Description
These Caramel Cheesecake Cookies combine the best of both worlds—soft, buttery cookies filled with a creamy cheesecake center and topped with a luscious caramel drizzle. Perfect for any occasion, these decadent treats will leave everyone wanting more.
Ingredients
For the Cookies:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
For the Caramel Topping:
1/2 cup caramel sauce (store-bought or homemade)
A pinch of sea salt (optional)
Instructions
- Prepare the Cheesecake Filling: Beat the cream cheese, sugar, and vanilla extract until smooth. Freeze for 30 minutes to firm up.
- Make the Cookie Dough: Cream butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix dry ingredients into the wet ingredients until a dough forms.
- Shape and Fill the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 2 tablespoons of dough, flatten slightly, and place a spoonful of cheesecake filling in the center. Cover with another piece of dough and seal the edges.
- Bake: Arrange cookies on the prepared sheet, leaving space between them. Bake for 10-12 minutes until golden brown. Cool on a wire rack.
- Add Caramel Topping: Drizzle caramel sauce over the cooled cookies. Sprinkle sea salt for a salted caramel version. Let the caramel set before serving.
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Dessert