Description
These caramel cheesecake cookies are soft, chewy, and filled with creamy cheesecake centers topped with luscious caramel. A dreamy combo of cookie and cheesecake, they’re perfect for holidays, dessert trays, or cozy nights. This is the ultimate caramel cheesecake cookie recipe you’ll keep coming back to.
Ingredients
1 cup unsalted butter, softened
8 oz cream cheese, softened
1 cup brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup thick caramel sauce (for drizzling)
Instructions
1. In a small bowl, mix cream cheese, 2 tablespoons sugar, and 1/2 teaspoon vanilla until smooth. Scoop into 1/2 teaspoon portions and freeze for 20 minutes.
2. In a large bowl, beat butter, brown sugar, and granulated sugar until fluffy.
3. Add the egg and vanilla extract. Mix until combined.
4. Add flour, baking soda, and salt. Stir until dough forms.
5. Flatten a scoop of dough, place frozen cheesecake filling inside, cover with more dough, and roll into a ball.
6. Place dough balls on a baking sheet and bake at 350°F (175°C) for 10–12 minutes until edges are set.
7. Cool cookies on sheet for a few minutes before transferring to a wire rack.
8. Warm caramel sauce slightly and drizzle over each cookie. Let set before serving.
Notes
Make sure your cream cheese is softened before mixing to avoid lumps.
Freezing the filling is key to keeping it in the center while baking.
Don’t overbake—cookies should be just set with slightly soft centers.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 215
- Sugar: 17g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg