Caramel Cheesecake Cookies Recipe
If you adore the creamy richness of cheesecake and the buttery splendor of caramel, then this Caramel Cheesecake Cookies Recipe is about to become your new obsession. Imagine heavenly rounds of cookie dough with a luxuriously soft center, crowned with ribbons of caramel and a sweet, toasty graham cracker sprinkle. Each bite delivers that signature tang from the cream cheese, mingling with notes of vanilla and a buttery crunch that’s simply irresistible. Share these at gatherings, package them up as gifts, or eat them warm, right out of the oven — I’m not judging! This decadent cookie really tastes like an instant celebration.
Ingredients You’ll Need
This elegant cookie recipe comes together easily with a handful of pantry staples, and each ingredient brings its own little magic to the table. From creamy richness to chewy caramel and that gentle graham cracker crunch, every component pulls its weight for the ultimate Caramel Cheesecake Cookies Recipe.
- Cream cheese (1 package, 8 ounces, softened): Brings that signature cheesecake tang and an irresistibly creamy texture to the dough.
- Unsalted butter (1/2 cup, softened): Creates a decadent, buttery base for tender, melt-in-your-mouth cookies.
- Granulated sugar (1 cup): Adds classic sweetness and helps the cookies achieve a light, golden hue.
- Large egg (1): Binds everything together and gives a little lift to the cookies.
- Vanilla extract (1 teaspoon): Infuses the dough with comforting warmth and classic dessert aroma.
- All-purpose flour (1 1/2 cups): Provides structure, giving the cookies their soft and chewy body.
- Baking powder (1/2 teaspoon): Ensures the cookies puff up just the right amount for a soft bite.
- Salt (1/4 teaspoon): Just a touch to balance all the sweetness and highlight the cream cheese flavor.
- Soft caramel candies (20, unwrapped): Melts down to create that gooey caramel drizzle on top.
- Heavy cream (2 tablespoons): Makes the caramel sauce perfectly smooth and pourable.
- Crushed graham crackers (1/4 cup, for topping): A delightful nod to classic cheesecake crust with a hint of buttery crunch.
How to Make Caramel Cheesecake Cookies Recipe
Step 1: Prepare Your Baking Tray and Oven
Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures your cookies won’t stick and promotes even baking. Having your setup ready before mixing means your cookie dough hits the oven at its peak freshness—no soggy bottoms around here!
Step 2: Beat Together the Cream Cheese Mixture
In a large mixing bowl, beat the softened cream cheese, unsalted butter, and granulated sugar together until everything is light, fluffy, and pale. This step is essential for creating an airier dough, setting the stage for cookies that practically melt in your mouth.
Step 3: Add the Egg and Vanilla
Crack in your egg and pour in the vanilla extract, then continue mixing until the batter is glossy and smooth. The egg helps with structure, while vanilla gives the cookie dough the classic dessert aroma that makes your kitchen smell like heaven.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. It might seem simple, but taking this extra moment ensures even distribution, so every cookie bakes up with the right rise and just a hint of balancing salt.
Step 5: Mix the Wet and Dry Ingredients
Gradually add the flour mixture to your wet ingredients, mixing gently until just combined. Overmixing can make cookies tough, so stop when you no longer see dry flour streaks—your dough should be thick and slightly sticky.
Step 6: Scoop and Bake
Using a tablespoon or a cookie scoop, drop round mounds of dough onto your prepared baking sheet, leaving about 2 inches between each for spreading. Bake for 10 to 12 minutes, just until the edges are set and the centers look slightly underdone (they’ll continue to cook on the tray as they cool).
Step 7: Make the Caramel Topping
While the cookies bake, gently melt the soft caramel candies with the heavy cream in a small saucepan over low heat, stirring constantly for a silky, lump-free sauce. Don’t rush this process—slow melting ensures ultra-smooth caramel that drizzles beautifully.
Step 8: Top and Finish the Cookies
Once your cookies are baked and have cooled slightly, use a spoon or its back to drizzle warm caramel sauce over each one. Finish with a sprinkle of crushed graham crackers for that irresistible cheesecake “crust” effect, then let the caramel set before diving in (if you can wait!).
