Name: Caramel Cheesecake Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 3/4 cup granulated sugar; 3/4 cup packed brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 4 ounces cream cheese, softened; 1/3 cup powdered sugar; 1/2 teaspoon vanilla extract; 1/2 cup caramel bits or chopped soft caramel candies

Soft, chewy cookies with a luscious cheesecake swirl and gooey caramel bites—these Caramel Cheesecake Cookies are a decadent treat perfect for any sweet tooth craving.

Ingredients

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

4 ounces cream cheese, softened

1/3 cup powdered sugar

1/2 teaspoon vanilla extract

1/2 cup caramel bits or chopped soft caramel candies

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

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

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the eggs one at a time, then add vanilla extract and mix until combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.

In another small bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.

Drop large spoonfuls of cookie dough onto the prepared baking sheet. Add a dollop of the cream cheese mixture on top of each cookie dough mound. Use a toothpick or knife to gently swirl the cream cheese into the cookie dough, creating a marbled effect.

Sprinkle caramel bits over each cookie.

Bake for 12-14 minutes, or until the edges are lightly golden and the centers are set but still soft.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields about 24 cookies. Prep time takes around 15 minutes, and baking time is about 12-14 minutes. The total time from start to finish is roughly 29 minutes, making it a perfect quick bake for any occasion.

Variations

I like to experiment by adding chopped nuts like pecans or walnuts for a little crunch. Another fun twist is to swap caramel bits for butterscotch chips or white chocolate chunks. If I want to make these gluten-free, I substitute the all-purpose flour with a gluten-free baking blend. For a festive touch, sometimes I add a sprinkle of sea salt on top before baking to balance the sweetness.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I freeze them in a sealed bag for up to 3 months. To reheat, I pop a cookie in the microwave for about 10-15 seconds to bring back that soft, melty texture.

FAQs

How can I prevent the cream cheese from melting too much while baking?

I make sure the cream cheese is well chilled before swirling it into the dough, which helps it hold its shape better during baking.

Can I make this dough ahead of time?

Yes, I often prepare the dough a day in advance and keep it refrigerated. It actually helps the flavors develop, and the dough is easier to handle when chilled.

What’s the best way to get a nice swirl effect with the cream cheese?

I drop the cream cheese mixture on top of the cookie dough and use a toothpick or the tip of a knife to gently swirl it in small circular motions without overmixing.

Can I use caramel sauce instead of caramel bits?

I’ve tried caramel sauce, but it tends to spread and make the cookies too sticky. Caramel bits or chopped soft caramels hold their shape better while baking.

How do I store these cookies to keep them soft?

I store them in an airtight container at room temperature and add a slice of bread to the container. The bread helps keep the cookies moist and soft by absorbing excess air.

Conclusion

These Caramel Cheesecake Cookies are one of my favorite indulgent treats because they bring together creamy, chewy, and gooey textures in every bite. Whether I’m baking for a crowd or just satisfying a personal craving, they never disappoint. I hope you enjoy making and eating these as much as I do.

Caramel Cheesecake Cookies