Okay, imagine this: soft, chewy cookies with the creamy, tangy goodness of cheesecake, plus that irresistible caramel drizzle on top. If your sweet tooth is calling, you’re about to make something magical. These Caramel Cheesecake Cookies combine the best of both worlds—chewy cookies and rich cheesecake, with a sweet, buttery caramel finish. It’s like eating a bite of dessert heaven, but in cookie form. And the best part? They’re totally doable, so get ready for a treat that will wow everyone around you. Seriously, this is a must-bake!
Why You’ll Love Caramel Cheesecake Cookies
Here’s why this cookie recipe is a total keeper:
Versatile:
These cookies work for just about any occasion. Whether you’re baking for a birthday, holiday party, or a simple afternoon snack, these babies will steal the show. The blend of creamy cheesecake and sweet caramel is perfect for any sweet-tooth cravings.
Budget-Friendly:
No fancy ingredients needed here—these cookies use pantry staples that you probably already have. So, no need to break the bank for something extraordinary!
Quick and Easy:
The best part? These cookies come together in no time. If you love simple recipes that still pack a punch, this one’s for you. You’ll be enjoying these caramel cheesecake cookies before you know it.
Customizable:
Feeling adventurous? You can add some chopped nuts or even a little sprinkle of sea salt on top for extra flair. There are so many ways to make these cookies your own!
Crowd-Pleasing:
It’s hard to find someone who won’t fall in love with the combination of rich cheesecake and sweet caramel. These cookies are a guaranteed hit at any get-together.
Ingredients
Here’s what you’ll need for these dreamy cookies:
Cookie Dough:
- Butter: For that rich, melt-in-your-mouth texture.
- Cream Cheese: Adds that cheesecake tang and smoothness.
- Sugar: Sweetness to balance the richness.
- Egg: Helps bind everything together.
- Vanilla Extract: For that warm, inviting flavor.
- All-Purpose Flour: The base of the dough, making it perfectly chewy.
- Baking Powder: To give the cookies a little lift.
- Salt: Enhances all the flavors.
Caramel Drizzle:
- Caramel Sauce: To drizzle over the top and create that sweet, buttery finish.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get these cookies baking!
Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). You’ll want it nice and hot to bake those cookies to golden perfection.
Mix the Dough:
In a large bowl, beat together the softened butter, cream cheese, and sugar until it’s light and fluffy. This is where the magic happens! Add the egg and vanilla extract, and beat again until smooth. Gradually add in the flour, baking powder, and salt. Mix until just combined—don’t overmix, we want that perfect chewy texture!
Scoop and Shape the Dough:
Scoop spoonfuls of dough and roll them into balls. Place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart. These cookies will spread a little as they bake, so give them room to shine!
Bake:
Pop the cookies in the oven for 12-15 minutes, or until they’re golden around the edges. Keep an eye on them because every oven is a little different. The cookies should be set but still soft in the center when they come out.
Drizzle with Caramel:
Once the cookies have cooled a bit, drizzle the caramel sauce generously over the top. Don’t hold back! You’ll want that sweet caramel goodness on every cookie.
Let Cool and Enjoy:
Allow the caramel to set for a few minutes, then dive in. You’ve just created pure bliss in cookie form!
Nutrition Facts
Servings: 24 cookies
Calories per serving: 180
Total Fat: 9g
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 25mg
Sodium: 70mg
Total Carbohydrates: 26g
Dietary Fiber: 0g
Sugars: 18g
Protein: 1g
Vitamin A: 4%
Calcium: 2%
Iron: 2%
Preparation Time
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Total Time: 25 minutes
How to Serve Caramel Cheesecake Cookies
These cookies are perfect on their own, but if you’re looking for ways to elevate them even more, here are a few ideas:
With a Cup of Coffee or Hot Chocolate:
Pair these cookies with your favorite hot drink. The richness of the caramel and cheesecake goes perfectly with a warm beverage.
For Dessert:
Serve these cookies as the grand finale to a family meal or dinner party. The mix of textures—chewy cookies with creamy cheesecake and sweet caramel—is bound to impress!
As a Gift:
Pack these cookies up in a cute jar with a bow, and you’ve got a homemade gift that’ll make anyone’s day a little sweeter.
