why make this recipe
Caramel Cheesecake Cookies bring together two delicious desserts in one delightful treat. If you love the creamy goodness of cheesecake and the soft, chewy texture of cookies, then this recipe is perfect for you! These cookies are not only tasty but also fun to make. With a sweet caramel drizzle and a hint of cinnamon, they are sure to please anyone with a sweet tooth. Perfect for gatherings, parties, or just a cozy night at home, these cookies will have everyone coming back for more!
how to make Caramel Cheesecake Cookies
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup graham cracker crumbs
- 8 oz cream cheese, softened
- ¼ cup granulated sugar (for cheesecake filling)
- 1 teaspoon vanilla extract (for cheesecake filling)
- 1 egg yolk (optional, for richness)
- ½ cup caramel sauce
- Pinch of sea salt (optional)
Directions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, salt, cinnamon, and graham cracker crumbs.
- In a separate bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet ingredients, stirring until combined.
- Beat the cream cheese, sugar, and vanilla extract (and egg yolk, if using) until smooth. Set aside.
- Scoop tablespoon-sized balls of cookie dough onto the prepared baking sheet. Flatten slightly and create a small indent in the center of each cookie.
- Spoon a teaspoon of cheesecake filling into each indent.
- Bake for 10-12 minutes, or until the edges of the cookies are golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Drizzle the cooled cookies with caramel sauce. Optionally, sprinkle with a pinch of sea salt for a salted caramel effect.
how to serve Caramel Cheesecake Cookies
These cookies are best enjoyed fresh but can also be served at room temperature. You can arrange them nicely on a plate for a festive look. For a special touch, serve them with extra caramel sauce on the side for dipping. A scoop of vanilla ice cream can also complement these cookies perfectly!
how to store Caramel Cheesecake Cookies
To store these cookies, keep them in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze them. Just make sure they are in a freezer-safe container or bag, and they can be stored for up to three months. Thaw them at room temperature when you want to enjoy again!
tips to make Caramel Cheesecake Cookies
- Make sure your butter and cream cheese are softened for easy mixing.
- Don’t overmix the cookie dough; mix just until combined for a softer cookie.
- Adjust the amount of caramel drizzle based on your sweetness preference.
- For an extra touch, try adding chocolate chips or nuts to the cookie dough.
variation
You can switch things up by adding different flavors of cheesecake filling, like chocolate or pumpkin. Another great option is to mix in some crushed nuts or swap the caramel for chocolate sauce for a rich, chocolaty treat.
FAQs
1. Can I make the dough ahead of time?
Yes, you can prepare the cookie dough and store it in the fridge for up to 24 hours before baking. Just make sure to bring it to room temperature before scooping and baking.
2. What can I use instead of cream cheese?
If you want a lighter version, you can use Neufchâtel cheese which has less fat. However, the classic cheesecake flavor comes from cream cheese.
3. How can I prevent the cookies from spreading too much?
Make sure your cookie dough is chilled before scooping onto the baking sheet. If the dough is too warm, the cookies might spread too much while baking.
Caramel Cheesecake Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious cookies that combine the creamy goodness of cheesecake with the soft, chewy texture of cookies, drizzled with caramel.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup graham cracker crumbs
- 8 oz cream cheese, softened
- ¼ cup granulated sugar (for cheesecake filling)
- 1 teaspoon vanilla extract (for cheesecake filling)
- 1 egg yolk (optional, for richness)
- ½ cup caramel sauce
- Pinch of sea salt (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, salt, cinnamon, and graham cracker crumbs.
- In a separate bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet ingredients, stirring until combined.
- Beat the cream cheese, sugar, and vanilla extract (and egg yolk, if using) until smooth. Set aside.
- Scoop tablespoon-sized balls of cookie dough onto the prepared baking sheet. Flatten slightly and create a small indent in the center of each cookie.
- Spoon a teaspoon of cheesecake filling into each indent.
- Bake for 10-12 minutes, or until the edges of the cookies are golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Drizzle the cooled cookies with caramel sauce. Optionally, sprinkle with a pinch of sea salt for a salted caramel effect.
Notes
These cookies are best enjoyed fresh but can also be served at room temperature. Consider serving with extra caramel sauce for dipping.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
