Caramel Cheesecake Cookies
Introduction
If you love cookies and cheesecake, then you are in for a treat! Caramel Cheesecake Cookies combine the best of both worlds. They are soft, chewy cookies filled with a creamy cheesecake center and topped with rich caramel sauce. Perfect for any occasion!
Why Make This Recipe
These Caramel Cheesecake Cookies are not just delicious; they’re easy to make! Whether you’re baking for a special occasion or just want a sweet snack at home, these cookies will please everyone. I’ve made them for family gatherings and they always disappear fast. Plus, they are great for sharing!
How to Make Caramel Cheesecake Cookies
Making Caramel Cheesecake Cookies is simple and fun! Here’s how you can do it:
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/4 cup brown sugar crumbs (mix 2 tbsp melted butter + 1/4 cup brown sugar + 2 tbsp flour, bake for 5-7 mins at 350°F)
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter with both sugars until light and fluffy.
- Beat in the egg and vanilla extract until well mixed.
- In another bowl, whisk together the flour, baking soda, salt, and optional cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Scoop about 1.5 tablespoons of dough, roll them into balls, then flatten slightly with your thumb to create a little well in the center.
- In a separate bowl, mix the softened cream cheese, powdered sugar, and vanilla until smooth.
- Add a small spoonful of the cheesecake mixture into the well of each cookie.
- Bake in the preheated oven for 10–12 minutes until the edges are golden brown.
- Let the cookies cool completely.
- Once cooled, drizzle the cookies generously with caramel sauce and top with brown sugar crumbs.
How to Serve Caramel Cheesecake Cookies
Serve these delightful cookies as a sweet treat for dessert or with your favorite cup of coffee or tea. They make a wonderful addition to a dessert platter or a lovely gift for friends and family.
How to Store Caramel Cheesecake Cookies
Store the cookies in an airtight container at room temperature for up to 5 days. You can also refrigerate them to keep them fresh longer. If you want to keep them for a longer time, consider freezing them for up to 3 months.
Tips to Make Caramel Cheesecake Cookies
- Make sure your butter and cream cheese are softened for easier mixing.
- Use a cookie scoop for even-sized cookies.
- Don’t skip the cooling step before adding caramel sauce; it helps prevent the sauce from melting off.
Variation
Feel free to add chocolate chips or nuts to the cookie dough for an extra twist. You can also experiment with different toppings, like chocolate sauce or crushed candies.
FAQs
Q: Can I use low-fat cream cheese?
A: Yes, you can use low-fat cream cheese, but the texture might be slightly different.
Q: How do I know when the cookies are done?
A: The edges should be golden brown, and the tops should look set but soft.
Q: Can I freeze the cookie dough?
A: Yes, you can freeze the cookie dough before baking. Just scoop into balls, freeze them on a tray, then store in a bag for up to 3 months.
Caramel Cheesecake Cookies
Ingredients
For the Cookies
- 1/2 cup unsalted butter, softened Make sure it's softened for easier mixing.
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional) For extra flavor.
For the Cheesecake Filling
- 8 oz cream cheese, softened Ensure it's softened for easier mixing.
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Topping
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/4 cup brown sugar crumbs (mix 2 tbsp melted butter + 1/4 cup brown sugar + 2 tbsp flour, bake for 5-7 mins at 350°F)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter with both sugars until light and fluffy.
- Beat in the egg and vanilla extract until well mixed.
- In another bowl, whisk together the flour, baking soda, salt, and optional cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Scoop about 1.5 tablespoons of dough, roll them into balls, then flatten slightly with your thumb to create a well in the center.
- In a separate bowl, mix the softened cream cheese, powdered sugar, and vanilla until smooth.
- Add a small spoonful of the cheesecake mixture into the well of each cookie.
Baking
- Bake in the preheated oven for 10–12 minutes until the edges are golden brown.
- Let the cookies cool completely.
- Once cooled, drizzle the cookies generously with caramel sauce and top with brown sugar crumbs.
