Salted Caramel Cheesecake Cookies
Indulge in these delicious cookies that combine the creamy goodness of cheesecake with the sweetness of salted caramel, perfect for any occasion.
Ingrédients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened
- 1 1/4 cups brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract For the cookie dough
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
Cheesecake Filling Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract For the cheesecake filling
- 1 cup graham cracker crumbs
Toppings
- 1/2 cup caramel sauce
- Flaky sea salt, for finishing
Instructions
Preparation
- Gather all the necessary ingredients. Soften the butter and cream cheese at room temperature for about 30 minutes.
- Blend the softened cream cheese, powdered sugar, and vanilla extract in a mixing bowl until smooth. Scoop into teaspoon-sized portions and freeze.
- In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition and then mix in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. Gradually incorporate this dry mixture into the wet ingredients until just combined.
- Scoop out a portion of cookie dough, flatten it, place the frozen cheesecake filling in the center, wrap the dough around it, and roll into a ball.
Baking
- Preheat your oven to 350°F (177°C).
- Place the cookie dough balls on a baking sheet lined with parchment paper and bake for 12 to 15 minutes, until edges are golden and centers are soft.
- Out of the oven, sprinkle with graham cracker crumbs, drizzle caramel sauce, and finish with flaky sea salt.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to one week. Can refrigerate for longer shelf life or freeze unbaked dough for up to three months.