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A close-up of caramel cheesecake cookies with a buttery crumb topping, creamy cheesecake centers, and rich caramel sauce drizzled generously over the top.

Caramel Cheesecake Cookies

Soft buttery cookies filled with a creamy cheesecake center and finished with a salted caramel drizzle. Impressive yet easy, these caramel cheesecake cookies are perfect for potlucks, birthdays, or anytime you want a dessert people remember.
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Prep Time 25 minutes
Cook Time 15 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Cookies
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Cheesecake Filling
  • 8 oz cream cheese softened
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • Topping
  • ½ cup caramel sauce
  • Flaky sea salt optional

Equipment

  • Baking sheet, parchment paper, mixing bowls

Method
 

  1. Preheat oven to 350°F and line a baking sheet with parchment.
  2. Whisk flour, baking soda, and salt.
  3. Cream butter and both sugars until fluffy. Beat in egg and vanilla. Mix in dry ingredients until just combined.
  4. Beat cream cheese, sugar, vanilla, and egg yolk until smooth.
  5. Flatten 1 tablespoon dough, add 1 teaspoon filling, top with another tablespoon dough, and seal edges completely.
  6. Bake 12–14 minutes until edges are lightly golden. Cool completely.
  7. Drizzle with caramel and finish with flaky sea salt if desired.

Notes

Seal the filling tightly to prevent leaking. Cool completely before adding caramel. Store in the refrigerator because of the cream cheese. Excellent make-ahead option — freeze unbaked dough balls or baked cookies (without caramel). Adjust caramel amount to taste.