Salted Caramel Pretzel Cheesecake Cookies Recipe – Easy Homemade Treats

Crunchy, creamy, and just a little bit salty—the first time I bit into a salted caramel pretzel cheesecake cookie, I knew I’d stumbled onto something special. Picture this: the buttery crunch of crushed pretzels, a ripple of golden caramel, and the tangy richness of cheesecake, all wrapped up in a soft, pillowy cookie. It’s the kind of treat that makes you close your eyes and savor every last crumb (and yes, I’ve done that more than once!).

Honestly, I first created these salted caramel pretzel cheesecake cookies on a rainy Saturday when my sweet tooth demanded something a little wild. I’d run out of chocolate chips, but I had a bag of pretzels, a block of cream cheese, and a jar of thick caramel sauce begging to be used. Mixing those textures and flavors felt a little risky, but, you know, sometimes kitchen experiments turn into magic. The result was so good, my kids begged me to make them again the very next day—and now they’re a family favorite for movie nights and cozy gatherings.

If you’re craving a cookie that combines salty, sweet, and creamy in every bite, this recipe is for you. It’s perfect for busy families (you can prep them in under an hour), folks who love a twist on classic cookies, and anyone who wants to impress guests without breaking a sweat. As someone who’s tested this recipe at least a dozen times (and eaten more than my fair share), I can tell you these cookies never disappoint. Salted caramel pretzel cheesecake cookies aren’t just another dessert—they’re pure indulgence, and you’re going to love every gooey, crunchy moment.

Why You’ll Love This Recipe

I’ve made plenty of cookies over the years, but these salted caramel pretzel cheesecake cookies stand out for all the right reasons. Let’s face it, we all want something a little different, a treat that makes us pause and say, “Whoa, what is that?” Here’s why these cookies have become my go-to for parties, holidays, and those days when only something extra special will do.

• Quick & Easy: Ready in under an hour—no fancy steps or hours of chilling required. Perfect for those last-minute dessert emergencies.
• Simple Ingredients: You probably have most of what you need in your pantry right now. No hunting for obscure items!
• Perfect for Every Occasion: Whether it’s a holiday cookie swap, a cozy night in, or a special treat for the kids, these cookies fit right in.
• Crowd-Pleaser: Seriously, I’ve never seen anyone stop at just one. Kids, adults, even people who claim not to love cheesecake—these cookies always disappear fast.
• Unbelievably Delicious: The combo of tangy cheesecake, buttery caramel, and salty pretzel crunch is unbeatable. It’s a texture party and a flavor explosion.

What sets my salted caramel pretzel cheesecake cookies apart? It’s all about blending the cream cheese until perfectly smooth (no lumps!), and folding in crushed pretzels for that irresistible crunch. I use a swirl of real caramel sauce so you get gooey pockets in every bite, and a generous sprinkle of flaky sea salt for that final pop.

This isn’t just another cookie recipe—it’s the one you’ll remember. It’s comfort food with a twist, and honestly, I always get requests for the recipe. Whether you’re baking for yourself or to impress a crowd, these cookies are the ultimate indulgence. If you love salted caramel, cheesecake, and pretzels, you’re in for a treat that’s both familiar and exciting.

What Ingredients You Will Need

This recipe uses everyday ingredients to deliver bold flavor and an unbelievably satisfying texture. If you’ve made cookies before, you’ll recognize most of these, but the magic comes from how they work together. Here’s what you need for your salted caramel pretzel cheesecake cookies:

• For the Cookie Dough:
  • 1 cup (226g) unsalted butter, softened (adds richness and keeps cookies soft)
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 3/4 cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
• For the Cheesecake Filling:
  • 8 oz (226g) cream cheese, softened (I use Philadelphia or store brand—just make sure it’s full-fat for best texture)
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
• For the Mix-Ins & Topping:
  • 1 cup (70g) pretzel twists or sticks, crushed (for the salty crunch—any brand works, but Snyder’s is a classic)
  • 1/2 cup (120ml) salted caramel sauce (store-bought is fine, but homemade is even better)
  • Flaky sea salt, for sprinkling (Maldon is my favorite, but any large-flake salt works)

If you need substitutions, you’re covered! Swap gluten-free flour for the all-purpose if you’re baking for someone sensitive. Dairy-free cream cheese works pretty well too—just avoid anything labeled “spread” instead of “block.” For caramel, you can use dulce de leche if that’s what you have. I’ve tried almond flour for a lower-carb version, but it makes the cookies a bit softer and cakier (still delicious though!).

