Caramel Cheesecake Cookies (Printable version)
Soft cookies with creamy cheesecake centers and golden caramel drizzle. A decadent homemade dessert.
# What you need:
→ Cookie Dough
01 - 1/2 cup (1 stick) unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 large egg
04 - 1 teaspoon vanilla extract
05 - 1 3/4 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon salt
→ Cheesecake Filling
08 - 8 oz cream cheese (1 package), softened
09 - 1/3 cup granulated sugar
10 - 1 teaspoon vanilla extract
→ Caramel Topping
11 - 1/2 cup soft caramel candies (about 10-12 pieces)
12 - 1 tablespoon heavy cream
# How To:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a large mixing bowl, beat the softened butter and 1 cup of granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, then mix until fully incorporated.
03 - In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until a soft dough forms. Cover and chill the dough in the refrigerator for 20 minutes.
04 - While the dough chills, combine the softened cream cheese, 1/3 cup granulated sugar, and 1 teaspoon vanilla extract in a small bowl. Beat until smooth and creamy with no lumps remaining.
05 - Roll tablespoon-sized portions of chilled dough into balls and place on the prepared baking sheets, spacing them about 2 inches apart. Press your thumb into the center of each ball to create a deep well. Fill each well with approximately 1 teaspoon of the cheesecake mixture.
06 - Bake for 11-13 minutes, until the cookies are set and the edges are lightly golden. Allow cookies to rest on the baking sheets for 5 minutes before transferring to a wire cooling rack.
07 - Place the caramel candies and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring between each burst, until the caramel is completely smooth and pourable.
08 - Drizzle the warm caramel sauce generously over each cooled cookie. Allow the caramel to set at room temperature before serving. For extra flavor, finish with a light sprinkle of flaky sea salt.
# Expert Advice:
01 -
- The cheesecake filling stays creamy and cool inside a warm, tender cookie, creating a texture contrast that is downright addictive.
- They look like they came from a bakery but the process is surprisingly manageable once you get the hang of it.
02 -
- Do not skip chilling the dough or the cookies will spread too much and lose their shape, leaving you with flat pancakes instead of chubby little cups.
- Melt the caramel in short bursts and stir patiently because scorched caramel tastes bitter and there is no fixing it once it burns.
03 -
- Soften the cream cheese and butter at the same time on the counter for at least an hour so both mixtures come together without stubborn lumps.
- Work with one tray at a time from shaping through filling to baking so the dough stays chilled and the cookies hold their beautiful cupped shape.