How to Serve Caramel Cheesecake Cookies Recipe
Garnishes
A light dusting of extra crushed graham crackers adds even more charm, but you can amp things up with a drizzle of melted chocolate or a sprinkle of flaky sea salt for gourmet flair. Fresh berries or a dollop of whipped cream on the side can turn a simple cookie into a plated dessert for special occasions.
Side Dishes
These cookies already deliver a burst of flavor, but they pair beautifully with a cold glass of milk, a hot latte, or even a scoop of vanilla ice cream. The creamy, tangy-sweet profile also complements fresh fruit salads or a rich hot chocolate for an all-out treat.
Creative Ways to Present
Arrange Caramel Cheesecake Cookies Recipe in a decorative tin lined with parchment for an impressive homemade gift. For parties, stack them on a cake stand with bits of caramel and extra graham crackers scattered between the layers, or make bite-sized cookies as a mini dessert board centerpiece.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to three days. The flavors meld even further on day two, and the caramel topping stays perfectly chewy without sticking to your fingers—making them ideal for snacking or sharing.
Freezing
This Caramel Cheesecake Cookies Recipe also freezes like a dream. Freeze baked (and fully cooled) cookies in a single layer, then transfer to an airtight bag or container for up to one month. For best results, freeze before adding the caramel topping, and decorate just before serving.
Reheating
If you crave that fresh-baked-cookie warmth, pop a cookie in the microwave for about 10-15 seconds. The topping gets gooey and the center goes tender—the ultimate treat for chilly nights or surprise guests!
FAQs
Can I use store-bought caramel sauce instead of melting caramel candies?
Absolutely! Store-bought caramel sauce works well if you’re in a hurry. Just make sure it’s thick enough to drizzle and set nicely atop the cookies, and try to pick one that’s rich and buttery for the closest flavor match.
What should I do if my caramel seizes while melting?
If your caramel thickens or seizes, add an extra splash of heavy cream and gently reheat it over low heat, stirring constantly. Be patient and keep the heat low for the smoothest sauce.
Can I make this dough ahead and bake it later?
Definitely. Prepare the dough, cover tightly, and refrigerate for up to 48 hours. Scoop straight from the fridge, add an extra minute to the baking time, and you’ll have fresh Caramel Cheesecake Cookies Recipe whenever the craving strikes.
How do I keep the cookies from spreading too much?
If you want perfectly thick cookies, chill the dough for 30-60 minutes before baking. This helps prevent excess spreading and keeps those moist, cheesecake-like centers intact.
Can I substitute graham cracker crumbs with something else?
For a gluten-free option or a variation, try crushed vanilla wafers, gingersnaps, or even shortbread cookies. Each brings its own delicious twist that still complements the caramel and cheesecake flavors beautifully.
Final Thoughts
If you love the magic of cheesecake and caramel in cookie form, give this Caramel Cheesecake Cookies Recipe a try and let your inner baker shine. These treats are as fun to make as they are to share, and every bite just might become your new favorite sweet memory. Happy baking!
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Caramel Cheesecake Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Non-Vegetarian
Description
Indulge in the delightful combination of creamy cheesecake and gooey caramel with these decadent Caramel Cheesecake Cookies. Perfect for satisfying your sweet tooth!
Ingredients
Cheesecake Cookie Dough:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Caramel Drizzle:
- 20 soft caramel candies, unwrapped
- 2 tablespoons heavy cream
- 1/4 cup crushed graham crackers for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the dough: In a large bowl, beat cream cheese, butter, and sugar until light and fluffy. Add egg and vanilla, mix until smooth. In a separate bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to wet mixture, mix until combined.
- Bake the cookies: Scoop dough onto baking sheet, bake for 10-12 minutes until edges are set but centers are still soft.
- Make the caramel drizzle: Melt caramels with heavy cream in a saucepan over low heat until smooth.
- Finish the cookies: Drizzle caramel over baked cookies, sprinkle with graham cracker crumbs. Allow to set before serving.
Notes
- For an extra touch, drizzle melted chocolate over the caramel topping.
- Store cookies in an airtight container at room temperature for 3 days, or refrigerate for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
