Caramel Cheesecake Cookies Recipe

Introduction

These Caramel Cheesecake Cookies are a delightful treat combining soft, buttery cookie dough with a creamy cheesecake center and rich caramel. Perfect for satisfying your sweet tooth with a gooey surprise in every bite.

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 cup caramel sauce, thick (plus extra for drizzling)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a mixing bowl, beat softened cream cheese with powdered sugar until smooth; set aside.
3. Step 3: In another bowl, cream together softened butter and brown sugar until light and fluffy.
4. Step 4: Add egg and vanilla extract to the butter mixture and mix until combined.
5. Step 5: In a separate bowl, whisk together flour, baking soda, and salt before gradually adding to the wet mixture until just combined.
6. Step 6: Scoop about 1 tablespoon of dough, flatten it in your palm, then place ½ teaspoon of cream cheese filling and a dollop of caramel in the center. Cover with another tablespoon of dough, seal edges, and roll into a ball.
7. Step 7: Arrange on prepared baking sheets about 2 inches apart. Bake for 12-14 minutes until edges are golden but centers remain soft.
8. Step 8: Cool for 5 minutes on baking sheets before transferring to a cooling rack; drizzle with extra caramel if desired.

Tips & Variations

• For easier assembling, chill the dough and cream cheese filling slightly before forming the cookies.
• Use salted caramel sauce for a lovely sweet-salty contrast.
• Swap the all-purpose flour for a gluten-free blend to make these cookies gluten-free.
• Add chopped nuts like pecans or walnuts inside for extra crunch.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to a week or freeze for up to 3 months. Reheat gently in the microwave for a few seconds to enjoy the caramel gooeyness again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought caramel sauce?

Yes, store-bought caramel sauce works well. Choose a thick caramel for best results to prevent the filling from leaking during baking.

How do I prevent the cream cheese filling from leaking out?

Make sure to seal the cookie dough edges firmly around the filling and chill the dough slightly before baking to help the cookies hold their shape.

Caramel Cheesecake Cookies Recipe

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★★★★★

4.7 from 85 reviews

• Author: Harper
• Total Time: 34 minutes
• Yield: 18 servings 1x

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Description

Delight in these indulgent Caramel Cheesecake Cookies that combine a rich, creamy cheesecake center with luscious caramel inside a soft and buttery cookie. Perfectly balanced with a tender crumb and drizzled with extra caramel, these treats are a heavenly dessert for any occasion.

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Ingredients

Scale 1x2x3x

Cheesecake Filling

• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 cup thick caramel sauce (plus extra for drizzling)

Cookie Dough

• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure cookies bake evenly and don’t stick.
2. Prepare Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with powdered sugar until completely smooth and creamy; set this filling aside for later use.
3. Cream Butter and Sugar: In a separate large bowl, cream together softened butter and brown sugar using a mixer until the mixture is light, fluffy, and well combined.
4. Add Egg and Vanilla: To the butter-sugar mixture, add the egg and vanilla extract, mixing well until all ingredients are fully incorporated and the batter is smooth.
5. Combine Dry Ingredients: In another bowl, whisk together all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
6. Mix Dough: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough which can result in tough cookies.
7. Assemble Cookies: Scoop about 1 tablespoon of dough and flatten it gently in your palm. Place ½ teaspoon of the cream cheese filling and a small dollop of caramel sauce in the center. Cover with another tablespoon of dough, carefully sealing the edges and rolling into a smooth ball.
8. Arrange and Bake: Place the cookie balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 12-14 minutes or until the edges are golden but the centers remain soft.
9. Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes to firm up; then transfer to a wire rack to cool completely. Drizzle with extra caramel sauce before serving for an added touch of sweetness.

Notes

• Use thick caramel sauce to prevent it from leaking out too much during baking.
• Make sure the cream cheese and butter are softened to room temperature for easier mixing and smoother texture.
• Do not overmix the dough once the flour is added to keep the cookies tender.
• Chilling the dough before baking can help maintain shape but is optional.
• Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate to keep the cream cheese filling fresh longer.

• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: caramel cheesecake cookies, cream cheese cookies, soft cookies, caramel desserts, easy cookie recipe