Easy Salted Caramel Cheesecake Cookies

These little guys are soft, tangy cheesecake cookies with a gooey salted caramel puddle in the middle and a whisper of graham cracker to bring the whole cheesecake vibe together. They’re the kind of cookie that makes people go quiet for a second and then ask for the recipe with full eye contact. Minimal fuss, maximum payoff, and if you’ve got store-bought caramels and a block of cream cheese, you’re already halfway there.

My husband calls these “the dangerous ones” because he swears he’ll just eat half and then somehow two disappear. The kids press little thumbprints into the warm cookies so we can spoon in the caramel, and yes, we do a ceremonial sprinkle of flaky salt like we’re judges on a baking show. They’ve become our “company’s coming” cookie because they taste bakery-fancy but truly—mix, scoop, bake, done.

How to Make It

Okay, here’s the move. Beat 1/2 cup unsalted butter (softened) with 8 oz cream cheese till it’s one silky situation—like, no little lumps left. Rain in 3/4 cup sugar and 1/4 cup brown sugar and beat again till fluffy and you kind of want to face-plant into it. Crack in 1 egg and 2 teaspoons vanilla. In another bowl, whisk 2 cups all-purpose flour with 1/2 teaspoon baking powder, 2 teaspoons cornstarch, and 1/2 teaspoon kosher salt. Fold the dry stuff into the wet—stop the second the streaks disappear. Chill that bowl for 30 minutes so the cookies don’t spread into pancakes.

Meanwhile, crush 6 graham crackers into fine sandy crumbs (about 1/2 cup). Heat your oven to 350°F and line two sheets with parchment. Scoop the dough into 1.5-tablespoon balls, roll them in the graham crumbs, and place them a few inches apart. Bake 9–11 minutes till puffed and just barely golden on the bottoms—tops will look pale and soft, which is perfect.

Right when they’re out, take the back of a measuring spoon and press a shallow well in each cookie. Melt 20 soft caramels with 2 tablespoons heavy cream in a small pot (low heat, stir, don’t walk away) or microwave in 20-second bursts till smooth. Spoon that gloss into each well. Finish with a pinch of flaky salt and try—really try—to wait 10 minutes so you don’t scorch your mouth. Learned that one the spicy way.

✔Ingredient Notes

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– Cream cheese: Full-fat, brick style. The tub stuff is softer and can make the dough too slack. Room temp = no lumps.
– Unsalted butter: Soft but not melty. If your finger sinks straight through, it’s too warm and your cookies will spread.
– Sugar + brown sugar: The mix gives both sweetness and that tiny caramel-y chew at the edges. Don’t skip the brown.
– All-purpose flour: Spoon and level it. Too much = cakey, dry cookies. I’ve done it, it’s… fine, but not dreamy.
– Cornstarch: Keeps them tender and soft for days. If you don’t have it, it still works, just a hair less plush.
– Baking powder: Just a nudge of lift so they don’t bake up dense hockey pucks.
– Graham cracker crumbs: Adds the “cheesecake crust” feel. You can skip, but it’s the little wink that makes people notice.
– Soft caramels or jarred caramel: I melt caramels with cream. If using jarred, pick a thicker one or let it bubble a minute to reduce.
– Flaky sea salt: Maldon-style. Table salt is too harsh on top—save that for the dough.

✔Recipe Steps

1. Beat butter and cream cheese until smooth and creamy, 1–2 minutes.
2. Add sugars; beat until fluffy, then mix in egg and vanilla.
3. Whisk flour, cornstarch, baking powder, and salt; fold into the wet just until combined.
4. Chill dough 30 minutes; heat oven to 350°F and line baking sheets.
5. Scoop 1.5-tbsp balls, roll in graham crumbs, arrange 2 inches apart; bake 9–11 minutes.
6. Press a shallow well in hot cookies; melt caramels with cream and spoon into wells; sprinkle flaky salt and cool 10 minutes.

What to Serve It With

– Hot coffee or a cold glass of milk (classic).
– Vanilla ice cream so the warm caramel has a place to drip.
– Sliced apples on the side if you want to pretend this is balanced. Honestly delightful.

