Description
Indulge in these Salted Caramel Cheesecake Cookies with a chewy cookie exterior, creamy cheesecake filling, and a delightful salted caramel drizzle. Perfect for any occasion, these cookies offer a harmonious blend of sweet and savory flavors that will leave you craving more.
Ingredients
Scale
- For the cookie dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup caramel chips or caramel bits
- 1/2 cup mini chocolate chips
- For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- For the salted caramel drizzle:
- 1/2 cup caramel sauce
- 1/2 tsp sea salt flakes
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix. Fold in the caramel chips or caramel bits and mini chocolate chips. Cover the dough and refrigerate for at least 1 hour.
- Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Cover and refrigerate until ready to use.
- Assemble the Cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop about 1 tablespoon of cookie dough and flatten it in the palm of your hand. Place a small spoonful of the cheesecake filling in the center of the flattened dough. Wrap the dough around the filling, ensuring it is completely sealed and shaped into a ball. Place the filled cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie dough ball slightly with the palm of your hand.
- Bake and Cool the Cookies: Bake the cookies for 12-15 minutes, or until the edges are lightly golden. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Add the Salted Caramel Drizzle: Once the cookies are completely cooled, drizzle them with caramel sauce and sprinkle with sea salt flakes.
Notes
- Chilling the dough helps prevent the cookies from spreading too much while baking.
- Make sure the cheesecake filling is completely sealed within the cookie dough to avoid any leaks.
- Be gentle when mixing the dough to keep the cookies soft and tender.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Salted Caramel Cheesecake Cookies, Caramel, Cheesecake, Cookies, Dessert, Baking, Sweet and Savory