Name: Caramel Cheesecake Cookies
Prep time: 25 min
Cook time: 12 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1/2 cup (115 g) unsalted butter; 3/4 cup (150 g) brown sugar; 1 large egg; 1 tsp vanilla extract; 1 3/4 cups (220 g) all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 8 oz (225 g) cream cheese; 1/3 cup (40 g) powdered sugar; 1/2 tsp vanilla extract; 1/4 cup chopped soft caramels or 2 tbsp caramel sauce; Parchment or silicone mat for baking

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These Caramel Cheesecake Cookies are soft, slightly tangy cheesecake centers wrapped inside buttery, caramel-kissed cookie dough — a perfect balance of sweet and creamy. I’ve made them several times for holiday cookie swaps and family weekends; they’re impressive but straightforward. If you like other cheesecake-style cookies, you might also enjoy Blueberry Cheesecake Swirls Cookies for a fruity twist.

Why Make This Recipe

They combine two favorite desserts — cookies and cheesecake — into one handheld treat that feels special.
The caramel adds deep, buttery flavor without needing complicated techniques.
They hold up well for parties and travel, so they’re great for potlucks and cookie exchanges.
You can make the dough and filling ahead, which saves time on busy baking days.
Personal insight: I love that the caramel tempers the cream cheese tang — it makes these cookies feel indulgent without being overly sweet. Also see a complementary fall dessert like Caramel Apple Crisp Cheesecake for pairing ideas.

Recipe Overview

Prep time: 25 minutes (plus 30–60 minutes chilling)
Cook time: 10–12 minutes per batch
Total time: about 1 hour 20 minutes including chilling and cooling
Servings: 24 cookies
Difficulty: Easy–Medium (requires chilling and a simple cream cheese filling)
Method: Cream and mix cookie dough, prepare a cream cheese filling, assemble by wrapping filling in dough, then bake at 350°F (175°C) on parchment-lined sheets. For a visual comparison of texture and size, check a similar technique in this carrot-cheesecake cookie recipe.

Equipment notes: use a stand mixer or hand mixer, a cookie scoop (1.5 tablespoon), parchment or silicone mat, and a wire rack.

My Experience Making This Recipe

On my first test batch the cookies spread too much; chilling the dough for at least 30 minutes fixed the shape. I also learned that folding in small diced soft caramels or swirls of thick caramel sauce gives better caramel pockets than liquid sauce.

I once baked a trial and found the cream cheese center can leak if the filling is too soft, so I now always chill the filling briefly before assembling.

How to Make Caramel Cheesecake Cookies

Start by creaming 1/2 cup (115 g) unsalted butter and 3/4 cup (150 g) brown sugar until light and fluffy, about 2–3 minutes. Mix in 1 large egg and 1 tsp vanilla. Whisk dry ingredients: 1 3/4 cups (220 g) all-purpose flour, 1/2 tsp baking soda, 1/4 tsp salt, then add to the butter mixture until just combined. For the filling, beat 8 oz (225 g) cream cheese with 1/3 cup (40 g) powdered sugar and 1/2 tsp vanilla until smooth; fold in 1/4 cup chopped soft caramels or 2 tbsp caramel sauce and chill 15–30 minutes. Scoop 1 tbsp cookie dough, flatten, add a teaspoon of chilled cheesecake filling, then enclose with another tablespoon of dough and roll gently. Bake at 350°F (175°C) on a lined sheet for 10–12 minutes until edges set but centers are still slightly soft. Cool on the pan 5 minutes, then transfer to a wire rack.

Expect the cookies to be soft out of the oven and to firm up as they cool. Chilling the dough helps maintain a tall, domed shape.

Expert Tips for Success

Chill the cream cheese filling 15–30 minutes before assembling; slightly firm filling prevents leaks while baking. See another cookie assembly tip in this carrot cheesecake cookie guide.
Use light or dark brown sugar for better moisture and caramel notes; white sugar will yield a drier cookie.
Do not overmix the dough once you add flour—mix until just combined to avoid tough cookies.
Bake one test cookie first to check oven calibration and spread; ovens vary, so adjust bake time by 1–2 minutes if needed.
For neat caramel pockets, use small soft caramel pieces or firm caramel chips; if using sauce, chill it until thick so it doesn’t bleed into the dough.

