Description
Soft, chewy, and filled with a sweet cream cheese center, these caramel cheesecake cookies are bakery-worthy and easy to make at home.
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar
½ cup granulated sugar
2 large eggs
1 tbsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp salt
Filling:
8 oz cream cheese, softened
¼ cup granulated sugar
1 tsp vanilla extract
Topping:
½ cup caramel sauce
Flaky sea salt (optional)
Instructions
1. In a large bowl, cream together butter and sugars until fluffy.
2. Add eggs and vanilla; beat until combined.
3. In a separate bowl, whisk flour, baking soda, baking powder, and salt.
4. Slowly add dry ingredients to wet until a soft dough forms. Chill for 1 hour.
5. Meanwhile, beat cream cheese, sugar, and vanilla until smooth. Freeze in small dollops for 20–30 minutes.
6. Preheat oven to 350°F. Scoop dough, flatten, wrap around frozen cheesecake filling, and seal.
7. Bake for 10–12 minutes. Remove and drizzle with caramel while warm. Sprinkle with flaky sea salt if using.
8. Cool slightly and enjoy!
Notes
For a Crumbl-style look, pipe cream cheese frosting on top instead of stuffing.
You can prepare and freeze unbaked dough balls for later baking.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 290
- Sugar: 18g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 45mg