Caramel Cheesecake Cookies

These Caramel Cheesecake Cookies are the ultimate indulgence — soft, creamy, and filled with gooey caramel swirls. Perfectly baked with a rich cheesecake center, these cookies bring the best of both worlds in every bite. Try this easy, irresistible dessert recipe today!

Caramel Cheesecake Cookies Soft, Gooey, and Irresistible

If you’ve ever dreamed of combining cheesecake and cookies, this recipe is about to make that dream come true.
Imagine soft, golden cookies that melt in your mouth, filled with creamy cheesecake filling and luscious caramel ribbons. That’s what Caramel Cheesecake Cookies are all about — rich, decadent, and impossible to resist.

Whether you bake them for a cozy weekend treat, a holiday dessert table, or just because you deserve something sweet, these cookies deliver pure bliss in every bite.

Why You’ll Love These Caramel Cheesecake Cookies

Cheesecake meets cookie a creamy, soft center surrounded by chewy cookie perfection.
Caramel swirl goodness that makes every bite rich and indulgent.
Perfect make-ahead dessert dough and filling can be prepared ahead of time.
Family favorite kids and adults both love them!

Ingredients

For the Cheesecake Filling:

8 oz (225g) cream cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract

For the Cookie Dough:

2 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
¾ cup brown sugar, packed
¼ cup granulated sugar
1 large egg + 1 egg yolk
1 ½ teaspoons vanilla extract

For the Caramel Layer:

½ cup soft caramel candies or caramel bits
2 tablespoons heavy cream (or milk)

Optional Garnish:

Sea salt flakes for topping (optional, but highly recommended)

Step-by-Step Directions

Step 1: Prepare the Cheesecake Filling

In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Scoop small teaspoon-sized portions onto a baking sheet lined with parchment paper.
Freeze for 30–40 minutes or until firm.

Pro Tip: Freezing the cheesecake filling makes it easier to stuff into the cookie dough without melting.

Step 2: Make the Caramel Sauce

In a small saucepan over low heat, melt the caramel candies with heavy cream until smooth and pourable.
Stir continuously to avoid burning.
Remove from heat and let it cool to room temperature.

Shortcut: You can use store-bought caramel sauce if you’re short on time.

Step 3: Mix the Cookie Dough

In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
Add the egg, egg yolk, and vanilla extract, and beat until combined.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.

Step 4: Assemble the Cookies

Scoop a tablespoon of cookie dough and flatten it in your hand.
Place a frozen cheesecake ball in the center and top with another small piece of dough.
Seal the edges tightly and roll into a smooth ball.
Place the cookie balls on a parchment-lined baking sheet, spacing them about 2 inches apart.

Optional: Drizzle or spoon a bit of caramel sauce over the top before baking for extra gooeyness.

Step 5: Chill the Dough

Refrigerate the filled cookie balls for 15–20 minutes before baking. This helps prevent spreading and enhances the chewy texture.

Step 6: Bake

Preheat the oven to 350°F (175°C).
Bake the cookies for 11–13 minutes, or until the edges are lightly golden.
Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a rack.

Pro Tip: The centers should still look slightly soft — they’ll continue setting as they cool.

Step 7: Add Final Touches

Drizzle the cooled cookies with caramel sauce and sprinkle with sea salt flakes if desired.

The contrast between the sweet caramel and salty finish makes these cookies unforgettable!

The Perfect Texture and Flavor

Each cookie has:

A chewy golden edge
A creamy cheesecake center
A gooey caramel swirl that ties everything together

It’s rich yet light, indulgent yet perfectly balanced. Every bite feels like a mini caramel cheesecake wrapped in a warm cookie hug.

Expert Baking Tips

Freeze the filling: Keeps the cheesecake center intact while baking.
Don’t overbake: Slightly underbaked cookies stay soft and gooey.
Use room-temperature ingredients: Ensures smooth, even mixing.
Chill the dough: Helps control spreading for a perfect round shape.
Add flaky salt: Enhances caramel flavor beautifully.
Store correctly: Keep cookies soft by storing them in an airtight container.

Variations

Chocolate Caramel Cheesecake Cookies: Add 2 tablespoons of cocoa powder to the dough.
Salted Caramel Pretzel Cookies: Mix in crushed pretzels for a salty crunch.
Brown Butter Version: Brown the butter first for a deep, nutty flavor.
Apple Caramel Cheesecake Cookies: Fold in diced dried apples and cinnamon.
Oreo Cheesecake Cookies: Add crushed Oreos to the cookie dough.

Storage & Make-Ahead

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze baked cookies (or dough balls) for up to 2 months.
Reheat: Warm in the microwave for 10 seconds for that freshly baked taste.

Make Ahead Tip: You can freeze both the cookie dough and cheesecake filling separately. Assemble right before baking for convenience.

Nutrition (Per Cookie, Approximate)

Calories: 215
Fat: 10g
Carbs: 28g
Protein: 3g
Sugar: 17g

(Nutritional values vary depending on caramel and topping choices.)

Frequently Asked Questions (FAQs)

Q1: Can I use store-bought caramel sauce?
Yes! Store-bought caramel sauce works perfectly and saves time. Just make sure it’s thick enough to hold during baking.

Q2: Can I use low-fat cream cheese?
You can, but full-fat cream cheese gives the best flavor and creamy texture.

Q3: Why did my cookies spread too much?
Either the dough wasn’t chilled long enough or the butter was too soft. Always chill before baking.

Q4: Can I make this recipe gluten-free?
Yes! Substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Q5: How do I make the caramel thicker?
Simmer it a few extra minutes over low heat until it coats the back of a spoon.

Serving Suggestions

Serve slightly warm with a drizzle of extra caramel sauce.
Pair with a cold glass of milk, coffee, or even hot cocoa.
Crumble over vanilla ice cream for a next-level dessert.
Package them in cute boxes for holiday gifts or bake sales.

Final Thoughts

These Caramel Cheesecake Cookies are the ultimate comfort dessert soft, creamy, and buttery with gooey caramel perfection in every bite. They taste like a mini cheesecake and cookie hybrid straight from heaven.

Once you try this recipe, it’s guaranteed to become a regular in your baking rotation. They’re simple enough for everyday treats yet impressive enough for holidays or special occasions.

So go ahead, bake a batch, and watch them disappear faster than you can say “caramel cheesecake goodness!”