Name: Caramel Cheesecake Cookies Recipe
Prep time: 25 min
Cook time: 13 min
Total time: 38 min
Cuisine: American
Ingredients: 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; 4 oz (115g) cream cheese, softened; 2 tbsp granulated sugar; ½ tsp vanilla extract; ¼ cup (60ml) caramel sauce (store-bought or homemade); Optional: Sea salt flakes for garnish; Optional: Crushed graham crackers for garnish; Optional: Drizzle of white chocolate for garnish

Ingredients

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

4 oz (115g) cream cheese, softened

2 tbsp granulated sugar

½ tsp vanilla extract

¼ cup (60ml) caramel sauce (store-bought or homemade)

Optional: Sea salt flakes for garnish, crushed graham crackers, or a drizzle of white chocolate

Instructions

Step 1: Make the cheesecake filling by mixing cream cheese, granulated sugar, and vanilla extract in a small bowl until smooth and creamy. Spoon or pipe into 7 small mounds on parchment paper and freeze for 20–30 minutes to help keep the filling intact during baking.

Step 2: Prepare the cookie dough by beating together butter, brown sugar, and granulated sugar in a large bowl until light and fluffy. Add the egg and vanilla extract and mix well. In a separate bowl, whisk flour, baking soda, and salt, then gradually add to the wet mixture and combine thoroughly.

Step 3: Divide the dough into 14 equal portions. Flatten each piece in your palm, place a frozen cheesecake mound and a small spoonful of caramel in the center, then cover with another dough disk. Seal the edges and roll gently into a ball. Optionally, sprinkle with sea salt flakes or crushed graham crackers.

Step 4: Preheat your oven to 350°F (175°C). Place the cookies 2 inches apart on a parchment-lined baking sheet. Bake for 11–13 minutes or until the edges are golden and centers remain soft. Let cool for 5 minutes on the tray before transferring to a wire rack to cool completely.

Tips & Variations

Freezing the cheesecake filling before assembling helps maintain a gooey center after baking.

Use a quality, thick caramel sauce for a richer flavor and better texture.

If your kitchen is warm, chill the dough for 15–20 minutes to prevent spreading while baking.

Bake cookies just until set; slightly soft centers keep them chewy and delicious.

For a twist, add dried apple bits to the dough and substitute spiced caramel for a seasonal Apple Caramel Cheesecake Cookie.

FAQs

Can I make these cookies dairy-free?

You can substitute dairy-free butter and cream cheese alternatives, but note that the texture and flavor might vary slightly from the original.

How do I prevent the caramel from leaking out during baking?

Freezing the cheesecake filling helps keep it firm, and sealing the cookie dough edges tightly around the filling reduces leakage. Using thicker caramel also helps prevent it from running out.