Sink your teeth into the ultimate indulgence—Caramel Cheesecake Cookies. These rich, buttery cookies are stuffed with tangy cream cheese filling and drizzled with golden caramel for a dessert that blends cookie comfort with cheesecake decadence. The crackly tops, gooey centers, and swirls of sticky caramel make them an irresistible crowd-pleaser.
Whether you’re baking for a holiday party, need a standout potluck dessert, or just want a sweet pick-me-up, these easy caramel-stuffed cookies are your ticket to comfort food heaven.
Why You’ll Love This Recipe
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Creamy, gooey cheesecake center in every bite
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Perfect for parties, holidays, or gifting
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Easy to make ahead and freeze
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Golden caramel drizzle makes them irresistible
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Comfort food meets gourmet bakery-style cookie
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Great for cheesecake lovers and cookie fans alike
Ingredient Breakdown
All-Purpose Flour: Forms the structure of the cookie dough, ensuring a chewy and tender crumb.
Baking Soda: Helps the cookies rise and keeps them soft.
Salt: Enhances all the sweet and creamy flavors.
Unsalted Butter: Provides a rich, buttery base.
Granulated Sugar & Brown Sugar: A mix of the two gives the perfect balance of sweetness and softness.
Egg: Binds the dough and adds moisture.
Vanilla Extract: Enhances flavor throughout.
Cream Cheese: Creates the tangy cheesecake center.
Caramel Sauce: Adds richness and a silky, sweet finish.
Ingredients
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1½ cups all-purpose flour
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½ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter, softened
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½ cup granulated sugar
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½ cup brown sugar, packed
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1 large egg
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1 tsp vanilla extract
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4 oz cream cheese, softened
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2 tbsp granulated sugar
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½ tsp vanilla extract
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⅓ cup caramel sauce (store-bought or homemade)
Step-by-Step Instructions
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Preheat & Prepare:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. -
Make the Cookie Dough:
In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, cream the butter, granulated sugar, and brown sugar using a hand mixer until light and fluffy (about 2–3 minutes). -
Add Wet Ingredients:
Beat in the egg and vanilla extract until smooth. Gradually mix in the dry ingredients until a soft dough forms. Chill dough for 15 minutes if it feels too soft to handle. -
Make Cheesecake Filling:
In a small bowl, stir together softened cream cheese, sugar, and vanilla until completely smooth. Set aside. -
Shape the Cookies:
Scoop about 1 tablespoon of cookie dough and flatten slightly in your palm. Add ½ tsp of cheesecake filling in the center. Top with another teaspoon of dough and seal the edges around the filling. -
Add Caramel:
Swirl or drizzle a bit of caramel sauce over each cookie before baking. Use a toothpick to marble it in, if desired. -
Bake:
Bake for 10–12 minutes, or until edges are set and tops are lightly golden. Do not overbake—the centers should be soft. -
Cool:
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Pro Tips
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Soften cream cheese and butter fully for smooth mixing.
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Chill dough briefly for easier handling and to prevent spreading.
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Use a small cookie scoop to portion dough evenly.
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Marble caramel lightly—don’t overmix or it’ll disappear into the dough.
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Don’t overbake—you want a soft center with crisp edges.
Ingredient Swaps or Variations
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Chocolate lovers? Add mini chocolate chips to the cookie dough.
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Salted caramel fans? Sprinkle a pinch of flaky sea salt over the caramel before baking.
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Make it gluten-free with 1:1 gluten-free flour.
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Pumpkin cheesecake version: Add a spoonful of pumpkin puree and cinnamon to the cheesecake filling.
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Add nuts like chopped pecans or walnuts for crunch.
Serving Suggestions
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Serve warm with a scoop of vanilla ice cream.
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Enjoy with a hot coffee or chai latte.
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Drizzle with extra warm caramel before serving.
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Stack them high on a dessert tray for parties.
Make Ahead + Storage Tips
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Make ahead: Prep cookie dough and cheesecake filling up to 2 days in advance.
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Freeze unbaked: Assemble cookies, then freeze on a baking sheet. Transfer to a zip-top bag once frozen and bake straight from frozen—just add 1–2 extra minutes.
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Store leftovers: Keep cooled cookies in an airtight container in the fridge for up to 5 days.
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Reheat: Warm in the microwave for 10 seconds for that gooey-center effect.
Cultural or Historical Notes
These cheesecake-stuffed cookies are a modern take on the viral bakery trend of dessert mashups. Combining elements of New York-style cheesecake with chewy homemade cookies, they represent the indulgent American dessert culture that blends comfort and creativity.
Frequently Asked Questions (FAQ)
Can I use low-fat cream cheese?
Yes, but the filling may be less rich and creamy. Full-fat is best for flavor.
Do these cookies need to be refrigerated?
Yes, because of the cream cheese filling, store them in the fridge for freshness.
Can I use homemade caramel?
Absolutely! Just make sure it’s thick and not too runny, or it may spread too much.
Can I make these with store-bought cookie dough?
You can, but homemade dough is recommended for best results and flavor balance.
Why did my cookies spread too much?
Your dough may have been too warm. Try chilling it for 15–30 minutes before assembling the cookies.
Notes
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Avoid overfilling with cheesecake to prevent leakage.
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Caramel should be thick enough to stay on top.
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For bakery-style look, press a few extra caramel bits on top after baking.