These Caramel Cheesecake Cookies are the ultimate sweet treat—soft buttery cookies filled with a smooth cheesecake center and finished with a drizzle of warm caramel and a sprinkle of flaky sea salt. With layers of flavor and texture in every bite, they’re rich, chewy, creamy, and completely irresistible.
Perfect for dessert lovers who want something a little fancy without the fuss!
Why You’ll Love This Recipe:
- 🧁 Cheesecake Inside a Cookie: A surprise filling that’s soft, sweet, and tangy.
- 🥄 Balanced Sweetness: Caramel adds richness while sea salt balances it out.
- 🍪 No Fancy Tools Needed: Just a bowl, spoon, and baking sheet—no mixer required.
- 🕒 Quick & Easy: Ready from start to finish in under 30 minutes.
- 🎉 Great for Gifting: Beautiful, flavorful, and perfect for holiday trays or cookie swaps.
Ingredients (Makes about 18–20 cookies):
For the Cookie Dough:
- ½ cup (115g) unsalted butter , softened
- ½ cup (100g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- ¼ tsp baking soda
- A pinch of salt
For the Cheesecake Filling:
- 4 oz (113g) cream cheese , softened
- ¼ cup (50g) powdered sugar
- ¼ teaspoon vanilla extract
For the Topping:
- ¼ cup (60ml) store-bought or homemade caramel sauce , warmed
- A generous pinch of flaky sea salt (like Maldon)
Instructions:
Step 1: Prep Your Workspace
Preheat your oven to 350°F (175°C) .
Line a baking sheet with parchment paper or a silicone baking mat .
Step 2: Make the Cookie Dough
In a medium bowl, beat together:
- Butter
- Brown sugar
- Granulated sugar
until light and fluffy.
Beat in the egg and vanilla extract until fully incorporated.
In a separate bowl, whisk together:
- Flour
- Baking soda
- Pinch of salt
Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms.
Step 3: Prepare the Cheesecake Filling
In a small bowl, mix:
- Softened cream cheese
- Powdered sugar
- Vanilla extract
until smooth and creamy. Set aside.
Step 4: Assemble the Cookies
Using a tablespoon or small cookie scoop, form dough into balls (about 1–2 tablespoons each).
Flatten each ball into a disc and place a small amount of cheesecake filling (about ½ teaspoon) in the center.
Fold the dough around the filling, sealing well, and roll back into a ball.
Place on the prepared baking sheet, spacing them slightly apart—they won’t spread too much during baking.
Step 5: Bake Until Golden
Bake for 12–14 minutes , or until the edges are lightly golden but the centers are still soft.
Let cool completely on the baking sheet before topping—it helps prevent crumbling.
Step 6: Add the Caramel Finish
Once cooled, drizzle each cookie generously with warm caramel sauce .
Sprinkle with flaky sea salt for that perfect sweet-and-salty contrast.
Tips for Success:
- 🧈 Room Temperature Ingredients: Butter and cream cheese should be at room temperature for best texture.
- 🔪 Seal Well: Press seams firmly when wrapping the cheesecake filling to avoid leakage.
- 🧂 Salted Caramel Lovers: Increase the sea salt or sprinkle more on top after caramel drizzle.
- 📦 Make Ahead Option: These keep well in an airtight container for up to 5 days.
- ❄️ Freeze the Dough: Shape and freeze unbaked cookie balls, then bake as needed straight from frozen (add 2–3 minutes to baking time).
Serving Suggestions:
- Pair with coffee, milk, or hot chocolate for the ultimate indulgence.
- Serve at parties, school lunches, or as a special after-school treat.
- Perfect for gifting in decorative tins or cellophane bags tied with ribbon.
Nutritional Information (per cookie, approximate):
(Without optional toppings)
- Calories: ~120 kcal
- Protein: ~2g
- Carbohydrates: ~12g
- Fat: ~7g
- Fiber: ~0.5g
- Sugar: ~7g
These Caramel Cheesecake Cookies bring together all your favorite flavors in one easy-to-make, handheld treat. From the buttery cookie base to the creamy cheesecake center and the final touch of caramel and sea salt—it’s a flavor experience worth savoring.
So go ahead and make a batch today… you won’t regret one single bite!
