Description
There’s something truly magical about the combination of caramel and cheesecake, isn’t there? When I first baked these Caramel Cheesecake Cookies, it felt like a sweet hug right from my oven. I know how hectic life can be for busy moms and professionals, which is why this recipe is such a gem. These cookies not only allow you to indulge in a creamy, dreamy dessert but are also simple enough to whip up even on your busiest days. So, let’s dive into making some delicious memories together with these delightful treats!
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- 8 oz cream cheese, softened
- ½ cup caramel sauce (store-bought or homemade)
- 8 oz cream cheese, softened (for filling)
- ½ cup powdered sugar (for filling)
- 1 teaspoon vanilla extract (for filling)
- ¼ cup caramel sauce (for filling)
- Extra caramel sauce (for drizzling)
- Optional: Sea salt or chopped nuts for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes). Add the egg and vanilla extract, mixing well. Then, beat in the softened cream cheese and caramel sauce until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until combined. The dough should be thick and creamy.
- Roll the dough into 1-inch balls and place them onto the prepared baking sheets, spacing about 2 inches apart.
- In a separate bowl, beat together the cream cheese, powdered sugar, vanilla extract, and caramel sauce until smooth to prepare the cheesecake filling.
- Using your finger or a spoon, make an indentation in the center of each cookie dough ball. Spoon about 1 teaspoon of the cheesecake filling into the center of each cookie.
- Bake for 10-12 minutes or until the edges of the cookies are lightly golden. The center should still be soft.
- Allow the cookies to cool completely on the baking sheets before transferring them to a wire rack. Once cooled, drizzle with extra caramel sauce and sprinkle with sea salt or chopped nuts if desired.
- Serve and enjoy!
Notes
- Store cookies in an airtight container for up to a week.
- For a more intense caramel flavor, use homemade caramel sauce.
- Experiment with different toppings like chocolate drizzle or crushed toffee.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg