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Salted Caramel Cheesecake Stuffed Cookies – Easy Chocolate Chip Recipe

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Warm, gooey chocolate chip cookies stuffed with creamy cheesecake and ribbons of salted caramel. These showstopper cookies are soft, chewy, and feature a surprise center that makes every bite irresistible.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups semi-sweet chocolate chips
  • 6 oz cream cheese, softened
  • 2 tablespoons granulated sugar (for filling)
  • 1/2 teaspoon pure vanilla extract (for filling)
  • 12–16 soft caramel candies, unwrapped
  • 1 tablespoon heavy cream
  • Flaky sea salt, for sprinkling

Instructions

  1. In a medium bowl, beat cream cheese, 2 tablespoons sugar, and 1/2 teaspoon vanilla extract until smooth (about 2 minutes). Scoop teaspoon-sized portions onto a plate lined with wax paper and chill in the freezer for 30 minutes.
  2. In a microwave-safe bowl, combine caramel candies and heavy cream. Microwave in 20-second bursts, stirring until smooth and glossy. Let cool slightly until thickened but still runny.
  3. In a large bowl, whisk together flour, baking soda, and salt.
  4. In another bowl, beat butter, granulated sugar, and brown sugar until creamy and pale (about 3 minutes). Add eggs and vanilla, beating until combined.
  5. Gradually mix in dry ingredients until just combined. Stir in chocolate chips by hand.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Scoop about 2 tablespoons of dough and flatten in your palm. Place a chilled cheesecake ball and a spoonful of caramel in the center. Wrap dough around filling, pinching edges to seal. Roll gently to form a ball.
  8. Repeat with remaining dough and fillings. Place cookies 2 inches apart on prepared sheets.
  9. Bake for 11-13 minutes, until edges are golden and centers look just set.
  10. Remove from oven and sprinkle with flaky sea salt. Cool on the sheet for 5 minutes, then transfer to a rack.
  11. Serve warm for maximum gooeyness, or let cool for firmer centers.

Notes

Chill the cheesecake filling for easier assembly. Seal cookie dough tightly around the filling to prevent caramel leaks. Don’t overbake—cookies will firm up as they cool. For gluten-free or vegan adaptations, swap flour and dairy ingredients as needed. Cookies freeze well and taste even better the next day.

Nutrition

Keywords: salted caramel, cheesecake stuffed cookies, chocolate chip cookies, stuffed cookies, easy dessert, party cookies, gooey cookies, bakery-style cookies

Find it online: https://bitefuljoy.com/salted-caramel-cheesecake-stuffed-cookies-easy-chocolate-chip-recipe/