Description
These Caramel Cheesecake Cookies combine a rich, creamy cheesecake filling and smooth caramel sauce encased in a buttery, soft cookie dough for a deliciously indulgent treat. Featuring a sweet, gooey center and tender cookie exterior, these cookies are perfect for dessert lovers looking for an impressive yet easy bake.
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 for garnish
- Optional: Drizzle of white chocolate for garnish
Instructions
- Make the Cheesecake Filling: In a small bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Whip the mixture until smooth and creamy. Spoon or pipe this filling into 7 small mounds on a parchment-lined tray and freeze for 20–30 minutes to help the filling hold shape during baking.
- Prepare the Cookie Dough: In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well to combine. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Assemble the Cookies: Divide the dough into 14 equal portions. Flatten each dough ball in your palm and place one frozen cheesecake filling mound along with a small spoonful of caramel sauce in the center. Cover with another flattened dough disk, seal the edges fully, and then roll gently into a ball. Optionally, sprinkle sea salt flakes or crushed graham crackers on top for added flavor and texture.
- Bake and Cool: Preheat the oven to 350°F (175°C). Place the assembled cookies 2 inches apart on a parchment-lined baking sheet. Bake for 11–13 minutes, until the edges are golden but the centers remain soft and chewy. Allow 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 prevents it from melting and running out during baking.
- Use thick, high-quality caramel sauce for the best flavor and texture.
- If your kitchen is warm, chilling the dough before assembly helps prevent spreading during baking.
- Bake cookies just until set with slightly soft centers to maintain the chewy, gooey texture.
- Customize by adding dried apple bits to the dough and using spiced caramel for a fall-inspired variation.
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Caramel cheesecake cookies, cheesecake filled cookies, caramel cookies, soft cookies, cream cheese cookies, baked cookies, dessert cookies
