Caramel Cheesecake Cookies

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Imagine the perfect balance of crunchy, buttery cookies paired with a luscious, creamy cheesecake filling, all topped with a rich drizzle of caramel. These Caramel Cheesecake Cookies deliver just that—a delightful combination of textures and flavors that will satisfy any sweet craving. The crisp edges of the cookies contrast beautifully with the smooth, tangy cheesecake layer, while the caramel adds a deep, buttery sweetness that ties it all together.

Ideal for holidays, special occasions, or simply when you want to treat yourself, these cookies are as stunning as they are delicious. Whether served warm with a gooey caramel drizzle or chilled for a firmer bite, they promise to be a crowd-pleaser. Grab a glass of milk or a hot cup of coffee, and enjoy the indulgence of these bakery-worthy treats.

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Ingredients for Caramel Cheesecake Cookies

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• ½ teaspoon vanilla extract

For the Caramel Topping:

• ½ cup caramel sauce (store-bought or homemade)
• A pinch of sea salt (optional, for a salted caramel touch)

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Step 1: Prepare the Cheesecake Filling

In a mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Cover and place the mixture in the freezer for about 30 minutes to firm up. This will make it easier to handle when assembling the cookies later.

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Step 2: Make the Cookie Dough

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the eggs, one at a time, followed by the vanilla extract, mixing until well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a smooth dough forms.

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Step 3: Shape and Fill the Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Scoop about 2 tablespoons of cookie dough and flatten it slightly. Place a small spoonful of the chilled cheesecake filling in the center, then top with another piece of cookie dough, sealing the edges to fully enclose the filling. Repeat with the remaining dough and filling.

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Step 4: Bake the Cookies

Arrange the filled cookie dough balls on the prepared baking sheet, leaving space between them as they will spread while baking. Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

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Step 5: Add the Caramel Topping

Once the cookies have cooled, drizzle warm caramel sauce over the top. For an extra touch of flavor, sprinkle a bit of sea salt to create a delicious salted caramel variation. Let the caramel set for a few minutes before serving.

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Storage Instructions

To keep your Caramel Cheesecake Cookies fresh, store them in an airtight container in the refrigerator for up to 5 days. The cheesecake filling requires refrigeration to maintain its creamy texture. If you prefer a firmer cookie, enjoy them straight from the fridge, or let them sit at room temperature for a few minutes before eating.

For longer storage, freeze the cookies in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw in the refrigerator before serving.

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Estimated Nutrition (Per Cookie)

• Calories: ~280
• Carbohydrates: 35g
• Protein: 3g
• Fat: 15g
• Saturated Fat: 9g
• Sugar: 22g
• Fiber: 1g
• Sodium: 150mg

Nutritional values are approximate and may vary based on specific ingredients used.

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Frequently Asked Questions

Can I use store-bought caramel sauce?

Yes! A high-quality store-bought caramel sauce works great, but if you prefer homemade, you can make it with butter, brown sugar, and heavy cream.

Can I make the dough ahead of time?

Absolutely! You can refrigerate the cookie dough for up to 48 hours before baking. Let it sit at room temperature for a few minutes before shaping and filling.

Do these cookies need to be refrigerated?

Yes, since they contain a cheesecake filling, it’s best to store them in the fridge to keep them fresh and safe to eat.

Can I freeze the cookies?

Yes! Freeze them in a single layer first, then transfer them to a sealed container. Thaw in the fridge before serving.

What can I use instead of caramel sauce?

If you’re not a fan of caramel, try drizzling melted chocolate or white chocolate over the cookies instead.

How do I prevent the cookies from spreading too much?

Chilling the cookie dough for 30 minutes before baking can help keep them from spreading too thin. Also, make sure your butter isn’t too soft when making the dough.

Can I make these cookies smaller?

Yes, just use a smaller scoop of dough and cheesecake filling. Reduce the baking time by a couple of minutes to avoid overbaking.

Can I add mix-ins to the cookie dough?

Of course! Try adding chopped pecans, toffee bits, or mini chocolate chips for extra texture and flavor.

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