Description
These Salted Caramel Cheesecake Cookies combine soft, buttery cookie dough with a luscious cream cheese filling and a drizzle of rich caramel sauce, finished with a sprinkle of flaky sea salt for an irresistible sweet and salty treat. Perfect for dessert lovers looking for a decadent yet easy-to-make cookie recipe.
Ingredients
Scale
Cheesecake Filling
- 4 oz (115g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract
Cookie Dough
- 2 ¼ cups (280g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Topping
- ½ cup (120ml) thick caramel sauce (homemade or store-bought)
- Flaky sea salt, for sprinkling
Instructions
- Prepare the Cheesecake Filling: In a small bowl, mix softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Chill the Filling: Transfer the mixture to a piping bag or ziplock bag and refrigerate for 15 minutes to slightly firm up.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until combined.
- Cream Butter and Sugars: In a large mixing bowl, beat softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until well combined.
- Combine Dough: Gradually add the dry ingredients to the wet mixture, mixing until just combined without overmixing.
- Form Cookie Bases: Scoop about 2 tablespoons of dough and flatten slightly into a thick disc in your palm.
- Add Cheesecake Filling: Place about 1 teaspoon of the chilled cheesecake filling in the center of the dough disc, then fold the dough edges around the filling, sealing it completely.
- Shape Cookies: Roll the filled dough into a slightly domed ball and place it on a prepared baking sheet.
- Space and Chill: Arrange the dough balls about 2 inches apart on the baking sheet and chill in the refrigerator for 20-30 minutes to minimize spreading during baking.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Bake Cookies: Bake the chilled cookies for 10-12 minutes, or until the edges turn lightly golden.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Add Toppings: Once cooled, pipe a swirl of the remaining cheesecake filling on top of each cookie, drizzle generously with caramel sauce, and finish with a sprinkle of flaky sea salt.
Notes
- Make sure the cream cheese and butter are softened to room temperature for easy mixing.
- Chilling the dough before baking helps prevent excessive spreading.
- You can use store-bought caramel sauce or make your own for better customization.
- For best results, use a piping bag to neatly add cheesecake filling and toppings.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
