Description

These bakery-worthy cookies feature a buttery base, creamy cheesecake swirl, and ribbons of salted caramel for a decadent treat that’s quick and easy to make. Perfect for parties, holidays, or cozy nights in, they deliver the ultimate sweet-salty flavor and melt-in-your-mouth texture.

Ingredients

Scale

1/2 cup unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
2 cups all-purpose flour (or 1:1 gluten-free blend)
1/2 teaspoon baking soda
1/4 teaspoon salt
4 ounces cream cheese, softened (full-fat recommended)
2 tablespoons powdered sugar
1/2 teaspoon pure vanilla extract
1/3 cup thick caramel sauce (homemade or store-bought)
1/4 teaspoon flaky sea salt
Optional: mini chocolate chips
Optional: chopped pecans or walnuts
Optional: pinch of espresso powder

Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Soften butter and cream cheese at room temperature for about 30 minutes.
In a large bowl, beat butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy. Add egg and vanilla extract; mix until combined.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet mixture, mixing on low until just combined. Fold in optional add-ins if desired.
In a small bowl, beat cream cheese, powdered sugar, and vanilla extract until creamy and smooth.
Use a medium cookie scoop (about 2 tablespoons) to drop dough onto prepared baking sheets, spacing 2 inches apart. Make a thumbprint or well in the center of each cookie.
Pipe or spoon about 1 teaspoon of cheesecake filling into each well. Drizzle 1-2 teaspoons of caramel sauce over the cheesecake filling, then gently swirl with a toothpick or knife tip. Sprinkle with flaky sea salt.
If dough is soft, chill filled cookies for 10 minutes before baking.
Bake for 10-12 minutes, until edges are lightly golden and centers look set but still soft. Let cookies sit on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature butter and cream cheese for best texture. Thick caramel sauce works best for swirling; if using thin caramel, simmer to thicken. Chill dough or assembled cookies if your kitchen is warm to prevent overspreading. Cookies freeze well for up to 2 months. For gluten-free or dairy-free adaptations, see variations.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 12
Sodium: 90
Fat: 8
Saturated Fat: 5
Carbohydrates: 20
Fiber: 0.5
Protein: 2

Keywords: salted caramel, cheesecake cookies, easy dessert, homemade cookies, sweet and salty, party treats, holiday baking, comfort food