Caramel Cheesecake Cookies Recipe

Introduction

Caramel Cheesecake Cookies combine the rich creaminess of cheesecake with the sweet, buttery flavor of caramel in a soft, tender cookie. These treats are perfect for anyone who loves a delightful mix of textures and flavors in every bite.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 8 oz cream cheese, softened
• 2 large eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• Pinch of salt
• 1/2 cup caramel sauce
• Flaky sea salt for topping

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Beat in one egg and 1 teaspoon of vanilla extract until fully combined.
3. Step 3: Mix in the flour, baking soda, and a pinch of salt until just combined, being careful not to overmix to keep the cookies tender.
4. Step 4: In a separate bowl, beat the cream cheese until smooth. Add the remaining egg, 1/4 cup of sugar, and 1/2 teaspoon of vanilla extract, mixing until creamy.
5. Step 5: Using a cookie scoop, drop spoonfuls of dough onto the prepared baking sheets. Create a small indentation in the center of each cookie and fill it with about a teaspoon of the cheesecake filling.
6. Step 6: Bake the cookies for 12-14 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
7. Step 7: Once the cookies are completely cool, drizzle caramel sauce over the top and sprinkle with flaky sea salt.

Tips & Variations

• For extra flavor, add a handful of chopped pecans or walnuts to the cookie dough before baking.
• Use homemade caramel sauce or your favorite store-bought brand for the best taste.
• Make mini versions of these cookies for bite-sized treats perfect for parties.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week; allow them to come to room temperature before serving. Reheat gently in the microwave for a few seconds if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these cookies?

Yes, you can freeze the baked cookies for up to 2 months. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container. Thaw at room temperature before enjoying.

Can I make these cookies dairy-free?

You can substitute the butter and cream cheese with dairy-free alternatives. Choose a plant-based cream cheese and butter substitute, but keep in mind this may slightly alter the texture and flavor.

Caramel Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.4 from 64 reviews

Delight in these indulgent Caramel Cheesecake Cookies, combining the creamy richness of cheesecake with the buttery sweetness of classic cookies. Each cookie is topped with luscious caramel sauce and a sprinkle of flaky sea salt for the perfect balance of flavors.

• Author: lea
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 34 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 large eggs, room temperature (one for dough, one for cheesecake filling)
• 1 1/2 teaspoons vanilla extract (divided)
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• Pinch of salt

Cheesecake Filling

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract

Topping

• 1/2 cup caramel sauce
• Flaky sea salt for topping

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure cookies bake evenly and don’t stick.
2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, approximately 2-3 minutes. Then, beat in one egg and 1 teaspoon of vanilla extract until fully incorporated.
3. Combine Dry Ingredients: Gradually mix in the all-purpose flour, baking soda, and a pinch of salt. Stir until just combined to prevent overmixing, which helps keep the cookies tender.
4. Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese until smooth. Add the remaining egg, 1/4 cup of sugar, and 1/2 teaspoon of vanilla extract, mixing thoroughly until creamy and well combined.
5. Form Cookies and Add Filling: Using a cookie scoop, drop spoonfuls of cookie dough onto the prepared baking sheets. Create a small indentation in the center of each dough ball and fill it with about a teaspoon of the cheesecake filling.
6. Bake: Place the baking sheets in the preheated oven and bake for 12-14 minutes, or until the edges of the cookies are lightly golden. This ensures the cookies are baked through but still soft.
7. Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool on them for 5 minutes. Then transfer the cookies to a cooling rack to cool completely to room temperature.
8. Top with Caramel and Sea Salt: Once cooled, drizzle the caramel sauce evenly over the tops of the cookies. Finish by sprinkling flaky sea salt on each cookie to enhance the flavor contrast.

Notes

• Ensure the cream cheese and butter are softened to room temperature for easy mixing and a smooth texture.
• Do not overmix the dough once flour is added to keep cookies tender.
• Use room temperature eggs for better incorporation.
• Flaky sea salt adds a lovely texture and balances the sweetness but can be omitted if preferred.
• Store cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.

Keywords: caramel cheesecake cookies, cheesecake cookies, caramel cookies, soft cookies, dessert cookies, sweet treats