Caramel Cheesecake Cookies are the perfect combination of soft, creamy cheesecake and rich, buttery caramel in a handheld cookie form. These cookies feature a chewy, slightly crisp exterior with a smooth, tangy cheesecake filling and a drizzle of luscious caramel. They’re an irresistible treat for holidays, special occasions, or whenever you crave a sweet indulgence!
Why You’ll Love This Recipe
- Creamy & Chewy – A perfect balance of textures.
- Rich Caramel Flavor – Sweet and buttery caramel in every bite.
- Easy to Make – Simple ingredients with a big payoff.
- Cheesecake-Inspired – Like a slice of cheesecake in cookie form!
- Perfect for Sharing – Great for parties, gifts, or dessert trays.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cookie Dough:
- Butter (softened)
- Brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
Cheesecake Filling:
- Cream cheese (softened)
- Powdered sugar
- Vanilla extract
Topping:
- Caramel sauce (store-bought or homemade)
- Sea salt (optional, for a salted caramel twist)
Directions
- Prepare Cheesecake Filling – Beat cream cheese, powdered sugar, and vanilla until smooth. Chill for 15-20 minutes.
- Make Cookie Dough – In a bowl, beat butter, brown sugar, and granulated sugar until fluffy. Mix in egg and vanilla. Slowly add flour, baking soda, and salt.
- Assemble Cookies – Scoop cookie dough, flatten slightly, and place a small spoonful of cheesecake filling in the center. Fold dough around the filling, rolling into a ball.
- Bake – Arrange on a baking sheet and bake at 350°F (175°C) for 10-12 minutes until lightly golden.
- Drizzle with Caramel – Let cookies cool, then drizzle with caramel sauce. Sprinkle with sea salt if desired.
- Serve & Enjoy!
Servings and Timing
- Servings: 12-16 cookies
- Prep Time: 15 minutes
- Chill Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
Variations
- Salted Caramel Version: Add flaky sea salt on top.
- Chocolate Twist: Drizzle with melted chocolate along with caramel.
- Nutty Crunch: Mix in chopped pecans or almonds.
- Pumpkin Spice: Add cinnamon or pumpkin spice to the dough.
- Extra Creamy: Use more cheesecake filling for a gooier center.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Freeze for up to 2 months. Thaw before eating.
- Reheating: Microwave for 10 seconds for a warm, gooey bite.
FAQs
Can I use homemade caramel?
Yes! A homemade caramel sauce adds extra richness.
How do I prevent the filling from leaking?
Make sure to fully enclose the cheesecake filling in the dough before baking.
Can I use a caramel-filled candy instead of sauce?
Yes! A caramel square or Rolo inside the dough works great.
What’s the best way to make these ahead of time?
Freeze the unbaked dough balls, then bake fresh when ready.
Can I use a different type of sugar?
Brown sugar adds chewiness, but you can use all granulated sugar if needed.
Why is my dough too sticky?
Chill it for 10-15 minutes before handling.
Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour blend.
Do I have to refrigerate the cheesecake filling?
Yes! It helps keep the filling firm when rolling the cookies.
Can I use store-bought cookie dough?
Yes, but homemade dough gives the best flavor and texture.
What’s the best caramel sauce to use?
A thick, high-quality caramel sauce works best for drizzling.
Conclusion
These Caramel Cheesecake Cookies are the ultimate dessert, combining creamy cheesecake filling with rich caramel and soft, chewy cookies. Whether you make them for a party, a gift, or just to treat yourself, these cookies are sure to impress. Try them today and enjoy every sweet, indulgent bite!
Print
Caramel Cheesecake Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12–14 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Caramel Cheesecake Cookies are soft, buttery cookies with a creamy cheesecake filling and a gooey caramel drizzle. Perfect for holidays, special occasions, or anytime you crave a decadent treat, these cookies combine cheesecake and caramel in every delicious bite!
Ingredients
For the Cookie Dough:
- 1/2 cup (1 stick) unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Cheesecake Filling:
- 4 oz cream cheese (softened)
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
For the Caramel Drizzle:
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/2 tsp sea salt (optional, for a salted caramel touch)
Instructions
Step 1: Make the Cookie Dough
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add egg and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix dry ingredients into the wet mixture until a dough forms.
Step 2: Make the Cheesecake Filling
- In a small bowl, mix together cream cheese, sugar, and vanilla extract until smooth.
- Set aside in the fridge while preparing the cookies.
Step 3: Assemble the Cookies
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized dough balls and flatten slightly.
- Spoon 1/2 teaspoon of cheesecake filling onto the center of half the dough rounds.
- Cover each with another flattened dough ball and pinch edges to seal.
- Gently shape into smooth, round cookies.
Step 4: Bake & Drizzle with Caramel
- Bake for 10-12 minutes, or until edges are lightly golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Drizzle with warm caramel sauce and sprinkle with sea salt (if using).
Notes
- Storage: Keep in an airtight container in the fridge for up to 4 days.
- Freeze Ahead: Freeze unbaked stuffed cookies for up to 2 months and bake when ready.
- Extra Gooey Center: Use dulce de leche or thick caramel sauce inside the cookie for a molten caramel center.