Caramel Cheesecake Cookies
Delicious cookies filled with creamy cheesecake and topped with rich caramel, perfect for sharing and enjoying with a cup of coffee.
Ingredients
For the cookie dough
- 1/2 cup unsalted butter, softened Make sure butter is at room temperature.
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 tsp baking soda
- a pinch salt
For the cheesecake filling
- 4 oz cream cheese, softened Make sure cream cheese is at room temperature.
- 1/4 cup powdered sugar
- 1/4 tsp vanilla extract
For topping
- 1/4 cup caramel sauce Warm before drizzling.
- a generous pinch flaky sea salt
Instructions
Preparation
- 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.
Forming the Cookies
- 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.
Baking
- 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.
Serving
- Once cooled, drizzle warm caramel sauce over each cookie and sprinkle with flaky sea salt.
Notes
Store the cookies in an airtight container at room temperature for up to a week. They can be frozen for up to three months. Thaw at room temperature before enjoying.