Caramel Cheesecake Cookies

Introduction

These Caramel Cheesecake Cookies are the perfect mash-up of two beloved desserts: soft, chewy caramel-studded cookies and rich, creamy cheesecake. With a luscious cream cheese center and gooey caramel bits throughout, every bite is a warm, melty surprise. They’re bakery-quality, simple to make, and guaranteed to impress for holidays, parties, or cozy weekend baking.

Why You’ll Love This Recipe

  • Creamy cheesecake filling hidden inside each cookie
  • Gooey caramel bits that melt into the dough
  • Soft, chewy cookie texture with golden edges
  • Freezer-friendly and great for making ahead
  • Simple ingredients and easy step-by-step process
  • A fun twist on classic cookies that feels gourmet
  • Perfect for gifting, holidays, and special occasions
  • Tastes like a mini caramel cheesecake in cookie form

Ingredients

Cream Cheese Filling

  • 8 oz (226 g) cream cheese, softened
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract

Cookie Dough

  • ½ cup (113 g) unsalted butter, softened
  • ½ cup (100 g) granulated sugar
  • ½ cup (110 g) brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1½ cups (190 g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup caramel bits or soft caramels, chopped
  • Optional: pinch of sea salt for topping

Directions

Step 1: Make the Cream Cheese Filling

Beat the softened cream cheese, sugar, and vanilla in a bowl until perfectly smooth.
Scoop 1-teaspoon portions onto a small plate or tray.
Freeze for 30–45 minutes so the filling firms up and stays inside the cookies without leaking.

Step 2: Make the Cookie Dough

In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla, mixing until fully combined.
Stir in the flour, baking soda, and salt until a soft dough forms.
Fold in the caramel bits.
Chill the dough for 20–30 minutes to make shaping easier (optional but recommended).

Step 3: Assemble the Cookies

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop a tablespoon of dough, flatten it slightly in your hand, and place a frozen cream cheese ball in the center.
Cover with a small piece of extra dough and carefully seal all edges.
Place the stuffed cookies onto the parchment-lined baking sheet, leaving room to spread.

Step 4: Bake

Bake for 11–13 minutes until the edges turn lightly golden.
Sprinkle with sea salt while warm if you like a sweet-salted finish.
Let the cookies cool on the tray for at least 10 minutes — they will be very soft straight from the oven and firm up as they cool.

Tips for Best Results

  • Freeze the cream cheese filling completely to prevent leaking.
  • Chop soft caramel candies into small pieces so they melt evenly.
  • Don’t overbake; the centers should stay soft for the cheesecake effect.
  • Use parchment paper — caramel can stick to bare baking sheets.
  • If the dough becomes sticky, chill it again for easier handling.
  • Store cookies in the fridge for a firmer cheesecake texture.

Variations & Substitutions

  • Chocolate caramel version: Add chocolate chips or drizzle with melted chocolate.
  • Salted caramel: Always add the pinch of sea salt on top.
  • Pumpkin cheesecake: Add 2 tablespoons pumpkin purée + pumpkin spice to the filling.
  • Cookie butter twist: Replace part of the caramel bits with crushed speculoos.
  • Gluten-free: Use a 1:1 gluten-free flour blend.
  • Extra gooey: Increase caramel bits to 1¼ cups.

Serving Suggestions

  • Serve with hot chocolate, coffee, or a glass of cold milk.
  • Enjoy slightly warm for a gooey center or chilled for a firmer cheesecake texture.
  • Add a dusting of powdered sugar before serving for a pretty finish.
  • Pack in cookie tins for gifting around the holidays.

Storage & Reheating

  • Refrigerator: Store in an airtight container for 4–5 days.
  • Freezer: Freeze baked cookies for up to 2 months. Thaw in the fridge or at room temperature.
  • Reheating: Warm in the microwave for 10–15 seconds for a melty center.

Nutrition Information

Per Cookie (approximate, based on 12 cookies):

  • Calories: 260 kcal
  • Carbohydrates: 32g
  • Protein: 3g
  • Total Fat: 13g
    • Saturated Fat: 8g
    • Polyunsaturated Fat: 1g
    • Monounsaturated Fat: 3g
    • Trans Fat: 0g
  • Cholesterol: 45mg
  • Sodium: 110mg
  • Potassium: 70mg
  • Fiber: 0.5g
  • Sugar: 23g
  • Vitamin A: 380 IU
  • Vitamin C: 0mg
  • Calcium: 40mg
  • Iron: 1mg

Nutritional values are estimates and vary by caramel type and cookie size.

FAQ

Can I make the dough ahead of time?
Yes — refrigerate for up to 24 hours. Freeze the cream cheese centers separately.

Can I skip freezing the cream cheese filling?
It’s not recommended; freezing prevents leakage during baking.

My cookies spread too much — why?
The dough may have been too warm. Chill longer before shaping.

Can I use low-fat cream cheese?
Full-fat cream cheese works best for a smooth, rich filling.

How do I prevent caramel from melting out?
Chop pieces small, ensure edges are sealed, and use parchment paper.

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