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Caramel Cheesecake Cookies

Soft cookies filled with a creamy cheesecake center and a ribbon of caramel, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup butter, softened Use unsalted butter for best results.
  • 1 cup brown sugar, packed Light or dark brown sugar can be used.
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
For the cheesecake filling
  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 small egg
  • 1 tsp vanilla
For the caramel
  • 1 cup soft caramel pieces or caramel sauce Use for filling and topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Make the cheesecake filling: Beat cream cheese, powdered sugar, egg, and 1 tsp vanilla until smooth. Chill while you make dough.
Making the dough
  1. In a mixing bowl, cream together butter and sugars until light and fluffy.
  2. Add the eggs and vanilla extract; mix until well combined.
  3. In a separate bowl, whisk together flour, baking soda, and salt.
  4. Slowly add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Assembling and baking
  1. Scoop 1.5 tbsp of dough and flatten it in your hand.
  2. Add 1 tsp of cheesecake filling in the center and a small piece of caramel.
  3. Wrap the dough around the filling to seal and roll into a ball.
  4. Place the dough balls on the prepared baking sheet, leaving space for spreading. Optionally, press a small caramel piece on top of each ball.
  5. Bake for 10–12 minutes until the edges are set and the centers look slightly soft.
  6. Let cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Notes

Serve these cookies at room temperature. They pair well with coffee, milk, or tea. For storage, keep in an airtight container at room temperature for 2 days, in the refrigerator for 5 days, or freeze for up to 2 months.