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Caramel Cheesecake Cookies Recipe

Caramel Cheesecake Cookies Recipe
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★★★★★

4.7 from 28 reviews

Delight in these decadent Caramel Cheesecake Cookies, combining a soft and chewy cookie base with a creamy cheesecake filling, all topped with a luscious caramel drizzle and an optional sprinkle of sea salt for the perfect balance of sweet and salty flavors.

Ingredients

Scale

For the Cookie Base:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Caramel Drizzle:

  • ½ cup caramel sauce (store-bought or homemade)
  • Sea salt (optional, for garnish)

Instructions

  1. Prepare the Cookie Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is essential for achieving a soft, chewy cookie base.
  2. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully incorporated to add moisture and flavor to the dough.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined to avoid tough cookies.
  4. Prepare the Cheesecake Filling: In another bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy, creating the rich cheesecake flavor.
  5. Assemble the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a cookie scoop, drop tablespoon-sized dough balls onto the sheet. Make a small indentation in each and spoon about a teaspoon of cheesecake filling into the center.
  6. Bake the Cookies: Bake for 12-15 minutes until the edges are lightly golden. The centers may look slightly underbaked but will firm up while cooling.
  7. Cool and Drizzle: Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. Drizzle with caramel sauce and sprinkle with sea salt for a perfect finish.

Notes

  • For a dairy-free version, substitute butter with vegan butter and cream cheese with vegan cream cheese.
  • Coconut sugar can be used as a healthier alternative to granulated sugar.
  • Be careful not to overmix the dough once the flour is added to keep cookies tender.
  • The caramel drizzle can be store-bought or homemade depending on preference and convenience.
  • Sprinkling sea salt on top enhances flavor by balancing the sweetness.

Nutrition

Keywords: caramel cheesecake cookies, soft cookies, chewy cookies, caramel drizzle, cheesecake filling, dessert cookies

Find it online: https://servedbynora.com/caramel-cheesecake-cookies-recipe/