How to Serve Caramel Cheesecake Cookies

Serve warm (10–20 minutes after baking) with a small scoop of vanilla ice cream for a dessert plate.
Plate on a decorative tray for cookie swaps or tea parties; dust lightly with powdered sugar or drizzle with warmed caramel.
Pair with strong coffee or black tea — the bitterness balances the cookie’s richness.
These also work well on a dessert board alongside fudge, nuts, and dried fruit for holiday gatherings.

Storage and Reheating Guide

Store baked cookies in an airtight container at room temperature for up to 3 days; separate layers with parchment to prevent sticking. Refrigerate up to 5 days if you prefer a firmer cheesecake center. Freeze unbaked assembled cookies on a tray for 1 hour, then transfer to a freezer bag for up to 3 months; bake from frozen, adding 2–3 minutes to the bake time. To reheat, warm a cookie in a 300°F (150°C) oven for 5–7 minutes or microwave for 8–12 seconds to revive softness without melting the filling.

Recipe Variations

Gluten-free: Substitute 1:1 gluten-free flour blend (check xanthan gum content) and chill dough longer to prevent extra spread.
Dairy-free/vegan: Use vegan butter and a plant-based cream cheese; increase chilling time and use dairy-free caramel or make a date-carob caramel.
Salted caramel swirl: After assembling, brush tops lightly with salted caramel sauce and sprinkle flaky sea salt just before serving.
Chocolate caramel: Add 2 tbsp Dutch-process cocoa to the dough for a chocolate base, and use dark chocolate caramel bits in the filling.

Nutritional Highlights

These are indulgent cookies: expect moderate to high calories and fat per serving due to butter, cream cheese, and caramel. Enjoy in small portions (1 cookie) as a treat.
Allergen info: contains dairy, eggs, and gluten (unless adapted); includes added sugars.
If you need lower sugar, reduce caramel pieces and slightly cut powdered sugar in the filling, keeping texture in mind.

Troubleshooting Common Issues

Cookies spread too much: Chill dough 30–60 minutes and bake on a cool baking sheet; reduce oven temperature by 15°F if spreading persists.
Cheesecake filling leaks or sinks: Don’t overbeat the cream cheese; ensure it’s smooth but not whipped. Chill filling and avoid overbaking—the centers should still look slightly soft when you pull them.
Cookie tops crack or look dry: You likely overbaked; remove when edges are set and centers still jiggle slightly. Rotate pans mid-bake for even heat.

Frequently Asked Questions

Q: Can I use store-bought caramel sauce instead of chopped caramels?
A: Yes, but use a thick, reduced sauce and chill it until spoonable. Thin sauce will bleed into the dough and make assembly messy. You can briefly simmer store-bought sauce to thicken it (cool completely before using).

Q: How do I prevent the cream cheese from tasting eggy or too tangy?
A: Use full-fat cream cheese at room temperature and avoid overmixing. Adding a touch of powdered sugar (about 1–2 tbsp more) can mellow tang if desired without making the filling overly sweet.

Q: Can I freeze baked cookies, and what’s the best way to thaw them?
A: Freeze cooled cookies in a single layer in a freezer-safe container up to 3 months. Thaw at room temperature for 30–60 minutes, then warm for 5 minutes at 300°F (150°C) if you want them soft and freshly baked.

Q: Will the caramel burn in the oven?
A: Small caramel pieces may darken but usually won’t burn if the bake time is correct (10–12 minutes at 350°F). If you see excessive browning, lower the temperature by 15–25°F and extend bake time slightly.

Conclusion

If you want another caramel-cheesecake cookie take on for comparison or inspiration, check out this variation: Salted Caramel Cheesecake Cookies – The Salted Sweets.

Caramel Cheesecake Cookies