Caramel Cheesecake Cookies (Print-Friendly Version)
Soft, buttery cookies with cheesecake filling and caramel drizzle, combining three delicious desserts in every bite.
# Ingredients:
→ For the Cookie Dough
01 -
1/2 cup unsalted butter, softened
02 -
3/4 cup granulated sugar
03 -
1 large egg
04 -
1 tsp vanilla extract
05 -
1 1/2 cups all-purpose flour
06 -
1/2 tsp baking powder
07 -
1/4 tsp salt
→ For the Cheesecake Filling
08 -
4 oz cream cheese, softened
09 -
2 tbsp granulated sugar
10 -
1/2 tsp vanilla extract
→ For the Caramel Drizzle
11 -
1/2 cup caramel sauce
12 -
1/2 tsp sea salt (optional)
# Steps:
01 -
In a large bowl, cream together butter and sugar until light and fluffy. Add egg and vanilla extract, mixing until smooth. In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix dry ingredients into the wet mixture until a dough forms.
02 -
In a small bowl, mix together cream cheese, sugar, and vanilla extract until smooth. Set aside in the fridge while preparing the cookies.
03 -
Preheat oven to 175°C and line a baking sheet with parchment paper. Scoop tablespoon-sized dough balls and flatten slightly. Spoon 1/2 teaspoon of cheesecake filling onto the center of half the dough rounds. Cover each with another flattened dough ball and pinch edges to seal. Gently shape into smooth, round cookies.
04 -
Bake for 10-12 minutes, or until edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Drizzle with warm caramel sauce and sprinkle with sea salt (if using).
# Notes & Tips:
01 -
Keep in an airtight container in the fridge for up to 4 days.
02 -
Freeze unbaked stuffed cookies for up to 2 months and bake when ready.
03 -
For an extra gooey center, use dulce de leche or thick caramel sauce inside the cookie.