Caramel Cheesecake Cookies
These Caramel Cheesecake Cookies are rich, soft, and stuffed with a creamy cheesecake filling, drizzled with golden caramel and topped with crunchy pecans. A decadent dessert that combines cookie and cheesecake in every irresistible bite!
Ingredients
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
- ½ cup caramel sauce store-bought or homemade
Instructions
- In a medium bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Scoop into teaspoon-sized dollops on a parchment-lined tray and freeze for 30 minutes.
- Meanwhile, in a large bowl, cream the butter, granulated sugar, and brown sugar until fluffy. Mix in the egg and vanilla.
- In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the wet mixture to form the cookie dough.
- To assemble, flatten 1 tablespoon of dough in your hand, place a frozen cheesecake portion in the center, and top with another flattened dough piece. Seal edges and roll gently into a ball.
- Place cookie balls on a lined baking sheet and refrigerate for 15 minutes.
- Preheat oven to 350°F (175°C).
- Bake cookies for 11–13 minutes, or until edges are just golden. Do not overbake.
- Let cool slightly. Drizzle with caramel sauce and sprinkle with chopped pecans before serving.
Notes
- Freeze cheesecake filling and cookie dough in advance for easier prep.
- Substitute pecans with walnuts, coconut, or skip for a nut-free version.
- Add a pinch of sea salt on top for a sweet-salty combo.
- Store cookies in the fridge for up to 5 days or freeze for up to 1 month.
- Don’t microwave to reheat; let them come to room temperature for best texture.