If you love the creamy, tangy goodness of cheesecake and the rich, buttery flavor of caramel, then these Caramel Cheesecake Cookies are about to become your new obsession! They’re soft, chewy, and filled with a luscious cheesecake center, topped with a drizzle of caramel that takes them over the top. Trust me—these cookies are next-level delicious and will disappear in no time!
Why You’ll Love Caramel Cheesecake Cookies
Irresistibly Soft & Chewy Every bite melts in your mouth with the perfect balance of textures.
Cheesecake Filling A creamy surprise inside that makes these cookies extra special.
Rich Caramel Flavor Sweet, buttery caramel adds an indulgent touch.
Perfect for Any Occasion Whether it’s a holiday treat, a bake sale, or a cozy dessert, these cookies never disappoint.
Make-Ahead Friendly You can prep the dough and filling in advance for stress-free baking!
Ingredients
Ingredients in Caramel Cheesecake Cookies
These cookies come together with simple ingredients, but the result is pure magic!
Cream Cheese The star of the cheesecake filling, giving it that signature tangy richness.
Granulated Sugar Sweetens both the cookie dough and cheesecake filling.
Vanilla Extract Enhances the flavor of both the cookie and filling.
Butter Adds richness and a tender texture to the cookies.
All-Purpose Flour The base of the dough, providing structure and chewiness.
Egg Helps bind the dough together for a soft, chewy texture.
Baking Powder & Baking Soda Ensures the cookies rise just enough.
Salt Balances the sweetness and enhances flavors.
Caramel Sauce The finishing touch that makes these cookies irresistible!
Instructions
Prepare the Cheesecake Filling
In a bowl, mix the cream cheese, sugar, and vanilla until smooth. Scoop small portions onto a baking sheet and freeze until firm.
Make the Cookie Dough
Cream the butter and sugar together until light and fluffy. Add the egg and vanilla, then mix until combined.
Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly mix the dry ingredients into the wet mixture until just combined.
Shape the Cookies
Scoop the dough and flatten slightly. Place a frozen cheesecake filling ball in the center, then wrap the dough around it, sealing the edges.
Bake to Perfection
Bake at 350°F (175°C) for about 10-12 minutes until lightly golden. Let them cool slightly before transferring to a wire rack.
Drizzle with Caramel
Once the cookies are cool, drizzle generously with caramel sauce for that perfect finishing touch!
Nutrition Facts
Servings: 12 cookies
Calories per serving: Approximately 220
(Note: These values are estimates and may vary based on ingredients used.)
Preparation Time
Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
How to Serve Caramel Cheesecake Cookies
These cookies are best enjoyed fresh, but here are some serving ideas:
- With a glass of milk for the ultimate cozy treat.
- Warmed up with extra caramel sauce for an extra gooey bite.
- Alongside coffee or tea for a perfect afternoon pick-me-up.
- Topped with a sprinkle of sea salt for a sweet and salty twist.
Additional Tips
- Freeze the cheesecake filling to prevent it from oozing out while baking.
- Don’t overmix the dough to keep the cookies soft and tender.
- Let them cool completely before adding the caramel drizzle for the best presentation.
- Store in an airtight container to keep them fresh for up to 4 days.
- Make ahead by freezing the unbaked cookies and baking them fresh when needed.
FAQ’s
1. Can I use store-bought caramel sauce?
Yes! But homemade caramel sauce will take these cookies to another level.
2. Can I make the dough ahead of time?
Absolutely! Chill the dough for up to 2 days or freeze it for longer storage.
3. Do I have to freeze the cheesecake filling?
Yes! This prevents it from melting too quickly while baking.
4. How do I keep my cookies from spreading too much?
Chill the dough before baking and make sure your butter isn’t too soft.
5. Can I use salted butter instead of unsalted?
Yes, just reduce the added salt in the recipe.
6. What’s the best way to store these cookies?
Keep them in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
7. Can I use a different filling?
Yes! Try Nutella, peanut butter, or fruit preserves for a twist.
8. How do I get the perfect caramel drizzle?
Use a spoon or a piping bag and drizzle in a zig-zag motion over the cookies.
9. Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour substitute for best results.
10. Can I double this recipe?
Of course! Just make sure to freeze the filling and chill the dough properly for the best results.
Conclusion
These Caramel Cheesecake Cookies are soft, creamy, and absolutely irresistible! Whether you’re making them for a party, holiday, or just a sweet treat for yourself, they’re guaranteed to impress. So grab your ingredients, get baking, and enjoy every gooey, caramel-drizzled bite!
Print
Caramel Cheesecake Cookies
- Prep Time: 20 minutes
- Total Time: 40 minutes (includes dough chilling time)
- Yield: Approximately 24 cookies 1x
- Category: Cookies / Dessert
- Method: Baked
- Cuisine: American
Description
Indulge in these decadent cookies that combine a tender, buttery cookie base with a creamy cheesecake center and luscious caramel accents. Perfect for those who love a delightful balance of tangy cheesecake and rich caramel in every bite!
Ingredients
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Caramel Component:
- 1/3 cup caramel bits or a drizzle of your favorite caramel sauce
Instructions
-
Preheat & Prepare:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. If desired, chill the cookie dough for easier handling. -
Make the Cookie Dough:
In a medium bowl, cream the softened butter with granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the butter mixture until just combined. -
Prepare the Cheesecake Filling:
In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. -
Assemble the Cookies:
Scoop about 1 tablespoon of cookie dough and flatten it slightly on the prepared baking sheet. Using a small spoon or a piping bag, add a small dollop (about 1 teaspoon) of cheesecake filling in the center. Top with a few caramel bits or a small drizzle of caramel sauce. Gently fold the edges of the dough around the filling, or leave it swirled on top for a marbled effect. -
Bake:
Bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden. The centers may appear slightly soft, but they will firm up as the cookies cool. -
Cool & Finish:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. If desired, drizzle a bit more caramel sauce over the cooled cookies for extra indulgence.
Notes
- For best results, chill the cookie dough for 30 minutes before scooping to help maintain the cookie shape.
- You can customize the filling by adding a pinch of lemon zest to the cheesecake mixture for a subtle tang.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie (approx. 45g)
- Calories: 150 kcal
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg