🍪 Caramel Cheesecake Cookies
Ingredients:
For the Cookie Base:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
For the Cheesecake Filling:
4 oz cream cheese, softened
2 tbsp powdered sugar
1/4 tsp vanilla extract
Topping:
1/2 cup soft caramels, melted
Optional: sea salt for garnish
Instructions:
1️⃣ Make Cheesecake Filling:
In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
Spoon into small dollops (about 1/2 tsp each) onto a plate lined with parchment paper and freeze for 30 minutes.
2️⃣ Make Cookie Dough:
In a large bowl, cream together butter and both sugars.
Add egg and vanilla and mix until smooth.
In another bowl, whisk flour, baking soda, and salt.
Gradually add dry ingredients to wet and mix until combined.
3️⃣ Assemble Cookies:
Scoop about 1 tbsp of dough, flatten slightly, and place a frozen cheesecake dollop in the center.
Top with another tbsp of dough, seal edges, and roll into a ball. Repeat for all cookies.
4️⃣ Bake:
Place on parchment-lined baking sheets. Bake at 350°F (175°C) for 10–12 minutes, or until edges are lightly golden.
5️⃣ Add Caramel:
Let cookies cool slightly, then drizzle with melted caramel.
Sprinkle with sea salt if desired.
6️⃣ Serve:
Serve once caramel has set. Store in an airtight container.
Time & Serve:
🕒 Total Time: 1 hour (including chill time)
🍽 Servings: 12–14 cookies