Caramel Cheesecake Cookies (Printable)
Chewy cookies stuffed with creamy cheesecake filling and topped with rich caramel drizzle.
# What You Need:
→ Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, room temperature
05 - 1 cup packed light brown sugar
06 - 1/4 cup granulated sugar
07 - 1 large egg
08 - 1 egg yolk
09 - 2 teaspoons vanilla extract
→ Cheesecake Filling
10 - 8 oz cream cheese, room temperature
11 - 1/4 cup granulated sugar
12 - 1 teaspoon vanilla extract
→ Caramel Topping
13 - 20 soft caramel candies, unwrapped
14 - 2 tablespoons heavy cream
15 - Flaky sea salt, for topping (optional)
# Directions:
01 - In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
02 - In a large bowl, beat the room-temperature butter, packed light brown sugar, and granulated sugar together using a hand or stand mixer until the mixture is light and fluffy. Add the whole egg and beat until incorporated, then mix in the egg yolk and vanilla extract until well combined.
03 - Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed until a soft dough comes together. Cover the bowl tightly and refrigerate for 30 minutes to firm up the dough.
04 - In a separate bowl, beat the room-temperature cream cheese, granulated sugar, and vanilla extract together until completely smooth and creamy. Place the filling in the refrigerator to keep chilled until ready to use.
05 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set them aside.
06 - Scoop approximately 1 1/2 tablespoons of cookie dough and flatten it slightly in your palm. Place about 1 teaspoon of the chilled cheesecake filling in the center, then fold the dough around the filling and roll it into a smooth ball. Arrange the stuffed cookies 2 inches apart on the prepared baking sheets.
07 - Bake for 11 to 13 minutes, or until the edges are lightly golden. Allow the cookies to rest on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
08 - Place the unwrapped caramel candies and heavy cream in a microwave-safe bowl. Heat in 20-second bursts, stirring thoroughly between each interval, until the caramel is smooth and pourable.
09 - Drizzle the warm caramel sauce generously over each cooled cookie. Sprinkle with flaky sea salt if desired. Allow the caramel to set before serving.
# Expert Tips:
01 -
- The surprise cheesecake center makes every bite feel like you discovered something special hidden inside a cookie.
- That caramel drizzle on top turns a great cookie into something people will genuinely remember and request again.
02 -
- If the cheesecake filling is too warm it will leak out during baking so keep it chilled until the moment you need it.
- Do not overbake these cookies because they firm up considerably as they cool and nobody wants a dry cheesecake cookie.
03 -
- Chilling the assembled cookie balls for 10 extra minutes before baking helps them hold their shape and keeps the filling from oozing out.
- A light sprinkle of flaky sea salt on top of the caramel is what takes these from great to absolutely unforgettable.