Caramel Cheesecake Cookies feature soft, chewy brown sugar cookie dough wrapped around frozen cheesecake filling and a gooey caramel core, finished with flaky sea salt for sweet-salty contrast in every bite. These stuffed cookies bake tall with golden edges and creamy centers that hold without leaking when properly chilled, yielding 14-18 bakery-style treats perfect for holidays, parties, or gifting. The cheesecake cuts richness while caramel adds indulgence, making them a step up from basic stuffed cookies.
Why you’ll love this recipe lies in the make-ahead ease: freeze fillings first for foolproof assembly, no mixer needed for dough, and they freeze raw or baked for up to 3 months. Reviewers rave about the texture contrast—chewy exterior, tangy cheesecake, molten caramel—and note success with dairy-free swaps or gluten-free flour. Chilling dough 2 hours prevents spreading, ensuring thick cookies that impress without advanced skills.
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