Caramel Cheesecake Cookies (Printable Version)
Soft cream cheese-filled cookies drizzled with golden caramel. A decadent dessert bite.
# What You'll Need:
→ Cookie Dough
01 - 1/2 cup (1 stick) unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 large egg
04 - 1 teaspoon pure vanilla extract
05 - 1 3/4 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon kosher salt
→ Cheesecake Filling
08 - 8 oz cream cheese (1 package), softened
09 - 1/3 cup granulated sugar
10 - 1 teaspoon pure vanilla extract
→ Caramel Topping
11 - 1/2 cup soft caramel candies (about 10-12 pieces)
12 - 1 tablespoon heavy cream
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a large mixing bowl, beat the softened butter and 1 cup of granulated sugar together using an electric mixer on medium speed until pale, light, and fluffy, about 3 minutes. Add the egg and vanilla extract, continuing to mix until fully incorporated.
03 - In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until a soft dough forms. Cover and refrigerate the dough for 20 minutes to firm up for easier handling.
04 - While the dough chills, combine the softened cream cheese, 1/3 cup granulated sugar, and 1 teaspoon vanilla extract in a small bowl. Beat with an electric mixer until silky smooth and free of lumps.
05 - Roll tablespoon-sized portions of chilled dough into balls and arrange them on the prepared baking sheets, spacing about 2 inches apart. Press a deep indentation into the center of each ball using your thumb or the back of a teaspoon. Spoon approximately 1 teaspoon of the cheesecake filling into each well.
06 - Bake at 350°F for 11 to 13 minutes, until the cookie edges are lightly golden and the centers appear set. Allow cookies to rest on the baking sheets for 5 minutes before transferring to a wire cooling rack.
07 - Place the caramel candies and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring between each burst, until the mixture is completely smooth and pourable.
08 - Drizzle the warm caramel sauce generously over each cooled cookie. Allow the caramel to set at room temperature before serving. Optionally, finish with a light sprinkling of flaky sea salt.
# Expert Hints:
01 -
- That cheesecake filling hidden inside a soft cookie feels like discovering a secret treasure with every single bite.
- The caramel drizzle on top makes these look like they came from a professional bakery, but they are surprisingly manageable to make at home.
02 -
- Do not skip chilling the dough or the cookies will spread too much and lose that deep well needed to hold the cheesecake filling.
- The caramel hardens as it cools, so drizzle it while it is still warm and work relatively quickly for the best coverage.
03 -
- Test one cookie first to make sure your well is deep enough and the filling stays put during baking before you shape the entire batch.
- If your caramel gets too thick while drizzling, pop it back in the microwave for ten seconds and stir to bring it back to life.