Description
Caramel Cheesecake Cookies combine soft, chewy cookies with a creamy cheesecake center and a sweet caramel drizzle, making them a rich and indulgent dessert perfect for any occasion.
Ingredients
- 4 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup caramel sauce (homemade or store-bought), plus more for drizzling
Instructions
- Beat the cream cheese until smooth and creamy. Chill in the refrigerator to firm up slightly.
- Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the egg and vanilla extract, mixing until fully combined.
- Mix in the flour, baking soda, and salt until the dough just comes together.
- Scoop out 1 tablespoon of dough, flatten slightly, and add a spoonful of chilled cream cheese in the center. Top with another bit of dough and seal the edges.
- Place the cookies on a baking sheet and bake at 350°F (175°C) for 10–12 minutes or until edges are lightly golden.
- Cool slightly and drizzle with warm caramel sauce before serving.
Notes
- Chilling the cream cheese filling helps keep it from leaking during baking.
- For a salted caramel twist, sprinkle sea salt on top before serving.
- Store cookies in the fridge for up to 5 days or freeze for longer storage.
- Chilling the dough for 20 minutes before shaping can help with easier handling and reduced spreading.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
