Caramel Cheesecake Cookies Recipe
Indulge in these delightful Caramel Cheesecake Cookies, featuring a soft and buttery cookie exterior with a luscious cream cheese filling and a sweet caramel center. Perfectly baked to golden edges with a soft center, these cookies offer a perfect balance of creamy, sweet, and slightly salty flavors, making them a standout treat for any occasion.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Total Time: 43 minutes
- Yield: 7 generous cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Crushed graham crackers
- Drizzle of white chocolate
Instructions
- Make the Cheesecake Filling: In a small bowl, combine softened cream cheese, granulated sugar, and vanilla extract. Whip the mixture until it becomes smooth and creamy. Spoon or pipe this filling into 7 small mounds on a piece of parchment paper and freeze for 20–30 minutes to firm up, which helps keep the filling intact during baking.
- Prepare the Cookie Dough: In a large bowl, beat together softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract, continuing to mix until well combined. In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
- Assemble the Cookies: Divide the dough into 14 equal portions. Flatten each dough portion in your palm. Place one frozen cheesecake filling mound and a small spoonful of caramel sauce in the center of a flattened dough piece. Cover this with another dough piece, seal the edges well to encase the filling and caramel, and gently roll into a ball. Optionally sprinkle sea salt flakes or crushed graham crackers on top for garnish.
- Bake and Cool: Preheat your oven to 350°F (175°C). Position the assembled cookies about 2 inches apart on a baking sheet lined with parchment paper. Bake for 11–13 minutes, or until the edges turn golden while the centers remain soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Freezing the cheesecake filling before assembling the cookies is crucial to prevent the filling from leaking out during baking.
- You can double the batch as these cookies tend to disappear quickly!
- Optional garnishes like sea salt flakes, crushed graham crackers, or white chocolate drizzle enhance the flavor and presentation.
- Ensure the cookie dough portions are even-sized to promote uniform baking.
- Let cookies cool slightly on the baking sheet to set shape before moving them to a cooling rack.
Keywords: caramel cheesecake cookies, cream cheese cookies, caramel filled cookies, homemade cookies, dessert cookie recipe
Find it online: https://www.cheftara.com/caramel-cheesecake-cookies-recipe/
