Caramel Cheesecake Cookies Recipe
Soft and gooey caramel cheesecake cookies reci[e with a cream cheese base and caramel swirl – the perfect chewy, creamy dessert.
Print Pin Servings: 20 cookies (approx.)
Calories: 160kcal
Cost: $8
Equipment
- 1 Stand mixer or hand mixer For creaming butter and cream cheese
- 1 Cookie scoop (2-inch) Ensures even cookie sizes
- 2 Baking sheets Line with parchment paper
- As needed Parchment paper or silicone mats Prevents sticking
- 1 Wire cooling rack For cooling cookies evenly
- 1 Small offset spatula or toothpick To swirl caramel
Ingredients
- 8 oz Cream cheese Softened
- ½ cup Unsalted butter Softened
- ¾ cup Brown sugar Packed
- 1 large Egg Room temperature
- 1 teaspoon Vanilla extract
- 1 ¾ cups All-purpose flour
- ½ teaspoon Baking powder
- ¼ teaspoon Salt
- ½ cup Caramel sauce Homemade or store-bought
- 2 tablespoon Powdered sugar Mixed into caramel
- Pinch Sea salt Optional, for caramel
- Chopped pecans/walnuts Optional, topping
- Extra caramel drizzle Optional, for garnish
- Sea salt flakes Optional, for garnish
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Mix cream cheese and butter until fluffy. Add brown sugar, egg, and vanilla.
- Whisk flour, baking powder, and salt. Add gradually to wet mixture.
- Scoop dough (2-inch balls) onto sheets. Indent centers.
- Fill indent with caramel mix. Swirl gently with a toothpick.
- Bake 12–14 minutes until edges golden and centers soft. Cool 5 minutes.
- Drizzle with caramel and toppings before serving.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 40g | Calories: 160kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 95mg | Potassium: 45mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 220IU | Calcium: 30mg | Iron: 0.7mg