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chocolate cookie with caramel cheesecake topping
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5 from 2 votes

Caramel Chocolate Cheesecake Cookies

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.
Course Dessert
Cuisine amercian
Keyword caramel chocolate cheesecake cookie
Prep Time 1 hour
Cook Time 15 minutes
Chill Time 30 minutes
Servings 24 1/2 cookie servings
Calories 405kcal
Author Karli Bitner


Fudgey Brownie Cookie

  • 1 1/2 cups salted butter melted
  • 1 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 5 eggs
  • 2 tbsp light corn syrup
  • 1 tbsp vanilla
  • 3 1/2 cups all purpose flour
  • 1 1/4 cup dutch processed cocoa
  • 1 tbsp cornstarch
  • 1 tsp salt
  • 1 tsp soda

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.


Calories: 405kcal | Carbohydrates: 44g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 271mg | Potassium: 164mg | Fiber: 2g | Sugar: 27g | Vitamin A: 852IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg