Caramel Cheesecake Cookies Recipe
Delight in these irresistible Caramel Cheesecake Cookies, featuring soft, buttery cookie dough encasing a creamy cheesecake filling topped with luscious caramel sauce. Perfectly balanced between sweet and tangy, these cookies offer a gooey center and a hint of salted caramel for an indulgent treat.
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Total Time: 38 minutes
- Yield: 7 generous cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 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
Cheesecake Filling
- 4 oz (115g) cream cheese, softened
- 2 tbsp granulated sugar
- ½ tsp vanilla extract
Caramel
- ¼ cup (60ml) caramel sauce (store-bought or homemade)
- Optional: Sea salt flakes for garnish
- Optional: Crushed graham crackers
- Optional: Drizzle of white chocolate
Instructions
- Make the Cheesecake Filling: In a small bowl, whip together the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy. Spoon or pipe the filling into 7 small mounds onto a parchment-lined tray and place it in the freezer for 20–30 minutes to firm up.
- Prepare the Cookie Dough: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. Add the egg and vanilla extract and mix thoroughly. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, then gradually add to the wet ingredients, mixing to combine well.
- Assemble the Cookies: Divide the dough into 14 equal portions. Flatten each portion in your palm, place a frozen cheesecake mound and a small spoonful of caramel in the center, then cover with another disk of dough. Seal the edges completely and roll gently into a ball. Optionally sprinkle the tops with sea salt flakes, crushed graham crackers, or drizzle some white chocolate.
- Bake and Cool: Preheat your oven to 350°F (175°C). Arrange the cookies on a parchment-lined baking sheet about 2 inches apart. Bake for 11–13 minutes until the edges turn golden while centers remain soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Freezing the cheesecake filling ensures it stays intact during baking, giving a creamy center.
- Use high-quality thick, buttery caramel sauce for richer flavor.
- Chill the dough if your kitchen is warm to prevent excessive spreading while baking.
- Bake cookies just until set; a slightly soft center ensures a chewy texture.
- Try the variation by adding dried apple bits to the dough and swapping to spiced caramel for a fall-inspired twist.
Keywords: Caramel, Cheesecake, Cookies, Dessert, Baked Cookies, Gooey Center, Homemade, Sweet Treat
