My sister is OBSESSED with these Salted Caramel Cream Cheese Cookies. She literally asks me to make them every single week, and I totally get it, because they’re that good. As a recipe creator, I almost never make the same thing twice since I’m always itching to try something new, but these cookies are just too hard to beat.
Picture a soft, chewy, buttery cookie topped with a thick layer of fluffy cream cheese frosting that tastes like cheesecake, then drizzled with my homemade salted caramel and a pinch of flaky salt. Sweet, salty, creamy, chewy. Every bite has it ALL.
These are my go-to for cozy fall weekends, Thanksgiving dessert tables, holiday cookie boxes, and birthdays. So many of you have told me you’re now “the baker” of your friend group because of these cookies, and I love that!
P.S. Make the caramel while your cookie dough chills. It only takes about 10 minutes, and by the time your cookies are baked and cooled, it’s thickened into the PERFECT drizzle.
Ingredients Needed
For the Cookies
- Unsalted Butter: Softened butter gives the cookies their rich flavor and soft, chewy texture. Creaming it with the sugars adds air so the cookies bake up fluffy. Make sure it’s room temperature, not melted.
- Granulated Sugar: White sugar sweetens the cookies and helps the edges turn lightly golden and crisp.
- Brown Sugar: Brown sugar adds a deeper, caramel-like flavor and extra moisture, which keeps the cookies soft and chewy for days.
- Eggs: Two eggs bind the dough together and give the cookies structure and a tender bite.
- Vanilla Extract: Vanilla adds warmth and rounds out the buttery, caramel flavors.
- All-Purpose Flour: Flour gives the cookies their body and chew. Spoon and level it so the cookies don’t turn out dry.
- Baking Powder: Baking powder gives the cookies a little lift for soft, puffy centers.
- Cornstarch: Just one teaspoon makes the cookies extra soft and chewy. It’s a bakery secret!
- Salt: A pinch of salt balances the sweetness and makes the butter flavor pop.
For the Cream Cheese Frosting
- Cream Cheese: Room temperature cream cheese makes a rich, tangy frosting that tastes just like cheesecake. Use full-fat brick-style cream cheese for the thickest frosting.
- Butter: A few tablespoons of softened butter make the frosting extra smooth and creamy.
- Vanilla Extract: Vanilla adds warmth and sweetness to the frosting.
- Powdered Sugar: Powdered sugar sweetens the frosting and gives it structure so it holds its shape on the cookies.
For the Homemade Salted Caramel
- Granulated Sugar: Sugar is the backbone of the caramel. It melts down into a smooth, amber liquid that gives you that rich, toasty caramel flavor. Be patient and keep stirring!
- Unsalted Butter: Butter makes the caramel rich, creamy, and velvety. Cube it and let it come to room temperature so it melts in smoothly.
- Heavy Whipping Cream: Cream turns the caramel into a silky, pourable sauce that’s PERFECT for drizzling. Room temperature cream bubbles up less when you add it.
- Fine Sea Salt: Salt is what makes it salted caramel! It balances the sweetness and gives every cookie that irresistible sweet and salty bite.
- Flaky Sea Salt: A light sprinkle on top of the drizzle adds a salty crunch and makes the cookies look bakery-perfect.
Substitutions and Modifications
- Dairy-free: Use plant-based butter, dairy-free cream cheese, and full-fat coconut cream in the caramel.
- Gluten-free: Use a 1-to-1 gluten-free flour blend.
- Caramel shortcut: Short on time? Melt 8 soft caramels with 2 tablespoons of milk in the microwave, or use store-bought salted caramel sauce.
- Make the caramel ahead: Make the caramel up to 2 weeks ahead and keep it in a jar in the fridge. Warm it for 10 to 15 seconds before drizzling.
- Less sweet frosting: Reduce the powdered sugar to 1 ½ cups.
- Extra thick cookies: Chill the dough for 1 to 2 hours instead of 30 minutes.
- No caramel fan: Skip the drizzle. The cookie and frosting are delicious on their own!
