Crispy Salted Caramel Cheesecake Cookies – Better Than Takeout
Craving something sweet and indulgent? These Salted Caramel Cheesecake Cookies are crispy on the outside, gooey on the inside, and better than takeout. After making these many times, I’ve discovered the trick to getting that perfect chewy texture. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Sheet Pan Orange Chili Salmon and Sheet Pan Lemon Dijon Salmon and Potatoes.
Why This Crispy Salted Caramel Cheesecake Cookies – Better Than Takeout Is Pure Comfort
- Crispy edges with a soft, chewy center
- Rich caramel flavor with a hint of saltiness
- Easy to make at home and better than takeout
What You'll Need for Crispy Salted Caramel Cheesecake Cookies – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Caramel bits
- Cream cheese
- Salt
- Vanilla extract
- Optional: Flaky sea salt
📝 Ingredient Notes
- Caramel bits: If you can't find caramel bits, you can use unwrapped caramel candies or caramel chips.
🛒 Tools & Equipment I Recommend
- Stand mixer — Ensures even mixing and saves time → See on Amazon
- Silicone baking mat — Prevents cookies from sticking and promotes even baking → See on Amazon
How to Make Crispy Salted Caramel Cheesecake Cookies – Better Than Takeout
- Step 1: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Step 2: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and vanilla extract.
- Step 3: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Step 4: Fold in caramel bits and cream cheese until just combined. The dough will be thick and slightly crumbly.
- Step 5: Using a cookie scoop or spoon, drop rounded dough balls onto prepared baking sheets, spacing them about 2 inches apart.
- Step 6: Bake for 9-11 minutes, or until edges are golden brown and centers are still slightly soft. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Step 7: Sprinkle cookies with flaky sea salt while still warm, if desired.
Cook's Tips for Perfect Crispy Salted Caramel Cheesecake Cookies – Better Than Takeout
- Common mistake and fix: Avoid overmixing the dough to prevent tough cookies. If the dough is too crumbly, add a tablespoon or two of milk to help it come together.
- Pro tip: For even baking, use a cookie scoop to ensure all cookies are the same size.
- Pro tip: To prevent cookies from spreading too much, chill the dough for 30 minutes before baking.
Storing & Reheating Crispy Salted Caramel Cheesecake Cookies – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store cookies in an airtight container at room temperature for up to 5 days. Make-ahead tip: Dough can be made ahead and refrigerated for up to 3 days. Bake as directed.
Freezing Crispy Salted Caramel Cheesecake Cookies – Better Than Takeout
Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
How to Reheat Without Drying It Out
Oven: Reheat cookies in a 350°F (175°C) oven for 5-7 minutes. Microwave: Reheat cookies in the microwave for 10-15 seconds. Be careful not to overheat.
Recipe Notes
- Chef tip: For a fun twist, try adding chocolate chips or chopped nuts to the dough.
- Best substitution: If you're out of cream cheese, you can substitute mascarpone cheese or sour cream.
- Make-ahead: Cookies can be made ahead and frozen for up to 3 months. Thaw at room temperature before serving.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If cookies are spreading too much, try chilling the dough for 30 minutes before baking.
Want to level up this recipe?
High-quality baking sheets — Ensure even baking and prevent hot spots → Check price on Amazon
Crispy Salted Caramel Cheesecake Cookies – Better Than Takeout
Ingredients
Main Ingredients
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Caramel bits
- Cream cheese
Seasonings
- Salt
- Vanilla extract
Optional Toppings
- Flaky sea salt
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Step 2: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and vanilla extract.
- Step 3: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Step 4: Fold in caramel bits and cream cheese until just combined. The dough will be thick and slightly crumbly.
- Step 5: Using a cookie scoop or spoon, drop rounded dough balls onto prepared baking sheets, spacing them about 2 inches apart.
- Step 6: Bake for 9-11 minutes, or until edges are golden brown and centers are still slightly soft. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Step 7: Sprinkle cookies with flaky sea salt while still warm, if desired.
Notes
- Chef tip: For a fun twist, try adding chocolate chips or chopped nuts to the dough.
- Best substitution: If you're out of cream cheese, you can substitute mascarpone cheese or sour cream.
- Make-ahead: Cookies can be made ahead and frozen for up to 3 months. Thaw at room temperature before serving.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If cookies are spreading too much, try chilling the dough for 30 minutes before baking.
Storage
- Fridge: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
- Oven reheat: Reheat cookies in a 350°F (175°C) oven for 5-7 minutes.
- Microwave reheat: Reheat cookies in the microwave for 10-15 seconds. Be careful not to overheat.
- Make ahead: Dough can be made ahead and refrigerated for up to 3 days. Bake as directed.
Nutrition Per Serving
- Calories: 150
- Protein: 1g
- Fat: 7g
- Carbs: 20g
- Fiber: 0g
- Sugar: 10g
- Sodium: 100mg
- Cholesterol: 25mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Salted Caramel Cheesecake Cookies – Better Than Takeout FAQs
Yes, you can make the dough ahead and refrigerate it for up to 3 days. Bake as directed.
Overbaking can cause cookies to become dry. Be sure to check cookies at the minimum baking time and remove them from the oven when edges are golden brown and centers are still slightly soft.
Yes, you can freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
While you can try baking cookies in the air fryer, the results may not be as consistent as baking in the oven.
If you're out of cream cheese, you can substitute mascarpone cheese or sour cream.
A Warm Final Note
I can’t wait for you to try Crispy Salted Caramel Cheesecake Cookies – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
