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Caramel Cheesecake Cookies

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Soft, chewy cookies with a graham cracker base, creamy cheesecake filling, and a luscious caramel drizzle. These Caramel Cheesecake Cookies are indulgent yet easy, perfect for holidays, gatherings, or an anytime treat.

  • Author: Sophia
  • Prep Time: 20-25 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 45 minutes
  • Yield: 8-12 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup graham cracker crumbs (plus more for rolling)
  • 4 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract (for filling)
  • 1/3 cup caramel sauce (store-bought or homemade)
  • Optional: pinch of flaky sea salt for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk flour, baking soda, salt, and cinnamon.
  3. In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes). Beat in egg and vanilla until combined.
  4. Gradually add dry ingredients, mixing just until combined. Fold in graham cracker crumbs.
  5. Scoop dough into 1 1/2 tablespoon balls, roll in extra graham cracker crumbs, and place 2 inches apart on baking sheets. Flatten slightly with your palm.
  6. Bake 10–12 minutes until edges are set and centers look slightly underbaked. Cool on tray 5 minutes, then transfer to a wire rack.
  7. For filling: beat cream cheese, powdered sugar, and vanilla until smooth.
  8. Once cookies are cool, pipe or spoon cheesecake filling on top of each cookie.
  9. Drizzle with caramel sauce and sprinkle with sea salt if desired. Serve immediately or chill until ready to serve.

Notes

  • Chill dough 20–30 minutes if too soft to prevent spreading.
  • Mini versions bake in 8 minutes using teaspoon-sized dough.
  • Try adding mini chocolate chips or chopped nuts for variety.
  • Use thick caramel sauce for best results.
  • Store assembled cookies in the fridge up to 5 days; freeze plain cookie bases up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/caramel-cheesecake-cookies/