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.
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)

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.
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.
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.
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.
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.
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.
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.
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.

Caramel Cheesecake Cookies
- Total Time: 2 minute
- Yield: About 18 cookies
Description
These Caramel Cheesecake Cookies combine the best of both worlds—soft, buttery cookies filled with a creamy cheesecake center and topped with a luscious caramel drizzle. Perfect for any occasion, these decadent treats will leave everyone wanting more.
Ingredients
For the Cookies:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
For the Caramel Topping:
1/2 cup caramel sauce (store-bought or homemade)
A pinch of sea salt (optional)
Instructions
- Prepare the Cheesecake Filling: Beat the cream cheese, sugar, and vanilla extract until smooth. Freeze for 30 minutes to firm up.
- Make the Cookie Dough: Cream butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix dry ingredients into the wet ingredients until a dough forms.
- Shape and Fill the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 2 tablespoons of dough, flatten slightly, and place a spoonful of cheesecake filling in the center. Cover with another piece of dough and seal the edges.
- Bake: Arrange cookies on the prepared sheet, leaving space between them. Bake for 10-12 minutes until golden brown. Cool on a wire rack.
- Add Caramel Topping: Drizzle caramel sauce over the cooled cookies. Sprinkle sea salt for a salted caramel version. Let the caramel set before serving.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
These cookies are out of this world! The caramel and cheesecake filling make them so rich and creamy. Loved them!
★★★★★
I made these for a bake sale, and they sold out in no time! Everyone kept asking for the recipe.
★★★★★
Super soft and full of flavor! The caramel drizzle on top is the best part.
★★★★★
Loved the taste, but my filling was a little runny. Any tips?
★★★★★
These were so good! They tasted like mini caramel cheesecakes in cookie form.
★★★★★
This recipe is a keeper! My whole family loved them.
★★★★★
Perfect balance of sweet and creamy! Will be making these again.
★★★★★
Easy to follow and turned out amazing! Definitely a new favorite.
★★★★★
The cheesecake filling is SO good! And the caramel takes it to the next level.
★★★★★