Name: Caramel Cheesecake Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 42 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 2 large eggs; 1 tsp vanilla extract; 2 1/4 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup caramel sauce or melted soft caramels; Optional: sea salt flakes for garnish

Jump to Recipe·Leave a Review

Soft, creamy, and filled with caramel goodness, these caramel cheesecake cookies combine everything I love about cheesecake and cookies into one irresistible bite. With a tender cookie exterior and a luscious cheesecake center swirled with caramel, this treat is the perfect fusion of two classic desserts.

Why You’ll Love This Recipe

I love how these cookies offer the rich and tangy flavor of cheesecake paired with the chewy satisfaction of a cookie. The caramel swirl not only adds a buttery sweetness but also makes them look stunning. These are perfect for sharing during the holidays, special gatherings, or whenever I need a cozy treat that impresses without a lot of fuss. Plus, they store well, so I can enjoy them throughout the week.

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
Eggs
Vanilla extract
All-purpose flour
Baking soda
Salt
Caramel sauce or soft caramels melted
Optional: sea salt flakes for garnish

directions

I start by beating the cream cheese and butter together until smooth and fluffy.
Then I add in the sugars and continue mixing until light and creamy.
Next, I mix in the eggs and vanilla extract, making sure everything is well combined.
In a separate bowl, I whisk together the flour, baking soda, and salt.
Gradually, I add the dry ingredients to the wet mixture and stir until just combined.
Using a cookie scoop, I portion the dough onto a baking sheet lined with parchment paper.
I gently press the centers to create a small well and spoon a bit of caramel into each one.
Optionally, I swirl the caramel into the dough with a toothpick for a marbled effect.
I bake the cookies in a preheated oven at 350°F (175°C) for 10–12 minutes, just until the edges are set.
After baking, I let them cool on the tray for a few minutes before transferring to a wire rack. I sometimes sprinkle sea salt on top for a sweet-salty finish.

Servings and timing

This recipe makes about 24 cookies. Prep time takes around 20 minutes, and bake time is approximately 10–12 minutes per batch. I allow an extra 10 minutes for cooling before serving.

Variations

I sometimes use flavored caramel, like bourbon or salted caramel, for a twist.
If I’m out of caramel sauce, I melt soft caramel candies with a splash of cream.
For extra decadence, I fold white chocolate chips into the dough.
A drizzle of dark chocolate over the top gives a lovely contrast.
When I want to switch it up, I replace caramel with raspberry jam for a fruity variation.

storage/reheating

I store these cookies in an airtight container in the refrigerator for up to 5 days. They also freeze beautifully—up to 2 months. When I’m ready to eat them, I let them come to room temperature or microwave each cookie for about 10–15 seconds to bring back that gooey caramel center.

FAQs

How do I keep the caramel from hardening after baking?

I make sure to use a thick, soft caramel sauce or slightly underbake the cookies so the caramel stays gooey even after cooling.

Can I freeze the dough?

Yes, I freeze the cookie dough after shaping it into balls but before adding the caramel. I just thaw slightly before baking and then add the caramel.

Can I use store-bought cookie dough?

If I’m short on time, I use a sugar cookie or plain cheesecake cookie dough base and add the caramel and cream cheese mixture myself.

What type of caramel works best?

I prefer using thick jarred caramel sauce or melting soft caramels with a little cream. Thin caramel tends to run too much during baking.

Can I make these cookies gluten-free?

Yes, I substitute the all-purpose flour with a gluten-free blend. I check that the caramel and cream cheese I use are also gluten-free.

Conclusion

These caramel cheesecake cookies deliver everything I crave in a dessert—soft cookie texture, creamy cheesecake flavor, and the sweet indulgence of caramel. Whether I’m baking for guests or treating myself, these cookies always hit the spot. With simple ingredients and straightforward steps, they’ve earned a permanent spot in my baking rotation.

Caramel Cheesecake Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Soft and creamy caramel cheesecake cookies with a tender cookie base, luscious cheesecake flavor, and a swirl of gooey caramel. Perfect for sharing or indulging solo.

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, beat the cream cheese and butter together until smooth and fluffy.
Add granulated and brown sugars, and beat until light and creamy.
Mix in the eggs and vanilla extract until well combined.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add dry ingredients to the wet mixture, stirring until just combined.
Use a cookie scoop to portion dough onto the prepared baking sheet.
Gently press centers to create a small well and spoon a bit of caramel into each.
Optionally swirl the caramel with a toothpick for a marbled effect.
Bake for 10–12 minutes, until edges are set but centers are soft.
Cool on tray for a few minutes before transferring to a wire rack.
Optionally sprinkle with sea salt flakes while cooling.