If you crave a cookie that perfectly balances rich cream cheese with indulgent caramel, this Caramel Cheesecake Cookies Recipe is your next go-to treat. These cookies combine a tender, buttery dough with a luscious cheesecake filling and a gooey caramel drizzle for a bite that’s nothing short of extraordinary. Whether you’re baking for a special occasion or simply to satisfy a sweet tooth, these cookies deliver layers of flavor and texture that feel like a hug in dessert form. Get ready to fall in love with every chewy, creamy, and caramel-kissed bite of this delightful recipe.
Ingredients You’ll Need
The magic of this Caramel Cheesecake Cookies Recipe starts with a handful of simple, well-chosen ingredients. Each one brings something special, from the soft cream cheese that creates a creamy filling to the brown sugar that adds depth and moisture to the cookie dough.
- Cream cheese, 4 ounces, softened: This is the star for the rich, tangy cheesecake filling that contrasts beautifully with the sweet dough.
- Confectioners’ sugar, 1/2 cup: Adds smooth sweetness to the filling without grittiness.
- All-purpose flour, 3 cups total: Provides structure; half is mixed with the cheesecake filling, and the rest forms the cookie dough (can be substituted gluten-free for sensitivity).
- Baking soda, 1 teaspoon: Helps the cookies rise perfectly, giving them a light but chewy texture.
- Salt, 1/4 teaspoon: Just a pinch to enhance the flavors and balance the sweetness.
- Unsalted butter, 1/2 cup softened: Adds richness and tenderness to the cookie dough.
- Light brown sugar, 1 cup: Infuses the dough with moistness and a subtle molasses flavor that elevates the cookie.
- Egg, 1 large: Binds everything together while keeping the dough soft and chewy.
- Vanilla extract, 3 teaspoons total: Adds warm, aromatic notes, divided between the filling and dough for balanced flavor.
- Soft caramels, 8 ounces, unwrapped: Melted for a luscious drizzle that finishes each cookie with a sweet, buttery touch.
- Heavy cream, 2 tablespoons: Helps melt the caramels into a smooth topping.
- Flaky sea salt, to drizzle: A final sprinkle that sharpens the sweetness and adds irresistible texture contrast.
How to Make Caramel Cheesecake Cookies Recipe
Step 1: Prepare the Cheesecake Filling
Start by beating the softened cream cheese until it’s completely smooth using a mixer—this ensures a creamy base for your filling. Gently add the confectioners’ sugar, flour, and a teaspoon of vanilla, mixing first on low to combine, then speeding up until the mixture becomes fluffy and light. Drop teaspoon-sized dollops of this luscious filling onto a parchment-lined baking sheet and freeze them while you move on to the dough; chilling helps them keep their shape later.
Step 2: Whisk the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This dry mix will give your cookies their perfect texture and flavor balance. It’s crucial to mix these ingredients thoroughly so every cookie has even distribution.
Step 3: Cream the Butter and Sugar
Using your stand mixer or hand mixer, beat the softened butter and brown sugar until the mixture is light and fluffy. This step cannot be skipped because it helps create the ideal airy texture in your cookie dough. The sugar dissolves slightly into the butter, giving the dough a beautiful caramel undertone.
Step 4: Combine Wet Ingredients
Add the egg and two teaspoons of vanilla to your creamed butter and sugar. Beat well to make sure everything is fully incorporated and the mixture looks smooth and glossy—this will make the dough easier to work with and taste richer.
Step 5: Add Dry Ingredients Gradually
Slowly add the flour mixture to the butter mixture, starting on low speed to prevent flour flying everywhere, then increase to medium-high until fully combined. The dough should be soft yet firm enough to hold its shape when rolled into balls.
Step 6: Assemble the Cookies with Cheesecake Filling
Take tablespoon-sized portions of the dough and roll them into balls. Press your thumb into the center of half of the dough balls to create an indent. Remove the cheesecake filling from the freezer and place one cheesecake dollop into each indentation, then top with another ball of dough. Pinch the edges tightly and gently roll into balls or slightly elongated shapes. This encases the filling perfectly. Place on a lined baking sheet, spacing them about three inches apart, and chill for at least two hours or up to three days. If short on time, a quick freezer stint helps firm them up.
Step 7: Bake to Perfection
Preheat your oven to 350°F, then bake the cookies for 9 to 11 minutes until the tops are just set but not browned. Let them cool on the sheet for five minutes before transferring to a wire rack. This gentle cooling prevents cracking and maintains the chewy texture inside.
Step 8: Prepare and Drizzle the Caramel
While the cookies cool, melt the caramels and heavy cream in a microwave-safe bowl. Heat in short bursts, stirring frequently, until smooth and glossy. Drizzle the warm caramel generously over each cookie then finish with a light sprinkle of flaky sea salt. The caramel drizzle adds a sweet, buttery finish with a hint of salty crunch that takes these cookies over the top.
How to Serve Caramel Cheesecake Cookies Recipe
Garnishes
For an extra touch of elegance, sprinkle a tiny pinch of extra flaky sea salt or even crushed toasted pecans atop the caramel drizzle just before serving. This adds texture and a subtle nutty flavor that complements the rich caramel.
Side Dishes
These cookies pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to enhance their creamy cheesecake notes. For drinks, a hot cup of coffee or a cold glass of milk balances the sweetness beautifully.
Creative Ways to Present
Turn these cookies into mini ice cream sandwiches by placing a scoop of your favorite flavor between two cookies. Alternatively, arrange them on a dessert platter with fresh berries and edible flowers for a festive touch at parties and gatherings.
