Why You’ll Love This Recipe

These Caramel Cheesecake Cookies are a dessert that combines the best of both worlds: the comforting, chewy texture of cookies and the creamy richness of cheesecake. The surprise cheesecake center is a delightful treat, and when paired with a drizzle of warm caramel and crunchy pecans, it’s pure indulgence. Not only are they delicious, but they’re also incredibly easy to make, with just a few simple ingredients and steps.

Caramel Cheesecake Cookies

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)

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

Directions

Make the cheesecake filling first: In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop out teaspoon-sized dollops and place them on a parchment-lined tray. Freeze for 30 minutes until firm.
Prepare the cookie dough: Beat the softened butter, granulated sugar, and brown sugar together until creamy and fluffy. Add in the egg and vanilla extract, and mix until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Assemble the cookies: Scoop about 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, sealing the edges around the cheesecake filling. Roll the dough gently into a ball.
Place the cookie balls on a lined baking sheet, leaving space between each one. Chill the dough balls in the fridge for 15 minutes before baking.
Preheat the oven to 350°F (175°C). Bake for 11–13 minutes, or until the edges of the cookies are just golden. The cookies should be soft in the center, so be careful not to overbake them.
Once the cookies have cooled slightly, drizzle with caramel sauce and sprinkle with chopped pecans. Serve and enjoy!

Servings and Timing

Servings: Makes approximately 20-24 cookies, depending on the size of the dough balls.
Total time: 1 hour 30 minutes
- Prep time: 45 minutes
- Bake time: 11-13 minutes
- Chill time: 30 minutes

Variations

Nut-free: Omit the chopped pecans for a nut-free version of these cookies.
Cheesecake flavor: Add a bit of lemon zest or cinnamon to the cheesecake filling to give it a different flavor profile.
Caramel flavor: For an extra caramel boost, you can add caramel extract to the cookie dough for an even richer flavor.
Gluten-free: Swap out the all-purpose flour for a gluten-free flour blend to make these cookies gluten-free.

Storage/Reheating

Storage: Store the cooled cookies in an airtight container at room temperature for up to 4-5 days. For longer storage, place them in the fridge for up to a week.
Freezing: These cookies freeze well. Place them in a single layer on a baking sheet to freeze, then transfer them to an airtight container or freezer bag. They will last up to 2-3 months in the freezer.
Reheating: To reheat, microwave the cookies for 10-15 seconds or warm them in an oven preheated to 300°F (150°C) for 5-7 minutes until soft and warm.

FAQs

1. How do I make sure the cheesecake filling doesn’t melt while baking?

The key is to freeze the cheesecake filling before placing it inside the cookie dough. Freezing helps the filling hold its shape during baking, preventing it from melting out.

2. Can I use a different type of nut for the topping?

Absolutely! You can use chopped walnuts, almonds, or even pecans or macadamia nuts for a different flavor and texture.

3. Can I use store-bought caramel sauce?

Yes, store-bought caramel sauce works perfectly, but for a homemade touch, you can make your own caramel sauce using butter, sugar, and cream.

4. How can I prevent the cookies from spreading too much while baking?

Chilling the dough balls before baking helps prevent excessive spreading. Make sure to refrigerate the dough for at least 15 minutes before baking.

5. Can I use low-fat cream cheese in the filling?

While you can use low-fat cream cheese, the texture and richness may be slightly different. Full-fat cream cheese provides a creamier and richer filling.

6. How do I know when the cookies are done baking?

The edges of the cookies should be just golden, but the center will still appear soft. Don’t overbake them, as they will continue to set as they cool.

7. Can I double this recipe for a larger batch?

Yes, you can easily double the ingredients to make a larger batch of cookies. Just make sure you have enough space in your freezer for the cheesecake filling.

8. Can I make these cookies ahead of time?

Yes, you can make the dough and freeze the unbaked cookie balls for up to 3 months. When ready to bake, simply place them on a baking sheet and bake as instructed.

9. Do I need to let the cookies cool before drizzling with caramel?

It’s best to let the cookies cool slightly before drizzling with caramel to avoid the sauce melting too much and becoming too runny.

10. Can I make the cheesecake filling ahead of time?

Yes, you can prepare the cheesecake filling and freeze it ahead of time. Just scoop the filling into dollops, freeze, and store until you are ready to assemble the cookies.

Conclusion

These Caramel Cheesecake Cookies are a decadent treat that combines the sweetness of caramel, the richness of cheesecake, and the soft, chewy texture of a homemade cookie. Perfect for any occasion, they’re sure to impress your friends and family with their irresistible flavor and beautiful presentation. Whether you’re making them for a special celebration or just to satisfy your sweet tooth, these cookies are bound to become a favorite in your dessert repertoire.