These Caramel Cheesecake Cookies combine the indulgent flavors of rich, creamy cheesecake with the sweet touch of caramel, creating a soft and chewy cookie that’s perfect for any dessert lover. The subtle tang of cream cheese pairs beautifully with the caramel, while optional mini chocolate chips add an extra layer of sweetness. Whether you’re baking for a special occasion or just because, these cookies are sure to satisfy your cravings!
Why You’ll Love This Recipe
I love this recipe because it gives me the best of both worlds—cheesecake and cookies—wrapped into one perfect bite. The cream cheese provides a smooth and tangy flavor that complements the sweetness of the caramel bits, creating a unique and irresistible treat. Plus, the chewy texture makes these cookies incredibly satisfying. If you enjoy desserts that balance rich flavors and textures, these Caramel Cheesecake Cookies are a must-try!
Ingredients
1/2 cup butter, softened
1 cup granulated sugar
8 oz cream cheese, softened
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup caramel bits or caramel sauce
1/4 cup mini chocolate chips (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, cream together the softened butter and cream cheese until smooth and combined.
Add the granulated sugar to the mixture and beat until it becomes light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until fully combined.
Gently fold in the caramel bits and mini chocolate chips (if using).
Drop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden, and the centers are set.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 10-12 minutes
Total Time: 20 minutes
Servings: 18 cookies
Calories: 150 kcal per cookie
Variations
Caramel Sauce Swirl: If you prefer a gooey caramel center, replace the caramel bits with a swirl of caramel sauce in the dough. Just make sure to reduce the sugar slightly to balance the sweetness.
Nutty Addition: For a crunchier twist, try adding chopped nuts such as pecans or walnuts to the dough. The nutty flavor will pair wonderfully with the caramel and cheesecake notes.
Mini Cheesecake Bites: For a more cheesecake-like experience, shape the dough into bite-sized rounds and gently press a small dollop of cheesecake filling (cream cheese, sugar, and vanilla) in the center before baking.
Storage/Reheating
Storage: Store the cookies in an airtight container at room temperature for up to 4 days. They’ll stay soft and chewy for several days if kept sealed properly.
Freezing: You can freeze the dough for up to 3 months. Simply scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. Bake from frozen, adding an extra minute or two to the baking time.
Reheating: For a fresh, warm cookie experience, microwave a cookie for about 10-15 seconds or pop it in the oven at 350°F (175°C) for a few minutes until warm.
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FAQs
How can I make these cookies less sweet?
If you’d like to reduce the sweetness, you can cut down on the sugar in the dough or omit the mini chocolate chips. Using a less sweet caramel sauce or bits will also help.
Can I make these cookies without the cream cheese?
You can substitute the cream cheese with an equal amount of sour cream or a dairy-free cream cheese alternative. This will change the flavor slightly, but still result in a delicious cookie.
Can I add other mix-ins to these cookies?
Absolutely! You could add shredded coconut, dried fruits like cranberries, or even white chocolate chips to create a new flavor profile. Feel free to experiment with different ingredients!
Can I make these cookies gluten-free?
Yes, you can make these cookies gluten-free by swapping the all-purpose flour with a gluten-free flour blend. Just ensure the blend you use contains xanthan gum or another binding agent to hold the dough together.
How do I prevent these cookies from spreading too much?
If you’re finding that your cookies are spreading too much, try chilling the dough for 30 minutes before baking. This will help them keep their shape while baking.
Conclusion
Caramel Cheesecake Cookies are a delightful treat that perfectly blends the creamy richness of cheesecake with the sweetness of caramel. They’re soft, chewy, and incredibly satisfying—perfect for any occasion or simply when I need something sweet. Whether you enjoy them fresh out of the oven or as a snack later, these cookies are sure to become a favorite in my baking repertoire.
📖 Recipe:
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Caramel Cheesecake Cookies
- Total Time: 20 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
These Caramel Cheesecake Cookies combine the indulgent flavors of rich, creamy cheesecake with the sweet touch of caramel, creating a soft and chewy cookie that’s perfect for any dessert lover.
Ingredients
1/2 cup butter, softened
8 oz cream cheese, softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup caramel bits or caramel sauce
1/4 cup mini chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and cream cheese until smooth and combined.
- Add the granulated sugar to the mixture and beat until it becomes light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until fully combined.
- Gently fold in the caramel bits and mini chocolate chips (if using).
- Drop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden, and the centers are set.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 4 days.
Freezing option: Freeze the dough for up to 3 months. Bake from frozen, adding 1-2 extra minutes to the baking time.
If you’d like to reduce the sweetness, cut down on the sugar or omit the mini chocolate chips.
To make these cookies gluten-free, swap the all-purpose flour with a gluten-free flour blend.
For a gooey caramel center, replace the caramel bits with caramel sauce and reduce the sugar slightly.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
