Caramel Cheesecake Cookies

• ~8 oz soft caramels (unwrapped) or store‑bought caramel sauce — for drizzling on top after baking. What Molly Made+1

• 2 Tbsp heavy cream (if melting caramels to make a drizzle) What Molly Made

• Optional: a small pinch of flaky sea salt — for salted-caramel effect. Life Love and Sugar+1

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‍ Instructions — Step by Step

1. Prepare the Cheesecake Filling

1. In a bowl, beat the softened cream cheese until smooth and lump‑free. What Molly Made

2. Add the powdered sugar, flour, and vanilla extract. Mix until well combined and creamy. This becomes your cheesecake “center.” What Molly Made+1

3. Drop the cheesecake filling by teaspoonfuls (or slightly larger) onto a parchment‑lined tray.

4. Freeze or chill these little cheesecake balls for about 10–15 minutes (or until firm). This helps them keep shape when you bake the cookies. What Molly Made

2. Make the Cookie Dough

1. Preheat your oven to 350 °F (≈ 175 °C) and line a baking sheet with parchment paper. Life Love and Sugar+1

2. In a mixing bowl, cream together the butter and brown sugar until light and fluffy (about 2–3 minutes). What Molly Made+1

3. Add the egg and vanilla extract, mix until well combined. What Molly Made+1

4. In a separate bowl, whisk together flour, baking soda, and salt. What Molly Made+1

5. Gradually add the dry ingredients into the wet mixture until just combined — don’t overmix. What Molly Made+1

3. Assemble the Cookies with Cheesecake Center

1. Scoop about 1‑tablespoon‑sized portions of cookie dough (or a bit more if you want thick cookies).

2. Flatten each portion into a disc, place a frozen cheesecake ball in the center, then wrap cookie dough around it to seal — forming a ball/cookie with cheesecake inside. What Molly Made+1

3. Place assembled cookies on the prepared baking sheet, spacing them a few inches apart — they’ll spread a little.

4. Bake

• Bake in preheated oven for 9–11 minutes, or until the cookie edges are set and tops begin to crack slightly but centers remain soft. What Molly Made+1

• Remove from oven. Let cookies cool on the sheet for a few minutes before transferring to a wire rack. Let them cool until nearly room temperature.

5. Melt Caramel & Drizzle

• In a small microwave‑safe bowl, melt the soft caramels + heavy cream in 30‑second intervals, stirring between until smooth and pourable. What Molly Made+1

• Drizzle caramel over the cooled cookies generously. If you like a salted‑caramel vibe, sprinkle a pinch of sea salt on top before caramel sets. Life Love and Sugar+1

6. Serve & Store

• For best taste, serve slightly warm or at room temperature — the cheesecake inside will be soft and creamy.

• Store in an airtight container in the fridge (especially because of the cream cheese). To store longer, freezing is possible — thaw in fridge before serving. Julie Blanner+1

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Tips & Variations

• Thicker cookies: Use slightly more dough per cookie and a larger cheesecake filling — makes for a dramatic “gooey inside” effect.

• Texture variation: Want more chew? Use a mix of brown + a little white sugar; want cakier cookies? add a bit more flour.

• Flavor tweaks:

  • Add a pinch of cinnamon or nutmeg to dough for a warm, cozy twist.

  • Use flavored cream cheese (e.g. vanilla bean) or add lemon zest to filling for a tangy note.

  • Swap caramel drizzle for chocolate ganache or butterscotch for variation.

• Storage reminder: Because these cookies contain cream cheese, refrigeration after a few hours is recommended — especially if you live in a warm climate.