Caramel Cheesecake Cookies (Printable version)
Soft chewy cookies with creamy cheesecake filling and rich caramel drizzle. A decadent homemade indulgence.
# What you'll need:
→ Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, room temperature
05 - 1 cup packed light brown sugar
06 - 1/4 cup granulated sugar
07 - 1 large egg
08 - 1 egg yolk
09 - 2 teaspoons vanilla extract
→ Cheesecake Filling
10 - 8 oz cream cheese, room temperature
11 - 1/4 cup granulated sugar
12 - 1 teaspoon vanilla extract
→ Caramel Topping
13 - 20 soft caramel candies, unwrapped
14 - 2 tablespoons heavy cream
15 - Flaky sea salt for garnish (optional)
# Directions:
01 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
02 - In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy. Mix in the egg, then add the egg yolk and vanilla extract, beating until fully incorporated.
03 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until a soft dough forms. Cover the bowl and refrigerate for 30 minutes to firm up the dough.
04 - Beat the cream cheese, granulated sugar, and vanilla extract together in a small bowl until smooth and creamy. Chill in the refrigerator until ready to use.
05 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
06 - Scoop approximately 1 1/2 tablespoons of cookie dough and flatten slightly in your palm. Place about 1 teaspoon of cheesecake filling in the center, then wrap the dough around the filling and roll into a ball. Arrange the cookies 2 inches apart on the prepared baking sheets.
07 - Bake for 11 to 13 minutes, or until the edges are lightly golden. Allow the cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
08 - Combine the unwrapped caramel candies and heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring between each burst, until the mixture is smooth and pourable.
09 - Drizzle the warm caramel sauce over each cooled cookie. Sprinkle with flaky sea salt if desired. Allow the caramel to set before serving.
# Expert Tips:
01 -
- That molten caramel drizzle on top makes people think you spent all day in the kitchen when you really did not.
- The cheesecake center stays cool and creamy even after baking, which is basically dessert magic.
02 -
- If the cheesecake filling is too soft to scoop, chill it for another 15 minutes or it will squish out the sides when you try to seal the dough around it.
- The caramel sets up quickly once it starts cooling, so work fast and reheat in ten second bursts if it thickens too much.
03 -
- Wet your hands slightly when shaping the stuffed dough balls, it prevents sticking and gives you smoother, rounder cookies.
- Underbake these by about one minute compared to what your instincts tell you because they continue cooking on the hot baking sheet after you pull them out.