Description
Delight in these luscious Caramel Cheesecake Cookies, combining the creamy richness of cheesecake with the sweet, buttery goodness of caramel. Perfectly soft and tender, each cookie features a gooey caramel center and a delicate drizzle topping, finished with an optional sprinkle of flaky sea salt for that perfect sweet-salty balance. Easy to prepare and irresistibly delicious, these cookies are an ideal treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Filling and Garnish
- 1/2 cup caramel sauce (plus extra for drizzling)
- Optional: flaky sea salt for garnish
Instructions
- Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, use an electric mixer or whisk to blend the softened butter, cream cheese, and granulated sugar until the mixture is light, fluffy, and well combined.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until the batter becomes smooth and homogenous, ensuring an even flavor and texture throughout.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Incorporate Dry Ingredients into Wet: Gradually add the dry mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough, which keeps the cookies tender.
- Shape the Cookies: Scoop tablespoon-sized portions of dough and place them about 2 inches apart on the prepared baking sheets. Using the back of a spoon or your thumb, make a shallow indentation in the center of each cookie for the caramel filling.
- Fill with Caramel Sauce: Spoon approximately 1 teaspoon of caramel sauce into each indentation, ensuring a gooey center after baking.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10–12 minutes or until the edges just turn golden, keeping the centers soft.
- Cool the Cookies: Remove from oven and let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Drizzle and Garnish: Once cooled, drizzle additional caramel sauce over the cookies and sprinkle with flaky sea salt if desired for an enhanced flavor contrast.
Notes
- For firmer cookies, chill the dough in the refrigerator for 30 minutes before baking to prevent spreading.
- Store leftover cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- You can freeze the cookies prior to drizzling with caramel for longer storage; thaw before serving.
