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A generous drizzle of shiny caramel sauce and coarse white sea salt flakes topping a soft, chewy Caramel Cheesecake Cookie.

The Ultimate Stuffed Caramel Cheesecake Cookies

These Caramel Cheesecake Cookies feature a soft, chewy crumb, slightly crisp edges, and a gooey center stuffed with smooth cream cheese and thick melted amber caramel.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

All Ingredients
  • 4 oz full-fat block cream cheese Must be full-fat block, not tub.
  • 2 tbsp powdered sugar For sweetness and stability.
  • 1/2 tsp vanilla extract
  • 1/2 cup unsalted butter Softened to room temperature.
  • 3/4 cup light brown sugar Packed.
  • 1/4 cup granulated white sugar
  • 1 large egg Room temperature.
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour Spoon and leveled.
  • 1/2 tsp baking soda
  • 1/2 tsp fine kosher salt
  • 12 soft caramel candies Unwrapped.
  • 1/4 cup caramel sauce Store-bought or homemade.
  • 1 tbsp coarse white sea salt flakes

Equipment

  • 2 Large baking sheets Lined with crinkled white parchment paper.
  • 1 Electric Hand Mixer Or a stand mixer for creaming butter and sugar.

Method
 

Making the Cookies
  1. In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until completely smooth and bright white. Spoon 12 equal-sized dollops onto a parchment-lined plate and freeze for at least 30 minutes.
  2. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar on medium speed for 2-3 minutes. Add the egg and vanilla extract. Pour in the all-purpose flour, baking soda, and fine kosher salt. Mix on low speed until just combined.
  3. Preheat your oven to 350°F (175°C). Scoop about 2 tablespoons of dough and flatten it. Place one frozen cream cheese dollop and one soft caramel candy directly in the center of the dough. Fold the edges over the fillings, pinch to seal, and roll into a ball.
  4. Bake on a parchment-lined baking sheet for 12-14 minutes until the cookies are thick and golden-brown with slightly crisp edges. Let cool on the baking sheet for 10 minutes.
  5. Transfer cookies to a counter lined with crinkled white parchment paper. Drizzle generously with shiny caramel sauce and sprinkle with coarse white sea salt flakes.

Notes

Tip 1. Ensure your cream cheese dollops are completely frozen solid before stuffing, or they will leak into the dough.
Tip 2. Pinch the seams of your cookie dough very tightly around the caramel candy to prevent blowouts in the oven.