CARAMEL CHEESECAKE COOKIES
These caramel cheesecake cookies are soft, creamy, and rich with swirls of buttery caramel. With a tender cookie base and smooth cheesecake filling, they make a perfect treat for dessert tables, holidays, or anytime sweet cravings strike.
Ingredients
For the Cookie Dough:
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup cream cheese softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
For the Cheesecake Filling:
- 6 oz cream cheese softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
For the Caramel:
- ½ cup thick caramel sauce jarred or homemade
Instructions
Make the Cheesecake Filling:
- Beat cream cheese, powdered sugar, and vanilla until smooth. Scoop small teaspoons onto a plate and freeze for 20–30 minutes.
Mix Dry Ingredients:
- Whisk flour, baking powder, baking soda, and salt together and set aside.
Make the Dough:
- Beat butter, cream cheese, granulated sugar, and brown sugar until creamy. Mix in the egg and vanilla. Add dry ingredients and stir until combined.
Assemble Cookies:
- Take a scoop of dough, flatten, place a frozen cheesecake ball inside, and wrap dough around it. Drizzle or swirl caramel on top.
Bake:
- Bake at 350°F (175°C) for 12–14 minutes or until edges are lightly golden. Cool completely.
Notes
- Make Ahead:
Cheesecake centers can be frozen for up to 1 month. - Flavor Boost:
Sprinkle sea salt over warm cookies for salted caramel flavor. - Caramel Tip:
Use thick caramel to avoid melting off the cookie while baking. - Serving Suggestions:
Serve chilled for a cheesecake-like bite or room temperature for a soft, gooey texture. - Storage:
Store in an airtight container in the fridge for up to 5 days.