Description
These Salted Caramel Cheesecake Cookies combine the rich creaminess of cheesecake with the buttery sweetness of caramel and a hint of sea salt for the perfect indulgent treat. Soft and chewy with a luscious cream cheese center and a caramel drizzle topping, these bakery-style cookies are sure to delight.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Cream Cheese Filling
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
Toppings
- 1/2 cup thick caramel sauce, plus extra for drizzling
- flaky sea salt for topping
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to combine evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until a soft cookie dough forms.
- Prepare Cream Cheese Filling: In another bowl, beat the softened cream cheese with powdered sugar until smooth and creamy with no lumps.
- Shape Cookies with Filling: Scoop tablespoon-sized portions of cookie dough, flatten them slightly in your hand. Place a small teaspoon of cream cheese filling in the center, add a small drizzle of caramel sauce over the filling, then gently wrap the dough around the filling and roll into a smooth ball, fully enclosing the filling.
- Arrange on Baking Sheets: Place the filled cookie dough balls on the prepared baking sheets about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies for 11 to 13 minutes until the edges are set but the centers remain soft and chewy.
- Cool and Add Toppings: Allow cookies to cool slightly on the baking sheet, then drizzle with additional caramel sauce and sprinkle lightly with flaky sea salt to finish.
Notes
- If the dough feels too soft to handle, chill the filled cookie dough balls for 15 minutes before baking to prevent spreading.
- Using a thick caramel sauce helps prevent leaking during baking and keeps the filling intact.
- These cookies are rich and flavorful; store any leftovers refrigerated for up to 4 days to maintain freshness and texture.
