These Caramel Cheesecake Cookies are soft, rich treats combining creamy cheesecake centers with gooey caramel bits, all baked into tender, buttery cookies. They feel indulgent yet comforting, a perfect twist on two classic desserts in one bite.

Why You’ll Love This Recipe

I love how these cookies give me the best of both worlds—creamy cheesecake flavor and chewy caramel sweetness—without any fuss. The dough is tender and buttery, the center is luxuriously smooth, and the caramel adds a delightful pull. They’re perfect for sharing or enjoying alongside a cup of coffee.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • Unsalted butter, softened

  • Cream cheese, softened

  • Granulated sugar

  • Brown sugar

  • Eggs

  • Vanilla extract

  • All-purpose flour

  • Baking powder

  • Salt

  • Caramel bits or chopped caramel candies

  • Optional: Sea salt (for sprinkling)

Directions

  1. Preheat and prep. I preheat the oven to 350 °F (175 °C) and line baking sheets with parchment paper.

  2. Cream butter, sugars & cream cheese. I beat the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy—this creates the soft, creamy base.

  3. Add eggs and vanilla. I mix in the eggs one at a time, followed by vanilla, until the mixture is smooth.

  4. Combine dry ingredients. I whisk together flour, baking powder, and salt in a separate bowl.

  5. Mix dry into wet. I gradually add the dry ingredients to the wet mixture, stirring until just combined.

  6. Stir in caramel. I gently fold in caramel bits or chopped caramel candies, ensuring an even distribution without overmixing.

  7. Portion dough. I scoop generous tablespoon-sized balls of dough onto the prepared sheets, spacing them about 2 inches apart.

  8. Bake. I bake for 11–13 minutes until edges are set and lightly golden—centers remain slightly soft.

  9. Cool & optionally salt. I let the cookies cool for 5 minutes on the pan, then transfer to a wire rack. If I want a salty-sweet finish, I sprinkle a tiny pinch of sea salt on each while still warm.

Servings and Timing

  • Servings: Makes about 24 cookies

  • Prep time: 15 minutes

  • Bake time: 11–13 minutes per batch

  • Cooling time: 10 minutes

  • Total time: Approximately 35 minutes

Variations

  • Chocolate caramel twist: Fold in chocolate chips or drizzle melted chocolate over cooled cookies.

  • Nutty crunch: Add chopped pecans or toffee bits for texture.

  • Spice it up: Mix in a pinch of cinnamon or cardamom to enrich the flavor.

  • Mini version: Use a teaspoon scoop for bite-size cookies; reduce bake time to 9–10 minutes.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. To revive their soft texture, I microwave a single cookie for 5 seconds or warm them in a 300 °F oven for 3–4 minutes. They also freeze beautifully—just thaw before enjoying.

FAQs

1. Can I use caramel sauce instead of bits?

Yes—I spoon small dollops of thick caramel sauce into the cookie centers before baking. I watch closely to avoid melting through the dough.

2. Will the cheesecake centers sink?

No—they stay creamy in the center. I make sure not to overbake; the edges should just set while the middle remains slightly soft.

3. Can I halve the recipe?

Absolutely—I halve all ingredients and bake in a single batch, adjusting timing as needed.

4. Are these cookies cakey or chewy?

They turn out tender and lightly chewy, with creamy centers and caramel-y bites—a perfect balance of textures.

5. Can I make the dough ahead?

Yes—I refrigerate portioned dough balls for up to 24 hours before baking. If I chill them, I add an extra minute or two to the bake time.

Conclusion

Caramel Cheesecake Cookies are one of my favorite treats—they’re richly flavored, perfectly balanced in texture, and surprisingly easy to make. The creamy, tangy cheesecake combined with sweet caramel creates a bite that always brings smiles. I hope these cookies become a beloved indulgence in your kitchen!

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Caramel Cheesecake Cookies

Caramel Cheesecake Cookies

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These Caramel Cheesecake Cookies are tender, buttery cookies with creamy cheesecake flavor and gooey caramel bits—delivering a decadent fusion of two classic desserts in every bite.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 35 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1/2 cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup caramel bits or chopped caramel candies
  • Optional: sea salt for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, beat butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.
  3. Add eggs one at a time, then mix in vanilla extract until smooth.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually mix dry ingredients into the wet mixture until just combined.
  6. Fold in caramel bits gently to distribute evenly.
  7. Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing about 2 inches apart.
  8. Bake for 11–13 minutes until edges are set and golden while centers remain soft.
  9. Cool on the pan for 5 minutes, then transfer to a wire rack. Optionally, sprinkle with sea salt while warm.

Notes

  • Use thick caramel sauce in the center instead of bits for a molten filling.
  • Do not overbake to keep centers creamy and soft.
  • Chill dough for thicker cookies with less spread.
  • Freeze unbaked dough balls for future baking.
  • Microwave cookies briefly to revive softness.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 10g
  • Sodium: 90mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 25mg

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