Description
These Caramel Cheesecake Cookies combine a creamy cheesecake center with a soft cookie dough and a drizzle of luscious caramel topping. Perfect for any occasion or just when you’re craving something sweet! #cheesecakecookies #caramelcookies #dessertrecipes #cookiecravings #bakingfun
Ingredients
Scale
- 8 oz cream cheese (softened)
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini chocolate chips or chopped pecans (optional)
- 20 soft caramel candies (such as Kraft or Werther’s)
- 2 tablespoons heavy cream or milk
- Flaky sea salt (optional for garnish)
Instructions
- Make the Cheesecake Centers: In a medium bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, and a pinch of salt until smooth. Scoop into 24 small mounds and place them on a parchment-lined tray. Freeze for at least 30 minutes.
- Prepare the Cookie Dough: Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture. If using, fold in mini chocolate chips or chopped pecans. Chill the dough for at least 30 minutes.
- Assemble the Cookies: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 2 tablespoons of dough per cookie. Flatten the dough, place a frozen cheesecake center in the middle, and fold the dough around the filling. Roll into a ball and place on the baking sheet, spacing 2–3 inches apart.
- Bake the cookies for 12–14 minutes, or until the edges are golden and the centers are set. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
- Make the Caramel Topping: Melt the caramel candies with cream or milk over low heat, stirring until smooth. Drizzle over the cooled cookies. Optionally, sprinkle with flaky sea salt or other toppings.
Notes
- Freezing the cheesecake centers is key to making sure they stay intact during baking.
- You can add chocolate chips or chopped pecans to the cookie dough for extra flavor and texture.
- For a more festive touch, try adding colored sprinkles or crushed candy on top of the caramel.
- The cookies will firm up as they cool, so be patient before serving!
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 22g
- Sodium: 170mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg