Caramel Cheesecake Cookies
Delicious cookies combining creamy cheesecake and rich caramel, perfect for any occasion.
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.
Notes
These cookies are best served warm or at room temperature. You can enjoy them as is or add a scoop of vanilla ice cream for an extra indulgent dessert. Store leftovers in an airtight container for up to 3 days at room temperature or up to a week in the fridge. For longer storage, freeze them in a freezer-safe container.