These Caramel Cheesecake Cookies combine everything you love about creamy cheesecake and soft, buttery cookies — all in one bite. Each cookie is stuffed with a luscious cheesecake filling, baked to golden perfection, and drizzled with rich caramel sauce. The result? A melt-in-your-mouth treat that feels warm, cozy, and indulgent.
Why You’ll Love This Recipe
These cookies are pure comfort food. You’ll love the contrast between the crisp edges and the creamy center, as well as the irresistible caramel drizzle that makes each bite feel extra special. They’re elegant enough for parties but simple enough for a weekend bake. Plus, they store beautifully — meaning you can enjoy them all week long (if they last that long).
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookie Dough:
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
For the Cheesecake Filling:
8 oz cream cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract
For the Toppings:
½ cup chopped pecans
Caramel sauce (store-bought or homemade)
Directions
Prepare the Cheesecake Filling
In a small bowl, mix together the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop teaspoon-sized portions of the filling onto a parchment-lined baking tray. Freeze for 30 minutes until firm.
Make the Cookie Dough
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until creamy and light. Add the egg and vanilla extract, mixing until combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
Assemble the Cookies
Scoop a tablespoon of cookie dough, flatten it slightly, and place a frozen cheesecake dollop in the center. Cover with another small piece of dough, sealing the edges. Roll into a ball. Arrange the cookie balls on a parchment-lined baking sheet and refrigerate for 15 minutes.
Bake
Preheat the oven to 350°F (175°C). Bake the cookies for 11–13 minutes, until the edges are lightly golden but the centers remain soft. Allow to cool on the pan for a few minutes before transferring to a wire rack.
Add Toppings
Once cooled, drizzle the cookies generously with caramel sauce and sprinkle chopped pecans on top. For an elevated touch, add a pinch of flaky sea salt.
Servings and timing
This recipe makes about 20 cookies.
Prep time: 25 minutes
Chill time: 45 minutes
Bake time: 12 minutes
Total time: Approximately 1 hour and 20 minutes
Variations
Salted Caramel Version: Add a sprinkle of sea salt over the caramel drizzle for a sweet-salty twist.
Chocolate Lovers’ Twist: Drizzle melted chocolate along with caramel for extra indulgence.
Nut-Free Option: Skip the pecans entirely — the cookies are still perfectly rich and flavorful.
Holiday Edition: Add a touch of cinnamon or nutmeg to the cookie dough for a warm, seasonal flavor.
Mini Bites: Make smaller cookies for bite-sized treats — just reduce baking time to about 9 minutes.
Storage/Reheating
Store cookies in an airtight container in the refrigerator for up to 5 days. They taste delicious cold, but if you prefer them warm and gooey, microwave one for 10–12 seconds before serving.
To freeze, wrap each cookie in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 2 months. To thaw, simply leave them at room temperature for 30 minutes or warm briefly in the microwave.
FAQs
How do I prevent the cheesecake filling from melting while baking?
Freezing the filling before baking keeps it firm long enough to hold its creamy texture inside the cookie.
Can I make the dough ahead of time?
Yes, you can prepare the cookie dough up to 48 hours in advance and store it covered in the refrigerator.
What kind of caramel sauce works best?
A thick, buttery caramel sauce — either homemade or store-bought — works perfectly. Avoid thin syrups that might soak into the cookie.
Can I skip the pecans?
Absolutely. The cookies are just as delicious without nuts.
How do I know when the cookies are done baking?
When the edges are golden and the centers still look slightly soft, they’re ready. They’ll firm up as they cool.
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the dough to a pinch to balance the flavors.
What’s the best way to shape these cookies?
Use slightly damp hands to flatten and seal the dough around the cheesecake filling — it helps prevent sticking.
Can I use low-fat cream cheese?
You can, but full-fat cream cheese gives the best creamy texture.
Are these cookies good for gifting?
Definitely! They hold their shape well and make a beautiful addition to any cookie box.
How can I make them look extra fancy?
Drizzle both caramel and white chocolate, then sprinkle with crushed pecans or sea salt flakes for a bakery-style presentation.
Conclusion
Caramel Cheesecake Cookies are the ultimate dessert for anyone who loves creamy, gooey, and buttery sweets. With their soft centers, rich cheesecake filling, and luscious caramel drizzle, they deliver bakery-quality flavor right from your kitchen. Whether you’re baking for friends, family, or just yourself, these cookies are guaranteed to impress — and disappear fast.
These Caramel Cheesecake Cookies are soft, buttery cookies stuffed with creamy cheesecake filling and topped with caramel sauce and pecans—a gooey, cozy treat perfect for any occasion.
Ingredients
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
8 oz cream cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract (for filling)
½ cup chopped pecans
Caramel sauce (store-bought or homemade)
Instructions
In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Scoop teaspoon-sized dollops onto parchment paper and freeze for 30 minutes.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture and mix until a dough forms.
Flatten a tablespoon of dough, place a frozen cheesecake dollop in the center, and top with another flattened dough piece. Seal and roll into a ball. Repeat with remaining dough and filling.
Place cookie dough balls on a parchment-lined baking sheet and chill for 15 minutes.
Preheat oven to 350°F (175°C). Bake for 11–13 minutes until edges are golden and centers are soft. Cool on the pan before transferring to a rack.
Once cooled, drizzle with caramel sauce and sprinkle with chopped pecans. Add sea salt if desired.
Notes
Add a pinch of sea salt after drizzling caramel for a salted caramel version.
Skip the pecans for a nut-free treat.
Add cinnamon or nutmeg to the dough for a holiday twist.
Use melted chocolate with caramel for extra richness.
