Description
These Caramel Cheesecake Cookies are a perfect blend of creamy cheesecake and sweet caramel in every bite. Soft and chewy with a delicious twist, they’re a must-try for any cookie lover!
Ingredients
Scale
For the 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)
For the filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup caramel sauce
For the topping:
- Extra caramel sauce (for drizzling)
- Optional: Sea salt or chopped nuts for garnish
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Prepare the cookie dough: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes). Add the egg and vanilla extract, mixing well. Then, beat in the softened cream cheese and caramel sauce until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until combined. The dough should be thick and creamy.
- Form the cookie dough: Roll the dough into 1-inch balls and place them onto the prepared baking sheets, spacing about 2 inches apart.
- Prepare the cheesecake filling: In a separate bowl, beat together the cream cheese, powdered sugar, vanilla extract, and caramel sauce until smooth.
- Assemble the cookies: Using your finger or a spoon, make an indentation in the center of each cookie dough ball. Spoon about 1 teaspoon of the cheesecake filling into the center of each cookie.
- Bake the cookies: Bake for 10-12 minutes or until the edges of the cookies are lightly golden. The center should still be soft.
- Cool and garnish: Allow the cookies to cool completely on the baking sheets before transferring them to a wire rack. Once cooled, drizzle with extra caramel sauce and sprinkle with sea salt or chopped nuts if desired.
- Serve and enjoy!
Notes
- The caramel filling will soften as the cookies bake, creating a gooey, cheesecake-like center.
- These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for 3-4 days.
- For a richer flavor, use homemade caramel sauce instead of store-bought.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg