Caramel Cheesecake Cookies (Printable)
Soft cookies with cheesecake filling and golden caramel drizzle. A decadent dessert treat.
# What You'll Need:
→ Cookie Dough
01 - 1/2 cup (1 stick) unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 large egg
04 - 1 teaspoon vanilla extract
05 - 1 3/4 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon salt
→ Cheesecake Filling
08 - 8 oz cream cheese, softened
09 - 1/3 cup granulated sugar
10 - 1 teaspoon vanilla extract
→ Caramel Topping
11 - 1/2 cup soft caramel candies (about 10-12 pieces)
12 - 1 tablespoon heavy cream
# Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a large mixing bowl, beat the softened butter and 1 cup of granulated sugar together using an electric mixer until pale, light, and fluffy. Add the egg and vanilla extract, then mix until fully incorporated.
03 - In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. Cover and chill the dough for 20 minutes.
04 - While the dough chills, combine the softened cream cheese, 1/3 cup granulated sugar, and 1 teaspoon vanilla extract in a small bowl. Beat until smooth, creamy, and free of lumps.
05 - Roll tablespoon-sized portions of chilled dough into balls and place on the prepared baking sheets, spacing them about 2 inches apart. Press your thumb into the center of each ball to form a deep well. Spoon approximately 1 teaspoon of the cheesecake filling into each well.
06 - Bake for 11 to 13 minutes, or until the cookie edges are set and lightly golden. Allow the cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
07 - Place the caramel candies and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring between each burst, until the mixture is completely smooth and pourable.
08 - Drizzle the warm caramel sauce generously over each cooled cookie. Allow the caramel to set before serving. Sprinkle with flaky sea salt for added flavor if desired.
# Expert Tips:
01 -
- The cheesecake center stays pillowy soft while the cookie edges turn golden and chewy, giving you two desserts in every single bite.
- They look bakery level impressive but the whole process is surprisingly forgiving and fun.
- That warm caramel drizzle on top makes them impossible to resist straight off the rack.
02 -
- Do not skip the dough chilling step or the cookies will spread too thin and the wells for the cheesecake filling will disappear in the oven.
- Melt the caramel slowly and stir thoroughly between bursts because scorched caramel tastes bitter and ruins the whole batch.
- These need to cool completely before storing or the caramel will smudge into a sticky mess that glues everything together.
03 -
- Wet your thumb slightly before pressing into the dough balls to prevent sticking and create deeper, cleaner wells for the filling.
- Drizzle the caramel while it is still warm because once it cools it seizes and becomes impossible to pour without reheating.