If you’re a fan of cheesecake, caramel, and soft, chewy cookies, then you’re in for a treat. These Caramel Cheesecake Cookies are a dreamy combination of rich, buttery cookie dough, a tangy cheesecake filling, and a luscious caramel drizzle. Every bite melts in your mouth with the perfect balance of sweet and creamy flavors.
Whether you enjoy them warm for a gooey center or chilled for a firmer bite, these cookies are a guaranteed crowd-pleaser. They’re perfect for holidays, parties, or a cozy night in, and best of all, they’re easy to make with simple pantry ingredients!
Why You’ll Love This Recipe
✔️ Cheesecake in a Cookie – A rich, creamy cheesecake center makes these extra special.
✔️ Caramel Drizzle – Adds a sweet, buttery finish that makes them irresistible.
✔️ Soft & Chewy Texture – The cookies stay tender and delicious, even days later!
✔️ Perfect for Any Occasion – Great for gifts, holidays, or whenever you’re craving a decadent dessert.
✔️ Make-Ahead Friendly – Prep the cheesecake filling ahead of time for an easy baking day.
Ingredients You’ll Need
For the Cookie Dough:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 4 ounces cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
For the Caramel Drizzle:
- ¼ cup caramel sauce (store-bought or homemade)
- A pinch of sea salt (optional, for a salted caramel twist)
How to Make Caramel Cheesecake Cookies
Step 1: Prepare the Cheesecake Filling
In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Using a teaspoon, scoop small portions of the cheesecake mixture onto a parchment-lined plate or tray. Freeze for 15-20 minutes or until firm. This will make assembly much easier later!
Step 2: Make the Cookie Dough
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a separate large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. This helps create a soft and chewy cookie texture.
Add the egg and vanilla extract, mixing until well combined.
Gradually add the dry ingredients into the wet mixture, stirring until a soft dough forms.
Step 3: Assemble the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop 1 tablespoon of cookie dough, flatten it slightly in your hand, and place a frozen cheesecake filling in the center.
Take another tablespoon of dough, place it on top, and carefully seal the edges, rolling it into a smooth ball.
Repeat until all cookies are assembled.
Step 4: Bake & Drizzle
Arrange the cookie dough balls at least 2 inches apart on the prepared baking sheet.
Bake for 10-12 minutes, or until golden brown around the edges. The centers will still look slightly soft but will firm up as they cool.
Once baked, let the cookies cool slightly, then drizzle with warm caramel sauce. If you love the sweet-salty combination, sprinkle with a pinch of sea salt for a salted caramel twist.
Step 5: Serve & Enjoy!
Enjoy these cookies warm for a gooey, molten cheesecake center or let them cool completely for a firmer, creamier bite.
Pair with a cold glass of milk, a scoop of ice cream, or a cozy cup of coffee for the ultimate indulgence!
Helpful Tips
✔️ Freeze the Cheesecake Filling Longer for Easy Assembly – If the filling is too soft, it will be tricky to wrap in the cookie dough. Let it freeze for 30 minutes if needed.
✔️ Use Good-Quality Caramel Sauce – Whether store-bought or homemade, a smooth, buttery caramel makes all the difference.
✔️ Don’t Overbake – The cookies should still look slightly soft in the center when removed from the oven—they’ll continue to set as they cool.
✔️ Add Nuts for Extra Crunch – Chopped pecans or walnuts make a delicious addition to the dough or caramel topping.
✔️ Chill the Dough for Thicker Cookies – If you like thick, bakery-style cookies, refrigerate the dough for 30 minutes before baking.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Notes
- For an extra caramel boost, stir caramel bits into the cookie dough before baking.
- If making ahead, store unbaked cookie dough balls in the freezer for up to 2 months. Bake straight from frozen, adding an extra minute to the bake time.
- Store baked cookies in an airtight container at room temperature for 2-3 days or in the fridge for up to a week.
Nutritional Information (Per cookie, approximate)
- Calories: ~220 kcal
- Protein: 2g
- Carbohydrates: 28g
- Fat: 10g
- Sugar: 18g
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes! You can prepare the dough and cheesecake filling in advance. Store the unbaked dough balls in the fridge for up to 2 days or freeze them for up to 2 months.
How do I store leftover cookies?
Store these cookies in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week. If chilled, let them sit at room temperature for a few minutes before eating, or warm them in the microwave for a gooey center.
Can I use homemade caramel sauce?
Absolutely! To make homemade caramel, melt soft caramel candies with a splash of milk or cream until smooth.
What can I serve with these cookies?
These cookies pair wonderfully with:
- A scoop of vanilla or caramel ice cream
- A drizzle of extra caramel sauce
- A warm cup of coffee or hot chocolate
Related Recipes
If you loved these Caramel Cheesecake Cookies, check out these other irresistible treats:
Final Thoughts
These Caramel Cheesecake Cookies are the perfect blend of buttery, creamy, and gooey goodness. With a soft cookie base, a luscious cheesecake center, and a drizzle of caramel, they’re a dessert lover’s dream.
Whether you’re baking for a special occasion or treating yourself, these cookies will instantly become a favorite. Try them today and enjoy every rich, sweet, and irresistible bite!
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Caramel Cheesecake Cookies – Soft, Creamy & Irresistibly Gooey!
Description
If you’re a fan of cheesecake, caramel, and soft, chewy cookies, then you’re in for a treat. These Caramel Cheesecake Cookies are a dreamy combination of rich, buttery cookie dough, a tangy cheesecake filling, and a luscious caramel drizzle. Every bite melts in your mouth with the perfect balance of sweet and creamy flavors.
Whether you enjoy them warm for a gooey center or chilled for a firmer bite, these cookies are a guaranteed crowd-pleaser. They’re perfect for holidays, parties, or a cozy night in, and best of all, they’re easy to make with simple pantry ingredients!
Ingredients
For the Cookie Dough:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 4 ounces cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
For the Caramel Drizzle:
- ¼ cup carael sauce (store-bought or homemade)
- A pinch of sea salt (optional, for a salted caramel twist)
Instructions
In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Using a teaspoon, scoop small portions of the cheesecake mixture onto a parchment-lined plate or tray. Freeze for 15-20 minutes or until firm. This will make assembly much easier later!
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a separate large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. This helps create a soft and chewy cookie texture.
Add the egg and vanilla extract, mixing until well combined.
Gradually add the dry ingredients into the wet mixture, stirring until a soft dough forms.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop 1 tablespoon of cookie dough, flatten it slightly in your hand, and place a frozen cheesecake filling in the center.
Take another tablespoon of dough, place it on top, and carefully seal the edges, rolling it into a smooth ball.
Repeat until all cookies are assembled.
Arrange the cookie dough balls at least 2 inches apart on the prepared baking sheet.
Bake for 10-12 minutes, or until golden brown around the edges. The centers will still look slightly soft but will firm up as they cool.
Once baked, let the cookies cool slightly, then drizzle with warm caramel sauce. If you love the sweet-salty combination, sprinkle with a pinch of sea salt for a salted caramel twist.
Enjoy these cookies warm for a gooey, molten cheesecake center or let them cool completely for a firmer, creamier bite.
Pair with a cold glass of milk, a scoop of ice cream, or a cozy cup of coffee for the ultimate indulgence!
Notes
- For an extra caramel boost, stir caramel bits into the cookie dough before baking.
- If making ahead, store unbaked cookie dough balls in the freezer for up to 2 months. Bake straight from frozen, adding an extra minute to the bake time.
- Store baked cookies in an airtight container at room temperature for 2-3 days or in the fridge for up to a week.