lose-up of two Salted Caramel Cheesecake Cookies on a white plate. The cookies are soft and crumbly, topped with creamy cheesecake frosting and drizzled with golden caramel sauce. A bowl of caramel sits in the background, adding to the indulgent dessert scene.

Caramel Cheesecake Cookies– Soft, Buttery

by

Why You’ll Love This Recipe

These Caramel Cheesecake Cookies combine the rich creaminess of cheesecake with the soft, chewy texture of a cookie, all drizzled with luscious caramel sauce. If you love cheesecake and caramel, this is the perfect treat for you!

Pure Comfort

Imagine biting into a soft, buttery cookie with a sweet and tangy cheesecake filling, finished with warm caramel. It’s like a mini caramel cheesecake, but in a handheld, easy-to-eat cookie form!

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

For the Cheesecake Filling

  • 8 oz cream cheese, softened
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract

For the Caramel Drizzle

  • ½ cup caramel sauce (store-bought or homemade)
  • Sea salt for garnish (optional)

What You Need

  • Mixing bowls
  • Hand or stand mixer
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Spoon or piping bag (for filling)

Time to Cook

  • Prep Time: 20 minutes
  • Chill Time: 30 minutes
  • Bake Time: 12-15 minutes
  • Total Time: ~1 hour

Steps to Make It

1. Make the Cheesecake Filling

  • In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
  • Place in the fridge to firm up while making the cookie dough.
  • In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
  • Add eggs and vanilla, mixing until well combined.
  • In a separate bowl, whisk flour, baking powder, baking soda, and salt.
  • Gradually mix the dry ingredients into the wet ingredients until a dough forms.

3. Assemble the Cookies

  • Scoop 1 tbsp of cookie dough and flatten it slightly in your palm.
  • Add ½ tsp of cheesecake filling in the center.
  • Top with another small piece of dough and seal the edges.
  • Place on a baking sheet, spacing cookies 2 inches apart.

4. Chill & Bake

  • Chill cookies in the fridge for 30 minutes (this helps them hold their shape).
  • Preheat oven to 350°F (175°C) and bake for 12-15 minutes, until golden.
  • Let cookies cool before adding caramel.

5. Drizzle with Caramel

  • Warm the caramel sauce slightly and drizzle over cooled cookies.
  • Sprinkle sea salt for a salted caramel twist (optional).

Make It Perfect

  • Chill the dough before baking for thicker cookies.
  • Use good quality caramel for the best flavor.
  • Seal the cookies well to prevent the cheesecake filling from leaking.

Mix It Up

  • Swap caramel for chocolate drizzle or strawberry sauce.
  • Add chopped pecans for crunch.
  • Try pumpkin spice or cinnamon for a fall twist!

Perfect Partners

Pair these cookies with:
Coffee or espresso – Perfect with the creamy cheesecake center.
Vanilla ice cream – A match made in dessert heaven.
Cold milk – A classic cookie companion.

Busy Day Hero

These cookies stay fresh for days, making them a great make-ahead treat for holidays or special occasions.

Work Ahead

  • Make the dough up to 2 days in advance and store in the fridge.
  • Freeze unbaked cookies for up to 3 months and bake as needed!

Save Some For Later

  • Store cookies in an airtight container at room temp for 3-4 days.
  • Refrigerate for up to a week for extra freshness.
  • Freeze baked cookies for up to 3 months.

Everyone’s Happy

These cookies are a crowd-pleaser, perfect for parties, holidays, or just an indulgent treat at home.

Good For You Too

Want a lighter version?

  • Use Greek yogurt instead of cream cheese.
  • Try coconut sugar for a natural sweetener.
  • Use whole wheat flour for added fiber.

Easy Clean Up

  • Line baking sheets with parchment paper for easy cleanup.
  • Use a piping bag for mess-free filling.

Switch It Up

Not just for caramel lovers! Try these variations:
Pumpkin Cheesecake Cookies – Add pumpkin puree & cinnamon.
Strawberry Cheesecake Cookies – Use a strawberry glaze instead of caramel. Chocolate Cheesecake Cookies – Add cocoa powder to the dough & drizzle with chocolate.

Simply Perfect

Soft, chewy, and filled with sweet, creamy cheesecake, these Caramel Cheesecake Cookies are an irresistible treat for any occasion!

FAQs 7

1. Can I make these cookies without caramel?
Yes! You can leave them plain or swap caramel for chocolate drizzle.

2. Can I use store-bought cookie dough?
Yes! Just make sure to chill the dough before baking.

3. How do I keep the cheesecake filling from leaking?
Make sure to seal the cookie dough well around the filling.

4. Can I make these gluten-free?
Yes! Just use a gluten-free all-purpose flour blend.

5. Can I use pre-made caramel?
Absolutely! Store-bought caramel works great, but homemade caramel takes them to the next level.

6. Why do my cookies spread too much?
This can happen if the butter is too soft. Chill the dough before baking!

7. How do I make them extra chewy?
Use an extra egg yolk and brown sugar for a chewier texture.

Conclusion

These Caramel Cheesecake Cookies are rich, creamy, and absolutely indulgent! Whether you’re baking for a special occasion, gifting them to a friend, or just treating yourself, this recipe is simply irresistible.

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