Caramel Cheesecake Cookies – Soft, Gooey & Stuffed

by Emily
Caramel Cheesecake Cookies

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If you’ve been searching for the ultimate cookie mashup, these Caramel Cheesecake Cookies deliver the best of both dessert worlds. Imagine a buttery, golden cookie with a soft, chewy bite, hiding a rich, tangy cream cheese center, and finished with a generous drizzle of sweet caramel and a sprinkle of flaky sea salt. They’re indulgent, gooey, and absolutely unforgettable.

Whether you need a crowd-pleasing treat for your next holiday party, a bake sale showstopper, or a weekend dessert for the family, these stuffed cheesecake cookies offer that perfect mix of elegance and comfort food appeal. They’re easy to make, easy to love—and impossible to stop at just one.

Why You’ll Love This Recipe:

  • Cheesecake filling in every single bite

  • Classic caramel + sea salt combo for flavor depth

  • A fun twist on stuffed cookies

  • Great make-ahead dessert for parties

  • Kid-approved and freezer-friendly

  • No fancy equipment needed

Ingredient Breakdown

Unsalted Butter: Provides richness and gives the cookies a soft, chewy texture.

Brown Sugar + Granulated Sugar: Creates depth of flavor and balances sweetness.

Egg: Binds the dough and adds structure.

Vanilla Extract: Enhances all the sweet, creamy notes in the cookie and filling.

All-Purpose Flour: The base that gives the cookies their sturdy but tender structure.

Baking Soda: Helps the cookies puff slightly for that perfect soft-baked finish.

Salt: Balances sweetness and enhances flavor.

Cream Cheese: The creamy, tangy center that mimics classic cheesecake.

Powdered Sugar: Sweetens the filling while keeping it smooth.

Caramel Sauce: Adds buttery richness on top—store-bought or homemade both work.

Flaky Sea Salt: Finishes each cookie with a satisfying contrast of sweet and salty.

Caramel Cheesecake Cookies – Soft, Gooey & Stuffed

Ingredients

For the Cookie Dough:

  • ½ cup (115g) unsalted butter, softened

  • ½ cup (100g) packed brown sugar

  • ¼ cup (50g) granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 cup (125g) all-purpose flour

  • ¼ teaspoon baking soda

  • Pinch of salt

For the Cheesecake Filling:

  • 4 oz (113g) cream cheese, softened

  • ¼ cup (30g) powdered sugar

  • ¼ teaspoon vanilla extract

For the Topping:

  • ¼ cup (60ml) caramel sauce

  • Flaky sea salt (to taste)

Step-by-Step Instructions

  1. Preheat and Prep:
    Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.

  2. Make the Cookie Dough:
    In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes). Add the egg and vanilla, and beat until smooth. In a separate bowl, whisk the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet until a soft dough forms.

  3. Prepare the Cheesecake Filling:
    In another bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. Set aside.

  4. Assemble the Cookies:
    Scoop out tablespoon-sized portions of cookie dough. Flatten each into a disc and place a small spoonful of cheesecake filling in the center. Carefully fold the edges of the dough around the filling and seal well. Roll gently into a ball and place on the prepared baking sheet, spaced 2 inches apart.

  5. Bake:
    Bake for 12–14 minutes, or until the edges are lightly golden and the centers are set but still soft. Let cookies cool completely on the baking sheet to firm up before topping.

  6. Add Toppings:
    Warm your caramel sauce slightly if needed. Drizzle over the cooled cookies and finish with a pinch of flaky sea salt for a beautiful sweet-salty finish.

Pro Tips

  • Seal the dough well around the cheesecake filling to prevent leaks.

  • Chill the dough briefly if it becomes too soft to handle.

  • Use a small cookie scoop for even portions and uniform cookies.

  • Cool completely before drizzling caramel—warm cookies will cause it to slide off.

  • Don’t overbake: The centers should look slightly underdone when you remove them.

Ingredient Swaps or Variations

  • Use dulce de leche instead of caramel for a richer topping.

  • Add mini chocolate chips to the cookie dough for extra indulgence.

  • Swap vanilla extract with almond extract in the filling for a new twist.

  • Make it gluten-free with a 1:1 gluten-free flour blend.

  • Use maple syrup drizzle for a fall-inspired variation.

Serving Suggestions

  • Serve warm with a scoop of vanilla bean ice cream.

  • Plate on a dessert tray for holiday gatherings or cookie exchanges.

  • Pair with coffee, hot chocolate, or a glass of milk for the ultimate treat.

  • Crumble one over a bowl of vanilla yogurt for an indulgent breakfast twist.

Make Ahead + Storage Tips

  • Make Ahead: Assemble cookies and refrigerate unbaked for up to 24 hours.

  • Storage: Store baked cookies in an airtight container in the fridge for 3–4 days.

  • Freezing: Freeze unbaked cookie balls (without caramel) for up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time.

  • Reheating: Enjoy chilled or warm gently in the microwave for 10 seconds before serving.

Frequently Asked Questions

Can I use store-bought cookie dough?
You can, but the homemade dough complements the cheesecake filling and caramel best. For convenience, a basic sugar cookie dough could work.

Does the filling stay soft after baking?
Yes! The cheesecake center stays creamy even after baking and cooling.

How can I prevent the filling from leaking out?
Seal the dough completely around the filling and make sure there are no cracks before baking.

Can I double the recipe?
Absolutely. This recipe doubles easily if you’re baking for a party or holiday tray.

Do I have to add caramel?
Not at all—but the drizzle and sea salt take these to the next level.

Notes

  • For best results, use full-fat cream cheese.

  • You can toast the caramel topping under a broiler for a sticky toffee effect.

  • Avoid over-mixing the dough once the flour is added to keep the cookies tender.

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