Caramel Cheesecake Cookies

Oh yes! 🍪🧀 Caramel Cheesecake Cookies are soft, chewy, and decadently creamy—like cheesecake and cookie had the perfect lovechild. Here’s a detailed recipe to make them irresistible:

Caramel Cheesecake Cookies

Yields: ~24 cookies | Prep: 20 min | Bake: 12–14 min

Ingredients

For the Cookie Dough:

• 1 cup (225g) unsalted butter, softened

• 3/4 cup (150g) brown sugar, packed

• 1/4 cup (50g) granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 2 1/2 cups (315g) all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

For the Cheesecake Swirl:

• 8 oz (225g) cream cheese, softened

• 1/4 cup (50g) sugar

• 1 tsp vanilla extract

Caramel:

• 1/2 cup caramel sauce (store-bought or homemade)

• Optional: sea salt for sprinkling

Instructions

1. Preheat Oven:

   • 350°F (175°C).

   • Line baking sheets with parchment paper.

2. Make Cookie Dough:

   • Beat butter with brown and granulated sugars until creamy.

   • Add eggs and vanilla, mix well.

   • In a separate bowl, whisk together flour, baking soda, and salt.

   • Gradually mix dry ingredients into the wet until just combined.

3. Prepare Cheesecake Swirl:

   • Beat cream cheese, sugar, and vanilla until smooth.

4. Assemble Cookies:

   • Scoop ~1.5 tbsp cookie dough onto the baking sheet.

   • Make a small indentation in the center.

   • Place ~1 tsp of cream cheese mixture in the indentation.

   • Drizzle a small amount of caramel over the cream cheese.

   • Gently fold edges of cookie dough over, leaving some swirl visible if you like a marbled look.

5. Bake:

   • 12–14 minutes, until edges are lightly golden.

   • Do not overbake—the center should stay soft.

6. Cool & Finish:

   • Cool on the pan 5 minutes, then transfer to a wire rack.

   • Optional: drizzle more caramel on top and sprinkle a tiny pinch of sea salt.

✨ Tips for Perfect Cookies:

• Chill dough for 30 min if too soft—it helps keep the cookie shape.

• For extra indulgence, fold in chocolate chunks or toffee bits.

• Keep cookies in an airtight container; they stay soft for 3–4 days.

If you want, I can also give a “one-bite caramel cheesecake cookie” version—mini cookies with gooey caramel pockets that are insanely addictive.