These cookies combine everything I love in a single bite: a soft graham-cracker cookie base, a creamy cheesecake-style frosting, and a rich caramel drizzle finished with flaky salt. Each cookie tastes like a mini cheesecake wrapped in a warm, chewy cookie.
Why You’ll Love This Recipe
I love how these cookies balance sweetness, saltiness, and tang. The browned-butter dough adds depth, the cream-cheese frosting gives that classic cheesecake flavour, and the caramel swirl ties everything together. They feel special but are simple enough to make anytime.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Brown the butter: melt it in a saucepan over medium heat until it becomes golden and fragrant. Let it cool completely.
Mix the cooled browned butter with brown sugar until combined. Add the egg and vanilla and mix until creamy.
Add baking powder, baking soda, salt, cinnamon, flour, and graham-cracker crumbs. Stir until just combined.
Scoop about 3 tablespoons of dough per cookie, roll into balls, and slightly flatten. Place 5–6 cookies per baking sheet.
Bake for 10–12 minutes until the edges are lightly golden. Cool completely.
Make the frosting: beat cream cheese and butter until smooth. Add vanilla and salt, then gradually beat in powdered sugar until creamy.
Frost cooled cookies, drizzle with caramel sauce, and finish with flaky salt.
Servings And Timing
This recipe makes about 11 large cookies.
Total time: about 45 minutes (20 minutes prep, 10–12 minutes baking, plus cooling and decorating time).
Variations
I sometimes skip browning the butter and simply melt 7 tablespoons instead—the cookies are still delicious.
For a gluten-free version, I use a 1:1 gluten-free flour blend and gluten-free graham crackers.
Chocolate frosting works beautifully if I want something richer.
I can also add mini chocolate chips to the dough for extra texture.
A pumpkin-spice twist works well in fall by adding 1/2 teaspoon pumpkin spice instead of cinnamon.
Storage/Reheating
I store these cookies in an airtight container at room temperature or in the fridge for 2–3 days.
For longer storage, I freeze the unfrosted cookies for up to 3–4 months. When I’m ready to serve them, I thaw, frost, and add caramel and salt.
FAQs
Can I skip browning the butter?
Yes. I can simply melt regular butter and cool it before mixing. The flavour changes slightly but the cookies still turn out great.
Can I make the dough ahead of time?
Yes, I can refrigerate the dough for up to 1 week or freeze it for a few months.
Can I frost the cookies in advance?
Yes, but I prefer to frost them the day I serve them for the best texture.
Can I use store-bought caramel sauce?
Absolutely. Any thick caramel sauce works well.
Do I need a mixer for the frosting?
A mixer makes it smoother, but I can whisk by hand if the cream cheese and butter are very soft.
Conclusion
These Salted Caramel Cheesecake Cookies give me everything I love in a dessert: soft, chewy cookies, creamy cheesecake frosting, and sweet caramel topped with a hint of salt. They feel indulgent yet easy enough to make anytime. If I want a cookie that impresses without much effort, this is the recipe I turn to.
Soft graham‑cracker cookies topped with creamy cheesecake‑style frosting, rich caramel drizzle, and a sprinkle of flaky sea salt — basically little salted caramel cheesecake bites in cookie form.
