Description
Delight in these indulgent Salted Caramel Cheesecake Cookies, featuring a soft and chewy cookie exterior with a luscious cheesecake filling at the center. Topped with rich caramel sauce and a sprinkle of flaky sea salt, these cookies offer the perfect balance of sweet and salty flavors, making them an irresistible treat for any occasion.
Ingredients
Scale
Cheesecake Filling
- 4 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
Cookie Dough
- 1 ¼ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
Topping
- ½ cup thick caramel sauce
- Flaky sea salt, for sprinkling
Instructions
- Prepare the Cheesecake Filling: Beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy. Transfer the mixture into a piping bag and chill it in the refrigerator for 15 minutes to firm up.
- Make the Cookie Dough: In a bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. In a separate large bowl, cream the unsalted butter with the granulated sugar and light brown sugar until fluffy. Add the egg and vanilla extract to the butter mixture and beat until combined. Gradually fold in the dry ingredients until a uniform dough forms.
- Assemble the Cookies: Take 2 tablespoons of cookie dough and flatten it in your hand. Pipe or spoon about 1 teaspoon of the chilled cheesecake filling into the center. Carefully fold the dough around the filling, sealing it completely, and shape it into a smooth dome. Place each cookie dough ball about 2 inches apart on a lined baking sheet. If desired, chill the assembled dough balls in the refrigerator for 20–30 minutes to help them hold their shape during baking.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes or until the edges are just lightly golden. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Add Toppings: Once the cookies are cooled, optionally pipe additional cheesecake filling on top of each cookie. Drizzle the thick caramel sauce generously over the cookies and finish with a sprinkle of flaky sea salt to enhance the sweet and salty flavor profile.
Notes
- Chilling the dough before baking helps the cookies maintain their shape and prevents excessive spreading.
- Use room temperature cream cheese to ensure a smooth cheesecake filling without lumps.
- For thicker caramel sauce, warm it slightly to make drizzling easier.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Bring refrigerated cookies to room temperature before serving for the best texture and flavor.
