Description
Cheesecake Caramel Cookies are soft, chewy, and filled with a creamy cheesecake center and gooey caramel surprise. Rolled in cinnamon sugar for a cozy bakery-style finish, these cookies are quick to make and guaranteed to wow at any gathering.
Ingredients
For the Dough
1 box yellow cake mix
1/2 cup butter, melted
1 egg
For the Cheesecake Filling
8 oz cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract
For the Caramel Center
12 soft caramel candies
For the Cinnamon Sugar Coating
1/4 cup granulated sugar
1 tsp ground cinnamon
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the cheesecake filling: In a medium bowl, beat cream cheese, sugar, and vanilla until smooth. Chill for 15–20 minutes.
Prepare the dough: In a large bowl, combine cake mix, melted butter, and egg until a thick dough forms.
Scoop about 1 tablespoon of dough and flatten in your palm. Place 1 teaspoon cheesecake filling and 1 caramel candy in the center.
Wrap dough around the filling, sealing completely, and roll into a ball.
Coat in cinnamon sugar: In a small bowl, mix sugar and cinnamon. Roll each dough ball until coated.
Place on the prepared baking sheet, spacing cookies 2 inches apart. Bake 10–12 minutes, until edges are just set.
Cool 5 minutes on the sheet, then transfer to a wire rack. Serve warm for gooey centers or cooled for fudgier texture.
Notes
Make sure the dough is fully sealed around the filling to keep the cheesecake and caramel from leaking.
Soft caramels melt best; hard caramels may not work as well.
To freeze, shape and coat the dough balls, then store in a freezer bag for up to 2 months. Bake straight from frozen, adding 2–3 minutes to bake time.
Store baked cookies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.