Make Ahead and Storage
Storing Leftovers
Store your Caramel Cheesecake Cookies in an airtight container at room temperature for up to three days. The cookies hold their texture beautifully, though the caramel drizzle might soften slightly over time.
Freezing
You can freeze these cookies before or after baking. To freeze unbaked, assemble the cookie dough balls with cheesecake filling, freeze on a sheet until firm, then transfer to a container. For baked cookies, freeze in a single layer on a tray, then bag them. Both methods keep cookies fresh for up to three months.
Reheating
For the best experience, let frozen baked cookies thaw at room temperature and reheat them briefly in a 300°F oven for 5-7 minutes to regain that fresh-baked softness before enjoying.
FAQs
Can I use low-fat cream cheese for this recipe?
While low-fat cream cheese might work technically, using full-fat cream cheese is highly recommended to achieve the rich, creamy texture and flavor that make these cookies so irresistible.
Is it okay to substitute vegan butter or dairy-free options?
Yes, you can use dairy-free butter substitutes and gluten-free flour if needed. Just be mindful that texture and flavor may vary slightly, but the cookies will still turn out delicious.
How do I prevent the cheesecake filling from leaking during baking?
Freezing the cheesecake filling before assembly and chilling the filled dough balls well helps the filling maintain its shape and stay inside the cookie without oozing out.
Can I make these cookies smaller or larger?
You can adjust the size, but baking times will vary. Smaller cookies may only need 7-8 minutes, while larger ones might require 12-14 minutes. Keep an eye on them to avoid overbaking.
What’s the best way to melt caramels smoothly?
Microwaving in short intervals and stirring often prevents the caramel from burning or clumping, resulting in a smooth, luscious sauce to drizzle on your cookies.
Final Thoughts
This Caramel Cheesecake Cookies Recipe is a real winner when you want something that feels both special and comforting. With that perfect combo of creamy cheesecake, soft cookie dough, and decadent caramel, it’s guaranteed to become a favorite in any baking repertoire. Go ahead, give these cookies a whirl, and share the joy of a truly unforgettable treat with your loved ones.
Print
Caramel Cheesecake Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these luscious Caramel Cheesecake Cookies featuring a creamy cheesecake filling enveloped in soft, chewy cookie dough, topped with a rich homemade caramel drizzle and a touch of flaky sea salt for the perfect balance of sweet and salty.
Ingredients
Cheesecake Filling
- 4 ounces cream cheese, softened
- 1/2 cup confectioners’ sugar
- 1 tablespoon all-purpose flour (can substitute 1:1 gluten-free flour)
- 1 teaspoon vanilla extract
Cookie Dough
- 2 cups all-purpose flour (can substitute 1:1 gluten-free flour)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1 cup light brown sugar
- 1 egg
- 2 teaspoons vanilla extract
Caramel Topping
- 8 ounces soft caramels, unwrapped
- 2 tablespoons heavy cream
- Flaky sea salt, for drizzling
Instructions
- Prepare baking sheets: Line two large baking sheets with parchment paper and set them aside for later use.
- Make cheesecake filling: In a large bowl, beat softened cream cheese with an electric mixer until smooth. Add confectioners’ sugar, flour, and vanilla extract. Beat on low speed to combine, then increase speed to high and beat until mixture is smooth and fluffy.
- Freeze cheesecake filling: Drop the cheesecake filling by teaspoonfuls onto one prepared baking sheet. Place the sheet in the freezer while making the cookie dough to firm up the filling.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt for the cookie dough.
- Cream butter and sugar: In the bowl of a stand mixer or large bowl with a paddle attachment, cream the softened butter and brown sugar on high speed for 2-3 minutes until light and fluffy. This step is essential for texture. Add the egg and vanilla extract and beat for 1-2 more minutes.
- Combine dry and wet ingredients: Slowly add the dry ingredients to the creamed mixture and beat on low speed to incorporate, then increase speed to medium-high until fully combined.
- Form cookie dough balls with filling: Scoop 1 tablespoon portions of dough and roll into balls. Place on the second prepared baking sheet and use your thumb to make an indent in the center of each ball. Remove cheesecake filling balls from the freezer. Place a cheesecake ball into the center of half the cookie dough balls, then top with the remaining dough balls. Pinch the seams together and roll into a ball or slightly taller cone shape. Place cookies on the sheet 3 inches apart.
- Chill cookies: Chill the assembled cookies in the fridge for at least 2 hours or up to 3 days. Alternatively, quickly chill them in the freezer for 1 hour if short on time.
- Preheat oven: Preheat your oven to 350°F (175°C).
- Bake cookies: Bake the chilled cookies for 9-11 minutes or until the tops are just set. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
- Prepare caramel topping: While cookies cool, place unwrapped caramels and heavy cream in a microwave-safe bowl. Microwave for 30 seconds, stir, then continue microwaving in 15-second intervals until melted and bubbling. Stir until smooth. If caramel thickens during use, gently reheat in 15-second increments.
- Drizzle caramel and finish: Use a spoon to drizzle melted caramel over each cooled cookie. Finish by sprinkling flaky sea salt over the caramel for a perfect sweet-salty contrast.
Notes
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour.
- Allowing the butter and cream cheese to come to room temperature is crucial for the best texture.
- Chilling the cookies before baking helps maintain the shape and prevents spreading.
- If you are short on time, freezing the cookies for 1 hour works well instead of a longer chill.
- Store cookies in an airtight container at room temperature for up to 3 days to keep them fresh.
