Caramel Cheesecake Cookies (Printable version)
Chewy cookies filled with cheesecake and topped with caramel drizzle for a decadent sweet treat.
# What You'll Need:
→ Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, softened to room temperature
05 - 1 cup packed light brown sugar
06 - 1/4 cup granulated sugar
07 - 1 large egg
08 - 1 egg yolk
09 - 2 teaspoons vanilla extract
→ Cheesecake Filling
10 - 8 oz cream cheese, softened to room temperature
11 - 1/4 cup granulated sugar
12 - 1 teaspoon vanilla extract
→ Caramel Topping
13 - 20 soft caramel candies, unwrapped
14 - 2 tablespoons heavy cream
15 - Flaky sea salt for finishing (optional)
# Directions:
01 - In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set aside.
02 - In a large bowl, beat the softened butter, packed light brown sugar, and granulated sugar using a hand or stand mixer until the mixture turns pale, light, and fluffy.
03 - Add the whole egg and mix until fully incorporated. Then blend in the egg yolk and vanilla extract until the mixture is smooth and homogeneous.
04 - Gradually add the reserved dry ingredients to the wet mixture, mixing on low speed until a soft dough just comes together. Cover the bowl tightly and refrigerate for 30 minutes to firm up.
05 - In a separate bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until completely smooth and creamy. Return to the refrigerator until ready to assemble.
06 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set them aside.
07 - Scoop approximately 1 1/2 tablespoons of chilled dough and flatten it into a small disc. Place about 1 teaspoon of the cheesecake filling in the center, carefully wrap the dough around it, and roll into a seamless ball. Arrange the filled cookies 2 inches apart on the prepared baking sheets.
08 - Bake for 11 to 13 minutes, until the edges are lightly golden but the centers still appear soft. Allow the cookies to rest on the baking sheets for 5 minutes before transferring to a wire cooling rack.
09 - Combine the unwrapped caramel candies and heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring thoroughly between each burst, until the caramel is silky smooth and pourable.
10 - Drizzle the warm caramel sauce generously over each cooled cookie. Finish with a light sprinkle of flaky sea salt if desired. Allow the caramel to set before serving.
# Expert advice:
01 -
- The cheesecake center stays creamy while the cookie stays chewy, which is basically a miracle in every bite.
- That caramel drizzle on top makes these disappear from any cookie tray within minutes.
02 -
- Do not skip chilling the dough or the cookies will spread too much and the cheesecake filling will leak out.
- Melting caramel in short bursts and stirring between each round prevents scorched spots and grainy texture.
03 -
- Wet your hands slightly when shaping the stuffed dough balls to prevent sticking and get a smoother finish.
- Let the cookies cool completely before drizzling caramel or it will melt right off and pool on the tray.