Short Description

Caramel Cheesecake Cookies combine the rich, creamy flavors of cheesecake with the irresistible sweetness of caramel in a soft, chewy cookie. These indulgent treats have a buttery base, a smooth cheesecake filling, and a drizzle of caramel for the perfect finishing touch.

Why You’ll Love This Recipe

Decadent & Creamy – A soft, buttery cookie with a luscious cheesecake center.
Easy to Make – Simple ingredients and straightforward steps.
Perfect for Any Occasion – Great for parties, holidays, or just a special treat.
Rich Caramel Flavor – The caramel drizzle adds the perfect sweet and gooey touch.
Customizable – Easily switch up flavors with different toppings or mix-ins.

Caramel Cheesecake Cookies 10 Caramel Cheesecake Cookies combine the rich, creamy flavors of cheesecake with the irresistible sweetness of caramel in a soft, chewy cookie. These indulgent treats have a buttery base, a smooth cheesecake filling, and a drizzle of caramel for the perfect finishing touch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cream cheese, softened
Granulated sugar
Vanilla extract
Unsalted butter, softened
Brown sugar
Egg
All-purpose flour
Baking powder
Salt
Caramel sauce (store-bought or homemade)
Optional: sea salt flakes for garnish

Directions

Preheat Oven – Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make the Cheesecake Filling – Beat cream cheese, sugar, and vanilla extract until smooth. Chill in the fridge.
Prepare Cookie Dough – Cream butter, brown sugar, and granulated sugar until fluffy. Add the egg and mix well.
Combine Dry Ingredients – Whisk together flour, baking powder, and salt, then gradually mix into the wet ingredients.
Shape the Cookies – Scoop out cookie dough, flatten slightly, and place a teaspoon of cheesecake filling in the center. Fold the dough around it and roll into a ball.
Bake – Arrange cookies on the prepared baking sheet and bake for 12-15 minutes until golden brown.
Drizzle with Caramel – Let cookies cool slightly, then drizzle caramel sauce over the top. Sprinkle with sea salt if desired.
Serve & Enjoy – Enjoy warm or allow them to set completely before storing.

Servings and Timing

Servings: 12-15 cookies
Prep Time: 15 minutes
Chill Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 45 minutes

Variations

Chocolate Caramel Twist – Add chocolate chips or drizzle with melted chocolate.
Nutty Crunch – Sprinkle chopped pecans or almonds on top.
Pumpkin Spice Version – Add a pinch of cinnamon and nutmeg for a fall twist.
Salted Caramel Lovers – Use flaky sea salt for an extra pop of flavor.
Gluten-Free Option – Substitute with a 1:1 gluten-free flour blend.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze unbaked cookie dough balls for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time.
Reheating: Warm cookies in the microwave for 10-15 seconds for a soft, gooey texture.

FAQs

Can I use store-bought caramel sauce?

Yes! Store-bought caramel works great, but homemade caramel adds a richer flavor.

Do I need to chill the cheesecake filling?

Yes, chilling helps it firm up, making it ea

Caramel Cheesecake Cookies

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Author: Kim Cooks Easy
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

These soft and creamy cheesecake cookies are filled with rich caramel flavor and have a melt-in-your-mouth texture. They’re the perfect combination of a classic cheesecake and a chewy cookie!

Instructions

Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream Butter & Sugar: In a large bowl, beat the butter, cream cheese, and sugar until light and fluffy.
Add Wet Ingredients: Mix in the egg and vanilla extract until smooth.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Combine: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Shape & Bake: Scoop tablespoon-sized dough balls onto the baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Drizzle with Caramel: Once cooled, drizzle caramel sauce over the cookies. Sprinkle with sea salt if desired.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
If using store-bought caramel, warm it slightly for easy drizzling.
Add crushed graham crackers to the dough for extra cheesecake flavor!

Nutrition

Calories: 140
Sugar: In a large bowl, beat the butter, cream cheese, and sugar until light and fluffy.
Sodium: 65mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 0g
Protein: 2g
Cholesterol: 20mg