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Salted Caramel Cheesecake Cookies Recipe

Irresistible Salted Caramel Cheesecake Cookies Recipe You’ll Love

This Salted Caramel Cheesecake Cookies Recipe combines creamy filling and rich caramel for an indulgent treat.
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Prep Time 20 minutes
Cook Time 14 minutes
Chill Time 20 minutes
Total Time 54 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 8 oz Cream Cheese Use at room temperature for smoother mixing.
  • 1 cup Granulated Sugar Can substitute with alternatives for lower sugar content.
  • 2 cups All-Purpose Flour Gluten-free flour can be used.
  • 1 cup Butter Unsalted is recommended.
  • 1 large Egg Ensure it's at room temperature.
  • 1 tbsp Baking Powder
  • 0.5 tsp Salt Adjust based on salted caramel sauce used.
For the Topping
  • 1 cup Salted Caramel Sauce Homemade is ideal for optimal flavor.

Equipment

  • Mixing Bowl
  • baking sheet
  • Parchment paper
  • Cookie scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). In a large bowl, beat cream cheese and sugar until smooth. Add egg and vanilla, mix until blended. Gradually incorporate flour, baking powder, and salt.
  2. Chill the dough in the refrigerator for about 20 minutes if it is sticky. Line a baking sheet with parchment paper.
  3. Scoop the chilled dough onto the prepared sheet, leaving space between each cookie to allow for spreading.
  4. Bake for 12-14 minutes until edges are golden brown and centers look slightly soft.
  5. Cool cookies on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.
  6. Once cool, drizzle salted caramel sauce over each cookie, creating beautiful patterns.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 40mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Don't skip chilling the dough if it's sticky.

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