Everything you could ever love about Caramel Chocolate Cheesecake all wrapped up in a rich and fudgy cookie. This decadent cookie will change the way you want to eat cheesecake forever.
Caramel Chocolate Cheesecake Cookie Recipe
Truth be told, as much as I love to bake, good old fashion cheesecake always feels like more work that I want to deal with! Something about having to bake something in a water bath just seems to be a step too much for me!
Which is why I absolutely LOVE turning cheesecake into cookies! Amazing cookies like my Oreo Raspberry Cheesecake Cookies, or my Salted Caramel Cheesecake Cookies or these amazingly chocolatey and fudgy Caramel Chocolate Cheesecake Cookies!
A thick brownie style cookie, topped with a swirl of no bake caramel cheesecake. It is all the flavors of cheesecake but much MUCH easier! And the final result is EVERYTHING! Honestly, I could eat these everyday. Seriously, would it be too much if I make them again tomorrow?
Ingredients for Caramel Chocolate Cheesecake Cookies
For the Fudgy Cookie
- Butter- This is actually going to be melted this time! This will help give us that brownie texture and taste we are looking for.
- Granulated Sugar
- Brown Sugar- The combination of sugars will give you the perfect cookie texture and will help keep your cookie soft.
- Corn Syrup- This helps achieve that super fudgey brownie like texture in the cookie.
- Flour- Just plain old all purpose flour will do the trick.
- Dutch Processed Cocoa Powder- The Dutch processed will give you a deeper chocolate flavor so that is what I prefer, but if you don’t have any on hand you could just regular cocoa.
- Corn Starch- This will help the cookies extra soft, even days after baking!
- Baking Soda
For the Caramel Cheesecake Topping
- Whipping Cream
- Powdered Sugar
- Cream Cheese– Make sure your cream cheese is softened so that it blends smoothly with the cream.
- Caramel Dip– Use caramel dip, the kind used for apple slices. NOT an ice cream topping. Ice cream toppings are much thinner and we need the thick kind of caramel for this recipe.
- Vanilla Flavored Instant Pudding Mix– You’ll just need the powder!
- Sea Salt for Garnish
How to Make Caramel Chocolate Cheesecake Cookies
In a stand mixer, add melted butter with the 2 types of sugar until well combined. Add in the eggs, corn syrup and vanilla and continue to beat until combined.
Next add in your dry ingredients, flour, cocoa powder, corn starch and salt and mix until a dough ball forms. The Dough will be soft and slightly sticky in texture. Be careful not to overmix.
Divide the dough into 12 equal parts. I use a 3.25 ounce cookie scoop. Leave the cookie dough in a ball.
Bake at 350 degrees for 13-15 minutes. The cookie will begin to crack and crinkle when it is ready to come out of the oven.
Remove the cookies from the oven and allow them to cool completely on the pan.
How to Make the Caramel Cream Cheese Frosting
Once the cookies are cooled, make the frosting by pouring the whipping cream into a bowl or your stand mixer.
Whip the cream until it begins to thicken. When the cream begins to thicken, slowly add the powdered sugar. When the sugar is completely incorporated, bump the speed up to high and whip until stiff peaks form.
Transfer your whipped cream into a separate bowl.
Add your cream cheese to your mixing bowl and whip it until smooth. Scrape the sides of your bowl and add 1/4 of the caramel dip and whip again until well combined. Slowly add the pudding mix and continue to whip until everything is thoroughly combined and smooth.
Scrape the sides of the bowl again and return the whipped cream to the mixer. Mix together until the cheesecake mixture is completely incorporated into the whipped cream.
Add the frosting to a gallon size, zip top bag or a piping bag and pipe the frosting onto the cookies in a spiral starting at the center and working your way out.
Drizzle the tops of the cookies with the remaining caramel and sprinkle with sea salt if desired.
Serve chilled and enjoy!
Do these cookies need to be refrigerated?
Yes! The cheesecake topping must be kept in the fridge. The cookie is a fudgey brownie cookie so the cookie will still be nice and chewy while chilled and shouldn’t be dry.
Why are my cookies dry?
99% of the time, if your cookies turn out dry, that means they were baked too long. Next time try to cut the bake time down by a minute or two.
Can I make these cookies smaller?
Yes! You’ll still bake at 350° but you’ll want to bake them for a shorter time frame. Start with about 9-11 minutes.
Caramel Chocolate Cheesecake Cookies
Fudgey Brownie Cookie
Caramel Cheesecake Topping
- 1 1/3 cup heavy whipping cream
- 1/2 cup powdered sugar
- 16 oz cream cheese room temperature
- 3/4 cup caramel dip divided
- 4 tbsp vanilla flavored instant pudding mix
- coarse sea salt for garnish
- Preheat oven to 350°.
- In the bowl of a stand mixer, add the melted butter, brown sugar and granulated sugar.
- Turn the mixer onto low and combine the butter and sugars.
- Leave the mixer going and add in the eggs, corn syrup and vanilla.
- Turn the mixer off and add in the flour, cocoa, corn starch, salt and soda. Mix until just combined. The dough will be very soft and slightly sticky.
- Scoop out the dough in approx 1/2 cup portions, I use a 3.25 oz scoop.
- Fit 6 cookies per sheet.
- Bake at 350° for 13-15 minutes. The cookies will spread and start to crackle. Allow the cookies to cool completely on the pan
- .Once the cookies are completely cool, place them in the fridge while you make the caramel cheesecake frosting.
- To make the frosting, add the heavy whipping cream to either the bowl of your stand mixer or a large bowl that you can use an electric hand mixer with.
- Whip the cream on medium high speed until it starts to thicken.
- Once it starts to thicken, slow the speed down and gradually add in the powdered sugar. Once all of the powdered sugar has been added bump the speed up to as high as it can go and whip it until stiff peaks form.
- Transfer the whipped cream to a separate bowl.Whip your room temperature cream cheese until smooth.
- Scrape the sides of the bowl and add in 1/2 cup of caramel dip. Mix until thoroughly combined.
- Slowly add in the pudding mix, mixing until creamy and smooth.Scrape the sides of the bowl and mix again.
- Then add in the whipped cream, mixing until smooth.
- Add the cheesecake topping to a piping bag with a large round tip and pipe a swirl on top of the cookie, starting in the center and working your way out.
- Drizzle with the remaining caramel dip and add a sprinkle of sea salt on top.
- Serve Chilled + Store in the fridge.