Caramel Cheesecake Cookies 

Soft, chewy cookies with a creamy cheesecake center and a luscious caramel drizzle these treats bring together buttery sweetness and tangy richness in every bite. Perfect for when you want to impress or simply treat yourself to something indulgent and irresistible.

Ingredients

For the Cookies:

• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

For the Cheesecake Filling:

• 4 oz cream cheese, softened
• 2 tablespoons granulated sugar
• ½ teaspoon vanilla extract

For the Caramel Drizzle:

• ½ cup soft caramels or caramel sauce
• 1 tablespoon heavy cream

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. Cream the Butter and Sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
4. Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined.
5. Combine: Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Chill dough in the refrigerator for 30 minutes to make it easier to handle.
6. Make the Cheesecake Filling: In a small bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy.
7. Assemble Cookies: Scoop 1 tablespoon of cookie dough and flatten it slightly. Spoon 1 teaspoon of the cheesecake filling into the center, then top with another tablespoon of dough. Pinch the edges to seal and roll lightly to smooth.
8. Bake: Arrange cookies 2 inches apart on the baking sheet. Bake for 10–12 minutes, or until edges turn light golden brown. Let them cool completely on a wire rack.
9. Add the Caramel Drizzle: Melt caramels with heavy cream (microwave or stovetop) until smooth. Drizzle over the cooled cookies and let set before serving.

Variation

• Salted Caramel Twist: Add a pinch of flaky sea salt to the caramel drizzle for a sweet-and-salty balance that enhances the cheesecake filling. The touch of salt cuts through the richness and gives each bite a sophisticated finish.
• Chocolate Lovers’ Version: Mix ½ cup of mini chocolate chips into the cookie dough or drizzle melted dark chocolate over the caramel topping. The slight bitterness of the chocolate contrasts beautifully with the sweet caramel and creamy center.
• Cookie Dough Swirl: For a fun twist, replace half of the flour with crushed graham crackers to add a subtle graham flavor reminiscent of a classic cheesecake crust. It adds texture and a nostalgic touch.
• Nutty Caramel Delight: Sprinkle chopped toasted pecans or almonds over the caramel drizzle while still warm. The added crunch makes the cookies extra satisfying and adds a layer of depth to the flavor profile.

Cooking Notes

• Softened Ingredients Matter: Make sure both the butter and cream cheese are softened to room temperature before mixing. This ensures a smooth, even batter without lumps, creating the perfect creamy texture in every layer.
• Don’t Overbake: These cookies should look slightly underdone in the center when you take them out. They’ll continue cooking on the tray, keeping them soft and chewy inside.
• Seal Edges Well: Be sure to fully encase the cheesecake filling with dough to prevent leakage during baking. A well-sealed cookie keeps the creamy center intact and gooey.
• Consistent Size: Use a cookie scoop for uniform cookies that bake evenly. It’s a simple way to ensure consistent texture and appearance across the whole batch.

Serving Suggestions

• Warm Dessert Treat: Warm the cookies slightly in the microwave for 10–15 seconds before serving to enjoy that just-baked, melty caramel experience.
• With Ice Cream: Pair with a scoop of vanilla or salted caramel ice cream. The contrast between warm cookies and cold ice cream is pure dessert magic.
• Holiday Dessert Table: These cookies make a stunning addition to festive platters. Their glossy caramel drizzle and creamy centers add elegance to any spread.
• Gift Idea: Stack a few in a clear treat bag tied with a ribbon. Include a note suggesting they be warmed before eating your friends will love the thoughtfulness and flavor!

Tips

• Chill the Dough: Don’t rush this step! Chilling firms the dough, making it easier to shape and preventing the cookies from spreading too thin during baking.
• Work in Batches: Only take a small portion of dough out of the fridge at a time when assembling. This keeps the rest cold and manageable while you form the cookies.
• Smooth Caramel Finish: If the caramel thickens while drizzling, reheat it gently for a few seconds to restore the silky consistency. Avoid overheating to prevent burning or hardening.
• Storage Perfection: Store cookies in a single layer or separate with parchment to prevent sticking. Keep refrigerated for up to 5 days, or freeze (without caramel) for up to 3 months.
• Extra Creamy Filling: For an ultra-smooth cheesecake center, beat the cream cheese mixture for a few extra seconds to whip in a bit more air. It’ll make the texture light and luscious.

Prep Time:

• Prep Time: 25 minutes
• Chill Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 7 minutes

Nutritional Information (Per Cookie)

• Calories: 190 kcal
• Protein: 2.5 g
• Sodium: 95 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Sugar: 17 g
• Fiber: 0.5 g
• Cholesterol: 35 mg

Frequently Asked Questions

1. Can I make the cookie dough ahead of time?
Yes! You can prepare the dough up to 2 days in advance and store it in the refrigerator. When ready to bake, let it sit at room temperature for about 10–15 minutes so it’s easier to scoop and shape.

2. What’s the best way to keep the cheesecake filling from leaking out?
Be sure to fully seal the edges of the cookie dough around the filling pinch them closed and smooth the top slightly before baking. Chilling the filled dough balls for 10 minutes before baking also helps maintain shape and prevent oozing.

3. Can I use store-bought caramel sauce instead of melting caramels?
Absolutely. Store-bought caramel sauce saves time and delivers great results. Just make sure it’s a thicker variety so it sets nicely on the cookies once drizzled.

4. How should I store these cookies?
Keep them in an airtight container in the fridge for up to 5 days. For a warm, gooey bite, microwave for about 10 seconds before serving. You can also freeze the baked cookies (without caramel drizzle) for up to 3 months.

5. Can I double the recipe for a larger batch?
Yes, this recipe doubles beautifully. Just make sure to bake in batches to avoid crowding the baking sheet and ensure even cooking.

Conclusion

These Caramel Cheesecake Cookies are the ultimate dessert hybrid combining the comforting texture of a chewy cookie with the creamy decadence of cheesecake and the rich sweetness of caramel. Perfect for special occasions, holiday gatherings, or simply treating yourself, every bite is a blend of gooey, creamy, and buttery perfection. Once you try them, they’ll become a repeat favorite in your kitchen rotation.

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