Caramel Cheesecake Cookies (Printable Version)

Creamy cheesecake cookies swirled with rich caramel, a sweet and elegant dessert.

# What You Need:

→ Cookie Dough

01 - 1/2 cup (1 stick) unsalted butter, softened
02 - 4 oz cream cheese, softened
03 - 1 cup granulated sugar
04 - 1 large egg
05 - 1 tsp vanilla extract
06 - 2 cups all-purpose flour
07 - 1/2 tsp baking powder
08 - 1/4 tsp salt

→ Caramel Swirl

09 - 1/2 cup soft caramel sauce, slightly cooled

# Directions:

01 - In a large bowl, beat the softened butter and cream cheese together using an electric mixer until smooth and creamy, approximately 2 minutes.
02 - Add the granulated sugar and continue beating until the mixture becomes light and fluffy, scraping down the sides of the bowl as needed.
03 - Mix in the egg and vanilla extract, beating until well combined and uniform in texture.
04 - In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Do not overmix.
05 - Cover the dough tightly and refrigerate for at least 30 minutes to firm up for easier scooping and handling.
06 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
07 - Scoop heaping tablespoons of chilled dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
08 - Using the back of a spoon, gently press an indent into the center of each dough portion to form a well for the caramel.
09 - Dollop about 1/2 teaspoon of slightly cooled caramel sauce into each indent, then lightly swirl with a knife or toothpick for a marbled effect.
10 - Bake for 11 to 13 minutes, or until the edges are lightly golden. The centers may appear slightly soft but will set as they cool.
11 - Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely before serving.

# Expert Tips:

01 -
  • The cream cheese in the dough makes these impossibly soft, almost like biting into a tiny cheesecake with a caramel secret hidden inside.
  • They look wildly impressive on a dessert platter but honestly come together with pantry staples and about twenty minutes of hands on work.
02 -
  • If you skip the chilling step the dough will spread too much and the caramel will bleed out across the baking sheet instead of pooling inside the cookie.
  • The caramel sets up as the cookies cool, so resist the urge to move them too early or you will lose the beautiful swirl pattern.
03 -
  • Use a cookie scoop for uniform portions so every cookie bakes at exactly the same rate and you are not pulling some out early while others are still raw in the middle.
  • If your caramel is too runny, pop it in the fridge for ten minutes before dolloping and the swirl will hold its shape beautifully during baking.

Go Back