Caramel Cheesecake Cookies – Bakery Style

Imagine the rich, creamy flavor of cheesecake and the indulgent sweetness of caramel… all baked into one thick, bakery-style cookie. These Caramel Cheesecake Cookies are soft in the center, golden on the edges, and bursting with a gooey caramel swirl and tangy cream cheese flavor. They’re the ultimate mashup dessert and perfect for impressing guests or treating yourself.

Made with a soft cookie dough base and pockets of cheesecake filling, each cookie is finished with a drizzle of caramel (or stuffed with it!) for extra decadence. Whether you bake them for holidays, parties, or just because you deserve something extra, these cookies will satisfy every sweet craving—and then some.

 Ingredients:

For the Cookie Dough:

• 1 cup (225g) unsalted butter, softened
  
• ¾ cup brown sugar
  
• ½ cup granulated sugar
  
• 1 large egg
  
• 1 tsp vanilla extract
  
• 2 ¼ cups all-purpose flour
  
• 1 tsp baking soda
  
• ½ tsp salt
  

For the Cheesecake Filling:

• 6 oz (170g) cream cheese, softened
  
• ¼ cup powdered sugar
  
• ½ tsp vanilla extract
  

For the Caramel:

• ½ cup thick caramel sauce (store-bought or homemade)
  
• Flaky sea salt (optional, for topping)
  

 Instructions:

1. Make the Cheesecake Filling:

• In a small bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth.
  
• Scoop into ½ tsp-sized dollops onto a plate and freeze for 30 minutes.
  

2. Prepare the Cookie Dough:

• In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
  
• Beat in egg and vanilla.
  
• In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients and mix until combined.
  
• Chill dough for 30–45 minutes for best results.
  

3. Assemble the Cookies:

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  
• Scoop a heaping tablespoon of cookie dough, flatten it slightly, place a frozen cream cheese dollop in the center, and wrap dough around it to seal.
  
• Place on the baking sheet, 2 inches apart. Press slightly and drizzle or swirl a bit of caramel on top before baking.
  

4. Bake & Finish:

• Bake for 11–13 minutes, until edges are golden but centers are still soft.
  
• Let cool on the tray for 5 minutes, then drizzle with extra caramel and a sprinkle of sea salt if desired.
  

Tips:

• Chill your dough for thicker cookies.
  
• Use a piping bag for a clean caramel swirl on top.
  
• Store in an airtight container at room temp for 2 days or refrigerate for up to 5.
  

 Image Prompt:

A stack of golden, thick bakery-style caramel cheesecake cookies with caramel swirled on top and a gooey cream cheese center peeking out. One cookie is broken open to reveal a soft, rich inside. The cookies are arranged on a parchment-lined baking tray, with a small jar of caramel sauce and a gold spoon beside them. Natural lighting gives a warm, bakery-fresh vibe.

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 Meta Title:

Caramel Cheesecake Cookies – Soft, Gooey & Bakery Style

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 Meta Description:

These bakery-style Caramel Cheesecake Cookies are soft, rich, and filled with a tangy cheesecake center and sweet caramel swirl. The ultimate indulgent cookie!