Caramel Cheesecake Cookies

These decadent cookies feature a soft, buttery cookie base, a rich and creamy cheesecake center, and a drizzle of sweet caramel sauce. They’re an irresistible treat for cheesecake and cookie lovers alike!

Prep time: 25 minutes
Cook time: 12–14 minutes
Makes: 16–18 cookies

📝 Ingredients

For the Cookie Dough:

½ cup (1 stick / 115g) unsalted butter, softened
½ cup (100g) granulated sugar
½ cup (100g) light brown sugar, packed
1 large egg
1 tsp vanilla extract
1½ cups (190g) all-purpose flour
½ tsp baking soda
¼ tsp salt

For the Cheesecake Filling:

8 oz (225g) cream cheese, softened
¼ cup (30g) powdered sugar
½ tsp vanilla extract

Toppings:

½ cup chopped pecans, toasted (optional but recommended)
Caramel sauce, for drizzling

👩‍🍳 Instructions

1. Make the Cheesecake Filling

In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth and creamy.
Cover the bowl and freeze for at least 30–45 minutes, or until firm enough to scoop. This makes it easier to handle when assembling the cookies.

2. Prepare the Cookie Dough

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.

3. Assemble the Cookies

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Scoop about 1½ tablespoons of cookie dough and flatten it slightly in your hand.
Place a teaspoon-sized scoop of the chilled cheesecake filling in the center.
Gently wrap the cookie dough around the filling, sealing it completely. Roll into a smooth ball.
Repeat with the remaining dough and filling, placing cookies about 2 inches apart on the baking sheets.

4. Bake and Cool

Bake for 12–14 minutes, or until the edges are lightly golden. The centers may still look slightly soft.
Allow cookies to cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.

5. Add Toppings

Once cooled, drizzle generously with caramel sauce and sprinkle with chopped pecans.

💡 Pro Tips

Chill the Filling: Freezing the cheesecake filling ensures it doesn’t melt too quickly during baking.
Don’t Overbake: The cookies will continue to set as they cool. You want them soft and chewy!
Caramel Consistency: If your caramel sauce is too thick, warm it slightly for easier drizzling.
Storage: Store in an airtight container in the refrigerator for up to 4 days due to the cream cheese filling.

🍶 Optional Variations

Add a Pinch of Cinnamon to the cookie dough for a warm, spiced flavor.
Use White Chocolate Chips in the dough for extra sweetness and texture.
Swap Pecans for Walnuts or skip nuts entirely if preferred.

Enjoy these heavenly bites with a glass of milk or a hot coffee — pure bliss in every bite! ☕️🧡