Name: Caramel Cheesecake Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 4 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 large egg; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 1/4 cup caramel sauce (homemade or store-bought), plus more for drizzling

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Caramel Cheesecake Cookies combine the luscious creaminess of cheesecake with the sweet, buttery flavor of caramel—all wrapped up in a soft, chewy cookie. With a simple cream cheese center and gooey caramel drizzle, these cookies bring a bakery-quality treat right into my kitchen. They’re indulgent, rich, and perfect for any sweet craving.

Why You’ll Love This Recipe

I love how these cookies blend the best of two desserts—cheesecake and cookies—into one irresistible bite. The cream cheese filling adds a creamy tang that balances the sweetness of the caramel, and the cookie dough base is soft yet sturdy enough to hold everything together. They’re perfect for holidays, gatherings, or just when I want a little something special. Plus, they freeze well and are easy to make ahead.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese
Unsalted butter
Granulated sugar
Brown sugar
Egg
Vanilla extract
All-purpose flour
Baking soda
Salt
Caramel sauce (homemade or store-bought)

Directions

I start by preparing the cheesecake filling. I beat the cream cheese until smooth and creamy, then set it aside in the fridge to firm up slightly.
In a separate bowl, I cream together the butter, brown sugar, and granulated sugar until light and fluffy.
I beat in the egg and vanilla extract until fully combined.
Next, I mix in the flour, baking soda, and salt until the dough just comes together.
I scoop out a tablespoon of cookie dough, flatten it slightly, and add a small spoonful of the chilled cream cheese in the center. Then, I top it with another bit of dough and seal the edges.
I bake the cookies at 350°F (175°C) for about 10–12 minutes or until the edges are lightly golden.
Once they cool slightly, I drizzle warm caramel sauce over the tops.

Servings and timing

This recipe makes about 18–20 cookies. Each batch takes around 10–12 minutes to bake, and I allow 10 minutes for prep time. Altogether, I can have them ready in under 30 minutes.

Variations

I sometimes add a sprinkle of sea salt on top for a salted caramel twist.
For an extra crunch, I mix chopped pecans or walnuts into the dough.
Swapping the caramel for chocolate or raspberry sauce gives the cookies a new flavor profile.
Using a graham cracker base instead of regular cookie dough gives them more of a cheesecake-bar vibe.

Storage/Reheating

I store these cookies in an airtight container in the refrigerator for up to 5 days. For longer storage, I freeze them in a single layer and then transfer to a zip-top bag. When I want to reheat, I let them thaw at room temperature or warm them in the microwave for 10–15 seconds.

FAQs

How do I keep the cheesecake filling from leaking out?

I make sure to completely seal the edges of the cookie dough after placing the cream cheese inside. Chilling the filling beforehand helps keep it in place during baking.

Can I use store-bought caramel sauce?

Yes, I often use store-bought caramel to save time. I just look for a thick, high-quality one that won’t run too much when drizzled.

Do I need to chill the cookie dough?

It’s not strictly necessary, but I find that chilling the dough for about 20 minutes makes it easier to shape and helps prevent spreading.

Can I make these cookies ahead of time?

Absolutely. I prepare and fill the cookie dough balls, then freeze them. When I’m ready to bake, I just pop them in the oven straight from the freezer, adding a minute or two to the bake time.

Are these cookies too sweet?

They’re rich but well-balanced thanks to the tangy cream cheese. If I want a less sweet version, I reduce the caramel drizzle or add a pinch of salt to the filling.

Conclusion

Caramel Cheesecake Cookies are a decadent fusion of two classic desserts that I always find myself craving. With their creamy centers and gooey caramel topping, they make any day feel like a celebration. Whether for a party or just a cozy night in, I’m always glad I made a batch.

Caramel Cheesecake Cookies

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Author: Sue
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Yield: 18–20 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Caramel Cheesecake Cookies combine soft, chewy cookies with a creamy cheesecake center and a sweet caramel drizzle, making them a rich and indulgent dessert perfect for any occasion.

Instructions

Beat the cream cheese until smooth and creamy. Chill in the refrigerator to firm up slightly.
Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add in the egg and vanilla extract, mixing until fully combined.
Mix in the flour, baking soda, and salt until the dough just comes together.
Scoop out 1 tablespoon of dough, flatten slightly, and add a spoonful of chilled cream cheese in the center. Top with another bit of dough and seal the edges.
Place the cookies on a baking sheet and bake at 350°F (175°C) for 10–12 minutes or until edges are lightly golden.
Cool slightly and drizzle with warm caramel sauce before serving.

Notes

Chilling the cream cheese filling helps keep it from leaking during baking.
For a salted caramel twist, sprinkle sea salt on top before serving.
Store cookies in the fridge for up to 5 days or freeze for longer storage.
Chilling the dough for 20 minutes before shaping can help with easier handling and reduced spreading.