Caramel Cheesecake Cookies – Soft, Creamy & Irresistible!
If you’re craving the rich flavor of cheesecake in cookie form, these Caramel Cheesecake Cookies are going to be your new favorite. Soft cookie dough surrounds a sweet, tangy cheesecake filling and is topped with a rich caramel drizzle. Every bite is creamy, chewy, and addictive.
Perfect for holidays, parties, or just a cozy treat, this recipe is easy to follow and delivers bakery-level results right from your kitchen.
Ingredients for Caramel Cheesecake Cookies
✅ For the Cookies:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
✅ For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
✅ For the Caramel Topping:
- ½ cup caramel sauce (homemade or store-bought)
- Optional: sea salt flakes for garnish
👨🍳 How to Make Caramel Cheesecake Cookies
🔹 Step 1: Prepare the Cheesecake Filling
In a small bowl, mix the cream cheese, powdered sugar, and vanilla until smooth. Spoon small dollops onto a parchment-lined tray and freeze for at least 30 minutes.
🔹 Step 2: Make the Cookie Dough
Cream the butter and sugars until fluffy. Beat in the eggs and vanilla. In a separate bowl, mix flour, baking soda, and salt, then slowly add to the wet ingredients. Mix until a soft dough forms.
🔹 Step 3: Shape and Fill the Cookies
Scoop about 2 tablespoons of dough and flatten. Place a frozen cheesecake dollop in the center and wrap the dough around it to seal. Roll into a smooth ball.
🔹 Step 4: Bake the Cookies
Place the filled dough balls on a baking sheet and bake at 350°F (175°C) for 12–14 minutes or until lightly golden around the edges. Let them cool completely.
🔹 Step 5: Add the Caramel Topping
Drizzle the cooled cookies with caramel sauce and sprinkle with sea salt if desired.
🧊 Storage Instructions
- Room Temp: Store in an airtight container for up to 3 days.
- Fridge: For longer freshness, refrigerate for up to 5 days.
- Freezer: Freeze the unbaked cookie dough balls (with filling) for up to 2 months.
⚖️ Estimated Nutrition (Per Cookie)
- Calories: ~250
- Fat: 14g
- Carbs: 28g
- Sugar: 18g
- Protein: 3g
(Approximate values only)
❓ Frequently Asked Questions
1. Can I use store-bought caramel sauce?
Yes, store-bought works great — just make sure it’s thick enough to drizzle.
2. Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 2 days or freeze it for up to 2 months.
3. Do these cookies need to be refrigerated?
Not required, but recommended for extended freshness due to the cream cheese filling.
4. Can I freeze the cookies?
Yes, baked or unbaked cookies freeze well. Just thaw before serving or baking.
5. What can I use instead of caramel sauce?
Try melted chocolate, dulce de leche, or even fruit preserves for a twist.
6. How do I prevent the cookies from spreading too much?
Make sure your cheesecake filling is fully frozen and your dough is chilled before baking.
7. Can I make these cookies smaller?
Yes, use a teaspoon of filling and less dough to make bite-sized treats.
8. Can I add mix-ins to the cookie dough?
Absolutely! Try white chocolate chips or toffee bits for extra indulgence.
🧁 Final Thoughts
These Caramel Cheesecake Cookies deliver that perfect combo of chewy, creamy, and sweet. Whether you’re baking for a special occasion or just satisfying your sweet tooth, these cookies are guaranteed to impress. One bite, and you’ll see why they’re a favorite!
