Description
These Caramel Cheesecake Cookies are a delightful treat that combines a soft, buttery cookie base with a creamy cheesecake filling, topped with a rich caramel drizzle. They offer the perfect balance of sweet and tangy, with a touch of saltiness from the optional sea salt garnish. These cookies are ideal for a special dessert or a sweet snack, and they will surely impress anyone who tries them.
Ingredients
For the Cookie Dough:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg yolk
1 tsp vanilla extract
1 cup all-purpose flour
1/4 tsp salt
For the Cheesecake Filling:
4 oz cream cheese, softened
1/4 cup granulated sugar
1/2 tsp vanilla extract
1 large egg white
For the Caramel Drizzle:
1/4 cup caramel sauce (store-bought or homemade)
Optional: Flaky sea salt for garnish
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg yolk and vanilla extract until fully combined. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
In a small mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Beat in the egg white until the mixture is creamy and well combined.
Scoop about 1 tablespoon of cookie dough per cookie onto the prepared baking sheet, spacing them about 2 inches apart. Use your thumb or the back of a spoon to create a small indentation in the center of each dough ball. Spoon about 1 teaspoon of the cheesecake filling into the indentation of each cookie.
Bake for 10–12 minutes, or until the edges of the cookies are lightly golden and the centers are set. Be careful not to overbake, as the cookies will firm up as they cool. Let the cookies cool completely on the baking sheet.
Once the cookies are cool, drizzle caramel sauce generously over the tops. Sprinkle with flaky sea salt if desired. Enjoy your delicious caramel cheesecake cookies!
Notes
Be careful not to overbake the cookies, as they will firm up as they cool. Keep an eye on the edges, and remove them when they’re just golden for a soft texture.
The cheesecake filling provides a deliciously creamy contrast to the soft cookie dough, making each bite indulgent and smooth.
For the caramel drizzle, you can use store-bought caramel sauce or make your own for an extra homemade touch.
Flaky sea salt on top adds a gourmet touch and enhances the sweetness of the caramel, but it’s optional if you prefer a sweeter, simpler flavor.