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Caramel Cheesecake Cookies

These Caramel Cheesecake Cookies combine tender cookie edges, a creamy cheesecake center, and a glossy caramel topping for a delightful treat that feels like home and celebration.
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Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
For the Cookie Dough
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
For the Topping
  • 1/2 cup thick caramel sauce store-bought or homemade

Method
 

Preparation
  1. Preheat oven to 350F (175C) and line a baking sheet with parchment paper.
  2. In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Scoop small teaspoons onto parchment paper and freeze for 15 minutes.
Cookie Dough
  1. In another bowl, cream butter, granulated sugar, and brown sugar until fluffy. Add egg and vanilla and mix well.
  2. Stir in flour, baking soda, and salt to form a soft dough.
Assembly and Baking
  1. Scoop cookie dough into balls. Press a frozen cheesecake piece into the center of each, then wrap dough around to seal.
  2. Place cookies on the baking sheet and press a small indentation on top. Spoon a little caramel into each indentation.
  3. Bake for 11-13 minutes, until edges are lightly golden.
  4. Let cool for 10 minutes before transferring to a rack.

Notes

Serve cookies warm or cooled; warm caramel gives a silken texture. Store cookies in the refrigerator for up to 4 days or freeze for up to a month.