Introduction

Caramel Cheesecake Cookies Recipe are a decadent twist on classic cookies, blending the rich, creamy tang of cheesecake with the sweet, buttery depth of caramel. These soft, chewy cookies with a surprise cheesecake center are perfect for holiday baking, special occasions, or satisfying a sweet craving. Easy to make and bursting with flavor, they’re sure to impress friends and family with their indulgent taste and delightful texture.

Ingredients for Caramel Cheesecake Cookies Recipe

For the Cheesecake Filling for Caramel Cheesecake Cookies Recipe :

• 4 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

For the Cookie Dough:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup soft caramel candies (like Kraft or Werther’s), chopped into small pieces (or use caramel bits)
• 1/2 cup white chocolate chips (optional, for extra sweetness)

For Garnish (Optional):

• 1/4 cup caramel sauce, for drizzling
• Flaky sea salt, for sprinkling

Preparation of Caramel Cheesecake Cookies Recipe

Step 1: Prepare the Cheesecake Filling

1. In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with a hand mixer until smooth and creamy, about 1-2 minutes.
2. Scoop the mixture into 1-teaspoon portions (about 18-20 balls) and place on a parchment-lined baking sheet.
3. Freeze the cheesecake balls for 20-30 minutes to firm up.

Step 2: Make the Cookie Dough for Caramel Cheesecake Cookies Recipe

1. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
2. Add the egg and vanilla extract, beating until fully combined.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
5. Fold in the chopped caramel pieces and white chocolate chips (if using) with a spatula.

Step 3: Assemble the Cookies of Caramel Cheesecake Cookies Recipe

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Scoop out 1.5 tablespoons of cookie dough and flatten it into a disc in your hand.
3. Place a frozen cheesecake ball in the center of the disc and wrap the dough around it, rolling to form a smooth ball. Ensure the cheesecake is fully enclosed.
4. Place the dough balls on the prepared baking sheets, spacing them 2 inches apart. Flatten slightly if desired for a more uniform shape.

Step 4: Bake the Cookies of Caramel Cheesecake Cookies Recipe

1. Bake one sheet at a time for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
2. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 5: Garnish and Serve

1. If desired, drizzle the cooled cookies with caramel sauce and sprinkle with a pinch of flaky sea salt for a sweet-salty contrast.
2. Serve at room temperature or slightly warm for a gooey caramel experience.
3. Store in an airtight container in the fridge for up to 5 days due to the cheesecake filling.

Variations

• Salted Caramel Nut: Add 1/2 cup chopped pecans or walnuts to the dough for a crunchy texture.
• Chocolate Caramel: Replace white chocolate chips with semi-sweet or dark chocolate chips for a richer flavor.
• Apple Caramel: Mix 1/2 teaspoon cinnamon into the dough and add 1/4 cup finely chopped dried apples for a fall-inspired twist.

Cooking Notes

• Freeze the cheesecake filling to make it easier to wrap in the dough and prevent leaking during baking.
• Chop caramel candies into small, uniform pieces to ensure even distribution and prevent hard chunks.
• Slightly underbake for softer, chewier cookies, or bake a minute longer for a crisper edge.

Serving Suggestions

• Pair with a hot latte, chai tea, or glass of cold milk for a comforting treat.
• Serve as a dessert alongside vanilla ice cream with a drizzle of caramel sauce.
• Package in a decorative tin for a thoughtful homemade gift during the holidays.

Tips

• Chill the dough for 15-20 minutes before assembling if it’s too soft to handle.
• Use a cookie scoop for consistent portions and easier shaping.
• Freeze unbaked, assembled cookie balls for up to 1 month; bake from frozen, adding 1-2 minutes to the baking time.

Prep Time

25 minutes (including freezing time)

Cooking Time for Caramel Cheesecake Cookies Recipe

12 minutes per batch

Total Time for Caramel Cheesecake Cookies Recipe

45 minutes (for 2 batches, plus cooling)

Nutritional Information (per cookie, based on 18 cookies)

• Calories: 250-280 kcal
• Protein: 3-4 g
• Sodium: 150-200 mg

FAQs

Q1: Can I use store-bought caramel sauce in the dough?
A: No, liquid caramel sauce will make the dough too wet. Use solid caramel candies or bits for best results.

Q2: Can I make these without the cheesecake filling?
A: Yes, skip the cheesecake center and mix the caramel pieces directly into the dough for simpler caramel cookies.

Q3: How do I prevent the cookies from spreading too much?
A: Ensure the butter is softened but not melted, and chill the dough or assembled cookies before baking.

Q4: Can I use a different type of chocolate for the coating?
A: Yes, dark or milk chocolate can replace white chocolate chips, or dip the baked cookies in melted chocolate for a truffle-like finish.

Conclusion

Caramel cheesecake cookies are a luxurious, crowd-pleasing dessert that combines the best of creamy cheesecake and sweet caramel in a portable, cookie form. Perfect for any occasion, these treats are as fun to make as they are to eat. Try this recipe for a decadent addition to your baking repertoire that’s sure to delight!