I love how these cookies combine the richness of cheesecake with the softness of a homemade cookie. The creamy center and sweet caramel finish make them feel like a bakery-style treat made right in my kitchen. Caramel Cheesecake Cookies

Why You’ll Love This Recipe

I enjoy this recipe because every cookie has a luscious cheesecake filling hidden inside, giving me a perfect balance of creamy and chewy. I also appreciate how simple the ingredients are and how easily the dough comes together. The caramel drizzle adds a beautiful finish and makes the cookies feel extra special.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Cream Cheese Filling:

8 oz (226 g) cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract

Cookie Dough:

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Optional: caramel sauce for drizzling

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
To make the filling, I beat the softened cream cheese, sugar, and vanilla until smooth. I scoop small teaspoons of the mixture onto a lined tray and freeze them for about 15 minutes.
For the cookie dough, I cream the butter, granulated sugar, and brown sugar until light. I mix in the egg and vanilla.
In another bowl, I whisk together the flour, baking powder, baking soda, and salt, then add the dry mixture to the wet ingredients.
I scoop cookie dough balls, flatten them slightly, place a frozen cheesecake center inside each, and wrap the dough fully around the filling.
I place the filled dough balls onto the baking sheet and bake for 9–11 minutes, or until the edges are set.
Once cooled, I drizzle caramel sauce over the tops.

Servings And Timing

Servings: About 12 cookies
Prep time: 30 minutes
Chill/freeze time: 15 minutes for the filling
Bake time: 9–11 minutes
Total time: Around 1 hour

Variations

I like adding crushed graham cracker crumbs to the dough for a cheesecake-crust effect.
I sometimes drizzle melted chocolate instead of caramel for a chocolate-cheesecake version.
I can sprinkle a little flaky salt over the caramel for a salted-caramel twist.
I can add mini chocolate chips to the dough for extra texture.

Storage/Reheating

I store the cookies in an airtight container in the refrigerator for up to 5 days because of the cream cheese filling. They also freeze well for up to 2 months. To enjoy them again, I let them thaw at room temperature or warm them for a few seconds in the microwave.

FAQs

How do I keep the cheesecake filling from leaking out?

I make sure the filling is firm from the freezer and fully sealed inside the cookie dough before baking.

Can I make the dough ahead of time?

Yes, I often prepare the dough a day ahead and chill it in the refrigerator until ready to assemble.

Can I use low-fat cream cheese?

I can, but I prefer full-fat cream cheese because it gives a richer texture and holds up better during baking.

Why did my cookies spread too much?

This usually happens when the dough is too warm. I chill the filled cookie dough for 10 minutes before baking if my kitchen is warm.

Can I make mini versions?

Yes, I simply use smaller scoops of dough and tiny dollops of cheesecake filling. I reduce the bake time by 2–3 minutes.

Conclusion

These Caramel Cheesecake Cookies are a treat I love making whenever I want something creamy, soft, and indulgent. The combination of a smooth cheesecake center and a warm cookie shell makes every bite unforgettable. They’re simple, impressive, and perfect for any occasion.