Description
Delight in these luscious Caramel Cheesecake Cookies, featuring a tender cookie dough enveloping a creamy cheesecake filling and a gooey caramel center. Perfectly balanced with a hint of vanilla and an optional sprinkle of sea salt or graham crackers, these cookies bring a sophisticated twist to traditional treats. Ideal for sharing or indulging, they bake to golden perfection with soft centers and irresistible caramel pockets.
Ingredients
Scale
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
Cheesecake Filling
- 4 oz (115g) cream cheese, softened
- 2 tbsp granulated sugar
- ½ tsp vanilla extract
Caramel
- ¼ cup (60ml) caramel sauce (store-bought or homemade)
Optional Garnishes
- Sea salt flakes
- Crushed graham crackers
- Drizzle of white chocolate
Instructions
- Make the Cheesecake Filling: In a small bowl, mix cream cheese, granulated sugar, and vanilla extract. Whip until smooth and creamy. Spoon or pipe into 7 small mounds on parchment paper and freeze for 20–30 minutes to help keep the filling intact while baking.
- Prepare the Cookie Dough: In a large bowl, beat together softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract and mix well. In a separate bowl, whisk together flour, baking soda, and salt, then gradually add to the wet mixture, stirring to combine into a smooth dough.
- Assemble the Cookies: Divide the dough into 14 equal portions. Flatten each piece in your palm and place one frozen cheesecake mound and a small spoonful of caramel sauce in the center. Cover with another dough disk, seal the edges carefully to encase the filling, and roll gently into a ball. Optionally, sprinkle the tops with sea salt flakes or crushed graham crackers.
- Bake and Cool: Preheat your oven to 350°F (175°C). Place cookies at least 2 inches apart on a parchment-lined baking sheet. Bake for 11–13 minutes or until the edges turn golden and the centers remain soft. Allow cookies to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Freezing the cheesecake filling before baking is essential to maintain a creamy, gooey center without leakage.
- Use room temperature butter and cream cheese for easier mixing and better texture.
- Seal cookie edges well to prevent filling leakage during baking.
- For a richer caramel flavor, use homemade caramel sauce if possible.
- Cookies are best enjoyed within 2-3 days for optimal freshness.
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Keywords: Caramel Cheesecake Cookies, creamy cookies, caramel-filled cookies, homemade cookies, dessert recipe, soft cookies, vanilla cookies, cream cheese filling
