Caramel Cheesecake Cookies: A Decadent Dessert Treat
These Caramel Cheesecake Cookies combine rich cream cheese dough with gooey caramel centers for an irresistible dessert. Perfect for holiday baking or special occasions, these cookies deliver the flavors of cheesecake in portable cookie form. Follow our easy recipe to create bakery-worthy treats that will impress any crowd.
Why You’ll Love These Caramel Cheesecake Cookies
If you enjoy the creamy texture of cheesecake and the sweet richness of caramel, these cookies are your dream dessert. The soft cream cheese dough bakes up tender while the caramel center stays deliciously gooey. They make excellent gifts or party desserts that stand out from ordinary cookies.
Caramel Cheesecake Cookies Ingredients
For the cookie dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the filling:
- 24 soft caramel candies
- 1 tablespoon heavy cream
How to Make Caramel Cheesecake Cookies
Step 1: Prepare the Dough
In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, beat cream cheese and butter until smooth. Add sugar and beat until light and fluffy. Mix in egg and vanilla. Gradually add dry ingredients to wet ingredients, mixing until just combined.
Step 2: Chill the Dough
Cover dough and refrigerate for at least 1 hour (up to overnight). Chilling makes the dough easier to handle and prevents spreading during baking.
Step 3: Make Caramel Filling
In a microwave-safe bowl, combine caramels and heavy cream. Microwave in 30-second intervals, stirring between each, until smooth. Let cool slightly.
Step 4: Assemble Cookies
Preheat oven to 350°F. Scoop 1 tablespoon portions of dough and flatten slightly. Place 1 teaspoon caramel in center, then top with another tablespoon of dough. Seal edges completely and roll into smooth balls.
Step 5: Bake to Perfection
Place cookies on parchment-lined baking sheets, spacing 2 inches apart. Bake for 12-14 minutes until edges are lightly golden. Let cool on baking sheets for 5 minutes before transferring to wire racks.
Expert Tips for Perfect Cookies
- Use room temperature ingredients for smoothest dough
- Don’t overbake – cookies will continue setting as they cool
- Try drizzling melted chocolate over cooled cookies for extra decadence
- Store in airtight container with parchment between layers
Variations to Try
Customize your caramel cheesecake cookies with these delicious twists:
- Add 1/2 teaspoon cinnamon to dough for spiced version
- Use chocolate caramels instead of regular
- Roll dough balls in crushed graham crackers before baking
- Add 1/4 cup mini chocolate chips to the dough
Frequently Asked Questions
Can I freeze caramel cheesecake cookies?
Yes! These cookies freeze beautifully for up to 3 months. Thaw at room temperature before serving.
What’s the best way to store these cookies?
Keep in an airtight container at room temperature for up to 5 days. The caramel centers will stay soft and gooey.
Can I use homemade caramel instead of candies?
Absolutely! Just make sure your homemade caramel is thick enough to hold its shape when cooled slightly.
These Caramel Cheesecake Cookies offer the perfect balance of creamy, sweet, and indulgent flavors in every bite. Whether you’re baking for a special occasion or just craving something decadent, this recipe delivers impressive results with simple techniques. The combination of rich cream cheese dough and luscious caramel centers creates cookies that disappear quickly from any dessert tray.
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Caramel Cheesecake Cookies
Description
These decadent cookies combine the rich flavors of caramel and cheesecake in a soft, chewy cookie. Perfect for special occasions or as a sweet treat with coffee.
Ingredients
For the Crust:
- For the cookie dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- For the caramel topping:
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/4 teaspoon sea salt (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
- For the cheesecake filling: Beat cream cheese, sugar, and vanilla until smooth.
- Scoop tablespoon-sized portions of cookie dough and flatten slightly. Place a teaspoon of cheesecake filling in the center, then fold the dough around it to seal.
- Place cookies on prepared baking sheets, spacing them 2 inches apart. Bake for 12-14 minutes until edges are golden.
- Remove from oven and immediately drizzle with caramel sauce. Sprinkle with sea salt if desired.
- Let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
Store cookies in an airtight container in the refrigerator for up to 5 days. For best results, bring to room temperature before serving. The caramel can be warmed slightly for easier drizzling.
