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Salted Caramel Pretzel Cheesecake Cookies

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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.

Ingredients

Scale
  • 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

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

Find it online: https://bitefuljoy.com/salted-caramel-pretzel-cheesecake-cookies-recipe-easy-homemade-treats/