Caramel Cheesecake Cookies
Indulge in Caramel Cheesecake Cookies with a gooey cream cheese center and sweet caramel drizzle, perfect for any occasion.
Ingredients
For the Cream Cheese Filling
- 8 oz cream cheese, softened Ensure it's properly softened for better mixing.
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For the 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 Ensure it's properly softened for better mixing.
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 2–3 tablespoons granulated sugar for rolling Optional for extra sweetness.
- ½ cup caramel sauce Store-bought or homemade.
Instructions
Baking Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix together softened cream cheese, ¼ cup of granulated sugar, and 1 teaspoon of vanilla extract until smooth.
- In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and fine salt.
- In a large mixing bowl, beat the softened butter, ¾ cup of granulated sugar, and brown sugar until fluffy.
- Add in the egg and remaining 2 teaspoons of vanilla extract, mixing until well combined.
- Gradually incorporate the dry ingredients, mixing until just combined.
Assembling the Cookies
- Take about a tablespoon of cookie dough, flatten it slightly, and place around a teaspoon of the cream cheese filling in the center.
- Fold and roll the dough around the filling to form a ball, ensuring the filling is enclosed.
- Optional: Roll the cookie ball in granulated sugar before placing it on a lined baking sheet.
Baking
- Bake the cookies for 10-12 minutes, or until the edges are golden brown.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Serving
- Drizzle with caramel sauce just before serving.
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Notes
Store cookies in an airtight container at room temperature for up to three days or in the refrigerator for a week. Microwave slightly before eating for best texture. Freezing is not recommended due to cream cheese filling.