Caramel Cheesecake Cookies
Soft and chewy cookies with a creamy cheesecake filling and caramel topping.
Equipment
- mixing bowls
- electric mixer
- Baking sheet
Ingredients
Cream Cheese Filling
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Cookie Dough
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- ¾ cup unsalted butter softened
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 2-3 tablespoons granulated sugar for rolling (optional)
Caramel Topping
- ½ cup caramel sauce store-bought or homemade
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the cream cheese filling by mixing the cream cheese, sugar, and vanilla extract until smooth. Set aside.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- In another bowl, beat the butter and sugars until fluffy. Add the egg and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop tablespoon-sized portions of dough, flatten each, and place a small amount of cream cheese filling in the center. Fold the dough around the filling and roll into a ball.
- Optional: Roll each ball in granulated sugar for extra sweetness.
- Place the cookies on the baking sheet and bake for 10-12 minutes, or until the edges are golden.
- Let the cookies cool slightly, then drizzle with caramel sauce before serving.
Notes
Store leftover cookies in an airtight container in the refrigerator for up to 3 days.