Caramel Cheesecake Cookies (Print Version)
Soft cream cheese-filled cookies topped with golden caramel swirls. A decadent homemade dessert treat.
# What You'll Need:
→ Cookie Dough
01 - 1/2 cup (1 stick) unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 large egg
04 - 1 teaspoon vanilla extract
05 - 1 3/4 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon salt
→ Cheesecake Filling
08 - 8 oz cream cheese, softened
09 - 1/3 cup granulated sugar
10 - 1 teaspoon vanilla extract
→ Caramel Topping
11 - 1/2 cup soft caramel candies (about 10–12 pieces)
12 - 1 tablespoon heavy cream
# How to Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a large bowl, beat the softened butter and 1 cup of granulated sugar together using an electric mixer until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract, then mix until fully incorporated.
03 - In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until a soft dough forms. Cover and chill the dough in the refrigerator for 20 minutes.
04 - While the dough chills, combine the softened cream cheese, 1/3 cup granulated sugar, and 1 teaspoon vanilla extract in a small bowl. Beat until smooth, creamy, and free of lumps.
05 - Roll tablespoon-sized portions of chilled dough into balls and place them on the prepared baking sheets, spacing about 2 inches apart. Press your thumb into the center of each ball to create a deep well. Fill each well with approximately 1 teaspoon of the cheesecake mixture.
06 - Bake for 11–13 minutes, or until the cookies are set and the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack.
07 - In a microwave-safe bowl, combine the caramel candies with 1 tablespoon heavy cream. Microwave in 30-second intervals, stirring between each burst, until the caramel is completely melted and smooth.
08 - Drizzle the warm caramel sauce generously over each cooled cookie. Allow the caramel to set before serving.
# Expert Advice:
01 -
- The contrast between the crisp edged cookie and the cool creamy center is the kind of texture combination that makes people go quiet after the first bite.
- Caramel drizzle on top transforms a simple cookie into something that looks like it came from a bakery case, but the process is surprisingly manageable.
02 -
- If the cheesecake filling is too warm when you add it to the dough wells, it will melt into the cookie during baking and disappear entirely, so keep it at cool room temperature.
- Chilling the dough is the step most people want to skip, but without it the cookies spread too thin and the wells close up before the filling has a chance to set.
03 -
- Use a cookie scoop to portion the dough so every cookie is the same size, which ensures even baking and a uniform look on the plate.
- Warm the caramel drizzle slightly before serving leftover cookies, because it reactivates that beautiful glossy flow and makes them taste freshly made.