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Ingredients for Caramel Cheesecake Cookies arranged on a neutral light beige surface.
FL Recipes

Decadent Caramel Cheesecake Cookies

These Caramel Cheesecake Cookies feature a thick, soft-baked brown sugar base, a creamy white baked cheesecake filling, glossy golden caramel, melted milk chocolate, and crushed toasted pecans.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Dough
  • 1/2 cup unsalted butter melted and slightly cooled
  • 3/4 cup dark brown sugar packed
  • 1/4 cup granulated white sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1 tbsp cornstarch
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
Cheesecake Filling
  • 4 oz cream cheese full-fat, softened to room temperature
  • 3 tbsp granulated white sugar
  • 1 large egg yolk room temperature
  • 1/2 tsp vanilla extract
Toppings
  • 1/4 cup caramel sauce thick and glossy
  • 1/4 cup milk chocolate chips melted into thin ribbons
  • 1/4 cup toasted pecans finely crushed

Equipment

  • 1 Electric hand mixer Used for blending the cream cheese filling until perfectly smooth.
  • 1 Large Baking Sheet Lined with parchment paper for even baking.
  • 1 Piping Bag To pipe the cheesecake filling into the deep center depression.

Method
 

Make the Cheesecake Filling
  1. In a medium bowl, beat the softened cream cheese with 3 tbsp of granulated sugar until smooth and lump-free.
  2. Mix in the egg yolk and 1/2 tsp vanilla extract just until combined. Spoon the white filling into a piping bag and refrigerate.
Make the Cookie Dough
  1. Whisk the melted butter, dark brown sugar, and granulated sugar together. Add the whole egg and 1 tsp vanilla extract, whisking until fragrant and slightly lighter in color.
  2. Sprinkle the flour, cornstarch, baking soda, and salt over the wet ingredients. Gently fold with a spatula until a soft, thick dough forms.
Assemble and Bake
  1. Preheat the oven to 350°F (175°C). Scoop 2-tablespoon portions of dough onto a parchment-lined baking sheet. Press a deep well into the center of each cookie dough ball.
  2. Pipe the cream cheese filling into the depressions. Bake for 12-14 minutes until the cookie edges are set and the filling is matte but jiggly.
Cool and Garnish
  1. Let the cookies cool on the baking sheet for 10 minutes before moving them to a wire rack to cool completely.
  2. Drizzle the completely cooled cookies with thick glossy golden caramel sauce and thin ribbons of melted milk chocolate. Sprinkle with crushed toasted pecans.

Nutrition

Calories: 320kcalProtein: 3gFat: 18gFiber: 1g

Notes

Store cookies in an airtight container in the refrigerator for up to 5 days.
Ensure cookies are 100% cooled before drizzling the caramel and chocolate, otherwise, the toppings will melt and run off.
Keyword Brown Sugar Cookies,Caramel Cheesecake Cookies,Cheesecake Stuffed Cookies

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