Caramel Cheesecake Cookies
Caramel Cheesecake Cookies bring together two beloved treats: classic cookies and luscious cheesecake. These delightful cookies are packed with a creamy cheesecake filling and topped with rich caramel. They are perfect for sharing at gatherings, satisfying your sweet tooth, or simply enjoying with a cup of coffee.
Why Make This Recipe
These cookies are a fantastic way to impress your friends and family with minimal effort. They combine the soft chewiness of cookies with the rich, creamy goodness of cheesecake. Plus, the drizzle of caramel and sprinkling of flaky sea salt elevate the flavors, making each bite a delight. Whether you’re preparing for a special occasion or just want a tasty treat, these cookies are sure to satisfy.
How to Make Caramel Cheesecake Cookies
Ingredients:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- 1/4 tsp baking soda
- A pinch of salt
- 4 oz (113g) cream cheese, softened
- 1/4 cup (50g) powdered sugar
- 1/4 tsp vanilla extract
- 1/4 cup (60ml) caramel sauce
- A generous pinch of flaky sea salt
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and pinch of salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- In another bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Scoop out tablespoon-sized balls of cookie dough and flatten each into a disc. Place a spoonful of cheesecake filling in the center, fold the dough around it, sealing well, and roll back into a ball.
- Place on the prepared baking sheet. Repeat with the remaining dough and filling.
- Bake for 12–14 minutes or until the edges are lightly golden but the centers are still soft. Let cool completely on the baking sheet.
- Once cooled, drizzle warm caramel sauce over each cookie and sprinkle with flaky sea salt.
How to Serve Caramel Cheesecake Cookies
Serve these cookies warm or at room temperature. They make a lovely addition to dessert platters or can be enjoyed as a sweet snack anytime. Pair them with a glass of milk or a warm cup of tea for a delightful treat.
How to Store Caramel Cheesecake Cookies
Store the cookies in an airtight container at room temperature. They can last for up to a week. If you want to keep them longer, you can freeze them for up to three months. Just thaw them at room temperature before enjoying.
Tips to Make Caramel Cheesecake Cookies
- Make sure your butter and cream cheese are at room temperature for easy mixing.
- Be careful not to overbake the cookies; they should be soft in the center for the best texture.
- Feel free to adjust the amount of caramel sauce to your liking for added sweetness.
Variation
You can add chocolate chips or nuts to the cookie dough for extra flavor and texture. Alternatively, try using different flavored extracts, such as almond or coconut, for a unique twist.
FAQs
Can I use low-fat cream cheese in this recipe?
Yes, you can use low-fat cream cheese, but the texture may be slightly different.
How do I prevent the filling from leaking out during baking?
Make sure to seal the dough tightly around the filling. A bit of extra dough on each cookie can help secure the filling.
Can I make the dough ahead of time?
Yes, you can prepare the cookie dough and store it in the refrigerator for up to 24 hours before baking. This makes preparation easier!
