Caramel Cheesecake Cookies (Printable Version)
Chewy cookies stuffed with creamy cheesecake filling and topped with rich, buttery caramel drizzle.
# What You'll Need:
→ Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, room temperature
05 - 1 cup packed light brown sugar
06 - 1/4 cup granulated sugar
07 - 1 large egg
08 - 1 egg yolk
09 - 2 teaspoons vanilla extract
→ Cheesecake Filling
10 - 8 oz cream cheese, room temperature
11 - 1/4 cup granulated sugar
12 - 1 teaspoon vanilla extract
→ Caramel Topping
13 - 20 soft caramel candies, unwrapped
14 - 2 tablespoons heavy cream
15 - Flaky sea salt for topping
# Directions:
01 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
02 - In a large bowl, beat the room-temperature butter, brown sugar, and granulated sugar together using a hand or stand mixer until light and fluffy, about 2 to 3 minutes.
03 - Add the egg and beat until fully combined, followed by the egg yolk and vanilla extract, mixing until smooth.
04 - Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed until a soft dough forms. Cover the bowl tightly and refrigerate for 30 minutes.
05 - In a separate bowl, beat the cream cheese, granulated sugar, and vanilla extract until completely smooth and lump-free. Chill in the refrigerator until ready to assemble.
06 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
07 - Scoop approximately 1 1/2 tablespoons of cookie dough and flatten slightly in your palm. Place about 1 teaspoon of cheesecake filling in the center, then wrap the dough around the filling and roll into a smooth ball. Arrange cookies 2 inches apart on the prepared baking sheets.
08 - Bake for 11 to 13 minutes, or until the edges are lightly golden. Allow the cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
09 - Place the unwrapped caramel candies and heavy cream in a microwave-safe bowl. Heat in 20-second bursts, stirring between each interval, until the caramel is melted and smooth.
10 - Drizzle the warm caramel sauce over each cooled cookie. Sprinkle with flaky sea salt if desired. Allow the caramel to set before serving.
# Expert Advice:
01 -
- That cheesecake center hidden inside a chewy cookie feels like discovering a secret pocket in your favorite jacket.
- The caramel drizzle on top turns an already outrageous cookie into something people will genuinely text you about the next day.
02 -
- Overstuffing the cookies with cheesecake filling will cause them to crack open and leak during baking, so a modest teaspoon really is enough.
- The dough needs that full 30 minute chill, because warm dough spreads too fast in the oven and you lose the thick, chewy texture entirely.
03 -
- Wet your hands slightly before rolling the stuffed dough balls to prevent sticking and get a smoother, rounder shape.
- If the caramel sauce thickens too much while you are working, reheat it for 10 seconds and stir in a tiny splash of cream to bring it back.