Caramel Cheesecake Cookies (Print)
Soft chewy cookies with creamy cheesecake filling and rich caramel drizzle—a decadent homemade indulgence.
# What You’ll Need:
→ Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, room temperature
05 - 1 cup packed light brown sugar
06 - 1/4 cup granulated sugar
07 - 1 large egg
08 - 1 egg yolk
09 - 2 teaspoons vanilla extract
→ Cheesecake Filling
10 - 8 oz cream cheese, room temperature
11 - 1/4 cup granulated sugar
12 - 1 teaspoon vanilla extract
→ Caramel Topping
13 - 20 soft caramel candies, unwrapped
14 - 2 tablespoons heavy cream
15 - Flaky sea salt, for garnish (optional)
# How To Make:
01 - In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set aside.
02 - In a large bowl, beat the room-temperature butter, packed light brown sugar, and granulated sugar using a hand or stand mixer until light and fluffy, about 2 to 3 minutes. Add the egg and mix until incorporated, followed by the egg yolk and vanilla extract, blending until smooth.
03 - Gradually add the dry flour mixture into the wet ingredients, mixing on low speed until a soft dough forms. Cover the bowl tightly and refrigerate for 30 minutes to firm up the dough.
04 - In a separate bowl, beat the room-temperature cream cheese, granulated sugar, and vanilla extract until completely smooth and creamy. Chill in the refrigerator until ready to assemble.
05 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
06 - Scoop approximately 1 1/2 tablespoons of chilled cookie dough and flatten slightly in your palm. Place about 1 teaspoon of the cheesecake filling in the center, then wrap the dough around the filling and roll into a smooth ball. Arrange the stuffed dough balls 2 inches apart on the prepared baking sheets.
07 - Bake for 11 to 13 minutes, or until the edges are lightly golden and the centers appear just set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
08 - Place the unwrapped caramel candies and heavy cream in a microwave-safe bowl. Heat in 20-second bursts, stirring thoroughly between each interval, until the caramel is completely melted and smooth.
09 - Drizzle the melted caramel sauce generously over each fully cooled cookie. Sprinkle with flaky sea salt if desired. Allow the caramel to set at room temperature before serving or storing.
# Expert Tips:
01 -
- The cheesecake center hidden inside each cookie feels like discovering a secret, and everyone who bites into one gets this look of pure surprise and joy.
- You do not need any fancy piping skills or special equipment, just a spoon, some patience, and a willingness to get your hands a little messy.
- They look like something from a bakery window but come together in about an hour in your own kitchen, which makes you feel like a genius.
02 -
- If your dough is too warm when you try to stuff the cookies, the cheesecake filling will leak out the sides and create a mess on your baking sheet, so do not skip the chilling step.
- The caramel sets up firmly after about an hour at room temperature, so if you want a softer drizzle effect, serve them within thirty minutes of topping or warm them briefly before eating.
03 -
- Keep a small bowl of warm water nearby while stuffing the cookies and dip your fingers in it between each one, because slightly wet hands prevent the dough from sticking and help you seal the edges more cleanly.
- Use a cookie scoop for portioning the dough so every cookie is the same size, which means they all bake at the same rate and you never end up with one raw cookie next to one overdone cookie on the same pan.