Nothing beats the combination of rich, creamy cheesecake and perfectly chewy cookies. These salted caramel cheesecake cookies are my latest obsession, and I can’t wait to share them with you!
I’ve always been torn between my love for baking cookies and my passion for creating decadent cheesecakes. One afternoon, while staring at leftover mascarpone in my fridge, inspiration struck. Why not combine these two favorites into one incredible treat? The result exceeded all my expectations.
What Makes These Cookies Special
These salted caramel cheesecake cookies feature a soft, chewy cookie base studded with finely chopped chocolate. The star is the frozen cheesecake filling that melts perfectly during baking. The salted caramel adds that perfect sweet-salty balance that keeps you reaching for more.
I discovered the secret to perfect stuffed cookies lies in the dough consistency. The mixture needs to be firm enough to wrap around the filling without being too dry. After countless tests, I found the perfect balance using a combination of light brown sugar and just one egg.
The Perfect Cookie Dough Base
My cookie dough recipe has become my go-to for all stuffed cookie variations. The combination of unsalted butter, light brown sugar, and a touch of vanilla creates the ideal texture. The addition of cornflour alongside plain flour gives these cookies their signature soft center.
I always use my stand mixer with the paddle attachment for this recipe. Cold butter works best, creating pockets of richness throughout the dough. The single egg provides just enough moisture without making the dough too sticky to handle.
Chocolate Selection Tips
Instead of traditional chocolate chips, I use finely chopped white and milk chocolate. This prevents the filling from leaking during baking. Standard chocolate chips can be too large and create weak spots in the cookie structure.
Choose quality chocolate for the best results. I typically use a good milk chocolate bar and white chocolate, chopping them into small, uniform pieces. The variety adds visual appeal and complex flavor notes.
Preparation Strategy
The key to successful salted caramel cheesecake cookies lies in proper preparation. I always make the cheesecake filling first and freeze it completely. This prevents the filling from oozing out during baking and ensures perfect texture in the finished cookies.
Detailed Recipe & Instructions
Recipe Timing & Yield
Prep Time: 25 minutes | Freeze Time: 2 hours | Cook Time: 12 minutes | Total Time: 2 hours 37 minutes
Servings: 16 cookies | Difficulty: Intermediate
Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Cheesecake Filling | ||
| Full-fat soft cheese | 360g | Half Philadelphia, half mascarpone |
| Salted caramel sauce | 60g | Store-bought or homemade |
| Icing sugar | 25g | Sifted |
| Cookie Dough | ||
| Unsalted butter | 125g | Cold from fridge |
| Light brown soft sugar | 175g | Packed |
| Medium egg | 1 | Room temperature |
| Vanilla extract | 1 tsp | Pure vanilla preferred |
| Plain flour | 300g | All-purpose |
| Cornflour | 1 tbsp | For tender texture |
| Bicarbonate of soda | 1/2 tsp | Fresh for best rise |
| Sea salt chunks | 1/2 tsp | Flaky sea salt |
| White chocolate | 100g | Finely chopped |
| Milk chocolate | 100g | Finely chopped |
Step-by-Step Instructions
Preparing the Cheesecake Filling
Start by making the cheesecake filling, as it needs time to freeze completely. In a medium bowl, gently combine the soft cheese, salted caramel sauce, and icing sugar. Use a spatula to fold the ingredients together until just combined.
Avoid overmixing, which can make the filling too soft. The mixture should hold its shape when spooned. Using a small ice cream scoop or spoon, portion the filling into 16 equal portions on a lined baking tray.
Freeze the filling portions for at least 2 hours until completely solid. This step is crucial for successful assembly later.
Making the Cookie Dough
In your stand mixer bowl, cream the cold butter and brown sugar using the paddle attachment. Beat on medium speed for 3-4 minutes until light and fluffy. The mixture should look pale and aerated.
Add the egg and vanilla extract, mixing until fully incorporated. The mixture might look slightly curdled at this stage, which is normal.
In a separate bowl, whisk together the flour, cornflour, bicarbonate of soda, and sea salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
Fold in the chopped white and milk chocolate using a wooden spoon or spatula. The dough should be firm but pliable, not sticky.
Assembly and Baking
Preheat your oven to 180°C (160°C fan). Line two large baking trays with parchment paper.
Divide the cookie dough into 16 equal portions. I use a 5cm cookie scoop for consistent sizing. Flatten each portion in your palm, creating a small well in the center.
Place a frozen cheesecake filling portion in the center of each dough piece. Carefully wrap the dough around the filling, sealing the edges completely. Roll gently between your palms to create a smooth ball.
Place the assembled cookies on the prepared baking trays, spacing them 5cm apart. Bake for 11-12 minutes until the edges are lightly golden. The centers should still look slightly soft.
Cooling and Serving
Allow cookies to cool on the baking trays for 10 minutes before transferring to a wire rack. For best results, chill the cookies completely before serving. The cold temperature allows the cheesecake filling to set properly.
These cookies are best enjoyed cold, when the cheesecake filling has returned to its creamy, set texture. Warm cookies have a slightly liquid center that can be messy.
Tips, Variations & FAQs
Pro Tips for Perfect Results
Temperature control is everything with these salted caramel cheesecake cookies. I always check that my filling is completely frozen before assembly. Soft filling will leak during baking, creating a mess.
Use a kitchen scale for accurate measurements. Baking is science, and precise measurements ensure consistent results every time. I weigh all ingredients, including the eggs.
Don’t overbake these cookies. They continue cooking on the hot baking tray after removal from the oven. Slightly underbaked cookies will be perfectly chewy once cooled.
