These melt-in-your-mouth Caramel Cheesecake Cookies combine the creamy richness of cheesecake with the gooey sweetness of caramel in every soft, chewy bite. Optional mini chocolate chips add an extra indulgent twist, and a swirl of cream cheese frosting with a caramel drizzle takes these cookies to the next level of decadence.
Why You’ll Love This Recipe
- Cheesecake Meets Cookie: The unique blend of cream cheese in the dough gives these cookies a delightful tang and creamy texture reminiscent of cheesecake.
- Decadent and Soft: With a tender crumb and gooey caramel swirl, every bite melts in your mouth.
- Easy to Customize: Add mini chocolate chips, a layer of frosting, or a drizzle of caramel to suit your sweet tooth.
- Crowd Favorite: These cookies are perfect for holiday trays, parties, or simply treating yourself to something special.
- Make-Ahead Friendly: Bake now, frost and drizzle later—ideal for preparing in advance.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cookies:
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1 1/2 cups all-purpose flour
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1/2 tsp baking soda
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1/4 tsp salt
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1/2 cup unsalted butter, softened
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1/2 cup cream cheese, softened
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1 cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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1/2 cup caramel sauce
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1/2 cup mini chocolate chips (optional)
Optional Cream Cheese Frosting:
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4 oz cream cheese, softened
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2 tbsp unsalted butter, softened
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1 cup powdered sugar
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1 tsp vanilla extract
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1-2 tbsp milk (if needed, to adjust consistency)
Optional Caramel Sauce:
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1/2 cup granulated sugar
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2 tbsp unsalted butter
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1/4 cup heavy cream
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1 tsp vanilla extract
Directions
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Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
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Cream Butter & Sugar: In a large bowl, beat the softened butter, cream cheese, and sugar until creamy and smooth.
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Add Egg & Vanilla: Beat in the egg and vanilla extract until fully combined.
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Combine Wet & Dry: Gradually mix in the dry ingredients until just combined.
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Add Caramel & Chocolate: Gently fold in caramel sauce and mini chocolate chips, if using.
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Scoop Dough: Using a tablespoon or cookie scoop, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake: Bake for 10–12 minutes, or until edges are golden and centers are set.
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Cool: Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
For the Cream Cheese Frosting:
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Beat cream cheese and butter until smooth.
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Add powdered sugar and vanilla, beating until fluffy. Add milk if needed to thin the frosting.
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Spread frosting on cooled cookies.
For the Caramel Sauce:
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In a saucepan, melt sugar over medium heat until golden.
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Add butter and stir to combine.
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Slowly stir in heavy cream. Cook until smooth and remove from heat.
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Stir in vanilla and drizzle over frosted cookies.
Servings and Timing
Servings: 24 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Calories: 170 kcal per cookie
Variations
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Chocolate Lovers: Use dark chocolate chips or drizzle melted chocolate on top of the frosting.
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Salted Caramel Finish: Sprinkle a bit of sea salt over the caramel drizzle for a sweet-salty combo.
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Nutty Twist: Add chopped pecans or walnuts to the dough or topping for added crunch.
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No Frosting Needed: These cookies are flavorful enough on their own if you prefer a simpler treat.
Storage/Reheating
- Storing: Keep unfrosted cookies in an airtight container at room temperature for up to 4 days. Frosted cookies should be refrigerated and consumed within 3 days.
- Freezing: Freeze baked cookies (unfrosted) for up to 2 months. Thaw at room temperature and frost/drizzle before serving.
- Reheating: Enjoy at room temperature or warm slightly in the microwave for 5–10 seconds to enhance the gooey caramel.
FAQs
Can I use store-bought caramel sauce?
Yes, store-bought caramel works well, but homemade caramel adds a deeper, richer flavor.
Do I have to chill the dough?
No chilling is necessary, making this a quick recipe from start to finish.
Can I skip the frosting?
Absolutely. The cookies are delicious on their own or with just a caramel drizzle.
Is the caramel layer inside or outside the cookie?
The caramel is swirled into the dough, giving it that gooey center.
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese offers the best flavor and texture for both the dough and frosting.
Can I make these cookies gluten-free?
Yes, use a 1:1 gluten-free baking flour substitute for the all-purpose flour.
How do I prevent cookies from spreading too much?
Be sure not to overmix the dough, and use a parchment-lined baking sheet to help maintain shape.
Are these cookies overly sweet?
They’re sweet, but balanced with the tang of cream cheese and optional semi-sweet chocolate chips.
Can I make the frosting in advance?
Yes, prepare it ahead and refrigerate in a sealed container for up to 3 days. Let it soften before spreading.
What’s the best way to drizzle caramel?
Use a spoon, piping bag, or squeeze bottle for more control over the caramel drizzle.
Conclusion
Caramel Cheesecake Cookies are a decadent dessert mash-up that’s sure to satisfy any sweet tooth. With creamy, tangy, and chewy layers in every bite, they’re ideal for special occasions or whenever you’re in the mood for something indulgently sweet. Enjoy them as-is or decked out with frosting and a caramel drizzle—you really can’t go wrong!
Print
Caramel Cheesecake Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Gluten Free
Description
These Caramel Cheesecake Cookies are a luscious twist on traditional cookies, blending the creamy tang of cheesecake with gooey caramel and optional chocolate chips. With a soft, chewy texture and the option to top with cream cheese frosting and caramel drizzle, they’re an irresistible treat perfect for any occasion.
Ingredients
For the Cookies:
1½ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
½ cup cream cheese, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
½ cup caramel sauce
½ cup mini chocolate chips (optional)
Optional Cream Cheese Frosting:
4 oz cream cheese, softened
2 tbsp unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract
1–2 tbsp milk (if needed)
Optional Caramel Sauce:
½ cup granulated sugar
2 tbsp unsalted butter
¼ cup heavy cream
1 tsp vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Mix dry ingredients: Whisk together flour, baking soda, and salt. Set aside.
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Cream butter & sugar: Beat softened butter, cream cheese, and sugar until smooth and creamy.
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Add egg & vanilla: Beat in the egg and vanilla extract until well combined.
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Combine wet & dry: Gradually mix in dry ingredients until just incorporated.
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Add caramel & chocolate: Fold in caramel sauce and mini chocolate chips (if using).
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Scoop dough: Portion dough with a cookie scoop and place on baking sheet, 2 inches apart.
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Bake: Bake for 10–12 minutes or until edges are golden and centers are just set.
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Cool: Cool on sheet for a few minutes before transferring to wire rack.
For the Frosting:
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Beat cream cheese and butter until smooth.
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Add powdered sugar and vanilla; beat until fluffy.
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Add milk, 1 tbsp at a time, to reach desired consistency.
For the Caramel Drizzle:
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In a saucepan, melt sugar over medium heat until golden.
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Stir in butter until combined.
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Slowly add cream and cook until smooth. Remove from heat and stir in vanilla.
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Drizzle over frosted cookies.
Notes
Skip the frosting if desired; the cookies are still rich and flavorful.
Sprinkle sea salt on top for a salted caramel twist.
Store frosting separately and apply before serving if making ahead.
Cookies are freezer-friendly without frosting or drizzle.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: ~170 kcal per cookie
