Description
Delightfully soft and creamy Caramel Cheesecake Cookies combining the rich flavors of caramel, cream cheese, and buttery cookie dough. These treats feature a luscious cheesecake filling nestled inside each cookie, finished with a drizzle of caramel sauce and optional sea salt or nuts for a perfect balance of sweet and savory.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- 8 oz cream cheese, softened
- ½ cup caramel sauce (store-bought or homemade)
Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup caramel sauce
For Garnish
- Extra caramel sauce (for drizzling)
- Optional: Sea salt or chopped nuts
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to ensure the cookies bake evenly and do not stick.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps distribute the leavening agent and salt evenly throughout the dough.
- Cream the wet ingredients: In a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light, fluffy, and creamy, about 3 to 4 minutes. Add the egg and vanilla extract, mixing well to combine. Then, beat in the softened cream cheese and caramel sauce until the mixture is smooth and homogeneous.
- Combine wet and dry ingredients: Gradually incorporate the dry ingredients into the wet mixture, stirring until a thick and creamy cookie dough forms. Avoid overmixing to keep the texture tender.
- Form the cookie dough balls: Roll the dough into 1-inch balls using your hands and place them on the prepared baking sheets about 2 inches apart to allow space for spreading.
- Make the cheesecake filling: In a separate bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and caramel sauce until the filling is smooth and creamy, perfect for spooning.
- Assemble the cookies: Using your finger or the back of a spoon, create an indentation in the center of each cookie dough ball. Spoon approximately 1 teaspoon of the cheesecake filling into each indentation, careful not to overfill.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges appear lightly golden and the cookie centers remain soft and slightly puffy.
- Cool and garnish: Let the cookies cool completely on the baking sheets to firm up. Once cooled, drizzle with extra caramel sauce and sprinkle with sea salt or chopped nuts as desired for added flavor and texture.
- Serve and enjoy: These cookies are best served at room temperature to enjoy the perfect blend of chewy cookie and creamy cheesecake center.
Notes
- Ensure cream cheese and butter are softened to room temperature for easier mixing and a smoother dough and filling.
- Do not overbake; cookies will continue to firm up as they cool.
- Use good quality caramel sauce for best flavor, or make your own homemade caramel if preferred.
- Optional garnishes like sea salt enhance the caramel flavor by adding a hint of savory contrast.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
