A warm welcome to gooey, golden bliss

There is something undeniably comforting about biting into a cookie that hides a soft, creamy center and a ribbon of sticky caramel. These Salted Caramel Cheesecake Cookies are exactly that: a tender, slightly tangy cheesecake-infused dough wrapped around molten salted caramel, with edges that glisten and a crumb that melts. If you love cheesecake flavors in a portable, hand-held form, this recipe will quickly become a weekend ritual. For a little inspiration on cheesecake flavor profiles, I sometimes look back at a classic salted caramel cheesecake to remind me how bright the cream cheese should taste.

Why Salted Caramel Cheesecake Cookies Deserves a Spot in Your Kitchen

Rich dual textures: the dough is soft and cakey while the caramel pockets provide a liquid surprise that makes each bite sing.
Balanced sweet and salty: a pinch of salt and salted caramel keep everything from being cloying, making these utterly moreish.
Simple technique, stunning results: no fancy equipment required, just a bowl, a scoop, and a joyful oven.
Crowd-pleaser for any occasion: they look gourmet but are easy enough to make for weeknight baking or a cookie swap.

Ingredients for Salted Caramel Cheesecake Cookies

1 cup cream cheese, softened — provides the tang and silky texture that makes these cookies cheesecake-like.
1/2 cup unsalted butter, softened — adds richness and helps the dough spread just enough.
1 cup granulated sugar — for sweetness and structure.
1/2 cup brown sugar, packed — brings moisture and a hint of molasses flavor.
1 large egg — binds the dough and gives lift.
1 teaspoon vanilla extract — warms and rounds the flavor.
2 cups all-purpose flour — the base that gives body without being heavy.
1 teaspoon baking soda — a gentle leavener for tender cookies.
1/2 teaspoon salt — highlights the sweetness and balances the cream cheese; reduce if using salted butter.
1 cup salted caramel sauce — the treasure inside and for drizzling; choose a thick sauce so it stays gooey.
1/2 cup chocolate chips (optional) — adds pockets of chocolate to play with the caramel and tangy dough; try semi-sweet for balance.

If you enjoy thumbprint-style filled cookies, this recipe is a fun cousin to my favorite cheesecake thumbprint cookies, and you can borrow the same filling ideas.

Let’s Get Baking: the exact steps to follow

These steps will guide you through making the cookies exactly as intended. Take a deep breath, put on some music, and let the kitchen scents do the rest.

Preheat oven to 350°F (175°C). In a mixing bowl, cream together the softened cream cheese and butter until smooth.,
Add granulated sugar and brown sugar, and mix until combined.,
Beat in the egg and vanilla extract.,
In another bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.,
Fold in chocolate chips if using.,
Scoop a tablespoon of dough, and flatten it slightly in the palm of your hand. Place a small spoonful of salted caramel sauce in the center, then fold the dough around the caramel to enclose it.,
Place on a lined baking sheet and bake for 10-12 minutes, or until edges are lightly golden.,
Allow to cool for a few minutes before transferring to a wire rack.,
Drizzle with additional caramel sauce if desired before serving.

A small note: if your caramel is very thin, chill it in the fridge briefly to make spooning easier. For neat, consistent cookies, weigh balls of dough or use a tablespoon scoop.

My favorite tricks for reliably perfect cookies

Chill the dough briefly: 15 to 30 minutes in the fridge firms the dough, which helps trap the caramel and prevents excess spreading.
Seal the caramel well: pinch the dough completely around the caramel and smooth seams so nothing leaks during baking. I use slightly moistened fingertips to help the dough seal.
Watch the baking time: these are best when just set with tender centers. Remove them when the edges are lightly golden and the middle looks slightly underbaked; residual heat finishes them.
Use good quality caramel: a thick, flavorful salted caramel really elevates the cookies. When in doubt, homemade or a well-reviewed jar will pay off.
Try piping after baking: if the center caramel oozes out, let the cookies cool then spoon or pipe a little extra caramel on top for dramatic presentation.

For a chocolate lover’s twist that pairs beautifully, I often reference ideas from this salted caramel buttercream cake to mix and match textures.

Creative ways to reinvent these cookies

Brown butter caramel: brown the butter first for a toasty note that plays beautifully with the cheesecake tang.
Salted pretzel crumble: roll the cookie tops in crushed pretzels before baking for crunch and extra salt.
Espresso boost: add 1 teaspoon instant espresso powder to the dough to deepen the flavor toward mocha.
Fruit jam center: swap half of the caramel for a spoonful of raspberry or fig jam for a bright counterpoint.
Cheesecake swirl: fold in 2 tablespoons of sour cream for extra tang and creaminess in the dough.

