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Easy and delicious chocolate chip cookies stuffed with a salted caramel cheesecake centre… my new favourite, salted caramel cheesecake cookies! 

So we all know that one of my favourite things to bake is cookies, but also… we all know I have an obsession with making cheesecake. So I finally thought, why am I not combining these favourites to create something utterly insane and delicious?! Oh, my days. 

I always use the same style base to my cookies because I just love the cookie dough – it is similar (with ever so slight differences) for my cookie bar recipes and my NYC Cookie recipes, and even just normal cookie recipes… it works! It is the dreamiest of dreams to work with.

Whenever you make stuffed cookie dough, you have to make sure that the cookie dough is quite dry, and not sticky. If the dough turns out sticky, you may have to add in a bit more flour to counteract it – just to make rolling the cookie dough possible! 

I mix my cookie dough with my stand mixer and the paddle attachment – with fridge-cold baking margarine (or room temp unsalted butter), the one egg, and the vanilla – I do not add any more liquid. The cookie dough is the perfect consistency with the rest of the ingredients. 

If you want to make a chocolate cookie dough, that is definitely possible – you can remove 50g of flour, and add 35g of cocoa powder. You don’t need quite as much cocoa powder because cocoa powder can be quite drying! However, if you find it is a bit sticky, add 15g more flour in. 

I used a mixture of milk and white chopped chocolate in these cookies rather than chocolate chips – the chocolate chips I use are quite large in my opinion and I wanted to make sure the chocolate was chopped finely enough so that the cheesecake filling wouldn’t ooze out! I just used a bar of chocolate and chopped it down. 

For the filling, I decided to use a really basic cheesecake filling, and there is a reason – I wanted the flavour of my salted caramel cheesecake, but it couldn’t risk being too soft. Therefore, I used a mixture of full-fat soft cheese (I used a mixture of mascarpone and cream cheese), a salted caramel sauce and a touch of icing sugar. 

It may seem a bit weird, but as long as you are using full-fat soft cheese, and only stirring the mixture together with a spatula, it should stay quite thick. This means when you are portioning the cheesecake mixture so you can freeze them, they won’t go everywhere! If you used a normal cheesecake mix with double cream as well, this may go rather wrong. 

I used a salted caramel sauce from the supermarket, but you can use carnations caramel with 1/2 tsp sea salt added, or you can even try a spread such as nutella, or biscoff to flavour the cheesecake! The possibilities and flavour combinations are utterly endless and the dream. 

If you are worried, you can put the cheesecake mixture into an ice cube tray, and freeze them that way – but I dolloped a spoonful onto a lined tray, and then froze that – and it worked! I will say though, cheesecake cookies fresh out of the oven are a little weird, warm cheesecake mixture isn’t the best… 

These cookies are one of the few I would say it is best to chill FULLY to then enjoy, so the cheesecake mixture has set back to a solid, and so that you don’t have the weird cheesecake experience…. But honestly, the wait is worth it! Bake for about 11-12 minutes, let them cool on the trays, and then even shove them in the fridge to speed up the process if you fancy eating them quicker. 

I used my normal 5cm cookie scoop when making these – I didn’t weigh the cookie dough. I find it far easier to just use a scoop for this style cookie, as it’s a consistent size, and it’s much quicker! If you do want to weigh them though, simply add all the ingredient weights together and divide by the quantity of cookies you are making. 

Salted Caramel Cheesecake Cookies!

Easy and delicious chocolate chip cookies stuffed with a salted caramel cheesecake centre... my new favourite, salted caramel cheesecake cookies! 
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Category: Cookies
Type: Cookies
Keyword: Salted Caramel
Prep Time: 1 hour 30 minutes
Cook Time: 11 minutes
Cooling Time: 1 hour
Total Time: 2 hours 41 minutes
Servings: 12 Cookies
Author: Jane's Patisserie

Ingredients

Cheesecake filling

  • 360 g full-fat soft cheese (I used half philadelphia, half mascarpone)
  • 60 g salted caramel sauce
  • 25 g icing sugar

Cookies

  • 125 g unsalted butter
  • 175 g light brown soft sugar
  • 1 medium egg
  • 1 tsp vanilla extract
  • 300 g plain flour
  • 1 tbsp cornflour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp sea salt chunks
  • 100 g white chocolate (finely chopped)
  • 100 g milk chocolate (finely chopped)

Instructions

Cheesecake filling

  • Add the full-fat soft cheese, salted caramel sauce, and icing sugar to a small bowl and mix with a spatula/spoon until combined.
  • Dollop tablespoon sized amounts of the cheesecake mixture onto a lined tray.
  • Place the tray in the freeze for at least an hour to freeze until solid.

