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Caramel Cheesecake Cookies

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  • Author: KimEasy
  • Prep Time: 45 minutes
  • Cook Time: 12 minutes
  • Total Time: 57 minutes
  • Yield: About 18 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Caramel Cheesecake Cookies are soft, chewy, and filled with creamy cheesecake flavor. A buttery cookie base is swirled with caramel and hints of vanilla, making every bite rich and irresistible. Perfect for holiday baking, special occasions, or when you just need a sweet treat!

Ingredients

Units Scale

For the Cookie Dough

  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract

For the Cheesecake Filling

  • 4 oz (113g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon vanilla extract

For the Caramel Swirl

  • 1/2 cup (120g) caramel sauce (store-bought or homemade)
  • 1 teaspoon sea salt (optional, for salted caramel flavor)

Instructions

  1. Make the Cookie Dough:
    • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
    • In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
    • Mix in the egg and vanilla extract.
    • Gradually add the dry ingredients, mixing until just combined. Cover and chill for 30 minutes.
  2. Prepare the Cheesecake Filling:
    • In a small bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Refrigerate while the dough chills.
  3. Assemble the Cookies:
    • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
    • Scoop 1 ½ tablespoons of cookie dough and flatten slightly in your palm.
    • Add ½ teaspoon of the cheesecake filling to the center.
    • Cover with another small piece of dough and seal the edges to form a ball.
  4. Add the Caramel Swirl:
    • Drizzle a little caramel sauce over each cookie and use a toothpick to swirl it into the dough.
    • Sprinkle with sea salt if using.
  5. Bake the Cookies:
    • Arrange cookies on the baking sheet, leaving about 2 inches of space between them.
    • Bake for 10-12 minutes, or until edges are golden brown.
    • Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  6. Enjoy!
    • Drizzle with extra caramel sauce before serving, if desired.

Notes

  • Chilling the dough is key to preventing the cookies from spreading too much.
  • You can use homemade or store-bought caramel sauce for convenience.
  • If you love extra cheesecake flavor, you can add a bit of cheesecake extract to the dough.

Find it online: https://newsvks.com/caramel-cheesecake-cookies/