These ingredients are easy to customize: swap in chocolate chips for half the pretzels, use coconut sugar instead of brown sugar, or try a drizzle of peanut butter alongside the caramel. The fun is in making it your own! Just don’t skip the cream cheese—it’s the secret to that cheesecake flavor.

Equipment Needed

You don’t need a fancy kitchen setup for salted caramel pretzel cheesecake cookies. Here’s what you’ll use:

• Stand mixer or hand mixer: For creaming butter and blending in cream cheese. If you’re strong-armed, you can do it by hand, but trust me, a mixer saves time.
• Large mixing bowls: One for cookie dough, one for cheesecake filling.
• Measuring cups and spoons: For accuracy—nothing ruins cookies faster than guessing!
• Baking sheets: I use rimmed aluminum ones; they heat evenly. If you only have nonstick, that’s fine too.
• Parchment paper or silicone baking mats: Keeps cookies from sticking and makes cleanup a breeze.
• Cookie scoop (1.5-ounce/45g): For consistent size. You can use a tablespoon if you don’t have one.
• Small spoon or spatula: For swirling in caramel.
• Wire cooling rack: Helps cookies cool evenly without getting soggy bottoms.

If you don’t own a stand mixer, a hand mixer works great—I’ve done it both ways. For baking sheets, any sturdy pan will do, but avoid old warped ones (they make cookies spread funny). Silicone mats are a game-changer—they last forever and keep cookies from burning, but parchment paper is perfectly fine too. For maintenance, just wash your silicone mat in hot water and air dry—it’ll last for years.

Most of these tools are budget-friendly and multi-use. If you’re new to baking, get a decent cookie scoop—it makes portioning so much easier and your cookies will all bake evenly. That’s a small investment with big pay-off!

Preparation Method

Here’s my step-by-step guide to making irresistible salted caramel pretzel cheesecake cookies, with all the tips I’ve learned along the way.

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. Make the Cheesecake Filling: In a medium bowl, beat 8 oz (226g) cream cheese, 1/4 cup (50g) sugar, and 1 teaspoon vanilla extract with a hand mixer until smooth, about 2 minutes. The mixture should be creamy, no lumps. Place bowl in the fridge while you make the dough.
3. Cream Butter & Sugars: In a large bowl, beat 1 cup (226g) unsalted butter, 1 cup (200g) brown sugar, and 1/2 cup (100g) granulated sugar until light and fluffy—about 3 minutes. Scrape down the sides as needed.
4. Add Eggs & Vanilla: Beat in 2 large eggs and 2 teaspoons vanilla extract until well-combined. The mixture may look a bit loose, but that’s okay.
5. Mix Dry Ingredients: In a separate bowl, whisk 2 3/4 cups (345g) flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 3/4 teaspoon salt.
6. Combine Wet & Dry: Gradually add dry ingredients to the wet, mixing on low until just combined. Don’t over-mix—stop when you no longer see streaks of flour.
7. Fold in Pretzels: Gently fold in 1 cup (70g) crushed pretzels. The dough will be thick. If it looks dry, add 1 tablespoon milk (15ml).
8. Shape the Cookies: Use a cookie scoop (1.5-ounce/45g) to portion dough balls. Flatten each ball slightly, then use your thumb to make an indentation.
9. Add Cheesecake Filling: Spoon about 1 teaspoon of the cheesecake mixture into the center of each cookie dough ball. Fold dough gently around filling, pinching to seal. It’s okay if some filling peeks out—the swirl is beautiful once baked!
10. Swirl in Caramel: Drizzle about 1 teaspoon (5ml) caramel sauce over each cookie, then use a small spoon or toothpick to gently swirl into the dough. Don’t overdo it, or the caramel will leak out during baking.
11. Sprinkle Salt: Top each cookie with a pinch of flaky sea salt. This is the magic ingredient—don’t skip it!
12. Bake: Bake cookies for 12-14 minutes, until edges are golden and centers look slightly underdone (they’ll finish setting on the tray). If the caramel bubbles out a bit, that’s normal—just let them cool before moving.
13. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. They’ll firm up as they cool.

Prep notes: If your dough feels sticky, chill it for 10 minutes before shaping. If cookies spread too much, reduce oven temperature by 10°F (5°C) next batch. The key sensory cues: dough should feel soft but not sticky, and baked cookies should be golden at the edges, pale in the center.

