Why Make This Recipe
Caramel Cheesecake Cookies are a delightful treat that combines the rich, creamy flavor of cheesecake with the sweet goodness of cookies. These cookies are perfect for any occasion, whether you want to impress guests or enjoy a sweet bite at home. The combination of caramel and cheesecake in cookie form adds a unique twist that everyone will love.
How to Make Caramel Cheesecake Cookies
Ingredients
- 8 oz (225 g) cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 egg
- 1/2 cup caramel sauce
Directions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth to create the cheesecake filling.
- In a separate bowl, cream together the butter and brown sugar until fluffy.
- Beat in the egg, then mix in the flour, baking soda, and salt until well combined.
- Drop tablespoon-sized balls of cookie dough onto a baking sheet.
- Make an indentation in the center of each cookie and fill with a spoonful of cheesecake filling, then drizzle caramel sauce on top.
- Bake for 10-12 minutes or until golden brown.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Caramel Cheesecake Cookies
These cookies are best served warm or at room temperature. You can enjoy them as is or add a scoop of vanilla ice cream on the side for an extra indulgent dessert. They also make a great addition to any cookie platter or dessert table.
How to Store Caramel Cheesecake Cookies
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for a longer time, you can refrigerate them for up to a week. For longer storage, you can freeze the cookies. Just make sure they are fully cooled before placing them in a freezer-safe container.
Tips to Make Caramel Cheesecake Cookies
- Make sure your cream cheese is softened to room temperature for easy mixing.
- Don’t skip the indentation; it helps hold the cheesecake filling and caramel.
- For a bit more flavor, you can add a pinch of cinnamon to the cookie dough.
- If you like your cookies extra chewy, slightly underbake them and let them cool on the baking sheet.
Variation
You can experiment with different flavors of caramel or add chocolate chips to the cookie dough for an extra sweet touch. If you prefer a nutty flavor, consider adding chopped nuts to the cheesecake filling for added texture.
FAQs
Q: Can I use a store-bought caramel sauce?
A: Yes, using a store-bought caramel sauce is a convenient option and works perfectly for these cookies.
Q: Can I make these cookies gluten-free?
A: You can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
Q: How do I know when the cookies are done baking?
A: The cookies should be golden brown on the edges, and the centers may look slightly soft. They will continue to firm up as they cool.
Caramel Cheesecake Cookies
Ingredients
For the cheesecake filling
- 8 oz cream cheese, softened Make sure it's at room temperature for easy mixing.
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
For the cookie dough
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 large egg
- 1 cup all-purpose flour Can be substituted with gluten-free flour.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup caramel sauce Store-bought caramel sauce works well.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth to create the cheesecake filling.
- In a separate bowl, cream together the butter and brown sugar until fluffy.
- Beat in the egg, then mix in the flour, baking soda, and salt until well combined.
Baking
- Drop tablespoon-sized balls of cookie dough onto a baking sheet.
- Make an indentation in the center of each cookie and fill with a spoonful of cheesecake filling, then drizzle caramel sauce on top.
- Bake for 10-12 minutes or until golden brown.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
