Delicious choice! Caramel Cheesecake Cookies combine the creamy richness of cheesecake with gooey caramel in a soft, chewy cookie — a crowd-pleaser for sure. Below is a complete from-scratch recipe for these decadent cookies.
🍪 Caramel Cheesecake Cookies Recipe
⏱ Total Time: ~1 hour (includes chill time)
🍴 Makes: 24 cookies
🧂 Ingredients
For the Cookie Dough:
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1/2 cup (1 stick) unsalted butter, softened
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4 oz cream cheese, softened
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1 cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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1 1/2 cups all-purpose flour
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1/2 tsp baking powder
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1/4 tsp salt
For the Filling:
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24 soft caramel candies (or 1/2 tsp thick caramel sauce per cookie)
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Optional: sea salt flakes (for sprinkling)
👩🍳 Instructions
1. Make the Dough:
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In a large mixing bowl, beat the butter and cream cheese until smooth and creamy.
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Add sugar and beat until fluffy (about 2–3 minutes).
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Mix in the egg and vanilla.
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In a separate bowl, whisk together the flour, baking powder, and salt.
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Gradually add the dry ingredients to the wet, mixing until just combined.
2. Chill the Dough:
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Cover and chill the dough in the refrigerator for at least 30 minutes (this makes it easier to work with).
3. Preheat Oven:
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Preheat to 350°F (175°C) and line a baking sheet with parchment paper.
4. Shape & Fill the Cookies:
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Scoop 1.5 tablespoons of dough.
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Flatten slightly in your hand, place a caramel candy in the center, and wrap the dough around it, sealing completely.
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Roll into a ball and place on the baking sheet.
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Repeat for all cookies, spacing them about 2 inches apart.
5. Bake:
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Bake for 11–13 minutes, or until the edges are just golden and the centers are set.
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Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
6. Optional Finishing Touch:
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While warm, sprinkle lightly with sea salt for salted caramel flavor.
📝 Tips:
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Don’t overbake — they should stay soft for that cheesecake-like texture.
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Store in an airtight container at room temp for up to 3 days or refrigerate for longer shelf life.