Why You’ll Love This Recipe
- It’s a soft, buttery, chewy cookie with a thick layer of cheesecake-like frosting.
- The homemade salted caramel drizzle gives you the PERFECT sweet and salty balance.
- It’s easy to make, easy to customize, and always a crowd favorite.
Equipment Needed
- Stand mixer or hand mixer
- Large mixing bowls
- Measuring cups and spoons
- Small heavy-bottomed saucepan (for the caramel)
- Heatproof spatula
- Heatproof jar
- Medium cookie scoop
- Baking sheets
- Parchment paper
- Wire cooling rack
- Offset spatula or piping bag (for frosting)
What Makes These Cookies So Good
- The Cookie: Rich, buttery, and soft with the perfect amount of chew.
- Cream Cheese Frosting: Dreamy, tangy, and tastes just like cheesecake.
- Homemade Salted Caramel: Silky, buttery, sweet, and salty in every single bite.
Salted Caramel Cream Cheese Cookies Recipe
Video
Ingredients
For the Cookies
- ¾ cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- ¼ teaspoon salt
For the Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- 4 tablespoons unsalted butter room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
For the Homemade Salted Caramel
- ½ cup granulated sugar
- 3 tablespoons unsalted butter cubed, room temperature
- ¼ cup heavy whipping cream room temperature
- ½ teaspoon fine sea salt
Flaky sea salt, for topping
Instructions
- Cream the butter and sugars. In a large bowl, beat the room temperature butter, granulated sugar, and brown sugar with a hand mixer or stand mixer for 2 to 3 minutes, until smooth, pale, and fluffy.
- Add the eggs and vanilla. Add the eggs and vanilla extract and beat until everything is creamy and fully combined.
- Whisk the dry ingredients. In a separate bowl, whisk together the flour, baking powder, cornstarch, and salt. Whisking first spreads the baking powder and salt evenly through the dough.
- Combine. Add the dry ingredients to the wet ingredients and mix on low or fold with a spatula just until no dry flour remains. Don’t overmix, or the cookies will be tough.
- Chill the dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This keeps the cookies from spreading too much and gives them that thick, bakery-style texture.
- Make the caramel while the dough chills. Place a small heavy-bottomed saucepan over medium heat and add the sugar. Stir constantly with a heatproof spatula. It will clump up and look like it’s going all wrong, but keep stirring! In about 4 to 5 minutes, it will melt into a smooth, golden amber liquid. Watch it closely and lower the heat if it’s browning too quickly.
- Add the butter. Take the pan off the heat and stir in the cubed butter. It will bubble up a LOT, which is totally normal. Keep stirring until the butter is completely melted and smooth.
- Add the cream and salt. Slowly pour in the heavy cream while stirring. It will bubble again, so go slow. Stir until creamy and smooth, then stir in the fine sea salt. Pour the caramel into a heatproof jar and let it cool while you bake. It thickens as it cools into the perfect drizzling consistency.
- Preheat the oven. Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
- Scoop and bake. Scoop the chilled dough into balls with a medium cookie scoop and place them about 2 inches apart. Bake for 10 to 12 minutes, until the edges are lightly golden but the centers still look soft. Pull them out a little early for the softest cookies!
- Cool completely. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely, about 20 minutes. They need to be fully cool before frosting, or the frosting will melt.
- Whip the frosting. In a large bowl, beat the cream cheese and butter for 2 to 3 minutes, until smooth and fluffy. Add the vanilla, then add the powdered sugar ½ cup at a time, starting on low speed so it doesn’t fly everywhere. Beat until thick, smooth, and creamy. Too thick? Add a splash of milk. Too thin? Add a little more powdered sugar.
- Frost the cookies. Spread a thick layer of frosting on each cooled cookie with an offset spatula, or pipe it on for a prettier look.
- Drizzle and sprinkle. Stir the caramel. If it’s too thick to drizzle, microwave it for 10 to 15 seconds. Drizzle it over the frosted cookies with a spoon or piping bag, then sprinkle with a little flaky sea salt while the caramel is still warm. Let it set for a few minutes, then ENJOY, besties!
