Name: Caramel Cheesecake Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 4 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1 large egg; 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 24 soft caramel candies (like Kraft or Werther’s), or thick caramel sauce for drizzling; Optional: Flaky sea salt, for topping

Why You’ll Love This Recipe

These cookies are soft, chewy, and filled with creamy goodness. The tangy cream cheese balances the sweetness of the caramel, making every bite rich but not overly sweet. They’re simple to make, require no fancy equipment, and are guaranteed to be the first thing to disappear from the dessert table.

Ingredients

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

Cream cheese (softened)
Unsalted butter (softened)
Granulated sugar
Brown sugar
Egg
Vanilla extract
All-purpose flour
Baking soda
Salt
Caramel candies or caramel sauce (for filling or drizzle)
Optional: Sea salt flakes (for topping)

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Scoop the dough into balls (about 1.5 tablespoons each).
If using caramel candies, gently flatten each dough ball and press a candy into the center. Wrap the dough around the caramel and seal it completely.
Place the dough balls on the prepared baking sheet, spacing them a few inches apart.
Bake for 10–12 minutes or until the edges are set and the centers are still soft.
Allow to cool for 5 minutes on the pan, then transfer to a wire rack.
Drizzle with warm caramel sauce and sprinkle with sea salt if desired.

Servings and timing

Makes about 24 cookies
Prep time: 15 minutes
Cook time: 10–12 minutes
Total time: 25–30 minutes

Variations

Chocolate Chip Twist: Add mini chocolate chips to the dough for extra indulgence.
Salted Caramel: Finish with a sprinkle of flaky sea salt for sweet-salty balance.
Crumb Topping: Press graham cracker crumbs into the tops before baking for a true cheesecake vibe.
Stuff with Jam: Replace caramel with a dollop of raspberry or strawberry jam for a fruity surprise.
Caramel Drizzle Only: Skip the filling and drizzle caramel on top after baking for easier prep.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.

To freeze, place cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container or bag. Freeze for up to 2 months. Thaw at room temperature.

Reheat in the microwave for 10–15 seconds if you’d like to warm the caramel filling.

FAQs

Can I use store-bought caramel sauce?

Yes, it works great for drizzling or even for filling if thick enough.

Do I need to chill the dough?

It’s not required, but chilling for 30 minutes can help prevent spreading if your dough is too soft.

Can I use low-fat cream cheese?

Full-fat cream cheese gives the best texture and flavor, but low-fat will work in a pinch.

What’s the best caramel to use for filling?

Soft caramel candies like Kraft or Werther’s work well. Avoid hard caramels as they don’t melt smoothly.

Can I make the dough ahead of time?

Yes, store in the fridge for up to 2 days or freeze the dough balls for later baking.

Can I add nuts?

Yes, chopped pecans or walnuts pair wonderfully with caramel and cream cheese.

How do I keep the caramel from leaking?

Make sure the dough completely seals around the caramel candy and bake seam-side down.

Can I use a cookie scoop?

Yes, a medium cookie scoop helps keep the cookies uniform in size for even baking.

Are these freezer-friendly?

Yes, both baked cookies and raw dough balls freeze well.

What if I don’t have caramel candies?

You can use a thick caramel sauce or skip the filling and just drizzle caramel on top.

Conclusion

Caramel Cheesecake Cookies are the perfect indulgent treat for cookie lovers and cheesecake fans alike. With a soft, creamy center and buttery, chewy cookie base, they’re rich, satisfying, and simple to make. Whether you enjoy them fresh out of the oven or saved for later, these cookies are a guaranteed hit every time.