What the heck is this?
Imagine a soft, buttery cookie with golden edges, a creamy cheesecake center, and gooey caramel swirled on top. These caramel cheesecake cookies are like if a cheesecake and a cookie had a delicious little baby—and yes, they taste just as indulgent as they sound. No water bath, no springform pan, just pure cookie bliss in every bite.
Why You’ll Love This Recipe
- Soft and chewy meets creamy and gooey—ultimate texture win
- Cheesecake flavor without the effort of baking a whole cake
- Caramel drizzle = instant upgrade
- Make-ahead friendly and freezer friendly
- Crowd-pleasers that look bakery-worthy
The Good Stuff You’ll Need
For the cookie dough:
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
For the cheesecake filling:
- 6 oz cream cheese, softened
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
For topping:
- ¼ cup caramel sauce (store-bought or homemade)
- Sea salt flakes (optional, but a game-changer)
Let’s Do This
1. Make the filling first.
In a small bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Scoop into 1-teaspoon-sized mounds onto a parchment-lined plate and freeze for at least 30 minutes.
2. Make the cookie dough.
Cream the butter and sugars until light and fluffy. Beat in the egg and vanilla. In a separate bowl, whisk flour, baking soda, and salt. Gradually mix dry ingredients into wet until fully combined.
3. Shape the cookies.
Scoop 2-tablespoon portions of dough. Flatten slightly in your hand, place a frozen cheesecake ball in the center, and wrap the dough around it to seal. Roll into a smooth ball and place on a parchment-lined baking sheet.
4. Chill the dough balls.
Let them rest in the fridge for 30 minutes. This helps keep them thick and chewy.
5. Bake!
Preheat the oven to 350°F (175°C). Bake the cookies for 10–12 minutes, until edges are golden but centers are still soft. Let them cool for 5 minutes on the pan.
6. Add caramel magic.
Drizzle warm caramel over each cookie. Sprinkle with sea salt if you’re into that salty-sweet thing. Let the caramel set slightly before digging in (if you can wait).
Serving Suggestions
- Serve warm with vanilla ice cream for a full dessert moment
- Package in a cute box for gifting (they travel well)
- Enjoy cold from the fridge like a chilled cheesecake bite
Switch It Up
- Add mini chocolate chips to the cookie dough
- Use dulce de leche or butterscotch instead of caramel
- Make it seasonal with a pinch of cinnamon or pumpkin spice in the dough
- Use flavored cream cheese (like strawberry or maple!)
Make-Ahead Tips
- Freeze the cheesecake filling and dough balls separately for easy baking later
- Baked cookies freeze beautifully—just warm slightly to revive the gooey center
- Caramel drizzle can be added fresh or pre-set
Questions People Actually Ask
Q: Can I use store-bought cookie dough?
A: You could, but the homemade dough really elevates these. If you’re short on time, go for a sugar or snickerdoodle-style dough.
Q: How do I keep the filling from leaking out?
A: Make sure it’s fully frozen and the dough is sealed well around it. Chilling the dough before baking also helps.
Q: Can I use homemade caramel?
A: Absolutely. Just make sure it’s thick enough to sit on the cookie without running everywhere.
Caramel Cheesecake Cookies: Soft, Gooey, and Totally Irresistible
- Total Time: 37 minutes
- Yield: ~16 cookies
Description
Imagine a soft, buttery cookie with golden edges, a creamy cheesecake center, and gooey caramel swirled on top. These caramel cheesecake cookies are like if a cheesecake and a cookie had a delicious little baby—and yes, they taste just as indulgent as they sound. No water bath, no springform pan, just pure cookie bliss in every bite.
Ingredients
For the cookie dough:
½ cup unsalted butter, softened
¾ cup brown sugar
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
1¾ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
For the cheesecake filling:
6 oz cream cheese, softened
3 tbsp powdered sugar
½ tsp vanilla extract
For topping:
¼ cup caramel sauce (store-bought or homemade)
Sea salt flakes (optional, but a game-changer)
Instructions
1. Make the filling first.
In a small bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Scoop into 1-teaspoon-sized mounds onto a parchment-lined plate and freeze for at least 30 minutes.
2. Make the cookie dough.
Cream the butter and sugars until light and fluffy. Beat in the egg and vanilla. In a separate bowl, whisk flour, baking soda, and salt. Gradually mix dry ingredients into wet until fully combined.
3. Shape the cookies.
Scoop 2-tablespoon portions of dough. Flatten slightly in your hand, place a frozen cheesecake ball in the center, and wrap the dough around it to seal. Roll into a smooth ball and place on a parchment-lined baking sheet.
4. Chill the dough balls.
Let them rest in the fridge for 30 minutes. This helps keep them thick and chewy.
5. Bake!
Preheat the oven to 350°F (175°C). Bake the cookies for 10–12 minutes, until edges are golden but centers are still soft. Let them cool for 5 minutes on the pan.
6. Add caramel magic.
Drizzle warm caramel over each cookie. Sprinkle with sea salt if you’re into that salty-sweet thing. Let the caramel set slightly before digging in (if you can wait).
Notes
Serve warm with vanilla ice cream for a full dessert moment
Package in a cute box for gifting (they travel well)
Enjoy cold from the fridge like a chilled cheesecake bite
- Prep Time: 25 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: ~210 kcal per cookie
- Carbohydrates: ~22g per cookie
- Protein: ~3g per cookie