Caramel Cheesecake Cookies Recipe Easy Holiday Treat

Soft, creamy, and bursting with caramel goodness—these caramel cheesecake cookies have everything you could want in a holiday dessert. The first time I made these, my kitchen smelled like a bakery and created instant holiday cheer. The combination of tangy cream cheese, buttery caramel, and a hint of vanilla will have you reaching for seconds (or thirds!).

If you’ve been searching for a cookie recipe that feels as indulgent as cheesecake but is much easier to make, you’re in for a treat. These cookies are perfect for holiday gatherings, gifting, or just cozying up with a cup of coffee. Oh, and trust me, they disappear fast—so you might want to double the batch!

Whether you’re a seasoned baker or just dipping your toes into holiday bakes, this caramel cheesecake cookie recipe is a must-try. Let’s get started!

Why You’ll Love This Recipe

• Easy to Make: No complicated techniques here! This recipe is beginner-friendly and comes together quickly.
• Cheesecake Meets Cookie: If you love the creamy texture of cheesecake and the chewy goodness of cookies, this recipe is your dream combo.
• Perfect for the Holidays: These cookies bring festive vibes to any cookie platter and are a guaranteed hit at holiday parties.
• Customizable: You can add a drizzle of chocolate, a sprinkle of sea salt, or even crushed nuts for extra flair.
• Make-Ahead Friendly: The dough can be prepped in advance, making it ideal for busy holiday schedules.

What sets these caramel cheesecake cookies apart is their balance of flavors. The sweetness of the caramel is perfectly offset by the tanginess of the cream cheese, while the soft cookie base practically melts in your mouth. Plus, they look as good as they taste—an Instagram-worthy treat for sure!

What Ingredients You Will Need

This recipe uses simple, easy-to-find ingredients that come together for an unforgettable dessert. Here’s what you’ll need:

• Unsalted Butter: Softened to room temperature for a smooth, creamy dough.
• Cream Cheese: Full-fat cream cheese works best for that rich, tangy flavor.
• Brown Sugar: Adds a hint of molasses and complements the caramel perfectly.
• Granulated Sugar: For a touch of sweetness and a balanced flavor.
• Egg: Helps bind the dough together.
• Vanilla Extract: A must for that classic, warm cookie flavor.
• All-Purpose Flour: Gives the cookies structure and a soft, tender crumb.
• Baking Powder: Ensures the cookies puff up slightly without being too cakey.
• Salt: Enhances all the other flavors.
• Caramel Sauce: Store-bought or homemade—just make sure it’s thick and gooey.
• Optional Add-Ins: A sprinkle of sea salt, mini chocolate chips, or crushed pecans for extra texture.

These ingredients are likely already in your pantry (or easy to grab on your next grocery run), making this recipe convenient and stress-free.

Equipment Needed

• Mixing Bowls: For combining wet and dry ingredients.
• Hand Mixer or Stand Mixer: Makes creaming the butter and sugar a breeze.
• Cookie Scoop: Ensures evenly sized cookies for even baking.
• Baking Sheets: Lined with parchment paper to prevent sticking.
• Cooling Rack: Helps the cookies cool evenly and maintain their texture.

If you don’t have a cookie scoop, you can use a tablespoon to portion the dough. And if you’re in a pinch, a silicone baking mat works as a parchment paper substitute!

How to Make Caramel Cheesecake Cookies

1. Preheat the Oven: Set your oven to 350°F (175°C). Line your baking sheets with parchment paper.
2. Cream Butter and Sugar: In a large bowl, beat the softened butter, cream cheese, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
3. Add Wet Ingredients: Mix in the egg and vanilla extract until fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Mix Dough: Gradually add the dry ingredients to the wet mixture. Mix until just combined—don’t overmix!
6. Add Caramel: Gently fold in dollops of caramel sauce, being careful not to over-mix so you get swirls of caramel throughout.
7. Portion Dough: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake: Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underdone—that’s okay!
9. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

And that’s it! You’re ready to enjoy the most irresistible caramel cheesecake cookies ever.

Cooking Tips & Techniques

• Don’t Overmix: Overmixing the dough can lead to tough cookies. Mix just until the ingredients are combined.
• Chill the Dough: If your dough is too soft, refrigerate it for 20-30 minutes to make it easier to handle.
• Use Quality Caramel: The flavor of the caramel really shines here, so go for a high-quality brand or make your own.
• Watch the Bake Time: These cookies are best when slightly underbaked—this keeps them soft and chewy.
• Store Properly: Keep them in an airtight container to maintain their texture and freshness.

These tips will help you nail the recipe every single time!

Variations & Adaptations

• Salted Caramel: Sprinkle a pinch of flaky sea salt on top of each cookie before baking.
• Chocolate Drizzle: After the cookies cool, drizzle melted dark or white chocolate over the top.
• Nutty Twist: Fold in chopped pecans or walnuts for added crunch.
• Gluten-Free Option: Use a 1:1 gluten-free baking flour instead of all-purpose flour.
• Dairy-Free Adaptation: Swap the butter and cream cheese for plant-based alternatives.

Feel free to get creative and make these cookies your own!

Serving & Storage Suggestions

These caramel cheesecake cookies are best served slightly warm, with gooey caramel centers. Pair them with a hot cup of coffee, tea, or even a festive holiday cocktail for the ultimate treat.

To store, place the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They also freeze beautifully—just layer them with parchment paper in a freezer-safe container, and they’ll keep for up to 3 months. To enjoy, let them thaw at room temperature or warm them in the oven for a few minutes.

Nutritional Information & Benefits

Each cookie contains approximately:

• Calories: 150
• Fat: 7g
• Carbohydrates: 20g
• Protein: 1.5g

The cream cheese adds a dose of protein and calcium, while the caramel satisfies your sweet tooth. These cookies are a great option for an occasional indulgence during the holidays!

Conclusion

These caramel cheesecake cookies are more than just a dessert—they’re a holiday experience. From their rich, creamy centers to their chewy, caramel-swirled edges, they’re the kind of treat that brings people together. Whether you’re gifting them to friends or enjoying them with family, they’re guaranteed to spread joy.

I’d love to hear how these cookies turned out for you! Leave a comment below, share your variations, or tag me on social media with your cookie photos. Let’s make this holiday season delicious!

FAQs

Can I make the dough ahead of time?

Absolutely! You can refrigerate the dough for up to 2 days before baking. Just let it sit at room temperature for about 10 minutes before scooping.

Can I freeze these cookies?

Yes! These cookies freeze well. Store them in an airtight container, and they’ll keep for up to 3 months. Thaw at room temperature before serving.

What type of caramel should I use?

Thick, gooey caramel works best for this recipe. You can use store-bought or homemade caramel sauce.

Can I make these cookies gluten-free?

Yes, just substitute the all-purpose flour with a 1:1 gluten-free baking flour.

Why are my cookies spreading too much?

If your cookies are spreading too much, try chilling the dough for 20-30 minutes before baking. Also, make sure your butter and cream cheese aren’t overly soft.

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