Tips and Variations
Freeze fillings solid to prevent leaks; shape dough tall like cones for thicker cookies. If dough sticky, add 1-2 tbsp flour; room-temp ingredients ensure even mixing. For chocolate version, fold in chips but chop fine to avoid piercing filling.
Variations: Pumpkin spices in dough/filling; strawberry jam swap for caramel; graham crumbs on top. Dairy-free: Plant cream cheese, vegan butter, coconut cream in caramel. Gluten-free: 1:1 flour blend.
Serving: Warm slightly (10 seconds microwave) for gooey centers; pair with milk or coffee. Yields 14-18; ~350 calories each.
Storage: Airtight room temp 3 days, fridge 1 week (don’t stack caramel side); freeze baked (no caramel) or raw dough 3 months—add 1-2 bake minutes from frozen.
Frequently Asked Questions
Why freeze the fillings?
Firm centers prevent melting/leaking during assembly and baking—essential for clean stuffed cookies.
Dough too sticky?
Chill 10 minutes or add flour sparingly; melted butter makes it soft but workable.
Caramel leaking?
Overly thin caramel or skipped dough chill; cool fully and seal edges tightly.
Can I bake from frozen dough?
Yes, add 1-2 minutes; flash-freeze balls first for best shape.
Substitutions for dietary needs?
Dairy-free cream cheese/butter/cream works; gluten-free flour 1:1.
Conclusion and Call to Action
Caramel Cheesecake Cookies combine chewy dough, creamy cheesecake, and salted caramel into indulgent, shareable treats that elevate cookie trays year-round. Ideal for your blog’s stuffed cookie collection, they assemble ahead and wow with hidden layers.
Bake these today, experiment with fillings like Biscoff or Oreo, and share photos in comments—what twist vanished first? Pin, save, print for holidays, and subscribe for more stuffed dessert recipes.