Soft & Chewy Salted Caramel Cheesecake Cookies are the ultimate dessert for anyone who loves bakery-style cookies with a surprise inside. These indulgent cookies combine a rich brown-sugar cookie dough, melty chocolate chunks, and a creamy salted caramel cheesecake center that stays soft, tangy, and irresistible. Each bite delivers the perfect balance of sweet, salty, chewy, and creamy—making this recipe a true showstopper for holidays, parties, or whenever a cookie craving hits.
If you’ve ever struggled to choose between baking cookies or cheesecake, this recipe solves that problem beautifully. You get the best of both worlds in one handheld treat that looks impressive but is totally achievable at home.
Why You’ll Love This Salted Caramel Cheesecake Cookies Recipe
There are countless cookie recipes out there, but these salted caramel cheesecake cookies stand out for a few special reasons:
- Soft and chewy texture that stays tender for days
- Creamy cheesecake filling tucked inside every cookie
- Sweet-salty balance thanks to salted caramel and sea salt
- Bakery-style look that feels special without complicated steps
- Make-ahead friendly with freezer options for easy baking later
These cookies are perfect when you want something a little extra—something that feels like a dessert upgrade without requiring advanced baking skills.
Ingredients for Salted Caramel Cheesecake Cookies
This recipe has two main components: the cheesecake filling and the cookie dough. Preparing them separately is the key to clean assembly and perfect results.
Cheesecake Filling Ingredients
- Full-fat cream cheese, softened
- Mascarpone cheese, softened
- Salted caramel sauce
- Powdered (icing) sugar
This combination creates a smooth, rich filling that stays creamy after baking while holding its shape when chilled.
Cookie Dough Ingredients
- Unsalted butter, softened
- Light brown sugar
- Egg
- Vanilla extract
- All-purpose flour
- Cornstarch
- Baking soda
- Sea salt flakes or chunks
- White chocolate, finely chopped
- Milk chocolate, finely chopped
The brown sugar adds moisture and chewiness, while the cornstarch keeps the cookies soft instead of cakey.
Ingredient Notes and Substitutions
- Cream Cheese & Mascarpone: You can use all cream cheese if needed, but mascarpone adds extra richness and a smoother texture.
- Salted Caramel Sauce: Store-bought works perfectly. If yours is very thin, chill it slightly before mixing so the filling stays thick.
- Chocolate Choices: You can swap milk chocolate for dark chocolate or use all white chocolate for a sweeter cookie.
- Sea Salt: Flaky salt works best for flavor contrast, but regular fine salt can be used in smaller amounts.
- Butter: Unsalted butter gives you better control over salt levels in the dough.
Step-by-Step Instructions
Making salted caramel cheesecake cookies is easier when you break it down into clear stages. Don’t rush the chilling steps—they make all the difference.
Step 1: Make the Cheesecake Filling
In a medium bowl, mix the softened cream cheese and mascarpone until smooth and lump-free. Add the powdered sugar and salted caramel sauce, then mix again until thick and creamy.
Spoon the mixture into small portions (about a teaspoon each) onto a lined baking tray. Freeze until completely solid. This step is essential—frozen filling prevents leaking during baking.
Step 2: Prepare the Cookie Dough
In a large bowl, cream together the butter and brown sugar until light and fluffy. This helps trap air and creates a soft texture.
Mix in the egg and vanilla extract until fully combined.
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Add the dry ingredients to the wet mixture and stir until just combined. Fold in the chopped chocolates gently.
Chill the dough briefly if it feels very soft. The dough should be easy to handle, not sticky.
Step 3: Assemble the Cookies
Scoop portions of cookie dough and flatten each piece slightly. Place one frozen cheesecake filling portion in the center, then wrap the dough around it, sealing completely.
Roll gently into a ball, making sure the filling is fully enclosed. Place the assembled cookies onto a lined baking tray, leaving space between each one.
For best results, chill the filled cookie dough balls for 30–60 minutes before baking.
Step 4: Bake the Cookies
Preheat your oven to 180°C (350°F).
Bake the cookies for 11–13 minutes, until the edges are set and lightly golden but the centers still look soft. Do not overbake—these cookies firm up as they cool.
Let the cookies cool on the tray for a few minutes before transferring to a wire rack.
Step 5: Chill and Serve
Once cooled to room temperature, chill the cookies in the refrigerator for at least 1–2 hours. This allows the cheesecake center to set properly and gives you that signature creamy middle.
