Caramel Cheesecake Cookies Recipe

Introduction

Caramel Cheesecake Cookies combine the rich, creamy texture of cheesecake with chewy, buttery cookies and a luscious caramel drizzle. These delightful treats are perfect for anyone craving a decadent twist on classic cookies.

Ingredients

• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 and ½ cups all purpose flour
• 1 teaspoon cornstarch
• ½ teaspoon baking soda
• ½ teaspoon salt
• 6 oz cream cheese, softened
• 3 tablespoons granulated sugar
• ½ teaspoon vanilla extract (for filling)
• ½ cup caramel sauce
• Optional: sea salt for topping

Instructions

1. Step 1: Prepare the cheesecake filling by mixing softened cream cheese, sugar, and vanilla extract in a bowl until smooth and creamy. Scoop small teaspoons of the filling onto a lined tray and freeze for 20 minutes.
2. Step 2: Make the cookie dough by beating butter, brown sugar, and granulated sugar together until fluffy. Mix in the egg and vanilla extract.
3. Step 3: Add flour, cornstarch, baking soda, and salt to the wet ingredients. Stir until the dough is thick and soft.
4. Step 4: Scoop cookie dough portions and flatten them slightly. Place a frozen cheesecake ball in the center of each and wrap the dough completely around the filling.
5. Step 5: Arrange the cookies on a parchment-lined baking sheet. Bake at 350°F (175°C) for 12 to 13 minutes, until the edges look set and the tops appear soft.
6. Step 6: Let the cookies cool for 5 minutes, then drizzle warm caramel sauce over the tops. Sprinkle with sea salt if desired.
7. Step 7: Transfer the cookies to a cooling rack and let them cool completely to allow the cheesecake centers to set before serving.

Tips & Variations

• For extra gooey centers, do not overbake; watch for the edges to set while the centers remain soft.
• Substitute caramel sauce with chocolate ganache for a chocolate cheesecake variation.
• Use a cookie scoop for evenly sized cookies and filling portions to ensure consistent baking.
• Chill the dough for 30 minutes before assembling for easier handling during shaping.

Storage

Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat gently in the microwave for 10-15 seconds to soften the caramel and cheesecake center before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake filling ahead of time?

Yes, the cheesecake filling can be prepared and frozen on the tray for up to 24 hours before assembling the cookies.

What if I don’t have cornstarch?

You can substitute cornstarch with an equal amount of arrowroot powder or omit it, though the texture might be slightly less tender.

Caramel Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.9 from 131 reviews

These Caramel Cheesecake Cookies combine a rich, creamy cheesecake filling wrapped in a soft, buttery cookie dough, baked to perfection and topped with a luscious caramel drizzle and optional sea salt for a perfect balance of sweet and salty flavors.

• Author: zara
• Prep Time: 25 minutes
• Cook Time: 13 minutes
• Total Time: 38 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 and ½ cups all purpose flour
• 1 teaspoon cornstarch
• ½ teaspoon baking soda
• ½ teaspoon salt

Cheesecake Filling

• 6 oz cream cheese, softened
• 3 tablespoons granulated sugar
• ½ teaspoon vanilla extract

Caramel Drizzle

• ½ cup caramel sauce
• Optional sea salt for topping

Instructions

1. Prepare Cheesecake Filling: Add softened cream cheese, sugar, and vanilla extract to a bowl. Mix until the mixture is smooth and creamy. Scoop small teaspoons of the filling onto a lined tray and freeze for 20 minutes to firm up.
2. Make Cookie Dough: In a bowl, beat the softened butter, brown sugar, and granulated sugar together until fluffy and well combined. Mix in the egg and vanilla extract. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until the dough is thick and soft.
3. Shape Cookies: Scoop portions of the cookie dough and flatten slightly in your hand. Place a frozen cheesecake ball in the center of each dough portion, then carefully wrap the dough completely around the cheesecake filling, sealing it inside.
4. Bake: Arrange the filled cookie dough balls on a parchment-lined baking sheet, spacing them apart. Bake in a preheated oven at 350°F (175°C) for 12 to 13 minutes, or until the edges look set and the tops remain soft.
5. Add Caramel: After baking, let the cookies cool on the baking sheet for 5 minutes. Then drizzle warm caramel sauce evenly over the tops of the cookies. Sprinkle with optional sea salt to enhance the flavor.
6. Cool and Serve: Transfer the cookies to a cooling rack and allow them to cool completely. This helps to set the cheesecake centers before serving.

Notes

• Make sure the cream cheese is fully softened to achieve a smooth cheesecake filling.
• Freezing the cheesecake filling before wrapping helps prevent leakage during baking.
• Use room temperature butter for easier mixing and fluffier cookie dough.
• For best results, use a lined baking sheet with parchment paper to prevent sticking.
• Optionally add a pinch of sea salt on top for a delicious sweet-salty contrast.

Keywords: Caramel cheesecake cookies, cheesecake filled cookies, caramel drizzle cookies, soft cookies, dessert cookies, homemade cookies