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Caramel Cheesecake Cookies Recipe

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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.

Ingredients

Scale

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

Find it online: https://cookwithlea.com/caramel-cheesecake-cookies-recipe/