Serve slightly chilled or let them sit out for a few minutes for a softer center.
Pro Tips for Success
- Freeze the filling completely: Soft filling will melt into the dough during baking.
- Seal the dough well: Any gaps can cause leaks. Take your time enclosing the filling.
- Don’t overbake: Underbaked centers equal soft, chewy cookies.
- Use a cookie scoop: This keeps sizes consistent and helps even baking.
- Chill before baking: Cold dough holds its shape better and prevents spreading.
Flavor Variations
Want to put your own spin on salted caramel cheesecake cookies? Try one of these ideas:
- Chocolate Caramel Cheesecake Cookies: Add cocoa powder to the dough for a chocolate base.
- Biscoff Cheesecake Cookies: Replace caramel with cookie butter for a spiced twist.
- White Chocolate Raspberry: Swirl raspberry jam into the cheesecake filling.
- Espresso Caramel Cookies: Add espresso powder to the dough for a coffee-flavored cookie.
- Nutty Caramel Cookies: Add chopped pecans or walnuts for crunch.
Serving Suggestions
These cookies are rich, so a little goes a long way. Serve them:
- With a hot cup of coffee or tea
- As part of a dessert platter for parties
- Slightly chilled for a firmer cheesecake center
- Crumbled over vanilla ice cream for an indulgent sundae
They’re especially popular during holidays and special occasions when you want something memorable.
Storage and Freezing Instructions
Refrigerator:
Store baked cookies in an airtight container in the fridge for up to 3 days.
Freezer (Unbaked):
Freeze assembled cookie dough balls on a tray, then transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes.
Freezer (Baked):
Freeze baked cookies once fully chilled. Thaw overnight in the fridge before serving.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | ~5 g |
| Carbohydrates | ~38 g |
| Fat | ~18 g |
| Fiber | ~1 g |
| Sodium | ~210 mg |
Values are estimates and may vary based on ingredients used.
FAQ About Salted Caramel Cheesecake Cookies
Can I make these cookies ahead of time?
Yes, these cookies are perfect for making ahead. You can prepare and freeze the filled dough balls up to a month in advance. Bake them straight from the freezer whenever you need fresh cookies.
Why does the cheesecake filling need to be frozen?
Freezing keeps the filling intact during baking. If it’s soft, it can leak into the dough and disappear instead of staying creamy in the center.
Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture and flavor. Low-fat versions tend to be softer and can make the filling runny.
Do these cookies need to be refrigerated?
Yes. Because of the cheesecake filling, they should be stored in the refrigerator once baked.
Can I make them smaller?
You can, but be sure to reduce the filling size and baking time accordingly. Smaller cookies bake faster and can overcook easily.
Salted Caramel Cheesecake Cookies
Equipment
- mixing bowls
- hand or stand mixer
- baking tray
- parchment paper
- cookie scoop
Ingredients
- 150 g full-fat cream cheese, softened
- 100 g mascarpone cheese, softened
- 80 g salted caramel sauce
- 50 g powdered sugar
- 170 g unsalted butter, softened
- 180 g light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 260 g all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 0.5 tsp sea salt flakes
- 80 g white chocolate, finely chopped
- 80 g milk chocolate, finely chopped
Instructions
- Mix the cream cheese and mascarpone until smooth. Add powdered sugar and salted caramel sauce and mix until thick and creamy. Portion into teaspoons on a lined tray and freeze until solid.
- Cream the butter and brown sugar until light and fluffy. Mix in the egg and vanilla extract until fully combined.
- Whisk together flour, cornstarch, baking soda, and salt. Add to the wet ingredients and mix until just combined, then fold in the chopped chocolates.
- Flatten portions of dough, place a frozen cheesecake filling in the center, and seal completely. Roll into balls and chill for 30–60 minutes.
- Preheat oven to 180°C (350°F). Bake cookies for 11–13 minutes until edges are set and lightly golden. Cool on tray, then chill before serving.
Notes
Nutrition
Final Thoughts
Soft & Chewy Salted Caramel Cheesecake Cookies are everything a dessert lover could want—comforting, indulgent, and just a little bit fancy. With their creamy center and chewy cookie shell, they’re guaranteed to impress anyone lucky enough to try one. Whether you’re baking for a celebration or just treating yourself, this recipe is one you’ll come back to again and again.