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Easy Caramel Cheesecake Cookies – Soft Cookies with Creamy Caramel Filling

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Easy caramel cheesecake cookies are soft chewy cookies made with a creamy cheesecake filling and sweet caramel for a rich dessert. This simple cookie recipe is perfect for special occasions dessert trays or everyday baking. Caramel cheesecake cookies are sweet creamy and full of delicious caramel flavor.

Ingredients

Scale
  • For the Cheesecake Filling
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • For the Cookie Dough
  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • For the Caramel
  • 18 soft caramel candies, unwrapped
  • 2 tablespoons heavy cream
  • Optional Topping
  • 2 tablespoons caramel sauce
  • 2 tablespoons crushed graham crackers
  • Flaky sea salt, a light pinch

Instructions

  • In a medium bowl, beat the cream cheese, 1/4 cup granulated sugar, and 1/2 teaspoon vanilla extract until smooth. Scoop into 18 small teaspoon-sized portions on a parchment-lined tray and freeze for 30 to 45 minutes.
  • In a microwave-safe bowl, heat the caramel candies and heavy cream in 20-second intervals, stirring between each one, until smooth. Let cool slightly.
  • In a large bowl, cream together the softened butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla extract.
  • In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
  • Add the dry ingredients to the wet ingredients and mix just until a soft dough forms.
  • Scoop about 2 tablespoons of cookie dough and flatten it slightly. Place one frozen cheesecake portion in the center and add about 1/2 teaspoon caramel. Cover with a little more dough and seal the edges completely. Roll gently into a ball.
  • Place the stuffed cookie dough balls on a parchment-lined tray and chill for 20 minutes.
  • Preheat the oven to 350°F and line baking sheets with parchment paper.
  • Arrange the cookies 2 inches apart on the baking sheets and bake for 11 to 13 minutes, until the edges are set and lightly golden.
  • Cool on the baking sheet for 10 minutes, then transfer to a wire rack.
  • Drizzle with caramel sauce, sprinkle with crushed graham crackers, and finish with a tiny pinch of flaky sea salt if desired.

Notes

  • Freeze the cheesecake filling before assembling so the cookies are easier to stuff.

  • Chill the assembled cookies before baking to help them keep their shape.

  • Store baked cookies in an airtight container in the refrigerator for up to 5 days.

  • For make-ahead baking, freeze assembled unbaked cookies and bake straight from frozen with 1 to 2 extra minutes added to the baking time.

Find it online: https://claradelish.com/easy-caramel-cheesecake-cookies-soft-cookies-with-creamy-caramel-filling/