Here’s a recipe:
🍪 Caramel Cheesecake Cookies
Ingredients (makes about 18–20 cookies)
For the cookie dough:
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1 cup unsalted butter, softened
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1 cup brown sugar
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½ cup granulated sugar
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2 large eggs
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2 tsp vanilla extract
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2 ½ cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
For the cheesecake filling:
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8 oz cream cheese, softened
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¼ cup granulated sugar
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1 tsp vanilla extract
For the caramel swirl:
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½ cup soft caramel candies, chopped
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1–2 tsp milk (to soften caramel, optional)
Instructions
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Preheat oven:
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350°F (175°C). Line baking sheets with parchment paper.
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Make cookie dough:
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Cream butter, brown sugar, and granulated sugar until fluffy.
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Beat in eggs and vanilla.
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In a separate bowl, whisk flour, baking soda, and salt.
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Gradually mix dry ingredients into wet until combined.
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Prepare cheesecake filling:
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Beat cream cheese with sugar and vanilla until smooth.
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Assemble cookies:
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Scoop about 1½ tbsp of cookie dough into a ball.
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Flatten slightly and place 1 tsp of cheesecake filling in the center.
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Fold cookie dough around filling and seal.
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Gently flatten and place on prepared baking sheet.
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Add caramel swirl:
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If using caramel pieces, press 1–2 pieces lightly into the top of each cookie.
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Optional: microwave caramel with a little milk for 10–15 seconds to soften, then drizzle over cookie tops after baking.
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Bake:
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12–15 minutes, until edges are lightly golden but centers are soft.
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Cool on baking sheet 5 minutes, then transfer to wire rack.
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💡 Tips & Variations
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Extra gooey: Use soft caramel sauce drizzled on top after baking.
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Chocolate twist: Add chocolate chips to the cookie dough.
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Mini version: Use smaller cookie dough portions for bite-sized treats.
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Storage: Store in an airtight container for up to 4 days or freeze for longer.
I can also give you a shortcut version using pre-made cookie dough that still tastes like cheesecake caramel magic, which is perfect if you want faster cookies.
Do you want me to give that version too?
