Caramel Cheesecake Cookies
Ingredients:
For the Cookie Dough:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese (softened)
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
For the Caramel Drizzle:
- ½ cup caramel sauce (store-bought or homemade)
Directions:
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. In a separate bowl, beat the cream cheese, powdered sugar, vanilla extract, and egg yolk until smooth and creamy for the cheesecake filling.
7. Scoop tablespoon-sized portions of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Make a small indentation in the center of each cookie dough ball and fill it with about a teaspoon of the cheesecake filling.
9. Bake for 12-15 minutes, until the edges are golden and the cheesecake filling is set.
10. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
11. Drizzle caramel sauce over the cooled cookies before serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 210 kcal (per cookie) | Servings: 24 cookies
Tips:
Chill the cookie dough for 30 minutes before baking to prevent spreading.
Use a piping bag for the cheesecake filling to make filling the cookie centers easier and neater.