Description

These Caramel Cheesecake Cookies combine the creamy richness of cheesecake with the sweet, buttery goodness of classic cookies. Each cookie is filled with a smooth cream cheese dollop, baked to golden perfection, and finished with a drizzle of caramel sauce and a sprinkle of sea salt for a perfect balance of sweet and salty.

Ingredients

Scale

Cookie Dough

2 cups all-purpose flour (sifted)
1 cup unsalted butter (softened)
1 cup brown sugar (packed)
1 tsp baking soda
0.5 tsp salt
1 tsp vanilla extract
1 large egg

Cheesecake Filling

8 oz cream cheese (softened)
0.25 cup powdered sugar
0.5 tsp vanilla extract

Topping

0.5 cup caramel sauce (store-bought or homemade)
0.25 tsp sea salt (optional, for garnish)

Instructions

Prepare the Cheesecake Filling: In a bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Scoop small dollops onto a baking sheet lined with parchment paper and freeze them for 30 minutes to firm up.
Make the Cookie Dough: In another bowl, cream together the softened butter and brown sugar until light and fluffy using a hand or stand mixer. Add the egg and vanilla extract, mixing well to combine.
Combine Dry Ingredients: In a separate bowl, whisk together the sifted flour, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients and mix until just combined to form the cookie dough.
Assemble the Cookies: Scoop out small balls of the cookie dough and flatten them slightly in your hand. Place a frozen cheesecake dollop in the center of the flattened dough, cover it with another piece of dough, and carefully seal the edges to enclose the filling completely.
Bake the Cookies: Preheat your oven to 350°F (175°C). Arrange the prepared cookies on a parchment-lined baking sheet, spacing them evenly. Bake for 12 to 14 minutes, or until the cookies turn golden brown around the edges.
Finish and Serve: Remove the cookies from the oven and allow them to cool slightly on the baking sheet. Once cooled, drizzle the tops with caramel sauce and sprinkle with optional sea salt for a delightful sweet and salty finish. Serve and enjoy!

Notes

Freezing the cheesecake dollops helps prevent the filling from spreading during baking and makes assembly easier.
Sealing the edges of the cookie dough well is crucial to prevent the cheesecake filling from leaking out while baking.
You can use store-bought caramel sauce or make your own for a more personalized flavor.
Sprinkling sea salt enhances the flavor contrast, but it’s optional based on your preference.
Store cookies in an airtight container to keep them fresh for up to 3 days.

Prep Time: 20 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: caramel cheesecake cookies, cookies with cream cheese filling, caramel dessert cookies, sweet and salty cookies, baked cheesecake cookies