Additional Tips
Here are a few pro tips to make these cookies even better:
Make Ahead:
You can make the dough ahead of time and refrigerate it for up to 2 days. This can be a lifesaver if you want to prep in advance and bake them fresh when you need them.
Go Nuts:
Add some chopped pecans or walnuts on top before baking if you want a little crunch to balance out the creamy sweetness.
Store Leftovers:
Store leftover cookies in an airtight container at room temperature for up to 5 days. Or, freeze them for up to 3 months if you want to save some for later. (Just make sure you wrap them well so they stay fresh!)
FAQ Section
Q1: Can I substitute cream cheese with something else?
A1: If you want to make a lighter version, you can try using Greek yogurt, though it will change the texture and flavor a bit.
Q2: Can I use store-bought caramel sauce?
A2: Absolutely! Store-bought caramel sauce works great if you’re looking to save time. You can also make your own if you’re feeling adventurous.
Q3: How do I store leftovers?
A3: Store these cookies in an airtight container for up to 5 days. You can also freeze them for up to 3 months.
Q4: Can I make the dough ahead of time?
A4: Yes! You can refrigerate the dough for up to 2 days before baking. Just let it come to room temperature before scooping.
Q5: Can I add something else to the caramel drizzle?
A5: For extra flair, try adding a sprinkle of sea salt over the caramel for a salted caramel twist!
Q6: Can I double the recipe?
A6: Definitely! Just make sure you have enough baking sheets and space in your oven. You may need to bake in batches.
Q7: Can I make these cookies gluten-free?
A7: You can substitute the all-purpose flour with a gluten-free flour blend to make them gluten-free. Just be sure to use a blend that’s suitable for baking.
Q8: Can I add chocolate chips to these cookies?
A8: Yes! Chocolate chips would make a great addition to the cookie dough. It would add a little extra sweetness and texture to the cookies.
Q9: How do I make these cookies chewy?
A9: To keep the cookies chewy, don’t overbake them. Take them out when they’re lightly golden around the edges but still soft in the middle. Let them cool on the baking sheet for a couple of minutes before transferring them to a wire rack.
Q10: What’s the best way to drizzle the caramel?
A10: You can heat the caramel sauce slightly in the microwave to make it more pourable, then drizzle it using a spoon or a small piping bag for precision.
Conclusion
There you have it—Caramel Cheesecake Cookies that are creamy, chewy, and utterly delicious. These cookies are sure to satisfy your sweet tooth and leave everyone begging for more. Whether you’re baking for a special occasion or just because, these will quickly become a favorite. Happy baking, and enjoy every gooey, caramel-y bite!
Print
Caramel Cheesecake Cookies Recipe
- Total Time: 0 hours
- Yield: 18–20 cookies 1x
Description
These Caramel Cheesecake Cookies are a perfect blend of creamy cheesecake and sweet caramel in every bite. Soft and chewy with a delicious twist, they’re a must-try for any cookie lover!
Ingredients
For the cookie dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- 8 oz cream cheese, softened
- ½ cup caramel sauce (store-bought or homemade)
For the filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup caramel sauce
For the topping:
- Extra caramel sauce (for drizzling)
- Optional: Sea salt or chopped nuts for garnish
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Prepare the cookie dough: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes). Add the egg and vanilla extract, mixing well. Then, beat in the softened cream cheese and caramel sauce until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until combined. The dough should be thick and creamy.
- Form the cookie dough: Roll the dough into 1-inch balls and place them onto the prepared baking sheets, spacing about 2 inches apart.
- Prepare the cheesecake filling: In a separate bowl, beat together the cream cheese, powdered sugar, vanilla extract, and caramel sauce until smooth.
- Assemble the cookies: Using your finger or a spoon, make an indentation in the center of each cookie dough ball. Spoon about 1 teaspoon of the cheesecake filling into the center of each cookie.
- Bake the cookies: Bake for 10-12 minutes or until the edges of the cookies are lightly golden. The center should still be soft.
- Cool and garnish: Allow the cookies to cool completely on the baking sheets before transferring them to a wire rack. Once cooled, drizzle with extra caramel sauce and sprinkle with sea salt or chopped nuts if desired.
- Serve and enjoy!
Notes
- The caramel filling will soften as the cookies bake, creating a gooey, cheesecake-like center.
- These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for 3-4 days.
- For a richer flavor, use homemade caramel sauce instead of store-bought.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg