Caramel Cheesecake Cookies
These caramel cheesecake cookies combine soft, chewy cookie dough with a creamy cheesecake filling and are topped with caramel sauce for the perfect sweet indulgence.
Ingredients
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 4 oz cream cheese
- 2 tbsp powdered sugar
- ¼ cup caramel sauce (store-bought or homemade)
- Sea salt flakes (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- In a separate large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy. Add egg and vanilla, mixing until smooth. Gradually stir in the dry ingredients until combined.
- Beat cream cheese, powdered sugar, and vanilla extract in a small bowl until smooth and creamy.
- Scoop about 1½ tablespoons of dough, flatten it slightly, and add 1 teaspoon of cheesecake filling in the center.
- Seal the dough around the filling and place on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10–12 minutes, or until edges are golden. The centers may be soft, but they'll firm up as they cool.
- Let cookies cool for 5 minutes on the baking sheet, then transfer to a wire rack. Drizzle with caramel sauce and sprinkle with sea salt flakes. Allow the caramel to set before serving.