Name: Caramel Cheesecake Cookies
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1 large egg; 1 teaspoon vanilla extract; 1 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 4 ounces cream cheese, softened; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract (for the cheesecake filling); 1/2 cup thick caramel sauce (store-bought or homemade)

Buttery, creamy, and irresistibly sweet, Caramel Cheesecake Cookies are the ultimate indulgent treat. Imagine a soft, slightly tangy cheesecake center wrapped inside a golden cookie crust, topped with a smooth, luscious caramel drizzle. Each bite melts in your mouth, blending the richness of cream cheese with the deep, warm flavor of caramel.

These cookies are perfect for holidays, potlucks, or a cozy night in. They’re deceptively easy to make and deliver a gourmet flavor with minimal fuss. Whether you’re a cheesecake fan or a caramel lover, these treats bring the best of both worlds together in one bite-sized dessert.

What Kind of Caramel Should I Use?

You can use either store-bought soft caramel candies melted down or make your own stovetop caramel sauce. If you want to save time, opt for pre-made caramel sauce (preferably one that’s thick and rich, not watery). For a homemade twist, try adding a pinch of sea salt to elevate the flavor.

Ingredients for the Caramel Cheesecake Cookies

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
4 oz cream cheese, softened
2 tbsp powdered sugar
1/2 tsp vanilla extract (for the cheesecake filling)
1/2 cup thick caramel sauce (store-bought or homemade)

How To Make the Caramel Cheesecake Cookies

Step 1: Prepare the Dough

Cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk flour, baking soda, and salt. Gradually add the dry mixture to the wet until combined. Chill for 30 minutes.

Step 2: Make the Cheesecake Filling

In a small bowl, mix softened cream cheese, powdered sugar, and vanilla until smooth. Set aside in the fridge to firm up slightly.

Step 3: Assemble the Cookies

Scoop a tablespoon of cookie dough and flatten it slightly. Add a small dollop (about 1/2 tsp) of the cheesecake filling in the center. Top with another flattened tablespoon of dough and seal the edges, forming a ball.

Step 4: Bake and Drizzle

Preheat oven to 350°F (175°C). Place cookies on a lined baking sheet and bake for 10-12 minutes or until edges are golden. Let cool on the pan for 5 minutes, then transfer to a wire rack. Once cooled, drizzle generously with caramel sauce.

Serving and Storing Caramel Cheesecake Cookies

Serve these cookies slightly warm for the ultimate gooey caramel experience, or let them chill to enjoy a firmer cheesecake texture. They pair beautifully with a cup of coffee or hot chocolate.

Store in an airtight container in the fridge for up to 5 days. For longer storage, freeze the baked (and cooled) cookies without the caramel drizzle, then reheat and add topping just before serving.

Frequently Asked Questions

How do I keep the cheesecake filling from leaking?

Make sure to completely seal the cookie dough around the filling. Chilling the cheesecake mixture also helps it hold shape during baking.

Can I use caramel candies instead of sauce?

Yes! Melt soft caramel candies with a bit of cream to create a smooth drizzle.

Can these cookies be made ahead of time?

Absolutely. You can assemble and freeze the unbaked cookies. Bake straight from the freezer with a few extra minutes added to the baking time.

Can I use low-fat cream cheese?

It’s possible, but full-fat cream cheese gives the best creamy texture and flavor.

Why did my cookies spread too much?

This usually means the dough was too warm. Be sure to chill the dough before assembling.

If you love these Caramel Cheesecake Cookies, you’ll probably enjoy these other favorites:

Sopapilla Cheesecake Bars for a cinnamon-sugar layered delight.
Pistachio Cheesecake Brownies blending fudge and nutty flavors.
Chocolate Peanut Butter Dream Bars with creamy layers of indulgence.
Cherry Chocolate Cheesecake for a fruity take on creamy classics.
Peanut Butter Balls with Chocolate Rice Krispies if you’re craving no-bake crunch.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go heavy on the caramel or keep it light? Maybe you added a sprinkle of sea salt?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter. For daily inspiration, follow along on Pinterest – Nina Dishes.

Caramel Cheesecake Cookies

Author: Nina Klatten
Total Time: 52 minutes
Yield: 16 cookies
Diet: Vegetarian

Print Recipe

Description

Caramel Cheesecake Cookies are a dreamy blend of rich cream cheese filling and soft buttery cookie, topped with a golden caramel drizzle. Perfect for when you want a sweet treat that’s both easy to make and impressive to serve.

Instructions

1. Cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.

2. In a separate bowl, whisk flour, baking soda, and salt. Gradually add the dry mixture to the wet until combined. Chill for 30 minutes.

3. In a small bowl, mix softened cream cheese, powdered sugar, and vanilla until smooth. Set aside in the fridge to firm up slightly.

4. Scoop a tablespoon of cookie dough and flatten it slightly. Add about 1/2 teaspoon of the cheesecake filling in the center. Top with another flattened tablespoon of dough and seal the edges, forming a ball.

5. Preheat oven to 350°F (175°C). Place cookies on a lined baking sheet and bake for 10-12 minutes or until edges are golden. Let cool on the pan for 5 minutes, then transfer to a wire rack. Once cooled, drizzle with caramel sauce.