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Caramel Cheesecake Cookies

Indulge in Caramel Cheesecake Cookies for a Sweet Treat

These Caramel Cheesecake Cookies are a delightful mix of soft cookies filled with creamy cheesecake and drizzled with rich caramel.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 13 minutes
Chilling Time 30 minutes
Total Time 1 hour 3 minutes
Servings: 14 cookies
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cheesecake Filling
  • 8 oz cream cheese Mascarpone can offer a milder flavor.
  • 1 cup powdered sugar No direct substitutes recommended.
Cookie Dough
  • ½ cup unsalted butter Use unsalted butter for better flavor control.
  • ½ cup granulated sugar Stick to the recipe for best results.
  • ½ cup brown sugar Coconut sugar can be a great alternative for a hint of caramel flavor.
  • 1 each egg Flax egg serves as a vegan option if needed.
  • 2 teaspoons vanilla extract Consider almond extract for an extra note.
  • 2 cups all-purpose flour A gluten-free flour blend can replace it in equal amounts.
  • 1 teaspoon baking soda Ensure freshness for optimum results.
  • a pinch salt No alternatives recommended.
Caramel Filling
  • 1 cup caramel sauce Ensure it’s thick to avoid leaks during baking.
Optional Toppings
  • to taste sea salt Enhances flavors with a touch of savory contrast.
  • to taste graham cracker crumbs Adds crunch and hints of classic cheesecake flavors.
  • to taste white chocolate Drizzle over the cookies for added creaminess.

Equipment

  • Mixing bowl
  • Stand mixer
  • Baking Sheet
  • Parchment Paper
  • Freezer

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, beat cream cheese and powdered sugar together until smooth and creamy. Form into 7 mounds and freeze for 20-30 minutes.
  2. Cream together butter, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla, mix until combined. Gradually incorporate flour, baking soda, and salt until just combined.
  3. Preheat oven to 350°F (175°C). Scoop cookie dough into 14 portions and flatten slightly. Place a cheesecake mound in the center, drizzle with caramel, then cover with more dough.
  4. Arrange on the baking sheet and bake for 11-13 minutes until edges are golden. Let cool on baking sheet for 5 minutes, then transfer to wire rack.
  5. Sprinkle sea salt on top, optional toppings can be added while warm. Allow to set before serving.

Nutrition

Serving: 1cookieCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 5IUCalcium: 2mgIron: 4mg

Notes

Ensure to freeze cheesecake filling thoroughly before assembling to prevent melting during baking. Experiment with various toppings to customize your cookies.

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