Caramel Cheesecake Cookies - A Very Sweet Pleasure
Soft, buttery cookies filled with creamy cheesecake and drizzled with rich caramel sauce. A heavenly treat for any sweet tooth!
Equipment
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Baking Sheet
- Parchment Paper
- Measuring Cups & Spoons
- Small Scoop or Spoon
Ingredients
For the Cookie Dough
- 2 cups all-purpose flour sifted
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1 tsp baking soda
- 0.5 tsp salt
- 1 tsp vanilla extract
- 1 large egg
For the Cheesecake Filling
- 8 oz cream cheese softened
- 0.25 cup powdered sugar
- 0.5 tsp vanilla extract
For the Caramel Drizzle
- 0.5 cup caramel sauce store-bought or homemade
- 0.25 tsp sea salt optional, for garnish
Instructions
- In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop small dollops onto a baking sheet and freeze for 30 minutes.
- In another bowl, cream together butter and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until combined.
- Scoop out small cookie dough balls, flatten them slightly, and place a frozen cheesecake dollop in the center. Cover with another dough piece and seal the edges.
- Preheat the oven to 350°F (175°C). Arrange cookies on a parchment-lined baking sheet and bake for 12-14 minutes until golden brown.
- Allow cookies to cool slightly, then drizzle with caramel sauce and sprinkle with sea salt if desired.
Video
Notes
For a crispier cookie, bake for an additional 2 minutes. Store leftovers in an airtight container in the fridge for up to a week.
