Caramel Cheesecake Cookies
Ingredients:
8 oz cream cheese (softened)
1/3 cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt
For the Cookie Dough:
1 cup unsalted butter (softened)
1 cup brown sugar (packed)
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Optional: 1 cup mini chocolate chips or chopped pecans
For the Caramel Topping:
20 soft caramel candies (such as Kraft or Werther’s)
2 tablespoons heavy cream or milk
Flaky sea salt (optional for garnish)
Directions:
Make the Cheesecake Centers:
In a medium bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, and a pinch of salt until the mixture is smooth.
Scoop the mixture into 24 small mounds and place them on a parchment-lined baking tray.
Freeze for at least 30 minutes, or until the centers are firm enough to handle easily.
Prepare the Cookie Dough:
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually mix the dry ingredients into the wet mixture until fully incorporated.
If using, fold in the mini chocolate chips or chopped pecans.
Chill the dough in the refrigerator for at least 30 minutes to help it hold its shape during baking.
Assemble the Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop out about 2 tablespoons of chilled cookie dough per cookie.
Flatten each portion slightly, place a frozen cheesecake center in the middle, and carefully fold the dough around the filling to seal it inside.
Roll the cookie dough into a ball and place on the prepared baking sheet, spacing them 2–3 inches apart.
Bake and Cool:
Bake the cookies in the preheated oven for 12–14 minutes, or until the edges are golden and the centers are just set.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. The centers will firm up as the cookies cool.
Make and Add the Caramel Topping:
In a microwave-safe bowl or saucepan, melt the caramel candies with the cream or milk over low heat, stirring until smooth.
Drizzle the caramel over the cooled cookies.
Optionally, sprinkle with flaky sea salt or other decorative toppings like festive sprinkles or crushed candy.
Prep Time: 50 minutes (includes chilling and freezing time)
Cooking Time: 14 minutes
Total Time: 1 hour 4 minutes
Kcal: Approximately 210 per cookie
Servings: 24 cookies