Introduction

When cheesecake meets cookie, magic happens. Add a gooey caramel drizzle and you’ve got Caramel Cheesecake Cookies—the kind of treat that makes you close your eyes and savor every bite. These soft, thick cookies are stuffed with tangy cream cheese filling, drizzled in sweet caramel, and optionally finished with a pinch of sea salt for that perfect sweet-salty contrast.

They’re impressive enough for a holiday cookie platter but easy enough to make just because.

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Why I Love This Recipe

There’s something about cheesecake stuffed into a cookie that feels indulgent in all the right ways. The cookie dough is soft and chewy, thanks to a mix of brown and white sugars, and the center is rich with creamy filling. When you add the warm caramel drizzle and a sprinkle of sea salt? It’s cookie nirvana.

This is the kind of cookie that disappears fast, so you may want to double the batch.

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Ingredients

For the Cookie Dough:

• 1½ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 1 egg
• 1 tsp vanilla extract

For the Cheesecake Filling:

• 4 oz cream cheese, softened
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

For Topping:

• ¼ cup caramel sauce (store-bought or homemade)
• Sea salt flakes (optional but highly recommended)

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Swaps and Notes

• Caramel sauce: Use store-bought for convenience or make your own for extra wow-factor.
• Cream cheese: Full-fat is best for a rich filling, but low-fat will still work.
• Sea salt: Adds a bakery-style finish—don’t skip if you love sweet-salty combos.
• Add-ins: A few mini chocolate chips in the dough or a sprinkle of chopped pecans on top would be divine.

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Instructions

1. Preheat & Prep

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. Make the Dough

In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy. Beat in the egg and vanilla extract. Slowly add the dry ingredients and mix until combined.

4. Make Cheesecake Filling

In a small bowl, stir together the cream cheese, powdered sugar, and vanilla until smooth.

5. Assemble the Cookies

Scoop dough into 1½-inch balls and flatten slightly in your hand. Place 1 teaspoon of the cheesecake mixture in the center. Wrap the dough around the filling and seal well, rolling gently into a ball.

6. Bake

Place the stuffed cookies on the prepared baking sheet, spaced a couple of inches apart. Bake for 10–12 minutes, or until edges are golden but centers still look soft. Cool on the pan for 5 minutes, then transfer to a wire rack.

7. Add the Topping

Once slightly cooled, drizzle with caramel sauce and sprinkle with sea salt flakes, if using.

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Tips for Success

• Chill the filling for 10–15 minutes if it’s too soft—it’ll be easier to stuff.
• Seal the dough completely to avoid cream cheese leaking during baking.
• Let cookies rest before drizzling so the caramel doesn’t slide off.
• Use a cookie scoop to keep portions even and ensure uniform baking.

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Serving Suggestions and Pairings

These cookies are amazing warm, room temp, or even chilled. Pair them with:

• A cup of hot coffee or espresso
• A scoop of vanilla ice cream on top for a cookie sundae
• A mug of hot chocolate for cozy dessert vibes
• For more indulgence, serve with a dollop of Brownie Batter Dip

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Storage & Leftovers

• Room Temp: Store in an airtight container for up to 2 days.
• Fridge: Because of the cheesecake filling, you can refrigerate for up to 5 days.
• Freezer: Freeze baked cookies or unbaked stuffed dough balls for up to 2 months. Bake from frozen, adding 2–3 minutes to the bake time.

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More Recipes You’ll Love

If you love gooey cookies and irresistible fillings, try these next:

• Chocolate Chip Cookie Dough Brownie Bombs – next-level indulgence
• Pecan Pie Bars – perfect for fall and holidays
• Chocolate Chip Cookie Bites – bite-sized joy
• No-Bake Oreo Cream Pie – creamy and dreamy
• Brownie Batter Dip – the perfect party dip for cookie dunking

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Final Thoughts

These Caramel Cheesecake Cookies are soft, rich, and totally bakery-worthy. With that creamy filling and golden caramel drizzle, they’re the kind of treat people remember—and ask you for the recipe.

Try them warm from the oven, chilled from the fridge, or even frozen for a chewy caramel surprise. And if you do bake a batch, don’t forget to tag us @chefmaniac and show off your cookie masterpiece!