Caramel Cheesecake Cookies: The Ultimate Cookie Recipe
Introduction to Caramel Cheesecake Cookies
Welcome to a delightful treat that combines two of your favorite desserts into one scrumptious bite! Caramel cheesecake cookies are a perfect blend of creamy cheesecake filling, soft cookie dough, and a luscious caramel drizzle. Whether you’re looking for a sweet snack or a delicious dessert to impress your family and friends, these cookies will surely be a hit. Get ready to indulge in a heavenly experience that will satisfy your sweet tooth!
A Personal Story Behind My Caramel Cheesecake Cookies Journey
As a child, I fondly remember my grandmother baking cookies in her cozy kitchen, filling the air with sweet aromas that made my mouth water. She always had a knack for blending flavors, and it inspired me to create my own versions of her classic recipes. One day, I decided to merge her famous cheesecake with cookies, and thus, caramel cheesecake cookies were born! Every bite transports me back to those warm family moments, and I hope these cookies bring you the same joy!
What Makes This Caramel Cheesecake Cookies Recipe Special?
These cookies stand out for their unique combination of textures and flavors. The creamy cheesecake filling balances perfectly with the chewy cookie dough, while the caramel drizzle adds a rich, sweet finish. Plus, they are versatile! You can make them gluten-free and customize the toppings to suit your taste. Whether you enjoy them fresh out of the oven or chilled, these cookies are sure to please everyone!
The Full Caramel Cheesecake Cookies Recipe
Ingredients
- Cheesecake Filling
- 4 ounces cream cheese, softened
- 1/2 cup confectioners’ sugar
- 1 tablespoon all-purpose flour (or gluten-free flour)
- 1 teaspoon vanilla extract
- Cookie Dough
- 2 cups all-purpose flour (or gluten-free flour)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup light brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- Caramel Drizzle
- 8 ounces soft caramels, unwrapped
- 2 tablespoons heavy cream
- Flaky sea salt for drizzling
Instructions
- Line two large baking sheets with parchment paper and set them aside.
- For the cheesecake filling, in a large bowl, beat the cream cheese until smooth. Add confectioners’ sugar, flour, and vanilla. Beat on low speed to combine, then increase to high speed until smooth and fluffy. Tip: Make sure the cream cheese is at room temperature for easier mixing.
- Drop teaspoonfuls of the cheesecake filling onto one of the prepared cookie sheets. Place in the freezer while you make the dough.
- In a medium bowl, whisk together the flour, baking soda, and salt for the cookie dough.
- In a stand mixer or large bowl with a paddle attachment, cream the butter and brown sugar on high speed until light and fluffy for 2-3 minutes. Add the egg and vanilla extract, beating for an additional 1-2 minutes. Tip: Make sure your butter is softened to room temperature for best results.
- Slowly add the dry ingredients to the wet mixture, beating on low speed, then increase to medium-high to combine.
- Scoop 1 tablespoon of dough, roll it into balls, and place on the other prepared cookie sheet. Make an indent in the middle of each ball with your thumb. Take the cheesecake filling from the freezer and place a ball in the center of half of the cookie dough balls. Top with the remaining cookie dough balls, pinch the seams, and roll into a ball or taller cone shape. Place them on the cookie sheet 3 inches apart. Chill in the fridge for at least 2 hours, or up to 3 days. For a quicker chill, freeze for an hour. Tip: Chilling helps the cookies hold their shape while baking.
- Preheat the oven to 350°F (175°C).
- Bake the chilled cookies for 9-11 minutes until the tops are set. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- While the cookies cool, make the caramel topping. In a microwave-safe bowl, combine the unwrapped caramels and heavy cream. Microwave for 30 seconds, stir, and continue in 15-second intervals until melted and bubbling. Stir until smooth. Drizzle the melted caramel over each cookie. If the caramel thickens, microwave in 15-second increments. Tip: For extra flavor, sprinkle chopped nuts or chocolate chips on top of the caramel drizzle before it sets.
Serving Suggestions and Variations for Caramel Cheesecake Cookies
These caramel cheesecake cookies are perfect for any occasion! Serve them warm with a scoop of vanilla ice cream for a delicious dessert, or enjoy them with a cup of tea or coffee for an afternoon treat. If you want to get creative, try adding different flavors to the cheesecake filling, such as lemon or chocolate. You can also swap out the caramel drizzle for a chocolate ganache or a fruit glaze for a refreshing twist!
Frequently Asked Questions About Caramel Cheesecake Cookies
Can I make these cookies gluten-free?
Absolutely! Simply use gluten-free flour in both the cookie dough and cheesecake filling without any issue.
How do I store leftover cookies?
Store any leftovers in an airtight container at room temperature for up to 5 days or in the fridge for up to a week.
Can I freeze these cookies?
Yes, you can freeze the unbaked cookie dough balls. Just make sure to separate them on a baking sheet before transferring them to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
Enjoy these delightful cookie dough cheesecake bites with a gooey caramel drizzle!
Recipe Stats
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Calories per Serving: 180
- Servings: 24 cookies
Caramel Cheesecake Cookies
Equipment
- Mixing bowls For mixing dough and filling.
- Baking sheets For baking the cookies.
- Parchment paper To line the baking sheets.
- Microwave For melting caramel.
Ingredients
Cheesecake Filling
- 4 ounces cream cheese, softened
- 0.5 cup confectioners' sugar
- 1 tablespoon all-purpose flour (or gluten-free flour)
- 1 teaspoon vanilla extract
Cookie Dough
- 2 cups all-purpose flour (or gluten-free flour)
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup light brown sugar
- 1 egg egg
- 2 teaspoons vanilla extract
Caramel Drizzle
- 8 ounces soft caramels, unwrapped
- 2 tablespoons heavy cream
- 1 pinch flaky sea salt
Instructions
- Line two large baking sheets with parchment paper and set them aside.
- In a large bowl, beat the cream cheese until smooth. Add confectioners' sugar, flour, and vanilla. Beat on low speed to combine, then increase to high speed until smooth and fluffy.
- Drop teaspoonfuls of the cheesecake filling onto one of the prepared cookie sheets. Place in the freezer while you make the dough.
- In a medium bowl, whisk together the flour, baking soda, and salt for the cookie dough.
- In a stand mixer or large bowl with a paddle attachment, cream the butter and brown sugar on high speed until light and fluffy for 2-3 minutes. Add the egg and vanilla extract, beating for an additional 1-2 minutes.
- Slowly add the dry ingredients to the wet mixture, beating on low speed, then increase to medium-high to combine.
- Scoop 1 tablespoon of dough, roll it into balls, and place on the other prepared cookie sheet. Make an indent in the middle of each ball with your thumb. Take the cheesecake filling from the freezer and place a ball in the center of half of the cookie dough balls. Top with the remaining cookie dough balls, pinch the seams, and roll into a ball or taller cone shape. Place them on the cookie sheet 3 inches apart. Chill in the fridge for at least 2 hours, or up to 3 days. For a quicker chill, freeze for an hour.
- Preheat the oven to 350°F (175°C).
- Bake the chilled cookies for 9-11 minutes until the tops are set. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- While the cookies cool, make the caramel topping. In a microwave-safe bowl, combine the unwrapped caramels and heavy cream. Microwave for 30 seconds, stir, and continue in 15-second intervals until melted and bubbling. Stir until smooth.
- Drizzle the melted caramel over each cookie. If the caramel thickens, microwave in 15-second increments.