Here’s an easy, soft, chewy, bakery-style Caramel Cheesecake Cookies recipe — creamy in the center, caramel-drizzled, and irresistible!

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Caramel Cheesecake Cookies

Ingredients

Cheesecake Filling

• 4 oz (110 g) cream cheese, softened
• 2 tbsp sugar
• ½ tsp vanilla extract

Cookie Dough

• ½ cup (113 g) unsalted butter, softened
• ½ cup sugar
• ¼ cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• Pinch of salt

Caramel

• 15–20 soft caramel candies or ¼ cup caramel sauce
• 1 tbsp milk (if melting caramels)

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Instructions

1. Make the Cheesecake Centers

1. Beat cream cheese, sugar, and vanilla until smooth.
2. Scoop small teaspoon-sized balls onto a plate.
3. Freeze for 20–30 minutes (important so they don’t melt inside the cookie).

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2. Make the Cookie Dough

1. Cream butter, sugar, and brown sugar until fluffy.
2. Add egg + vanilla and mix.
3. Add flour, baking soda, and salt—mix until just combined.
4. Chill dough for 20 minutes (helps prevent spreading).

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3. Assemble

1. Take a tablespoon of cookie dough.
2. Flatten it, place a frozen cheesecake ball in the center, and wrap dough around it.
3. Place on a baking sheet lined with parchment.

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4. Bake

• Bake at 350°F (175°C) for 10–12 minutes until edges are set.
• Let cool 10 minutes (the centers will be creamy!).

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5. Add the Caramel

Option 1: Melt Caramels
Melt candies + milk in microwave (15-second intervals), stir smooth, and drizzle over cookies.

Option 2: Caramel Sauce
Simply drizzle over cooled cookies.

Optional: sprinkle a little flaky salt on top for salted caramel flavor.

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Tips

• Don’t overbake — they stay soft and cheesecakey in the middle.
• Add chocolate chips to the dough for a Twix-style cookie.
• Store refrigerated up to 5 days.

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If you want, I can make: 🍪 A no-bake version
🎨 A visual recipe card
💨 A quick 10-minute shortcut version
Darija version too!