Yes! Caramel Cheesecake Cookies are soft, rich, and indulgent — like a handheld bite of cheesecake swirled with gooey caramel. Here’s a melt-in-your-mouth recipe:
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Caramel Cheesecake Cookies
Ingredients:
For the Cookie Dough:
• 1/2 cup (1 stick) unsalted butter, softened
• 4 oz cream cheese, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
For the Filling/Topping:
• 1/2 cup thick caramel sauce (store-bought or homemade)
• Optional: flaky sea salt, chopped pecans, or graham cracker crumbs for garnish
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Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream the butter & cream cheese:
Beat together softened butter and cream cheese until smooth. Add sugar and beat until light and fluffy.
3. Add egg & vanilla:
Mix in the egg and vanilla extract.
4. Add dry ingredients:
In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients until a soft dough forms.
5. Shape the cookies:
Scoop out heaping tablespoons of dough and place on the baking sheet. Use your thumb or a spoon to make a slight indentation in the center of each cookie.
6. Add caramel:
Spoon about 1/2 teaspoon of caramel into each indentation. Don’t overfill.
7. Bake:
Bake for 10–12 minutes, or until edges are just starting to turn golden. Centers will be soft — that’s perfect!
8. Cool & garnish:
Let cool on the pan for 5 minutes, then transfer to a rack. Sprinkle with sea salt, chopped pecans, or graham crumbs if desired.
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Tips:
• Chill dough for 15–30 mins if it’s too soft to handle.
• Use a thick caramel so it doesn’t run off the cookies while baking.
• Store in an airtight container — they stay soft for days!
Want a chocolate drizzle on top? I can give you a quick version!