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Caramel Cheesecake Cookies, Gooey caramel cheesecake cookie with caramel drizzle

Caramel Cheesecake Cookies – Soft, Gooey, and Irresistible!

Imagine the creamy richness of cheesecake, the deep sweetness of caramel, and the chewy comfort of a freshly baked cookie all in one perfect bite. Caramel Cheesecake Cookies are an indulgent dessert experience packed into a handheld, oven-warm delight, featuring a creamy cheesecake filling inside a buttery, chewy cookie base, topped with sticky, sweet caramel.
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Prep Time 35 minutes
Cook Time 12 minutes
Total Time 3 hours 2 minutes
Servings: 30-36 cookies servings
Course: Dessert
Cuisine: American
Calories: 315
Ingredients Method Notes

Ingredients
  

  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) light brown sugar, packed
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for filling)
  • 1 teaspoon vanilla extract (for filling)
  • ½ cup soft caramels
  • 1 tablespoon cream

Method
 

  1. In a medium bowl, combine cream cheese, sugar (for filling), and vanilla extract (for filling).
  2. Mix until smooth and creamy.
  3. Scoop teaspoon-sized portions onto a parchment-lined tray.
  4. Freeze for 30–45 minutes until firm.
  5. In a large bowl, beat the butter, brown sugar, and white sugar (for cookie dough) until light and fluffy (about 2–3 minutes).
  6. Add eggs one at a time, beating well after each.
  7. Stir in the vanilla extract (for cookie dough).
  8. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  9. Gradually mix dry ingredients into the wet mixture until fully incorporated.
  10. Cover and refrigerate the dough for at least 1 hour for best texture.
  11. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  12. Scoop 2 tablespoons of dough and flatten it into a disc.
  13. Place a frozen cheesecake dollop in the center.
  14. Wrap the dough around it, sealing the edges and rolling gently into a ball.
  15. Place cookie dough balls on the tray, 2–3 inches apart.
  16. Bake for 11–13 minutes, or until edges are lightly golden and centers are set.
  17. Let cool for 5–10 minutes before drizzling with caramel sauce (melted soft caramels with cream, or store-bought/homemade).
  18. Allow cookies to set for 15–20 minutes before storing or eat warm for gooey, melty results!

Notes

Chill cookie dough for at least 1 hour (or overnight) to prevent spreading and enhance flavor. Freeze cheesecake centers for 30-45 minutes before assembly to prevent leaking and maintain shape during baking. Do not overbake; cookies should be lightly golden at the edges and set but soft in the center, as they will firm up upon cooling. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. To freeze raw cookies, assemble with frozen centers, flash freeze, then store for up to 3 months; bake from frozen adding 1-2 minutes. For baked cookies, cool completely, wrap individually, and freeze for up to 2 months; add caramel after thawing to prevent stickiness. To prevent caramel from sliding, use a thicker sauce and drizzle on cooled cookies. Mini versions are possible with reduced baking time. Prevent spreading by using chilled dough, cool baking sheets, and not overmixing. Consider variations like chocolate, salted caramel, or snickerdoodle, and gluten-free/egg-free swaps.