🍯 Caramel Cheesecake Cookies 🍯
Ingredients:
For the Cookie Base:
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
½ cup light brown sugar, packed
1 large egg
1 tsp pure vanilla extract
2¼ cups all-purpose flour
½ tsp fine sea salt
1 tsp baking powder
For the Cheesecake Filling:
8 oz full-fat cream cheese, room temperature
¼ cup granulated sugar
1 large egg yolk
1 tsp vanilla extract
1 tbsp all-purpose flour (to stabilize)
For the Caramel Glaze:
½ cup heavy cream
½ cup packed light brown sugar
2 tbsp unsalted butter
1 tbsp corn syrup (optional, for shine and smoothness)
Pinch of sea salt
Instructions:
Prep & Preheat:
Line two baking sheets with parchment paper. Preheat oven to 350°F (175°C).
Make the Cookie Dough:
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until fluffy (about 3 minutes). Beat in the egg and vanilla. In a separate bowl, whisk flour, salt, and baking powder. Gradually fold dry ingredients into wet until just combined. Chill dough 15 minutes (easier to handle).
Prepare the Cheesecake Filling:
In a medium bowl, beat cream cheese and sugar until smooth. Add egg yolk and vanilla, mixing until creamy. Stir in 1 tbsp flour to prevent cracking. Set aside.
Assemble the Cookies:
Scoop 1½ tablespoons of cookie dough per cookie. Roll into balls and flatten slightly on prepared sheets. Use your thumb or the back of a spoon to create a shallow well in the center of each. Spoon 1 teaspoon of cheesecake filling into each well — don’t overfill.
Bake:
Bake 12–14 minutes, until edges are lightly golden but centers still look soft. They’ll firm up as they cool. Let cool on pan for 5 minutes, then transfer to wire racks.
Make the Caramel Glaze:
While cookies cool, combine heavy cream, brown sugar, butter, and corn syrup (if using) in a small saucepan. Bring to a gentle simmer over medium heat, stirring constantly. Cook 3–4 minutes until thickened slightly. Remove from heat, stir in pinch of salt. Cool 5 minutes.
Glaze & Serve:
Drizzle warm caramel generously over cooled cookies. Let set 10 minutes before serving. Store leftovers in an airtight container at room temp for up to 2 days, or refrigerate for up to 5.
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