Salted Caramel Cheesecake Cookies Recipe with Creamy, Sweet Flavor

Benefits and Advantages of salted caramel cheesecake cookies

Salted caramel cheesecake cookies offer a delicious blend of rich and sweet flavors that appeal to a wide range of dessert lovers. These cookies combine the soft, chewy texture of graham cracker cookies with the creamy tang of cheesecake frosting, all perfectly balanced by a drizzle of rich caramel and a sprinkle of coarse sea salt. The recipe is straightforward, using common baking ingredients that are easily accessible for home bakers at all skill levels. Additionally, the cookies offer versatility, allowing for dietary customizations such as vegan or gluten-free adaptations without sacrificing the indulgent taste. The contrasting textures the crumbly cookie base topped with smooth frosting and gooey caramel make these cookies particularly satisfying and unique. Perfect for sharing at gatherings or enjoying as a special treat, salted caramel cheesecake cookies provide a convenient yet impressive dessert option that delivers both convenience and decadent flavor.

Essential Ingredients for salted caramel cheesecake cookies

• 1 1/2 cups (340g) salted butter, softened
• 3/4 cup (150g) granulated sugar
• 1 1/2 cups (330g) packed brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 3/4 cups (470g) all-purpose flour
• 2 packages graham crackers, crushed (about 2 1/2 cups or 280g crumbs)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt

For the Cream Cheese Frosting:

• 16 ounces (450g) cream cheese, room temperature
• 7 ounces (200g) marshmallow creme (alternatively, 4 tablespoons softened butter)
• 2 cups (240g) powdered sugar

For the Topping:

• 1/3 cup (80g) caramel dip (use a dip rather than thin sauce to prevent sliding)
• Coarse sea salt for sprinkling

Each ingredient contributes specifically to texture and flavor: brown sugar and granulated sugar provide sweetness and moisture, while the cream cheese imparts richness and tang to the frosting. Crushed graham crackers add a buttery, crunchy base that complements the smooth toppings.

Dietary Substitutions to Customize Your salted caramel cheesecake cookies

Adapting salted caramel cheesecake cookies to meet various dietary needs is easy with the right substitutions. For vegan versions, replace the butter with vegan margarine, eggs with flax or chia eggs, cream cheese with plant-based alternatives made from cashews or soy, and opt for dairy-free caramel dips. Gluten-free adaptations involve using gluten-free all-purpose flour blends and ensuring graham cracker crumbs are gluten-free. For those monitoring sugar intake, sugar substitutes like erythritol or stevia can replace traditional sugars with adjusted measurements to balance moisture. Additionally, choose dairy-free caramel variations based on coconut milk to maintain a creamy texture without dairy. These options allow the cookies to remain moist, flavorful, and satisfying without compromising the essential salted caramel and cheesecake characteristics.

These substitutions expand accessibility to this indulgent treat while respecting dietary restrictions.

How to Prepare the Perfect salted caramel cheesecake cookies: Step-by-Step Guide

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
2. Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, and salt until well combined.
3. Cream butter and sugars: In a large mixing bowl or stand mixer, beat softened salted butter, granulated sugar, and brown sugar on medium speed until fluffy and light, about 3-5 minutes. For vegan versions, use vegan margarine and substitute sugars as preferred.
4. Add wet ingredients: Beat in eggs (or flax eggs) and vanilla extract until fully incorporated.
5. Combine dough: Gradually add the dry mix to the wet mixture, stirring until just combined to avoid overmixing. Gently fold in the crushed graham cracker crumbs for texture.
6. Shape cookies: Divide the dough into twelve 1/2-cup portions for large cookies. Roll each portion into a ball and flatten slightly. Arrange six cookies per baking tray, spaced about 2 inches apart.
7. Bake: Bake the cookies for 12-15 minutes until golden brown around edges but still soft in the center. Smaller cookies require shorter baking times (8-10 minutes).
8. Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely or serve warm depending on preference.
9. Prepare frosting: Beat room temperature cream cheese until smooth. Gradually add powdered sugar, mixing on low speed until fully blended and creamy. Add marshmallow creme or softened butter for fluffiness and mix thoroughly.
10. Frost cookies: Pipe or spread cream cheese frosting on cooled or warm cookies in a spiral or desired pattern for even coverage.
11. Top with caramel and salt: Drizzle caramel dip over the frosting in a zigzag pattern; sprinkle coarse sea salt lightly over the top for a balanced sweet-salty finish.

