The first time I made these Caramel Cheesecake Cookies, my entire kitchen smelled like a dreamy combination of warm sugar, vanilla, and buttery cookie dough. I remember pulling the first batch out of the oven and watching the centers slowly sink just enough to hold that creamy cheesecake filling. Then, once I drizzled the caramel over the tops, I knew immediately I’d created something unforgettable. These cookies feel like a little bakery-style dessert wrapped into one decadent bite, and every time I make them, I fall in love with them all over again.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you the richness of cheesecake, the comfort of a soft sugar cookie, and the indulgence of a caramel-drizzled dessert—all in a single handheld treat that’s perfect for parties, holidays, or late-night cravings.
Ingredients
Cookie Dough
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Caramel Topping
- 1 cup soft caramel bits or wrapped caramels
- 2 tablespoons heavy cream
Optional Garnish
- Melted chocolate (for drizzling)
- Crushed pecans
- Flaky sea salt
One of my favorite things about this recipe is how versatile the cookie dough is. It’s soft and buttery, but sturdy enough to hold the cheesecake center without losing its shape. If you like your cookies sweeter, you can add a tablespoon more sugar, and if you prefer them chewier, you can swap two tablespoons of butter for two tablespoons of brown sugar. Full-fat cream cheese is essential for the filling—it creates the thick, silky center that contrasts beautifully with the cookie. For the caramel, any soft caramel candy melts well with cream, and the optional toppings add texture and flair.
Equipment Needed
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Baking sheet
- Parchment paper
- Small cookie scoop
- Microwave-safe bowl (for caramel)
- Spoon or piping bag for drizzling
I always prefer using parchment paper for these cookies because the caramel and cheesecake occasionally drip over the edges, and parchment makes cleanup effortless. A cookie scoop ensures evenly sized dough balls, which helps the cookies bake uniformly. A hand mixer works great for both the dough and the cheesecake filling, and a simple microwave-safe bowl is perfect for melting the caramel. If you want your drizzle to look extra polished, use a piping bag, but a spoon works just fine for a rustic, delicious look.
Step-by-Step Instructions
When I start making these cookies, the first thing I do is prepare the cheesecake filling. I beat the softened cream cheese, sugar, and vanilla together until the mixture becomes silky and smooth. It should have the texture of thick frosting—soft enough to pipe, firm enough to hold shape. Once it’s ready, I pop it into the freezer for about 20 minutes. Chilling it helps immensely later when forming the cookies, because it prevents the filling from squishing out too quickly.(See the next page below to continue…)