Caramel Cheesecake Cookies
Ingredients:
For the Cookie Dough:
1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
For the Caramel Center:
12 soft caramel candies or 1/2 cup thick caramel sauce
Sea salt (optional, for garnish)
Directions:
In a medium bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Scoop into small balls (about 1 teaspoon each) and freeze until firm, around 30 minutes.
In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy. Add eggs and vanilla and mix well.
Stir in flour, baking soda, and salt until a soft dough forms. Chill dough for 30 minutes.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop cookie dough into 2-tablespoon portions. Flatten each and place a frozen cheesecake ball and caramel candy in the center. Wrap the dough around the filling and seal.
Bake for 10–12 minutes, or until edges are golden and centers are just set.
Cool slightly, then drizzle with warm caramel sauce and a sprinkle of sea salt if desired.
Prep Time: 45 minutes | Cooking Time: 12 minutes | Total Time: 1 hour 15 minutes
Kcal: 320 kcal per cookie | Servings: 16 cookies
Tips:
Freeze the filling for easier stuffing and leak-free centers.
Use a thick caramel sauce or chewy candies to avoid runny messes while baking.
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