Cookies

  • Preheat your oven to 200ºc/180ºfan, and line two-three trays with parchment paper.
  • Add the unsalted butter and light brown soft sugar to a bowl and beat until creamy.
  • Add in the egg and vanilla extract and beat again.
  • Add in the plain flour, cornflour, bicarbonate of soda, and sea salt and beat until a cookie dough is formed.
  • Add in the finely chopped chocolate and beat until they are distributed well!
  • Scoop the cookies using a 5cm scoop onto a lined tray and place in the fridge until your cheesecake mixture is frozen (if it is ready, carry on to the next step).
  • Press each cookie dough ball in your hand until flat, and add a frozen ball of cheesecake mixture to the middle. Wrap the cookie dough around the cheesecake ball and make sure it is sealed.
  • Add 6 cookies to each tray and then bake in the oven for 11-13 minutes, or until golden.
  • Remove the trays from the oven and leave the cookies to cool fully on the trays. Then, set the cookies in the fridge so the cheesecake sets quicker!
  • ENJOY!

Notes

  • You can freeze the raw cookie dough easily, and bake from frozen if you don't want to bake the entire batch - add 1-2 minutes to the baking time. 
  • See notes on the post about how to adapt the flavours of the cookies! 
  • Once baked, these will last for 3-4+ days, in the fridge. 

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

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17 Comments

  1. Sara on April 2, 2022 at 9:30 am

    Hello! I am just now baking them but the cookie dough is very crumbly and not easy to shape around the filling. This has happened before with your NYC cookies and they have turned out fine. It’s just a bit fiddly and difficult to get them to stay in some sort of shape.
    Should I maybe next time use less flour or what do you think the problem could be?

    • Jane's Patisserie on April 6, 2022 at 3:22 pm

      Hiya! How do you mix the cookie dough? As this simply sounds as though it isn’t quite combined enough! x



    • Sara on April 10, 2022 at 10:24 am

      I am using my stand mixer with the paddle attachement. I have no idea how it turnes out crumbly.
      Well, they taste delicious either way, but it’s just quite annoying to try and shape them.



    • Jane's Patisserie on April 12, 2022 at 9:45 am

      Hiya! If you’re still struggling – try melting the better to them combine the ingredients, this may help it bind better! x



  2. Verity McAllen on March 20, 2022 at 1:17 am

    If I wanted to change the recipe to a strawberry cheesecake filling, would you recommend using real strawberries or a good quality strawberry jam! Thank you!

  3. Jessica Lacor on February 3, 2022 at 8:27 pm

    Is it possible to put the cookies in the freezer?

    • Jane's Patisserie on February 7, 2022 at 8:41 am

      Hiya! Yes absolutely – you can freeze these for up to 3 months! x



  4. Karen on January 30, 2022 at 6:05 pm

    Hi, what caramel sauce did you use?
    Can you use carnations caramel in tin
    Thanks

    • Jane's Patisserie on January 31, 2022 at 1:20 pm

      Hiya! Yes you can use this, mix in a pinch of salt! x



  5. Claire Edwards on January 23, 2022 at 8:01 am

    Can’t wait to try these this week 😀 if you were doing then biscoff cheesecake, how much biscoff would you add to the cream cheese mix? Thanks

    • Jane's Patisserie on January 27, 2022 at 11:19 am

      Hiya! Add the same amount of Biscoff as you would salted caramel! Hope this helps! x



    • adnank on January 31, 2022 at 6:55 am

      Good recipe



  6. Michele on January 22, 2022 at 11:49 pm

    5 stars
    I have your new recipe book, it’s great, done 2 of your cheesecakes so far

    • Sinéad on February 10, 2022 at 8:42 pm

      5 stars
      Would it work to just add some vanilla and have a vanilla center?



    • Jane's Patisserie on February 15, 2022 at 3:22 pm

      Yes absolutely, sounds yummy! Enjoy! x



  7. Laura on January 22, 2022 at 8:02 pm

    Could you use arrowroot instead of cornflour? My husband is allergic to corn.

    • Jane's Patisserie on January 27, 2022 at 11:08 am

      Hiya! I would recommend replacing the cornflour with an extra 25g of flour! Hope this helps, enjoy! x



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