Print

Caramel Cheesecake Cookies Recipe

Caramel Cheesecake Cookies Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5.1 from 21 reviews

Indulge in these decadent Caramel Cheesecake Cookies that are soft, creamy, and oozing with golden caramel. Each bite is a heavenly combination of cookie and cheesecake goodness.

Ingredients

For the cookie dough:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt

For the cheesecake filling:

  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract

Toppings:

  • 1/2 cup chopped pecans
  • Caramel sauce (store-bought or homemade)

Instructions

  1. Make the cheesecake filling: In a small bowl, beat together cream cheese, powdered sugar, and vanilla until smooth. Scoop into small teaspoon-sized dollops and place them on a parchment-lined tray. Freeze for 30 minutes until firm.
  2. For the cookie dough: Beat butter and both sugars until creamy. Add egg and vanilla and mix until smooth.
  3. In a separate bowl, whisk flour, baking soda, and salt. Slowly mix into the wet ingredients until a soft dough forms.
  4. Scoop a tablespoon of dough and flatten it slightly in your hand. Place a frozen cheesecake dollop in the center, then top with another piece of dough and seal the edges. Roll gently into a ball.
  5. Place cookie balls on a lined baking sheet, leaving space between them. Chill the dough balls in the fridge for 15 minutes.
  6. Preheat oven to 350°F (175°C) and bake for 11–13 minutes, or until the edges are just golden. Don’t overbake — they should be soft!
  7. Let cookies cool slightly, then drizzle with caramel and sprinkle with chopped pecans.

Nutrition

Find it online: https://lauracooks.com/caramel-cheesecake-cookies-recipe/