Description

Indulge in these decadent Caramel Cheesecake Cookies, featuring a buttery cookie dough encasing a creamy cheesecake center and a luscious caramel surprise. Perfectly soft with golden edges and optional sea salt or graham cracker toppings, these cookies offer a delightful blend of textures and flavors that are sure to disappear quickly.

Ingredients

Scale

For the Cookie Dough:

¾ cup (170g) unsalted butter, softened
¾ cup (150g) brown sugar
¼ cup (50g) granulated sugar
1 large egg
2 tsp vanilla extract
2 cups (240g) all-purpose flour
½ tsp baking soda
¼ tsp salt

For the Cheesecake Filling:

4 oz (115g) cream cheese, softened
2 tbsp granulated sugar
½ tsp vanilla extract

For the Caramel:

¼ cup (60ml) caramel sauce (store-bought or homemade)

Optional Toppings:

Sea salt flakes for garnish
Crushed graham crackers
Drizzle of white chocolate

Instructions

Make the Cheesecake Filling: In a small bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Whip the mixture until smooth and creamy. Spoon or pipe the filling into 7 small mounds on parchment paper, then freeze for 20–30 minutes to help the filling hold its shape during baking.
Prepare the Cookie Dough: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract, mixing well to combine. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined to form the dough.
Assemble the Cookies: Divide the dough into 14 equal portions. Flatten each portion into a disk in your palm. Place one frozen cheesecake mound and a small spoonful of caramel sauce in the center of a dough disk. Cover with another dough disk, seal the edges carefully to encase the filling, and roll the assembled cookie into a smooth ball. Optionally, sprinkle with sea salt flakes or crushed graham crackers for extra texture and flavor.
Bake and Cool: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and place the cookies about 2 inches apart. Bake for 11–13 minutes or until the edges are golden while the centers remain soft. After baking, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Freezing the cheesecake filling before assembly is crucial to prevent spreading and maintain a gooey center.
Use softened butter and cream cheese for the best texture and mixing ease.
Optional toppings like sea salt flakes or crushed graham crackers add a nice finishing touch and enhance flavor contrast.
These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.

Prep Time: 25 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Caramel Cheesecake Cookies, soft cookies, caramel filled cookies, creamy cheesecake center, homemade cookies, dessert recipes, easy cookie recipe