Caramel Cheesecake Cookies (Printable)
Soft cream cheese-filled cookies drizzled with rich golden caramel. A decadent dessert treat.
# What You'll Need:
→ Cookie Dough
01 - 1/2 cup (1 stick) unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 large egg
04 - 1 teaspoon vanilla extract
05 - 1 3/4 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon salt
→ Cheesecake Filling
08 - 8 oz cream cheese, softened
09 - 1/3 cup granulated sugar
10 - 1 teaspoon vanilla extract
→ Caramel Topping
11 - 1/2 cup soft caramel candies (about 10–12 pieces)
12 - 1 tablespoon heavy cream
# How To Make:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a large mixing bowl, beat the softened butter and 1 cup of granulated sugar together using an electric mixer until light and fluffy, approximately 2–3 minutes. Add the egg and vanilla extract, then continue mixing until fully incorporated.
03 - In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until a soft dough forms. Cover and chill the dough in the refrigerator for 20 minutes.
04 - While the dough chills, combine the softened cream cheese, 1/3 cup granulated sugar, and vanilla extract in a small bowl. Beat until smooth, creamy, and free of lumps.
05 - Roll tablespoon-sized portions of the chilled dough into balls and place them on the prepared baking sheets, spacing about 2 inches apart. Press your thumb or the back of a teaspoon into the center of each ball to create a deep well. Fill each indentation with approximately 1 teaspoon of the cheesecake mixture.
06 - Bake for 11–13 minutes, or until the cookie edges are set and lightly golden. Allow the cookies to rest on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
07 - Place the caramel candies and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring between each burst, until the caramel is completely melted and smooth.
08 - Drizzle the warm caramel sauce generously over each cooled cookie. Allow the caramel to set at room temperature before serving.
# Expert Tips:
01 -
- The contrast between a chewy vanilla cookie, tangy cheesecake, and warm caramel is something you will crave on random Tuesday nights.
- They look wildly impressive but the process is surprisingly manageable once you get into a rhythm.
- That tiny pinch of sea salt on top transforms each bite from sweet to absolutely unforgettable.
02 -
- Chilling the dough is not optional because warm dough spreads too thin and the wells collapse before the cheesecake can set.
- Do not overbake these cookies because they firm up considerably as they cool and nobody wants a dry cheesecake cookie.
- Store them in the fridge in an airtight container and they stay perfect for up to four days, though they rarely last that long.
03 -
- Sprinkle flaky sea salt on top of each cookie right after the caramel drizzle and before it sets, which takes these from delicious to genuinely memorable.
- Let the cream cheese and butter sit out overnight if your kitchen is cool, because ingredients at truly room temperature blend together effortlessly and produce the best texture.