Step-by-Step Instructions:
1️⃣ Prep Your Workspace:
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper and set aside.
2️⃣ Make the Cookie Dough:
In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla extract and mix until fully combined.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually stir the dry ingredients into the wet until a soft dough forms.
3️⃣ Prepare the Cheesecake Filling:
In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Set aside or chill for easier handling.
4️⃣ Assemble the Cookies:
Scoop tablespoon-sized portions of cookie dough and flatten each into a small disc.
Place about 1 teaspoon of cheesecake filling in the center.
Carefully fold the dough around the filling and seal well.
Roll into a ball and place on your prepared baking sheet.
Repeat with remaining dough and filling, spacing cookies a couple inches apart.
5️⃣ Bake to Perfection:
Bake for 12–14 minutes, or until the edges are just golden and centers look slightly underbaked (they’ll finish setting as they cool).
Let cool completely on the baking sheet.
6️⃣ Add the Final Touch:
Drizzle each cooled cookie with warm caramel sauce.
Sprinkle with flaky sea salt for the ultimate sweet-meets-salty finish.
Pro Tips for Cookie Bliss:
- Don’t overbake: The cookies will firm up as they cool—keep that center gooey!
- Chill the filling: If the cheesecake mixture is too soft, pop it in the fridge to make scooping easier.
- Use quality caramel: A thicker, buttery caramel sauce gives the best results.
Why You’ll Love These Caramel Cheesecake Cookies:
- Gooey Center Surprise: Hidden cheesecake filling = instant magic.
- Sweet Meets Salty: That caramel + sea salt combo is pure gold.
- Impressively Easy: They look fancy but are totally doable in your home kitchen.
Nutritional Info (per cookie, approx.):
- Calories: ~210
- Protein: ~2g
- Carbs: ~22g
- Fat: ~12g
- Sugar: ~15g
FAQ About Caramel Cheesecake Cookies:
Can I make them ahead of time?
Yes! You can refrigerate the dough balls (stuffed and ready) for up to 2 days before baking.
Can I freeze them?
Absolutely. Freeze unbaked cookie dough balls for up to 2 months. Bake straight from frozen—just add 1–2 minutes to the bake time.
What kind of caramel should I use?
Any thick, pourable caramel works. Store-bought is fine, or make a quick homemade version with sugar, butter, and cream.
Troubleshooting & Tips:
- Filling leaking out? Be sure to fully seal the dough around the cheesecake center.
- Too soft to roll? Chill the assembled dough balls for 10–15 minutes before baking.
- Want a twist? Add a pinch of cinnamon to the dough for a warm, cozy flavor boost.
Flavor Twists to Try:
- Chocolate Swirl: Add chocolate chips to the dough or drizzle with chocolate instead of caramel.
- Caramel Apple Vibes: Mix in a bit of grated apple and cinnamon to the cookie dough.
- Espresso Kick: Add ½ tsp instant espresso powder to the dough for mocha magic.
Perfect For:
- Holiday cookie trays
- Bake sales & potlucks
- Coffee shop-style treats at home
- Sweet surprises for friends
- When you’re craving cheesecake and cookies
One Bite = Buttery, Caramelly, Cheesecake Heaven:
Caramel Cheesecake Cookies combine the best of two desserts in one glorious bite. Soft cookie on the outside, creamy cheesecake on the inside, and a golden caramel drizzle to finish it off. You’re going to want to bake a double batch.
Tried them? Tag us—we want to see your gooey, golden creations!
