There’s something magical about the combination of creamy cheesecake and buttery caramel, especially when it’s wrapped inside a soft, chewy cookie. These Caramel Cheesecake Cookies are everything you love about classic desserts—blended into a single, melt-in-your-mouth treat.
I first tasted these gems during a snowy winter visit to my aunt’s cozy kitchen in Vermont. She combined her famous cheesecake batter with a twist of caramel and dropped it into cookie dough. The result? A cookie so good, we fought over the last one. Since then, I’ve perfected this recipe for every season—because, let’s face it, no time is a bad time for caramel or cheesecake.
Why You’ll Love These Caramel Cheesecake Cookies
- Soft, rich, and chewy with a creamy center
- Easy to make with pantry staples
- Packed with real brown sugar, cream cheese, and gooey caramel
- Perfect for holidays, bake sales, or cozy evenings
- Adaptable for summer sweetness or winter warmth
These cookies strike the perfect balance between elegance and comfort—like biting into a mini caramel cheesecake hugged by a warm cookie.
Ingredients You’ll Need
This recipe yields 7 generous cookies. Feel free to double the batch—these disappear quickly!
For the Cookie Dough:
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (150g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 cups (240g) all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
For the Cheesecake Filling:
- 4 oz (115g) cream cheese, softened
- 2 tbsp granulated sugar
- ½ tsp vanilla extract
For the Caramel:
- ¼ cup (60ml) caramel sauce (store-bought or homemade)
Optional: Sea salt flakes for garnish, crushed graham crackers, or a drizzle of white chocolate.
Kitchen Tools You’ll Need
- Stand or hand mixer
- Mixing bowls
- Measuring cups & spoons
- Baking sheet
- Parchment paper
- Cookie scoop or tablespoon
- Spoon or piping bag for filling
How to Make Caramel Cheesecake Cookies
Step 1: Make the Cheesecake Filling
In a small bowl, mix:
- Cream cheese
- Granulated sugar
- Vanilla extract
Whip until smooth and creamy. Spoon or pipe into 7 small mounds on parchment paper and freeze for 20–30 minutes.
Tip: Freezing helps keep the filling intact when baking.
Step 2: Prepare the Cookie Dough
In a large bowl, beat together:
- Butter
- Brown sugar
- Granulated sugar
Mix until light and fluffy. Add egg and vanilla extract, and mix well.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture and combine.
Step 3: Assemble the Cookies
Scoop dough into 14 equal portions. Flatten each piece in your palm and place a frozen cheesecake mound and a small spoonful of caramel in the center. Cover with another dough disk, seal edges, and roll into a ball.
Optional: Sprinkle with sea salt or graham crumbs.
Step 4: Bake and Cool
Preheat oven to 350°F (175°C). Place cookies 2 inches apart on a lined baking sheet. Bake for 11–13 minutes or until edges are golden but centers are soft.
Let cool for 5 minutes on the tray, then transfer to a rack.
Pro Tips for Perfect Cheesecake Cookies
- Don’t skip freezing the filling: It ensures a creamy, gooey center.
- Use quality caramel: Thick, buttery caramel adds richness.
- Chill your dough if the room is warm—it helps prevent spreading.
- Bake just until set: The centers should be slightly soft for that chewy texture.
Variations & Customizations
Apple Caramel Cheesecake Cookies
- Add dried apple bits to the dough and use spiced caramel.
Chocolate Caramel Cheesecake Cookies
- Use chocolate cookie dough and swirl in chocolate chips.
Berry Cheesecake Cookies
- Add a spoonful of berry jam with the cream cheese filling.
Nutty Caramel Delight
- Mix in chopped pecans or walnuts for crunch.
Seasonal Serving Ideas
Winter
- Serve warm with hot cocoa or mulled wine.
- Add cinnamon or nutmeg to the dough for spice.
Summer
- Serve chilled with iced lattes or lemonade.
- Pair with vanilla ice cream for the ultimate treat.
Nutrition Facts (Per Cookie)
- Calories: ~310
- Fat: 18g
- Carbs: 36g
- Sugar: 22g
- Protein: 4g
Note: These are indulgent—meant for delight, not dieting
Make-Ahead & Storage
Can You Make These Ahead?
Yes! Chill the assembled cookie dough balls for up to 24 hours before baking.
Storage:
- Room temperature: 2–3 days in an airtight container
- Refrigerator: Up to 1 week
- Freezer: Up to 3 months
Reheat in a microwave for a warm, gooey center.
FAQs About Caramel Cheesecake Cookies
Can I use store-bought caramel?
Absolutely. Just make sure it’s thick and not too runny.
Can I make these without cream cheese?
You’ll miss the cheesecake center, but yes—just fill with caramel or Nutella instead.
Can I make them gluten-free?
Yes—use a 1:1 gluten-free flour blend.