Soft, gooey, and absolutely decadent—that’s the best way to describe Caramel Cheesecake Cookies. Imagine biting into a warm, tender cookie filled with velvety cheesecake and drizzled with golden caramel, all topped off with crunchy toffee bits and chocolate. These cookies are the ultimate treat for cream cheese lovers and dessert enthusiasts alike!
If you’re searching for an easy yet impressive stuffed cookies recipe, you’re in the right place. We’ll walk you through every step of creating these luscious caramel cheesecake cookies at home.
Ingredients for Caramel Cheesecake Cookies
Here’s everything you’ll need to bake these delicious cookies. We’ve also included some helpful substitution tips in case you’re missing anything.
Cookie Dough
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened (Swap with plant-based butter for a dairy-free version)
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs (Try flax eggs for an egg-free alternative)
- 1½ tsp vanilla extract
Cheesecake Filling
- 8 oz cream cheese, softened (Dairy-free cream cheese works too)
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Topping
- Caramel sauce (Store-bought is perfect, but homemade caramel adds a personal touch)
- Toffee bits
- Chopped chocolate or mini chocolate chips
Step-by-Step Instructions for Making Caramel Cheesecake Cookies
Follow these simple steps to create soft, gooey caramel cheesecake cookies that will impress anyone lucky enough to try one.
1. Mix the Cheesecake Filling
Blend together the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop small teaspoon-sized rounds and place them on a lined baking sheet. Pop them into the freezer to chill for 20–30 minutes.
Pro tip: Freezing the filling makes it much easier to stuff the cookies!
2. Prepare the Cookie Dough
- Cream the butter, brown sugar, and granulated sugar together until light and fluffy.
- Beat in the eggs and vanilla extract.
- Gradually mix in the flour, baking powder, and salt until a soft dough forms.
- Chill the dough in the refrigerator for 30 minutes.
3. Stuff and Bake
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Take a small scoop of dough and flatten it into a disk. Place a frozen cheesecake filling in the center, wrap the dough around it, and seal the edges completely.
- Place the stuffed dough balls on the tray, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until the edges are golden but the center looks slightly underbaked. (It will set as it cools!)
4. Add the Toppings
Once the cookies cool slightly, drizzle them with luscious caramel sauce and sprinkle with toffee bits and chopped chocolate. Serve warm for that gooey center or chilled for a firmer texture.
Health Benefits of Caramel Cheesecake Cookies
Sure, these cookies are indulgent, but they also come with a few surprising perks:
- Protein from cream cheese: The filling provides a small boost of protein.
- Moderation-friendly: At around 320 calories per cookie, these are the perfect size for a satisfying treat without overindulging.
- Happiness factor: Sometimes, a sweet treat is the perfect way to brighten your day!
Serving Suggestions
Not sure how to serve your caramel cheesecake cookies? Here are a few ideas:
- Pair with coffee or tea: These cookies are divine with a cup of hot coffee, a latte, or a soothing herbal tea.
- Dessert platter: Serve them alongside fresh fruit and whipped cream for an elegant dessert display.
- Gift them: Wrap them in a box with pretty parchment paper for the ultimate homemade gift.
Recipe Variations to Try
Want to get creative with this stuffed cookies recipe? Here are some fun twists:
- Salted Caramel Cheesecake Cookies: Sprinkle flaky sea salt over the caramel drizzle for that perfect sweet-and-salty combo.
- Peanut Butter Lovers’ Version: Swap the toffee bits for crushed peanut butter cups.
- Festive Twists: Use holiday-themed sprinkles or colored chocolate drizzle for Christmas, Valentine’s Day, or any special occasion.
- Nut-free Option: Skip the toffee bits and opt for crushed pretzels or marshmallows instead.
Tips & Tricks for the Perfect Caramel Cheesecake Cookies
- Seal the dough properly: Make sure the cheesecake center is completely covered to avoid it leaking during baking.
- Don’t overbake: The key to soft, gooey cookies is removing them when the center still looks underbaked.
- Use quality caramel: A rich, buttery caramel sauce makes all the difference in flavor.
- Chill the dough: Chilled dough is much easier to work with and helps prevent the cookies from spreading too much.
Storage & Reheating Tips
- Storing: Keep the cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
- Freezing: These cookies freeze beautifully. Wrap them individually in plastic wrap and store them in a freezer-safe bag for up to 3 months.
- Reheating: Warm cookies in the microwave for 10–15 seconds to restore their gooey center.
Mistakes to Avoid
- Cheesecake filling too soft: Make sure it’s frozen before stuffing the cookies to prevent messes.
- Overmixing the dough: This can make the cookies tough rather than soft and tender.
- Skipping the chilling step: Warm dough spreads too much in the oven, so don’t skip this crucial step.
Caramel Cheesecake Cookies
Ingredients
- 2½ cups All-purpose flour
- 1 tsp Baking powder
- ½ tsp Salt
- 1 cup Unsalted butter, softened
- 1 cup Brown sugar
- ½ cup Granulated sugar
- 2 Eggs
- 1½ tsp Vanilla extract
- 8 oz Cream cheese, softened
- ¼ cup Powdered sugar
- 1 tsp Vanilla extract
- Caramel sauce homemade or store-bought
- Toffee bits for topping
- Chopped chocolate or mini chocolate chips for topping
Instructions
- Step 1: In a bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Scoop into 1 tsp-sized balls and freeze for 20–30 minutes.
- Step 2: In a large bowl, cream butter and both sugars until light and fluffy. Beat in eggs and vanilla. Stir in flour, baking powder, and salt until dough forms. Chill for 30 minutes.
- Step 3: Preheat oven to 350°F (175°C). Flatten a tablespoon of dough, place frozen filling in center, wrap and seal. Place on lined baking sheet.
- Step 4: Bake for 10–12 minutes until edges are golden. Cool slightly before topping.
- Step 5: Drizzle caramel over cookies. Sprinkle with toffee bits and chopped chocolate. Serve warm or chilled.
Notes
Nutrition
FAQs About Caramel Cheesecake Cookies
Q1. Can I make the dough ahead of time?
Absolutely! You can prepare the dough and store it in the fridge for up to 48 hours or freeze it for up to 2 months.
Q2. Can I use store-bought cookie dough?
Yes, pre-made cookie dough is a convenient option if you’re short on time. Just make sure it’s sturdy enough to hold the cheesecake filling.
Q3. What’s the best way to drizzle caramel sauce?
Use a small piping bag (or a zip-top bag with a snipped corner) for neat and even drizzles.
Q4. Can I double the recipe?
Of course! This recipe doubles easily for when you need extras for a crowd.
Treat Yourself to Gooey Caramel Cheesecake Cookies!
Caramel Cheesecake Cookies are the ultimate indulgence that combines the best of cookies, cheesecake, and caramel in every single bite. With their tender exterior, creamy filling, and rich topping, they’re a guaranteed success at any gathering or as an afternoon treat just for you.