This detailed process ensures a soft, creamy, and indulgent cookie experience every time, with room for easy ingredient swaps as desired.

Mastering salted caramel cheesecake cookies: Advanced Tips and Variations

Enhance your salted caramel cheesecake cookies by chilling the dough for at least one hour before baking. This step deepens the flavor and helps the cookies hold their shape better during baking. For added texture and richness, consider folding in chopped pecans or walnuts. Using homemade salted caramel sauce allows control over sweetness and salt balance, creating a personalized touch. For seasonal flair, incorporate spices like cinnamon or pumpkin pie spice to complement the caramel notes. Choosing high-quality vanilla extract intensifies the cookies’ aroma and overall flavor. Rotate baking sheets halfway through baking time to promote even cooking and avoid hot spots. To create a lighter cookie, reduce cream cheese slightly and swap some of it with mascarpone, yielding a creamier and less tangy frosting. For an indulgent twist, drizzle melted dark or white chocolate over the cooled cookies. These variations and techniques provide creative ways to tailor your cookies while keeping the signature balance of rich cheesecake, buttery caramel, and a hint of sea salt.

How to Store salted caramel cheesecake cookies: Best Practices

Preserving the freshness and texture of salted caramel cheesecake cookies is easy with proper storage. For short-term keeping, store cookies in an airtight container at room temperature for up to three days to maintain their soft and chewy texture. If you prefer a firmer cheesecake frosting, refrigerate the cookies in a sealed container for up to one week. For longer storage, freeze the cookies by first placing them on a baking sheet in a single layer to freeze individually. Once frozen, transfer them to an airtight container or freezer bag, using parchment paper between layers to prevent sticking. They can be frozen for up to three months without significant loss in quality. When ready to enjoy, thaw cookies at room temperature or gently warm them in the microwave for 10-15 seconds. Avoid overheating to prevent softening the caramel too much or compromising the cookie structure. These methods keep your cookies delicious and ready for anytime indulgence.

Nutritional Value of salted caramel cheesecake cookies

FAQs: Frequently Asked Questions About salted caramel cheesecake cookies

Salted Caramel Cheesecake Cookies Recipe with Creamy, Sweet Flavor

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🍪 Indulge in the ultimate combination of sweet and salty with these Salted Caramel Cheesecake Cookies.
🧁 Perfectly balanced cheesecake frosting and caramel drizzle make these cookies a must-try for dessert lovers.

• Total Time: 32-35 minutes
• Yield: 12 large cookies 1x

Ingredients

Scale 1x2x3x

1 1/2 cups (340g) salted butter, softened
3/4 cup (150g) granulated sugar
1 1/2 cups (330g) packed brown sugar
2 large eggs
1 tablespoon vanilla extract
3 3/4 cups (470g) all-purpose flour
2 packages graham crackers, crushed (about 2 1/2 cups or 280g crumbs)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
16 ounces (450g) cream cheese, room temperature
7 ounces (200g) marshmallow creme
2 cups (240g) powdered sugar
1/3 cup (80g) caramel dip
Coarse sea salt for sprinkling

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-5 minutes).
3. Add eggs and vanilla extract, mixing until just combined.
4. Gradually add flour, crushed graham crackers, baking soda, baking powder, and salt. Mix just until combined.
5. Divide the dough into twelve 1/2-cup portions (for large cookies), roll each into a ball, and flatten slightly. Place six cookies per baking sheet lined with parchment paper.
6. Bake for 12-15 minutes until cookies are golden brown around the edges but soft in the center.
7. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack.

Frosting:
1. Beat cream cheese until smooth.
2. Slowly add powdered sugar, mixing on low speed until incorporated.
3. Add marshmallow creme and combine until fluffy.
4. Pipe or spread frosting onto cooled cookies.

Topping:
1. Drizzle caramel dip over the frosting.
2. Sprinkle coarse sea salt over the top.

Last Step:

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Notes

🧈 Use salted butter to enhance flavor and balance sweetness.
🧊 Ensure butter and cream cheese are at room temperature for smooth mixing.
🥄 Use caramel dip to prevent dripping when topping cookies.

• Author: Brandi Oshea
• Prep Time: 15 minutes
• Cooling Time: 5 minutes
• Cook Time: 12-15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 cookie
• Calories: 385 kcal
• Sugar: 35 g
• Sodium: 360 mg
• Fat: 19 g
• Saturated Fat: 11 g
• Unsaturated Fat: N/A
• Trans Fat: N/A
• Carbohydrates: 53 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 65 mg