Caramel Cheesecake Cookies

📝 Description

Soft, buttery cookies with a creamy cheesecake filling and a drizzle of rich caramel sauce — a decadent dessert that blends the best of two worlds: cookies and cheesecake!

🌍 Origin

This recipe is a modern fusion treat, popularized by bakers in North America. Inspired by classic New York-style cheesecake and soft batch cookies, it became a viral hit on baking blogs and social media for its gooey center and indulgent caramel finish.

🛒 Ingredients Quantity (for ~20 cookies)

For the Cookie Dough:

Unsalted butter – 1 cup (226g), softened
Granulated sugar – ¾ cup (150g)
Brown sugar – ½ cup (100g)
Eggs – 2 large
Vanilla extract – 2 tsp
All-purpose flour – 2¾ cups (340g)
Baking soda – 1 tsp
Salt – ½ tsp

For the Cheesecake Filling:

Cream cheese – 8 oz (226g), softened
Powdered sugar – ⅓ cup (40g)
Vanilla extract – ½ tsp

For the Caramel Drizzle:

Store-bought or homemade caramel sauce – about ½ cup

✨ Optional Ingredients

Sea salt flakes (for topping)
Mini chocolate chips (½ cup)
Crushed graham crackers (for coating)
Cinnamon (½ tsp in dough for warm spice twist)

🍽️ Instructions

Make Cheesecake Filling:
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Scoop into 1 tsp-size mounds, place on a parchment-lined tray, and freeze for 30–45 minutes.
Prepare Cookie Dough:
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla extract, beat until combined.
- In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into wet ingredients until just combined.
- Chill dough for 30 minutes for easier handling.
Assemble Cookies:
- Scoop 2 tbsp of dough, flatten slightly.
- Place frozen cheesecake center in the middle and wrap dough around it, sealing edges.
- Roll into a smooth ball and place on baking sheet lined with parchment paper.
Bake:
- Preheat oven to 350°F (175°C).
- Bake for 11–13 minutes or until edges are lightly golden. Centers may look slightly underdone — that’s good!
Cool and Drizzle:
- Let cookies cool for 5–10 minutes on the tray, then drizzle with caramel. Sprinkle sea salt if desired.

✅ Tips for Success

Freeze the cheesecake filling well to avoid melting into the dough.
Chill the dough so cookies don’t overspread.
Use a cookie scoop for even sizes.
Don’t overbake — slightly underbaked centers = gooey perfection.
Let cookies cool slightly before drizzling to prevent caramel from melting off.