Introduction

Caramel Cheesecake Cookies are a delightful treat combining soft, buttery cookie dough with a creamy cheesecake center and a luscious caramel surprise. These generously sized cookies offer a perfect balance of sweet and tangy flavors that melt in your mouth. They’re easy to make and sure to impress anyone who tries them.

Caramel Cheesecake Cookies Recipe - Recipe Image

Ingredients

¾ cup (170g) unsalted butter, softened
¾ cup (150g) brown sugar
¼ cup (50g) granulated sugar
1 large egg
2 tsp vanilla extract
2 cups (240g) all-purpose flour
½ tsp baking soda
¼ tsp salt
4 oz (115g) cream cheese, softened
2 tbsp granulated sugar (for filling)
½ tsp vanilla extract (for filling)
¼ cup (60ml) caramel sauce (store-bought or homemade)
Optional: Sea salt flakes for garnish, crushed graham crackers, or a drizzle of white chocolate

Instructions

Step 1: In a small bowl, combine softened cream cheese, 2 tablespoons granulated sugar, and ½ teaspoon vanilla extract. Whip until smooth and creamy. Spoon or pipe the filling into 7 small mounds on parchment paper and freeze for 20–30 minutes to help keep the filling intact during baking.
Step 2: In a large bowl, beat together softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract, then mix well. In a separate bowl, whisk the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir to combine.
Step 3: Divide the dough into 14 equal portions. Flatten each piece in your palm. Place a frozen cheesecake mound and a small spoonful of caramel in the center. Cover with another dough disk, seal the edges carefully, and roll the cookie into a ball. Optionally, sprinkle with sea salt flakes or crushed graham crackers.
Step 4: Preheat the oven to 350°F (175°C). Place cookies about 2 inches apart on a parchment-lined baking sheet. Bake for 11–13 minutes, until the edges are golden but the centers remain soft and chewy. Allow cookies to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Freezing the cheesecake filling before assembling helps maintain a creamy center that doesn’t spread during baking.
Use a thick, buttery caramel sauce for richer flavor and better texture.
If your kitchen is warm, chill the dough slightly to prevent the cookies from spreading too much while baking.
For a twist, add dried apple bits to the dough and use spiced caramel for an apple caramel cheesecake cookie variation.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 2 months. To reheat, warm in a low oven or microwave briefly to restore the gooey texture of the caramel and cheesecake filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for the filling?

It’s best to use full-fat cream cheese for the smoothest texture and richest flavor, as lower-fat versions may not whip as well and can affect the cookie’s creaminess.

Can I make the caramel sauce from scratch?

Absolutely! Homemade caramel sauce adds a personal touch and great flavor. Just be sure it’s thick enough to stay inside the cookies without leaking too much during baking.