Oh my gosh, you guys. I have a confession to make—I might have eaten three of these salted caramel cheesecake cookies in one sitting. Don’t judge me until you’ve tried them! They’re the perfect little bite of heaven: a soft, buttery cookie base with just a hint of graham cracker crunch, piled high with creamy marshmallow-cheesecake frosting, and finished with a drizzle of caramel and that irresistible sprinkle of sea salt. It’s like all my favorite desserts had a party, and this is the glorious result.

I first made these for a girls’ night, and let’s just say nobody even glanced at the store-bought cupcakes. They’re fancy enough to impress but so easy to throw together—seriously, no mixer required if you’ve got some arm strength. Perfect for when you need a little indulgence or want to bribe your neighbors into loving you (it works).

Why You’ll Love Salted Caramel Cheesecake Cookies

Trust me, these cookies are about to become your new obsession. Here’s why:

That dreamy texture: Soft, slightly chewy, with just a hint of crunch from the graham crackers—it’s like biting into a cloud with a surprise party at the bottom.
The flavor bomb: Sweet caramel meets tangy cream cheese frosting, all balanced by that flaky sea salt on top. Your taste buds won’t know what hit them.
No fancy skills required: If you can cream butter and sugar, you’re already halfway there. I promise.
Pantry-friendly ingredients: No obscure items here—just good ol’ butter, sugar, and cream cheese doing their magic.
Instant crowd-pleaser: Bring these to any gathering, and suddenly you’re the most popular person in the room. (You’re welcome.)

Perfect Balance of Sweet and Salty

That sprinkle of coarse sea salt? It’s not just for looks. It cuts through the richness of the caramel and frosting, making each bite *chef’s kiss* perfection. Don’t skip it—even if you’re a die-hard sweet tooth.

Easy to Make with Simple Ingredients

No stand mixer? No problem. A wooden spoon and some elbow grease will do the trick. And if you’ve ever made chocolate chip cookies, you’ve already mastered 90% of this recipe. The frosting comes together in minutes, and the caramel drizzle? Store-bought is totally fine—I won’t tell.

Ingredients You’ll Need for Salted Caramel Cheesecake Cookies

Okay, let’s gather our goodies! Double-check your pantry—you probably have most of this already. And remember, room-temperature ingredients are key here (cold butter = sad cookies). Here’s what you’ll need:

Cookie Dough Ingredients

1 cup salted butter, room temp – Trust me, salted butter makes these cookies shine. If you only have unsalted, just add an extra pinch of salt to the dough.
1 cup granulated sugar – Plain ol’ white sugar for that perfect sweetness.
½ cup brown sugar – The molasses in brown sugar keeps these cookies soft and chewy.
2 large eggs – Room temp, please! They’ll mix in way smoother.
1 teaspoon vanilla extract – The good stuff, if you’ve got it.
2.5 cups all-purpose flour – Spoon and level it—don’t scoop straight from the bag or you’ll end up with dry cookies.
1 cup crushed graham crackers – About 8 full sheets, crushed fine. This gives that nostalgic cheesecake crust vibe.
1 teaspoon baking soda – Fresh is best!
1 teaspoon baking powder – For that perfect little lift.
½ teaspoon salt – Balances all that sweetness.

Frosting and Topping Ingredients

8 oz cream cheese, room temp – Full-fat, please. This is dessert, after all.
1 cup marshmallow fluff – The secret weapon! Makes the frosting fluffy and sweet without being too heavy.
2 cups powdered sugar – Sift it if it’s lumpy—your arm will thank you later.
½ cup caramel dip – The thick, squeezy kind works best for drizzling. If you use sauce, warm it slightly first.
1 teaspoon coarse sea salt – For that *chef’s kiss* finishing touch.

Step-by-Step Instructions for Salted Caramel Cheesecake Cookies

Alright, let’s get baking! Don’t worry—this isn’t one of those fussy recipes where everything has to be perfect. Just follow these simple steps, and you’ll have cookies that’ll make you feel like a pastry pro.

Preparing the Cookie Dough

Preheat your oven to 350°F (175°C). No rushing—let it fully heat up while you mix the dough.
Cream the butter and sugars. In a big bowl, beat the room-temperature butter, granulated sugar, and brown sugar until it’s light and fluffy. This takes about 2 minutes with a mixer, or 3-4 minutes by hand. (Bonus: arm workout!)
Add eggs and vanilla. Crack in those eggs one at a time, mixing well after each. Splash in the vanilla and give it another good stir.
Mix dry ingredients. In a separate bowl, whisk together the flour, crushed graham crackers, baking soda, baking powder, and salt. No lumps allowed!
Combine wet and dry. Gradually add the dry mix to the wet ingredients, stirring just until everything comes together. Overmixing = tough cookies, so stop when you no longer see flour streaks.

Baking the Cookies

Scoop the dough. Use a tablespoon or cookie scoop to drop dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. They’ll spread a little!
Bake for 10-12 minutes. The edges should be just golden, but the centers will still look soft. They’ll firm up as they cool—promise. (Overbaking is the enemy of soft cookies!)
Cool completely. Transfer cookies to a wire rack and let them cool completely before frosting. Otherwise, you’ll have a melty mess.

