Caramel Cheesecake Cookies
Delicious soft and chewy cookies filled with a creamy cheesecake center and topped with rich caramel sauce. Perfect for any occasion!
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.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. Refrigerate for longer freshness or freeze for up to 3 months. Use a cookie scoop for even-sized cookies, and ensure cooling before adding caramel sauce.