Caramel Cheesecake Cookies (Printable)
Soft chewy cookies stuffed with creamy cheesecake filling and finished with rich caramel drizzle.
# 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 finishing (optional)
# Directions:
01 - In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set aside.
02 - In a large bowl, beat the room-temperature butter, packed light brown sugar, and granulated sugar using a hand or stand mixer until the mixture is pale, light, and fluffy.
03 - Add the large egg to the creamed mixture and beat until fully blended. Then mix in the egg yolk and vanilla extract until the batter is smooth and cohesive.
04 - Gradually add the reserved dry ingredients to the wet mixture, mixing on low speed until a soft, uniform dough forms. Cover the bowl tightly and refrigerate for 30 minutes to firm up.
05 - In a separate bowl, beat the room-temperature cream cheese, granulated sugar, and vanilla extract together until completely smooth and creamy. Place in the refrigerator until ready to assemble.
06 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set them aside.
07 - Scoop approximately 1.5 tablespoons of chilled cookie dough and flatten it slightly in your palm. Place about 1 teaspoon of the cheesecake filling in the center, then fold the dough around the filling and roll into a smooth ball. Arrange the cookies 2 inches apart on the prepared baking sheets.
08 - 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 them to a wire rack to cool completely.
09 - Place the unwrapped caramel candies and heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring between each burst, until the caramel is completely melted and smooth.
10 - Drizzle the warm caramel sauce generously over each cooled cookie. Sprinkle with flaky sea salt if desired. Allow the caramel to set before serving.
# Expert Advice:
01 -
- That molten caramel drizzle pooled into the cracks of a warm cookie is the kind of thing that makes people close their eyes when they take a bite.
- The cheesecake filling stays creamy and cool inside a chewy brown sugar shell, giving you two desserts in one without any extra effort.
02 -
- Do not skip chilling the dough or your cookies will spread into flat, sad pancakes that expose the cheesecake filling.
- The caramel hardens as it cools, so drizzle while it is still warm and work fairly quickly before it becomes stubborn.
03 -
- Wet your hands slightly when rolling the stuffed cookie balls to prevent the dough from sticking and cracking at the seams.
- Check the label on your caramel candies for soy or other allergens if you are baking for someone with dietary restrictions.