Flavor Variations
The beauty of this recipe lies in its versatility. Replace the salted caramel sauce with other flavors for exciting variations. Nutella creates chocolate-hazelnut cookies, while Biscoff spread adds warming spice notes.
For a more intense caramel flavor, add 1/2 teaspoon of sea salt to store-bought caramel sauce. This enhances the salted caramel profile without overwhelming sweetness.
Try different chocolate combinations. Dark chocolate and white chocolate create sophisticated flavor contrast. Milk chocolate chips mixed with toffee pieces add extra indulgence.
Storage and Make-Ahead Tips
These cookies store beautifully in an airtight container for up to one week. Layer them between parchment paper to prevent sticking. The cheesecake filling maintains its texture throughout storage.
For longer storage, freeze assembled unbaked cookies for up to three months. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
The cheesecake filling can be made up to three days ahead. Keep portions frozen until ready to assemble cookies.
Troubleshooting Common Issues
If your cookie dough feels too sticky, add flour one tablespoon at a time until manageable. Humid weather can affect dough consistency, requiring minor adjustments.
Cookies spreading too much during baking indicates the dough is too warm. Chill assembled cookies for 15 minutes before baking for better shape retention.
Filling leaking during baking suggests incomplete sealing. Take extra care to pinch dough edges together, ensuring no gaps remain.
Frequently Asked Questions
Can I substitute the mascarpone with all cream cheese? Yes, you can use 360g of full-fat cream cheese instead of the mascarpone mixture. The texture will be slightly denser but equally delicious. Philadelphia cream cheese works particularly well for this substitution.
How do I know when the cookies are perfectly baked? Look for lightly golden edges with centers that still appear soft and slightly underdone. The cookies will continue cooking on the hot tray after removal. Overbaked cookies become hard and lose their chewy texture.
Can I make these cookies without a stand mixer? Absolutely! Use a hand mixer or even mix by hand with a wooden spoon. Ensure the butter is at room temperature for easier mixing. The key is creaming the butter and sugar until light and fluffy.
What’s the best way to chop chocolate for these cookies? Use a sharp knife to chop chocolate bars into small, uniform pieces about 5mm in size. Avoid using a food processor, which can create chocolate dust. Consistent sizing ensures even distribution throughout the cookies.
Can I freeze the finished cookies? Yes, these cookies freeze excellently for up to three months. Wrap individually in plastic wrap, then store in a freezer bag. Thaw at room temperature for 30 minutes before serving, or enjoy them straight from the freezer for a firmer texture.
Final Thoughts
These salted caramel cheesecake cookies represent the perfect marriage of two beloved desserts. The combination of chewy cookie texture and creamy cheesecake filling creates an unforgettable treat that’s sure to impress.
The recipe requires patience, particularly with the freezing step, but the results are absolutely worth the wait. Each bite delivers the perfect balance of sweet and salty flavors with contrasting textures that keep you coming back for more.
Whether you’re baking for a special occasion or simply treating yourself, these cookies deliver bakery-quality results at home. The make-ahead friendly nature makes them perfect for entertaining or gift-giving.
I hope you enjoy making and eating these salted caramel cheesecake cookies as much as I do. They’ve become a staple in my baking repertoire, and I’m confident they’ll become one of your favorites too!
Salted Caramel Cheesecake Cookies
Ingredients
- *Cheesecake Filling:*
- – 360g full-fat soft cheese half Philadelphia, half mascarpone
- – 60g salted caramel sauce store-bought or homemade
- – 25g icing sugar sifted
- *Cookie Dough:*
- – 125g unsalted butter cold from fridge
- – 175g light brown soft sugar packed
- – 1 medium egg room temperature
- – 1 tsp vanilla extract pure vanilla preferred
- – 300g plain flour
- – 1 tbsp cornflour
- – 1/2 tsp bicarbonate of soda
- – 1/2 tsp sea salt chunks flaky
- – 100g white chocolate finely chopped
- – 100g milk chocolate finely chopped
Instructions
- **Prepare cheesecake filling:** In a medium bowl, gently combine soft cheese, salted caramel sauce, and icing sugar using a spatula until just combined. Avoid overmixing. Portion into 16 equal portions on a lined baking tray and freeze for at least 2 hours until completely solid.
- **Make cookie dough:** In a stand mixer bowl with paddle attachment, cream cold butter and brown sugar on medium speed for 3-4 minutes until light and fluffy. Add egg and vanilla extract, mixing until incorporated.
- **Add dry ingredients:** In a separate bowl, whisk together flour, cornflour, bicarbonate of soda, and sea salt. Gradually add to butter mixture on low speed until just combined. Fold in chopped chocolates with a wooden spoon.
- **Assemble cookies:** Preheat oven to 180°C (160°C fan). Line two baking trays with parchment paper. Divide dough into 16 portions. Flatten each in your palm, place frozen filling in center, wrap dough around filling, and seal edges completely. Roll gently into smooth balls.
- **Bake:** Place cookies 5cm apart on prepared trays. Bake 11-12 minutes until edges are lightly golden and centers still look slightly soft. Cool on trays for 10 minutes before transferring to wire rack.
- **Chill and serve:** Chill cookies completely before serving for best texture. The cheesecake filling will set properly when cold.
Notes
– Don’t overbake – cookies continue cooking on hot tray after removal
– Use kitchen scale for accurate measurements
– Store in airtight container for up to one week
– Can freeze assembled unbaked cookies for up to 3 months
– Substitute all mascarpone with cream cheese if preferred
– Best enjoyed cold when cheesecake filling has proper creamy texture
