Description
These Caramel Cheesecake Cookies combine a soft, buttery cookie base with a luscious caramel cream cheese filling. Baked to perfection and finished with a drizzle of caramel sauce and optional sea salt or nuts, they offer a delightful blend of sweet and creamy flavors in every bite.
Ingredients
Scale
Cookie Dough
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 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
Garnish (Optional)
- Extra caramel sauce (for drizzling)
- Sea salt
- 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 prepare for baking.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
- Cream the wet ingredients for dough: In a large bowl, use a mixer to cream the softened unsalted butter, granulated sugar, and packed brown sugar together until the mixture becomes light and fluffy, about 3-4 minutes. Add the egg and vanilla extract, mixing well to incorporate.
- Add cream cheese and caramel to dough: Beat in the softened cream cheese and ½ cup caramel sauce into the wet ingredients until smooth and well combined, creating a creamy dough base.
- Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently until the dough becomes thick and creamy, ensuring all ingredients are fully integrated without overmixing.
- Form cookie dough balls: Roll the dough into 1-inch balls. Place each ball onto the prepared baking sheets, spacing about 2 inches apart to allow for spreading while baking.
- Prepare the cheesecake filling: In a separate bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and ¼ cup caramel sauce until the filling is smooth and creamy, perfect for spooning into the cookies.
- Assemble the cookies: Using your finger or the back of a spoon, make an indentation in the center of each cookie dough ball. Spoon about 1 teaspoon of the cheesecake filling into the indentation carefully.
- Bake the cookies: Place the baking sheets in the preheated oven and bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers remain soft.
- Cool and garnish: Allow the cookies to cool completely on the baking sheets before transferring them to a wire rack. Once cooled, drizzle extra caramel sauce over the cookies and optionally sprinkle with sea salt or chopped nuts to enhance flavor and texture.
- Serve and enjoy: Your caramel cheesecake cookies are ready to be enjoyed fresh, perfect with a cup of coffee or as a delightful dessert treat.
Notes
- Make sure the butter and cream cheese are softened to room temperature for easier mixing and smoother dough and filling.
- Spacing cookies adequately on the baking sheet prevents them from merging during baking.
- Use parchment paper or silicone mats to prevent sticking and ensure easy cleanup.
- For a richer caramel flavor, consider using homemade salted caramel sauce.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Feel free to substitute nuts with your favorite variety such as pecans or walnuts for added crunch.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
