Caramel Cheesecake Cookies (Printer-friendly)
Chewy cookies stuffed with creamy cheesecake filling and topped with rich caramel drizzle.
# What You'll Need:
→ Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, room temperature
05 - 1 cup packed light brown sugar
06 - 1/4 cup granulated sugar
07 - 1 large egg
08 - 1 egg yolk
09 - 2 teaspoons vanilla extract
→ Cheesecake Filling
10 - 8 oz cream cheese, room temperature
11 - 1/4 cup granulated sugar
12 - 1 teaspoon vanilla extract
→ Caramel Topping
13 - 20 soft caramel candies, unwrapped
14 - 2 tablespoons heavy cream
15 - Flaky sea salt, for finishing (optional)
# How To Make It:
01 - In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. Set aside.
02 - In a large bowl, beat the room-temperature butter, brown sugar, and granulated sugar using a hand or stand mixer until pale, light, and fluffy.
03 - Add the whole egg and mix until fully incorporated. Then blend in the egg yolk and vanilla extract until the mixture is smooth.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough comes together. Cover the bowl and refrigerate for 30 minutes to firm up.
05 - In a separate bowl, beat the cream cheese, granulated sugar, and vanilla extract until silky smooth. Place in the refrigerator until ready to assemble.
06 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
07 - Scoop approximately 1 1/2 tablespoons of chilled dough and flatten it slightly in your palm. Place about 1 teaspoon of cheesecake filling in the center, fold the dough around the filling, and roll into a ball. Arrange on the prepared baking sheets, spacing them 2 inches apart.
08 - Bake for 11 to 13 minutes, until the edges are lightly golden. Allow the cookies to rest on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
09 - Combine the unwrapped caramel candies and heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring between each burst, until the mixture is completely smooth and pourable.
10 - Drizzle the warm caramel sauce over each cooled cookie. Finish with a light sprinkle of flaky sea salt if desired. Allow the caramel to set before serving.
# Expert Hints:
01 -
- The cheesecake filling stays creamy and cool inside a warm, chewy cookie, and that contrast is genuinely addictive.
- They look like something from a bakery case but come together with basic tools and a little patience.
02 -
- If the cheesecake filling is too warm when you stuff the cookies, it will leak out the sides during baking and leave you with hollow centers.
- Chilling the dough is not optional because warm dough spreads flat in the oven and the filling will burst through before the edges set.
03 -
- Use a small cookie scoop for both the dough and the filling so every cookie is uniform in size and bakes evenly.
- A squeeze bottle or zip-top bag with a tiny corner snipped off gives you much more control over the caramel drizzle than a spoon ever will.