Nutrition
Storage Instructions
- Counter: Frosted cookies can sit out for up to 2 hours while you’re serving. Because of the cream cheese frosting, store them in the fridge after that.
- Fridge: Store frosted cookies in a single layer in an airtight container in the fridge for up to 5 days. Let them sit out for 10 minutes before eating for the softest texture.
- Freezer: Freeze unfrosted cookies in a freezer bag for up to 3 months. Thaw at room temperature, then frost and drizzle before serving.
- Leftover caramel: Store any extra caramel in a jar in the fridge for up to 2 weeks. It’s AMAZING stirred into coffee or drizzled over ice cream!
Tips and Tricks
- Chill the dough for at least 30 minutes for thicker, chewier cookies.
- Use a small, heavy-bottomed saucepan for the half batch of caramel so the sugar melts evenly and doesn’t scorch.
- Make sure the butter and cream for the caramel, and the cream cheese and butter for the frosting, are all at room temperature.
- Sprinkle the flaky salt while the caramel is still warm so it sticks.
Make Them for the Holidays
These cookies are PERFECT for Thanksgiving dessert tables and holiday cookie boxes! Bake and freeze the cookies up to a month ahead, and make the caramel up to 2 weeks ahead. Then thaw, frost, and drizzle them the day you serve or gift them. For cookie boxes, let the caramel set completely and separate the layers with parchment paper so the frosting stays pretty.
Frequently Asked Questions
Do I need to chill the cookie dough?
Yes! Chilling for at least 30 minutes keeps the cookies from spreading and gives them a thicker, chewier, bakery-style texture.
Can I use store-bought caramel instead of homemade?
Yes! Store-bought salted caramel sauce works great and saves time, or you can melt 8 soft caramels with 2 tablespoons of milk. But my homemade salted caramel only takes about 10 minutes and 4 ingredients, and it tastes SO much better.
My caramel got too thick. What do I do?
Microwave it for 10 to 15 seconds and stir. If it’s still too thick, stir in a teaspoon of heavy cream at a time until it drizzles smoothly.
Can I frost the cookies while they’re still warm?
No. Let them cool completely first, or the cream cheese frosting will melt and slide right off.
Can I make the frosting ahead of time?
Yes! Make it up to 2 days ahead and store it covered in the fridge. Let it come to room temperature and give it a quick whip before frosting.
Can I make these gluten-free?
Yes, a 1-to-1 gluten-free flour blend works well and keeps the cookies soft and chewy.
Are these cookies too sweet?
Not at all! The tangy cream cheese frosting and salted caramel balance out the sweetness. For a less sweet frosting, use 1 ½ cups of powdered sugar.
Can I make bigger or smaller cookies?
Yes! Smaller cookies bake in about 8 to 9 minutes. Larger bakery-size cookies may need 13 to 14 minutes.
More Salted Caramel Recipes You’ll Love
Love this caramel? Make a full batch with my Homemade Salted Caramel Sauce and try it in these:
- Salted Caramel Espresso Cookies
- Salted Caramel Apple Pie Cookies
- Salted Caramel Pumpkin Cookies
- Salted Caramel Pretzel Chip Cookies
- Salted Caramel Gingerbread Oatmeal Cream Pies
- Salted Caramel Blondies
- Brown Butter Salted Caramel Brookie
- Salted Caramel Apple Crumble Cheesecake
- Salted Caramel Latte
More Cheesecake Cookies
- Blueberry Cheesecake Cookies
- Cheesecake Stuffed Snickerdoodles
- Oreo Cheesecake Cookies
- Cheesecake Stuffed Brown Butter M&M Cookies
Bake Them and Tag Me!
These Salted Caramel Cream Cheese Cookies are my sister’s favorite for a reason. They’re soft, creamy, sweet, salty, and just so cozy. I hope they become a favorite in your house too!
If you make them, leave a star rating and a comment below. I read every single one! And tag me @munchiesbymallory on Instagram and TikTok so I can see your cookies. Happy baking, besties!
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