Soft salted caramel cheesecake cookies with gooey caramel centers, buttery soft texture, and flaky sea salt on top for the perfect sweet-salty bite.

Scale

1/2 cup unsalted butter, softened

4 oz cream cheese, softened

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg yolk

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

12 soft caramel candies (cut in halves if large)

Flaky sea salt for topping

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, cream together butter and cream cheese until smooth and fluffy.

3. Add brown sugar and granulated sugar, then mix until light and creamy.

4. Mix in egg yolk and vanilla extract until fully combined.

5. In a separate bowl, whisk flour, baking soda, and salt together.

6. Gradually add dry ingredients into wet mixture and mix until a soft dough forms.

7. Chill dough for 20–30 minutes for easier handling (optional but recommended).

8. Scoop dough (about 1.5 tablespoons each) and flatten slightly.

9. Place a caramel piece in the center and seal dough completely around it.

10. Place cookies on baking sheet with space between them.

11. Bake for 10–12 minutes until edges are lightly golden but centers are soft.

12. Remove from oven and immediately sprinkle flaky sea salt on top.

13. Let cool for 10 minutes before serving for gooey caramel centers.

Use room temperature cream cheese for smooth texture.

Do not overbake — cookies should look slightly soft in the center.

Chilling the dough prevents spreading and improves structure.

Best enjoyed warm when caramel is still gooey.