✔Tips & Mistakes

– Don’t overbake. Pull them when they still look a little pale—carryover heat finishes the job.
– If your caramel seems runny, let it bubble 30–60 seconds to thicken before spooning.
– Dough too sticky? Chill longer or add a tablespoon of flour. Humidity can be rude.
– Use flaky salt, not fine salt, or it’ll taste aggressively salty instead of sparkly-salty.
– Press the wells gently—if you go too deep, you’ll crack the cookie.

✔Storage Tips

Pop them in an airtight container once cool. Room temp for 2 days, fridge up to 5 (the caramel firms a bit but the cookie stays soft). Cold cookies with coffee for breakfast? Zero judgment—kind of obsessed, actually. To freeze, lay them in a single layer till solid, then stack with parchment and freeze up to 2 months. Thaw at room temp; 10 seconds in the microwave brings the caramel back to melty.

✔Variations and Substitutions

– Dulce de leche swap: Use straight from the can; sprinkle a tiny extra salt since it’s sweeter than caramel.
– Chocolate drizzle: Melt dark chocolate and zigzag over the set caramel. No notes, just yes.
– Gluten-free: Use a 1:1 GF flour blend and GF graham crumbs; chill the dough a tad longer.
– No brown sugar: Use all white and add 1 teaspoon maple syrup or honey. Different, still great.
– No caramels: Jarred caramel works. If it’s thin, simmer a minute to thicken or stir in a spoonful of cream cheese for body (trust me).
– Salted peanut twist: Mix in 1/2 cup chopped roasted peanuts and finish with crushed peanuts instead of graham roll.

Frequently Asked Questions

Easy Salted Caramel Cheesecake Cookies

Soft, tangy cheesecake-style cookies topped with silky salted caramel and a sprinkle of flaky sea salt. They’re buttery, creamy, and irresistibly gooey—perfect for bake sales, holidays, or a quick sweet fix.

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Prep Time: 30 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 42 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.5 cup unsalted butter softened
• ▢ 0.5 cup cream cheese softened, full-fat brick style
• ▢ 0.75 cup granulated sugar
• ▢ 0.25 cup light brown sugar packed
• ▢ 1 large egg room temperature
• ▢ 2 tsp vanilla extract
• ▢ 2.5 cup all-purpose flour spooned and leveled
• ▢ 1 tbsp cornstarch
• ▢ 1 tsp baking powder
• ▢ 0.5 tsp baking soda
• ▢ 0.5 tsp fine sea salt
• ▢ 11 oz soft caramel candies unwrapped, or caramel bits
• ▢ 3 tbsp heavy cream
• ▢ 0.5 tsp flaky sea salt for finishing

Instructions

Preparation Steps

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
• In a large bowl, beat softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy, 2 to 3 minutes.
• Beat in the egg and vanilla until smooth and creamy.
• Whisk together flour, cornstarch, baking powder, baking soda, and fine sea salt. Add the dry ingredients to the wet and mix on low just until a soft dough forms.
• Chill the dough for 15 to 20 minutes to make it easier to scoop while you prepare the caramel.
• In a microwave-safe bowl, combine caramels and heavy cream. Microwave in 20 to 30 second bursts, stirring between each, until melted and smooth. Let cool 5 minutes to thicken slightly.
• Scoop dough into 1.5 tablespoon portions and roll into balls. Arrange 2 inches apart on prepared sheets.
• Bake 10 to 12 minutes, until edges are set and tops are just matte. Do not overbake; centers should be soft.
• Cool cookies on the sheet 5 minutes. Gently press a shallow well in the center with the back of a spoon, then spoon a small amount of warm caramel (about 0.5 to 1 tsp) onto each cookie.
• Sprinkle with flaky sea salt. Transfer to a wire rack and let the caramel set before serving.

Notes

Keep the caramel warm and fluid while topping the cookies; rewarm in short bursts as needed. Store cookies in an airtight container at room temperature for 2 days or refrigerate up to 5 days. For neater tops, drizzle caramel from a piping bag or zip-top bag with the corner snipped.