🍪 Caramel Cheesecake Cookies – A Bakery-Style Indulgence You Can Make at Home

1 3/4 cups (220g) all-purpose flour

Add-ins:

• 1 cup caramel bits or chopped soft caramels
• Optional: flaky sea salt for garnish

Instructions

Step 1: Cream Butter & Cheese

In a large mixing bowl, beat the butter and cream cheese until smooth and fluffy. Add the brown and white sugars and beat until fully combined and creamy.

Step 2: Mix the Dough

Beat in the egg and vanilla extract. Stir in the baking soda, salt, and flour just until a dough forms. Fold in the caramel bits evenly throughout the dough.

Step 3: Chill

Cover and chill the dough in the fridge for at least 30 minutes. This helps the cookies bake up thick and prevents spreading.

Step 4: Bake

Preheat the oven to 350°F (175°C). Line baking sheets with parchment. Scoop out 1.5–2 tablespoon balls and place 2 inches apart.

Bake for 12–14 minutes, or until the edges are set and the centers look slightly underbaked. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 5: Finish with Flair

While warm, sprinkle with flaky sea salt if using. Let cool completely or enjoy warm.

Tips for Success

• Soft butter & cream cheese make for a smooth dough—don’t skip the softening.
• Don’t overbake. Cheesecake cookies should be soft and just slightly underdone in the center when pulled.
• Add a caramel press: Press a few caramel pieces on top before baking for a bakery-style finish.

What to Serve With It

• Tall glass of milk (or almond milk)
• Fresh strawberries or raspberries
• Hot caramel drizzle or vanilla bean ice cream

Storage & Freezing

• Store cookies in an airtight container at room temperature for up to 4 days.
• Freeze dough balls or baked cookies for up to 2 months. Bake frozen dough straight from the freezer—just add 2 extra minutes.

FAQs

Can I add a cheesecake filling inside the cookie?
Yes! Freeze small dollops of sweetened cream cheese and wrap the cookie dough around them before baking for a surprise filling.

Can I use homemade caramel?
You can, but stick with thicker caramels so they don’t melt too much and burn. Avoid thin caramel sauce.

Conclusion

With these Caramel Cheesecake Cookies, you’re not just baking—you’re creating a crave-worthy moment. Soft, rich, and swirled with gooey caramel, they’re the definition of indulgence in cookie form.

One batch, and your kitchen will smell like a high-end bakery.