Description
Indulge in these irresistible Caramel Cheesecake Cookies, featuring a soft cookie dough enveloping a creamy cheesecake center with a luscious caramel surprise. Perfectly balanced with a hint of vanilla and a slight saltiness, these cookies are a delightful treat for any occasion.
Ingredients
Scale
Cookie Dough
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (150g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 cups (240g) all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
Cheesecake Filling
- 4 oz (115g) cream cheese, softened
- 2 tbsp granulated sugar
- ½ tsp vanilla extract
Caramel
- ¼ cup (60ml) caramel sauce (store-bought or homemade)
Optional Garnishes
- Sea salt flakes for garnish
- Crushed graham crackers
- Drizzle of white chocolate
Instructions
- Make the Cheesecake Filling: In a small bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Whip together until the mixture is smooth and creamy. Then, spoon or pipe seven small mounds onto parchment paper and freeze them for 20 to 30 minutes to help maintain their shape during baking.
- Prepare the Cookie Dough: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract, mixing thoroughly. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, then gradually incorporate this dry mixture into the wet ingredients until fully combined.
- Assemble the Cookies: Divide the cookie dough into 14 equal portions. Flatten each portion in your palm, place a frozen cheesecake mound and a small spoonful of caramel in the center, then cover with another dough disk. Seal the edges carefully and roll gently into a ball. Optionally, sprinkle sea salt flakes or crushed graham crackers on top for added texture and flavor.
- Bake and Cool: Preheat the oven to 350°F (175°C). Arrange the assembled cookies on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 11 to 13 minutes or until the edges turn golden but the centers remain soft. Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Notes
- Freezing the cheesecake filling helps maintain its shape and prevents it from melting into the dough during baking.
- Use thick, high-quality caramel sauce for the best flavor and texture.
- Chill the dough if your kitchen is warm to prevent the cookies from spreading too much while baking.
- Bake just until the edges are golden but centers still soft for a chewy and creamy texture.
- Get creative with add-ins like dried apple bits, chocolate chips, or nuts for delicious variations.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate to keep filling fresh longer.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Caramel cheesecakes cookies, caramel cookies, cheesecake cookie recipe, soft cookies with caramel, creamy filled cookies, dessert cookies
