Caramel Cheesecake Cookies combine everything you love about two iconic desserts—smooth, tangy cheesecake and rich, buttery caramel—into one irresistible bite-sized treat. These cookies feature a soft, cream cheese–infused dough with luscious caramel centers or swirls, sometimes topped with a light drizzle or a sprinkle of sea salt for added indulgence.
Perfect for holidays, bake sales, or an after-dinner treat, these cookies bring together sweet, creamy, and slightly salty flavors with a tender, melt-in-your-mouth texture. Some versions use a thumbprint style to hold the caramel, while others swirl caramel directly into the dough or layer it over baked cookies with a cheesecake-like filling. However you choose to make them, they taste like cheesecake meets cookie with a caramel upgrade.
Serve them alongside savory options like cheesy biscuit appetizers or include them in a dessert board inspired by holiday appetizer ideas. These cookies are easy to make in batches and freeze well—ideal for holiday baking or gifting. Each bite is creamy, gooey, and packed with flavor that satisfies every cheesecake and caramel craving.
Caramel Cheesecake Cookies Soft and Chewy with Gooey Centers
Ingredients
Method
- In a large bowl, cream together the butter and cream cheese until smooth.
- Add the sugar and beat until light and fluffy.
- Mix in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Cover the dough and chill in the refrigerator for at least 1 hour to firm up.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop chilled dough into tablespoon-sized balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Use your thumb or the back of a spoon to make an indent in the center of each dough ball.
- Bake for 10 to 12 minutes, or until the edges are just turning golden. The centers may look slightly underbaked.
- While the cookies bake, place the caramels and heavy cream in a microwave-safe bowl. Microwave in 20–30 second intervals, stirring in between, until smooth.
- Remove cookies from the oven and immediately press the center of each cookie again if needed to maintain the indent.
- Spoon a small amount of the melted caramel into each cookie center.
- If desired, sprinkle crushed graham crackers and a pinch of sea salt over the top while the caramel is still warm.
- Allow cookies to cool completely and caramel to set before storing in an airtight container.