Name: Caramel Cheesecake Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1/2 cup unsalted butter, softened; 1 cup brown sugar; 1/2 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 package (8 oz) cream cheese, softened; 1 cup caramel sauce; 1 cup chocolate chips (optional)

why make this recipe

These cookies feel like a hug. They taste rich and comforting. The cream cheese keeps them tender. The caramel gives them a sweet, buttery pull. They bake fast. They impress friends and family. If you love deep caramel flavors, these pair wonderfully with my sourdough caramel cookies for a caramel-themed spread.

how to make Caramel Cheesecake Cookies

Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 package (8 oz) cream cheese, softened
1 cup caramel sauce
1 cup chocolate chips (optional)

Caramel Cheesecake Cookies

Directions:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking soda, salt, and cinnamon.
In another bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s nice and fluffy.
Beat in the egg and vanilla extract.
Add the cream cheese and mix until it’s smooth and creamy.
Gradually mix in the dry ingredients until everything is just combined.
Fold in that glorious caramel sauce and chocolate chips, if you’ve chosen to add them.
Drop rounded tablespoons of dough onto your prepared baking sheet.
Bake for 10-12 minutes, or until the edges are lightly golden.
Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

how to serve Caramel Cheesecake Cookies

Serve them at room temperature. The caramel stays gooey but not runny. Add a sprinkle of flaky salt if you like contrast. These taste great with a simple cup of coffee. For a chocolate-forward plate, pair with my take on the best chocolate chip cookies and let guests sample both.

how to store Caramel Cheesecake Cookies

Store cooled cookies in an airtight container. Keep them at room temperature for up to 3 days. For longer storage, freeze them in a single layer, then stack with parchment between layers. Thaw at room temperature before serving.

tips to make Caramel Cheesecake Cookies

Use room-temperature butter and cream cheese. They blend more smoothly that way. Don’t overmix once you add the flour. Overmixing makes cookies tough. If your caramel is very runny, chill it slightly before folding it in. For perfect scoops, use a small cookie scoop and chill the dropped dough for 15 minutes before baking.

variation (if any)

Stir in chopped pecans for crunch. Swap the chocolate chips for white chocolate for a creamier bite. For a fruity twist, fold in dried cranberries and orange zest—think of a shortcut to my cranberry orange flavor in the cranberry orange cookies.

FAQs

Q: Can I make the dough ahead of time?
A: Yes. Chill the dough up to 48 hours. Bring it to room temperature for about 15 minutes before baking.

Q: Will the cream cheese make the cookies spread too much?
A: Not if your butter and cream cheese stay cool. Chill the scoops briefly if your kitchen is warm.

Q: Can I use store-bought caramel sauce?
A: Absolutely. Use a thicker caramel for less spreading. Adjust the amount if it seems too wet.

Caramel Cheesecake Cookies

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