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Caramel Cheesecake Cookies: Gooey, Creamy, and Irresistible

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Ingredients

Scale

  • 1 cup unsalted butter, softened

  • 1 cup packed brown sugar

  • 1/2 cup granulated sugar

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 3 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

Creamy Cheesecake Filling

  • 8 ounces cream cheese, softened

  • 1/2 cup powdered sugar

  • 1/2 teaspoon vanilla extract

Caramel Sauce & Topping

  • 1/2 cup caramel sauce (homemade or store-bought)

  • Flaky sea salt (optional, for salted caramel flavor)

Instructions

. Make the Cheesecake Filling

  • In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy.​

  • Scoop teaspoonfuls onto a parchment-lined plate, freeze for at least 15–20 minutes. This step makes stuffing cookies much easier and keeps the filling gooey.

2. Prepare Cookie Dough

  • Cream butter, brown sugar, and granulated sugar until light and fluffy.

  • Beat in eggs and vanilla until combined.

  • In a separate bowl, whisk flour, baking soda, and salt. Gradually add dry mixture to wet; mix just until combined.

  • Fold in graham cracker crumbs for extra cheesecake flavor (optional).

3. Assemble Caramel Cheesecake Cookies

  • Preheat oven to 350°F (175°C) and line baking sheets with parchment.

  • Scoop a tablespoon of cookie dough, flatten into a disk. Add a frozen cheesecake dollop and a drizzle of caramel sauce.​

  • Top with another tablespoon of dough, sealing edges. Roll gently into a ball, ensuring cheesecake/caramel is enclosed.

  • Repeat and arrange cookies 2 inches apart on your baking sheet.

Find it online: https://melissadelight.com/caramel-cheesecake-cookies-gooey-creamy-and-irresistible/