Making the Frosting and Assembly

Beat the frosting. In a clean bowl, whip the room-temperature cream cheese until smooth. Add marshmallow fluff and powdered sugar, mixing until fluffy. If it’s too thick, add a teaspoon of milk.
Frost the cookies. Spread a generous dollop of frosting on each cooled cookie. No need to be neat—rustic is charming!
Drizzle and sprinkle. Warm the caramel dip slightly (10 seconds in the microwave works), then drizzle it over the frosting. Finish with a tiny pinch of coarse sea salt on each cookie.

Pro tip: Try not to eat them all while assembling. (Who am I kidding? I always "taste test" at least two.)

Variations for Salted Caramel Cheesecake Cookies

One of the best things about these cookies? They’re like a blank canvas for your dessert dreams. Here are my favorite ways to mix things up when I’m feeling adventurous (or just want an excuse to make another batch).

Nutty Crunch Variation

For some extra texture, fold ½ cup chopped pecans or walnuts into the cookie dough before baking. The toasty nuts pair *amazingly* with the caramel. Or, sprinkle some on top of the frosting for a little crunch in every bite.

Chocolate Lover’s Twist

Because chocolate makes everything better, right? Try mixing ½ cup mini chocolate chips into the dough, or drizzle melted chocolate over the caramel topping. For serious indulgence, sandwich a square of chocolate between two cookies before frosting—you’re welcome.

Feeling fancy? Swap the caramel drizzle for dulce de leche or add a pinch of cinnamon to the dough. The possibilities are endless!

Serving and Storage Tips for Salted Caramel Cheesecake Cookies

Now, the important part: how to enjoy these little masterpieces (and keep them fresh when—*if*—you have leftovers).

Serving Suggestions

These cookies are perfect with a cold glass of milk or a hot cup of coffee—that salty-sweet combo just begs for something to balance it. Want to get fancy? Serve them on a dessert platter at your next party with mini spoons for scooping up any runaway caramel. (Tip: They disappear FAST at potlucks—hide a couple for yourself first.)

Storage Guidelines

Store cooled cookies in an airtight container at room temperature for up to 3 days. Layer them with parchment paper so the frosting doesn’t stick. If it’s super hot out, pop them in the fridge—but let them come to room temp before eating for the softest texture. The caramel might harden a bit in the fridge, but 10 seconds in the microwave fixes that right up!

Psst—they freeze beautifully too! Just freeze unfrosted cookies, then frost them when thawed.

Helpful Notes for Salted Caramel Cheesecake Cookies

Before you dash off to bake, here are my tried-and-true tips to make sure your cookies turn out *chef’s kiss* perfect every time:

Room temp is non-negotiable. Cold butter or cream cheese won’t cream properly—leave them out for at least an hour. (Eggs too! If you forgot, just pop them in warm water for 5 minutes.)
Caramel dip > sauce. The thick, squeezy kind holds its shape when drizzled. If you only have sauce, warm it slightly first so it flows nicely.
Undermix the dough. Stop stirring as soon as the flour disappears—overworked dough makes tough cookies.
Want a lighter option? Swap half the butter for applesauce (weird but works!) or use reduced-fat cream cheese. They’ll still taste amazing.

Oh, and don’t stress about perfection—messy drizzles and uneven frosting just mean they’re homemade (and full of love).

Frequently Asked Questions About Salted Caramel Cheesecake Cookies

I get it—baking can come with questions! Here are the ones I hear most often (and my no-nonsense answers):

Can I Use Caramel Sauce Instead of Dip?

You *can*, but dip works way better for drizzling—it’s thicker and holds its shape. If you only have sauce, warm it slightly first so it flows nicely. Just know it might soak into the frosting a bit more. No biggie though—still delicious!

How Do I Prevent Dry Cookies?

Easy: don’t overbake them! Pull them out when the edges are just golden but the centers still look soft. They’ll firm up as they cool. Also, measure your flour correctly (spoon and level—no scooping!). Overmixing the dough can make them tough too.

Can I Make These Ahead?

Absolutely! Bake the cookies up to 2 days in advance and store them unfrosted. Frost them the day you’re serving for the freshest taste. The frosting itself can be made a day ahead—just keep it covered in the fridge and give it a quick stir before using.

Why Did My Frosting Turn Runny?

Probably because your cream cheese was too warm. Pop the bowl in the fridge for 10 minutes to firm it up, then beat again. If it’s still too thin, add a bit more powdered sugar.

Can I Freeze These?

Yep! Freeze unfrosted cookies in a single layer, then stack them in a freezer bag. Frost after thawing. The frosting freezes well too—just let it come to room temp and rewhip before using.

Final Thoughts on Salted Caramel Cheesecake Cookies

There you have it—my not-so-secret recipe for cookies that’ll make you the hero of every bake sale, potluck, or midnight snack attack. They’re sweet, salty, messy, and absolutely irresistible. Now go forth and bake (and maybe save one for me). Happy indulging!

Salted Caramel Cheesecake Cookies Recipe