway, enough of my rambling. Grab a cuppa and let’s bake together (or just laugh at my oven adventures, up to you!).

Why You’ll Be Baking These on Repeat

I make these whenever I’m craving something that feels a little fancier than chocolate chip but not so fussy it makes me pull my hair out (been there, done that with soufflé). My family goes absolutely bonkers for these—especially my brother, who once tried to barter the last one in exchange for me mowing his lawn. (No deal, by the way.) When I want to wow folks at potlucks or secretly treat myself after the kids go to bed, this is the recipe I reach for. And, not gonna lie, if your caramel leaks out the sides a little, that’s sorta the best part, not a disaster. If you taste one warm from the oven, you’ll see what I mean.

What You’ll Need (And What You Can Totally Swap)

For the cookie dough:
- 2 1/4 cups all-purpose flour (sometimes I sneak in a mix of whole wheat for a slight nutty thing—don’t tell my kids!)
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt (honestly, regular table salt works too but don’t go crazy—ask me how I know)
- 3/4 cup unsalted butter, melted & cooled (I use salted butter and just skip the added salt if that’s all I have)
- 3/4 cup packed light brown sugar (granulated sugar is ok, but brown gives more flavor I reckon)
- 1/4 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract (Mom always swore by the real deal, but imitation works in a pinch)
Cream cheese filling:
- 115g (4 oz) cream cheese, softened (full-fat is best but, er, I’ve used light cream cheese and survived)
- 3 tablespoons powdered sugar (or caster sugar—either is fine)
- Splash of vanilla if you feel fancy
Salted caramel:
- About 1/2 cup jarred salted caramel sauce (I’ve made my own using Sally’s recipe, but honestly, the store-bought stuff works a treat when you’re in a hurry—or, erm, feeling lazy like me after work)
Flaky sea salt for sprinkling (I like Maldon, but you do you)

Alright, Let’s Get Baking (No, You Can’t Skip Chilling—Sorry!)

Mix the dough: Grab a nice big bowl. Stir together the melted butter, brown sugar, and granulated sugar until it’s like wet sand (probably takes less than a minute, I’d say). Add the egg, yolk, and vanilla. Mix till smooth — this is where I always forget if I added the vanilla and end up pouring more in just in case. Oops.
Toss in the flour, baking soda, salt. Now, switch to a spatula or, if you’re feeling village-y, a wooden spoon—don’t overwork it or they’ll go tough, and nobody wants sad cookies.
Cover and chill the dough. Trust me, I once tried skipping this and ended up with cookies flatter than my cousin’s attempts at singing. Let it sit in the fridge at least an hour (or overnight—hey, that’s flavor!).
Meanwhile, make the filling: Beat cream cheese with powdered sugar and a dab of vanilla until smooth. It’s pretty quick (I use a fork unless I’m feeling fancy with the mixer). Pop it in the fridge for now.
Now, scoop tablespoon-sized blobs of dough, flatten gently in your palm, and pop a little bit of cream cheese filling in the center (like a marmalade dollop). Wrap the dough around the filling, pinch the edges to seal — doesn’t have to be perfect! Then, make a shallow indent up top for the caramel, using your thumb or, if you’re me, a clean knuckle. (Kids love this bit, honestly.)
Spoon a small puddle of caramel sauce in the well. Don’t stress if it drips, messy is good — flavors mingle better that way. Sprinkle on a few flakes of sea salt. Resist eating one yet (unless you want to burn your tongue… not judging, promise).
Place on a lined baking sheet (I use parchment, waxed paper works too, or just butter if you like living dangerously). Bake at 175°C (or 350°F) for 11-13 minutes, until they’re just golden at the edges but still slightly soft in the middle. If you see cracks leaking a bit, that’s usually fine.
Cool 10 minutes (I know, waiting is hard). If caramel’s oozing, that’s normal. Eat warm, cold, or on a napkin while hiding from family. Completely up to you!

A Few Things I’ve Picked Up Along the Way (AKA Messes I’ve Made!)

If your caramel runs out, next time try sealing the dough tighter—or, actually, I kinda like the crispy caramel edges it makes.
The filling can get weird if your cream cheese is too cold. Just zap it in the microwave for a few seconds—learned that one the hard way.
Sometimes my cookies look more like domes. Turns out, letting the dough warm a few minutes before baking helps them spread a bit more “normally”.

If You Want to Mix Things Up…

I’ve swapped the caramel for a spoon of chocolate hazelnut spread once. It was pretty good—but, confession, peanut butter didn’t work as well (too oily, kind of odd, won’t do that again).
I tried adding chopped pecans to the dough. The crunch made them a bit of a showstopper!
You can use a pinch of cinnamon if you want more of a fall vibe. Actually, I tried a pumpkin spice version last October. I thought it was brilliant, but my husband said he’d rather just eat pumpkin pie. Oh well.

What If I Don’t Have Fancy Kitchen Gear?

I almost always use my trusty old hand mixer for the filling, but sometimes I just go at it with a fork. No cookie scoop? Just use a tablespoon or, honestly, your best guess. I’ve seen folks improvise with a wine cork to make the caramel well—creativity for the win! If your oven runs a bit hot (like my old flat’s), just check a couple minutes early; nobody likes burnt bottoms.

Salted Caramel Cheesecake Cookies Recipe Everyone Loves

How I Keep These Delicious (in Theory)

You can stash them in an airtight container in the fridge up to 4 days, though honestly, in my house they never last more than a day! If you layer them, use baking paper between so they don’t glue together (which, awkward, has happened to me more than once). I think they taste even better the next day—something about all the flavors hanging out together overnight.

How We Serve ‘Em (We’re a Little Extra…)

I love these just with a cup of tea, but at birthdays we pile a couple on a plate, drizzle with extra caramel, and add a scoop of vanilla ice cream. My nan says that’s ‘swish’ — but she eats hers plain with black coffee, go figure. If it’s cold out, sometimes I just microwave a cookie for ten seconds, and wow, it’s next level gooeyness.

Lessons Learned (Pro Tips That Only Come with Kitchen Fails)

Don’t rush the chilling step—I once tried (because who has patience?), and, well, they basically puddled everywhere. Stick ’em in the freezer for a half hour if you’re desperate.
If your caramel is super runny, pop it in the fridge for ten minutes first. Less mess, more oohs and aahs.
Cream cheese lumps? Not a big deal, but actually it mixes out easier if you start it truly soft (I used to be lazy and regret it every time).

Frequently Asked (and Answered—Sometimes With Sarcasm)

Can I freeze these cookies? Yep, but honestly, the caramel can get a bit weird after thawing. They’re still tasty, just… different. I’d just freeze the unbaked dough balls with the filling (skip the caramel until baking day) for best results.
Do I have to use salted caramel sauce? Strictly speaking, no—you can swap in plain caramel and sprinkle on a bit more flaky salt after baking. But it’s the salty-sweet combo that makes these magic, IMO.
Help, my dough is too soft! Fridge it longer, or add a spoon of flour. Humidity can totally mess with you. (If it still doesn’t work, pour yourself a cup of tea, try again.)
Is there a store-bought cookie that’s close? I haven’t had great luck, but Tastemade has a recipe that’s not a million miles away if you want to look.
Can I halve the recipe? Sure, but you might regret not making more. (Voice of experience, here.)

(Oh, one last thing—if you’re baking these as a bribe for kids or spouses, I strongly recommend hiding at least two for yourself. Consider it a little baker’s insurance.)

Salted Caramel Cheesecake Cookies Recipe Everyone Loves