Soft Caramel Cheesecake Cookies – A Dreamy Bite of Sweet, Creamy Magic 🍪🧀✨
If there was ever a cookie that could stop time for just a moment… this is it. Imagine biting into a soft, golden cookie, only to discover a surprise cheesecake center, warm caramel drizzle, and a sprinkle of toasty pecans on top. Yes — these Soft Caramel Cheesecake Cookies are every bit as decadent as they sound.
This recipe is one of those treats that feels bakery-worthy, but totally doable in your own kitchen. They’re a little fancy, a lot indulgent, and a guaranteed crowd-pleaser.
Thanks for stopping by today! If you love soft cookies with gooey centers and creamy fillings — you’re in for a treat.
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Why You’ll Love These Cheesecake-Stuffed Cookies
These cookies bring everything to the table:
Soft & chewy cookie base – golden edges, tender centers
Creamy cheesecake filling – sweet and tangy, like a bite-sized dessert inside a cookie
Gooey caramel drizzle – need I say more?
Crunchy pecans on top – the perfect contrast in texture
Make-ahead friendly – prep the filling and dough ahead of time!
What Do They Taste Like?
They’re rich, buttery, and lightly crisp on the outside — but when you sink your teeth in, you hit this cool, creamy cheesecake core. The caramel melts into the warm cookie, and the pecans bring a sweet, nutty crunch. It’s like a cheesecake and a cookie fell in love, and then someone poured caramel all over their love story. 😍
🛒 Ingredients You’ll Need
This recipe yields about 16–18 stuffed cookies.
For the Cookie Dough:
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup light brown sugar, packed
1 large egg
1 tsp vanilla extract
1½ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
For the Cheesecake Filling:
8 oz cream cheese, softened
¼ cup confectioners’ sugar
½ tsp vanilla extract
For the Toppings:
½ cup diced pecans, toasted or raw
Caramel sauce, store-bought or homemade
✨ Optional upgrades:
Add a pinch of cinnamon to the cookie dough
Use salted caramel for contrast
Swap pecans for walnuts or almonds if desired
🧰 Tools You’ll Need
Electric mixer (hand or stand)
Mixing bowls
Rubber spatula
Baking sheet
Parchment paper
Cookie scoop (optional, but helpful!)
Spoon for drizzling caramel
👩🍳 How to Make Soft Caramel Cheesecake Cookies
Step 1: Make the Cheesecake Centers
In a small bowl, mix together:
8 oz cream cheese
¼ cup confectioners’ sugar
½ tsp vanilla extract
Blend until smooth. Scoop into teaspoon-sized portions, place on a parchment-lined tray, and freeze for at least 30 minutes until firm.
Step 2: Prepare the Cookie Dough
In a large bowl, beat together:
½ cup softened butter
½ cup granulated sugar
½ cup light brown sugar
Mix until light and fluffy.
Add in:
1 egg
1 tsp vanilla extract
Mix until smooth.
In a separate bowl, whisk:
1½ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
Gradually add dry ingredients to wet, mixing until a soft dough forms.
Step 3: Assemble the Cookies
Take about 1 tablespoon of cookie dough, flatten it in your hand. Place a frozen cheesecake ball in the center. Top with another tablespoon of dough, seal the edges, and gently roll into a smooth ball.
Repeat with remaining dough and filling. Place cookie balls on a parchment-lined baking sheet.
Refrigerate the dough balls for 15 minutes before baking — this helps prevent spreading.
Step 4: Bake
Preheat oven to 350°F (175°C). Bake cookies for 11–13 minutes, or until the edges are lightly golden. Don’t overbake — you want them soft!
Let cool on the pan for 5–10 minutes, then transfer to a wire rack.
Step 5: Top and Serve
Once slightly cooled, drizzle with caramel sauce and sprinkle with diced pecans. Serve warm, room temp, or chilled — they’re amazing any way you slice (or bite) them!
🍽️ Serving Suggestions
These cookies are perfect:
As a holiday cookie exchange standout
Paired with coffee or hot cocoa
Warmed and served à la mode
As a sweet surprise in lunchboxes or care packages
💡 Tips for the Best Cheesecake Cookies
Don’t skip freezing the filling — it makes stuffing the cookies so much easier.
Chill the dough balls before baking to keep them thick and chewy.
Use room temp butter and cream cheese for smoother mixing.
Want a neater drizzle? Use a spoon or small piping bag for the caramel!
🧊 Storage & Make-Ahead Tips
Store:
Keep cookies in an airtight container in the fridge for up to 5 days
Bring to room temperature or microwave for 10 seconds before eating
Bake straight from frozen, adding 1–2 minutes to bake time
You can also freeze baked cookies (without caramel) for up to 2 months
❓ Frequently Asked Questions
Can I use store-bought cookie dough?
You can, but homemade dough works best for sealing and flavor. If using pre-made dough, be sure to still freeze the cheesecake centers.
Can I skip the pecans?
Absolutely! Try crushed pretzels, chocolate chips, or just caramel drizzle on its own.
Can I make these gluten-free?
Yes — use a 1:1 gluten-free flour blend. The texture may be slightly softer, but still delicious.
Do they need to be refrigerated?
Because of the cream cheese center, it’s best to refrigerate leftovers — but they’re fine at room temp for a few hours when serving.
🧡 In Conclusion
These Soft Caramel Cheesecake Cookies are everything: warm, gooey, creamy, nutty, and decadent in all the best ways. If you’re looking for a cookie that impresses without stress, this one is your new go-to.
Whether it’s for a bake sale, a party, or just a night in with a spoon and no regrets — they’re the kind of cookie that earns you recipe requests on the spot.
🍪 More Cookie Recipes You’ll Crave:
Salted Caramel Pretzel Chocolate Chip Cookies
Stuffed Nutella Cookies with Sea Salt
Lemon Cheesecake Thumbprint Cookies
Triple Chocolate Fudge Crinkle Cookies
📸 Show Off Your Cookies!
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