salted caramel cheesecake cookies | the best Christmas cookie recipes

Caramel Cheesecake Cookies

These gooey caramel cheesecake cookies are everything you need in your life. It's just like caramel cheesecake in bite-size pieces!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24
Author Julie Blanner


  • 8 oz cream cheese softened
  • 1/2 c butter softened
  • 1 1/2 c sugar
  • 1 tsp vanilla
  • 2 c flour
  • 1/2 c graham cracker crumbs
  • 1 bag of caramels


  • Preheat oven to 350 degrees.
  • Combine cream cheese, butter, sugar and vanilla. Beat until fluffy.
  • Gradually add flour and graham cracker crumbs.
  • Roll a large ball of dough {I made them the size of 2 cookie scoops} and poke a hole to insert a caramel, and roll back into a ball.
  • Bake on a lined cookie sheet for 12 minutes. Remove from oven, gently press with a glass Optional: add a crack of sea salt to the top
  • Bake 3 additional minutes. Serve slightly warm {10 seconds in the microwave}


If you don't have premade graham cracker crumbs, you can use a food processor to make your own from regular graham crackers. 
How to freeze cookies:
You should first quick freeze the cooled cookies by placing them on a cookie sheet lined with wax paper.  Once they are chilled you can place them in a zip-top freezer bag, or place them in an airtight container, separating each cookie layer with a sheet of wax paper.
When you want to remove them from the freezer and let them thaw, remove the cookies from the bag, or container you stored them in. If they thaw in what they were stored in, the condensation produced in the thawing process might make them soggy.
No one wants a soggy cookie, so just take them out of the freezer and put them back on a baking sheet while the cookies get to room temperature and enjoy!