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Caramel Cheesecake Cookies

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Caramel Cheesecake Cookies combine a soft, chewy cookie base with a creamy cheesecake center and a luscious caramel drizzle, perfect for any occasion.

Ingredients

1/2 cup unsalted butter, softened

1/4 cup granulated sugar

1/4 cup brown sugar

1 large egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

8 oz cream cheese, softened

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

1/2 cup thick caramel sauce

1/2 cup chopped chocolate toffee pieces or chocolate chunks

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. Whisk together flour, baking soda, and salt in a separate bowl.
  5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  6. Scoop tablespoon-sized portions of cookie dough and flatten slightly on baking sheet.
  7. Mix cream cheese, granulated sugar, and vanilla extract until smooth for cheesecake filling.
  8. Place a small dollop of cheesecake filling in the center of each cookie dough portion.
  9. Fold cookie dough edges over cheesecake filling, sealing it inside.
  10. Place filled cookie dough balls on baking sheet and bake for 10–12 minutes until edges are golden brown.
  11. Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  12. Drizzle each cooled cookie with caramel sauce.
  13. Sprinkle chopped chocolate toffee pieces or chocolate chunks over caramel drizzle.

Notes

  • Store cookies in an airtight container at room temperature for up to 3 days.
  • Reheat cookies in microwave for 10–15 seconds to enjoy gooey caramel center.
  • For gluten-free version, substitute flour with a 1:1 gluten-free flour blend.
  • Ensure cookie dough completely encases cheesecake filling to prevent leaking.
  • Freeze baked cookies without caramel topping; thaw and add topping before serving.
  • To make homemade caramel sauce: melt 1 cup sugar until amber, add 1/2 cup heavy cream carefully, stir in 1/4 cup butter and pinch of salt; cool before using.
  • Flavored cream cheeses can be used but should complement caramel topping.
  • For chewier cookies, slightly underbake and cool on baking sheet.
  • Adding spices like cinnamon or nutmeg can enhance flavor.
  • Cookies are done when edges are golden brown and centers are set but soft.

Nutrition

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