I like to bake one tray at a time—this helps cookies bake evenly. And honestly, don’t worry if your caramel gets a little wild. Those gooey bits taste amazing!

Cooking Tips & Techniques

After baking salted caramel pretzel cheesecake cookies more times than I can count, I’ve learned a few tricks that guarantee great results. Here’s what works (and a few things I wish I’d known sooner):

• Room Temperature Ingredients: Start with butter and cream cheese at room temp—they blend smoother, and your dough won’t get clumpy. If you forget, microwave butter for 10 seconds or cut cream cheese into small cubes and let sit.
• Chill the Filling: Cold cheesecake filling makes shaping the cookies way easier. If it’s too soft, it’ll ooze out when baking.
• Don’t Overmix: Mix just until the flour disappears—overmixing makes cookies tough. I learned this the hard way when I tried to “fix” a batch and ended up with hockey pucks.
• Keep Pretzel Pieces Chunky: Crushed pretzels should be about pea-sized for best crunch. Too fine and you lose texture; too big and cookies fall apart.
• Watch the Caramel: Swirl gently—too much mixing, and the caramel disappears into the dough. I usually use the tip of a spoon to drag caramel ribbons across the top.
• Bake One Tray at a Time: I know it’s tempting to bake two, but uneven heat can make some cookies overbake. Rotate halfway if your oven runs hot.
• Cool Completely: These cookies are soft when warm. Let them set up for at least 15 minutes before moving or stacking.

If you ever end up with cookies that spread too thin, your butter was probably too soft or you skipped chilling the dough. If the caramel leaks out, just spoon it back onto the cookies while still warm—trust me, it still tastes amazing. Multitasking? Prep the cheesecake filling while butter softens to save time. And if you’re batch baking, keep dough balls in the fridge until ready to bake.

Salted Caramel Pretzel Cheesecake Cookies

Print Recipe

These Salted Caramel Pretzel Cheesecake Cookies combine the buttery crunch of pretzels, gooey caramel, and tangy cheesecake filling in a soft, pillowy cookie. Perfect for sweet-and-salty cravings, they’re easy to make and always a crowd-pleaser.

• Author: paula
• Prep Time: 25 minutes
• Cook Time: 14 minutes
• Total Time: 39 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) light brown sugar, packed
• 1/2 cup (100g) granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 2 3/4 cups (345g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon fine sea salt
• 8 oz (226g) cream cheese, softened
• 1/4 cup (50g) granulated sugar
• 1 teaspoon vanilla extract
• 1 cup (70g) pretzel twists or sticks, crushed
• 1/2 cup (120ml) salted caramel sauce
• Flaky sea salt, for sprinkling

Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. In a medium bowl, beat cream cheese, 1/4 cup sugar, and 1 teaspoon vanilla extract until smooth and creamy. Refrigerate the filling while preparing the dough.
3. In a large bowl, beat butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 3 minutes.
4. Beat in eggs and 2 teaspoons vanilla extract until well combined.
5. In a separate bowl, whisk together flour, baking soda, baking powder, and 3/4 teaspoon salt.
6. Gradually add dry ingredients to the wet mixture, mixing on low until just combined. Do not overmix.
7. Gently fold in crushed pretzels. If dough is dry, add 1 tablespoon milk.
8. Use a 1.5-ounce (45g) cookie scoop to portion dough balls. Flatten each ball slightly and make an indentation with your thumb.
9. Spoon about 1 teaspoon of cheesecake filling into the center of each dough ball. Fold dough around filling and pinch to seal.
10. Drizzle about 1 teaspoon caramel sauce over each cookie and gently swirl with a small spoon or toothpick.
11. Sprinkle each cookie with a pinch of flaky sea salt.
12. Bake for 12-14 minutes, until edges are golden and centers look slightly underdone.
13. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature butter and cream cheese. Chill the cheesecake filling before assembling cookies to prevent leaking. Don’t overmix the dough, and keep pretzel pieces chunky for maximum crunch. Bake one tray at a time for even results. Cookies can be made gluten-free by using GF flour and pretzels.

Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 12
• Sodium: 180
• Fat: 10
• Saturated Fat: 6
• Carbohydrates: 22
• Fiber: 0.5
• Protein: 3

Keywords: salted caramel, pretzel, cheesecake, cookies, sweet and salty, dessert, easy cookies, homemade cookies, caramel cookies, party treats