I also love experimenting with mix-ins; try white chocolate chips or chopped toasted pecans for a personal touch.

How to present these little treasures

Serve them warm, still a bit gooey, on a simple wooden board so the caramel looks extra tempting. A light dusting of flaky sea salt on top makes each bite sing, and a scoop of vanilla ice cream alongside transforms them into an elegant dessert. For parties, arrange them in a nested pile on a cake stand and offer small tongs so guests can take one or two.

Pair them with a robust coffee, a caramel latte, or a glass of cold milk for the full nostalgic effect.

Keeping them fresh and delicious

Short-term: store in an airtight container at room temperature for up to 2 days. Place layers between parchment to prevent sticking.
Refrigeration: if you prefer chilled cookies or your kitchen is warm, refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving for the best texture.
Freezing: freeze baked cookies in a single layer on a sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature and gently reheat in a 300°F oven for 5 to 8 minutes to revive the gooey center.
Reheating: microwave briefly in 8 to 12 second bursts until warm, or warm in a low oven to keep the edges crisp.

Questions I get asked a lot

Q: Can I use low-fat cream cheese?
A: Low-fat versions change the texture and richness. For best flavor and melt, use full-fat cream cheese. The dough relies on that fat content for the cheesecake character.

Q: What if my caramel leaks during baking?
A: That usually means the caramel was too thin or the dough was not sealed. Chill the caramel and dough, and press the seams tightly. Dollop a smaller amount of caramel into the center.

Q: Can I make the dough ahead?
A: Yes. You can refrigerate the dough (sealed) for up to 48 hours. If frozen, thaw overnight in the fridge, then shape and bake.

Q: Are these safe to send through the mail?
A: Because of the gooey center, they are best consumed within a day of baking or kept chilled during transport. For shipping, consider a sturdier filling like a thicker caramel or jam to avoid leaking.

Conclusion

These Salted Caramel Cheesecake Cookies are one of those recipes that make people pause mid-bite and smile. The tender cheesecake-infused dough, molten caramel heart, and that final sprinkle of salt create a symphony of textures and flavors that feel both indulgent and comforting. If you want to peek at other takes on this beloved cookie, check out this Crumbl-inspired version from Cooking With Karli, or read a different blogger’s spin at Lifestyle of a Foodie. For another perspective and serving ideas, this roundup of Salted Caramel Cheesecake Cookies offers lovely photography and notes. I hope you bake a batch soon, share them with someone you love, and savor the little caramel surprise in every bite.

Salted Caramel Cheesecake Cookies

Indulge in these soft, gooey cookies filled with a creamy salted caramel center. Perfect for any occasion and easy to make!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 27

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

For the cookie dough

1 cup cream cheese, softened Provides the tang and silky texture.
1/2 cup unsalted butter, softened Adds richness and helps the dough spread.
1 cup granulated sugar For sweetness and structure.
1/2 cup brown sugar, packed Brings moisture and hint of molasses flavor.
1 large egg Binds the dough and gives lift.
1 teaspoon vanilla extract Warms and rounds the flavor.
2 cups all-purpose flour The base that gives body without being heavy.
1 teaspoon baking soda A gentle leavener for tender cookies.
1/2 teaspoon salt Highlights the sweetness.

For the filling

1 cup salted caramel sauce Thick sauce to stay gooey.
1/2 cup chocolate chips (optional) Adds pockets of chocolate.

Method

Preparation

Preheat oven to 350°F (175°C).
In a mixing bowl, cream together the softened cream cheese and butter until smooth.
Add granulated sugar and brown sugar, and mix until combined.
Beat in the egg and vanilla extract.
In another bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in chocolate chips if using.

Baking

Scoop a tablespoon of dough, flatten it slightly in the palm of your hand.
Place a small spoonful of salted caramel sauce in the center, then fold the dough around the caramel to enclose it.
Place on a lined baking sheet and bake for 10-12 minutes, or until edges are lightly golden.
Allow to cool for a few minutes before transferring to a wire rack.
Drizzle with additional caramel sauce if desired before serving.

Notes

Chill the dough briefly for easier handling. Use good quality caramel for the best results. For variety, consider adding different flavors or toppings.