Description
These Salted Caramel Cheesecake Cookies combine the chewy comfort of a perfect cookie with the creamy indulgence of cheesecake and the allure of salted caramel. Enjoy a handheld treat that delivers all the decadent satisfaction of a full cheesecake slice.
Ingredients
Scale
- 8 oz Full-Fat Cream Cheese, softened
- 1/2 cup Unsalted Butter, softened
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1 large Egg
- 1 tsp Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup Salted Caramel Sauce
- Flaky Sea Salt, for sprinkling
Instructions
- In a large bowl, using an electric mixer, cream together your softened unsalted butter and both sugars (granulated and brown) until light and fluffy. This usually takes about 2-3 minutes.
- Beat in the egg and vanilla extract until just combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together your all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing can lead to tough cookies. The dough should be soft but manageable.
- Wrap the cookie dough tightly in plastic wrap and chill it in the refrigerator for at least 30 minutes.
- While the cookie dough is chilling, prepare your cheesecake filling. In a medium bowl, beat the softened full-fat cream cheese with granulated sugar until smooth and creamy.
- Stir in a little vanilla extract and a pinch of salt. Set aside.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop out rounded tablespoons of the chilled cookie dough and roll them into balls. For perfectly uniform cookies, use a cookie scoop.
- Place the cookie dough balls about 2 inches apart on your prepared baking sheets.
- Using your thumb or the back of a small spoon, create a shallow well or indentation in the center of each cookie dough ball.
- Spoon about 1-2 teaspoons of the cheesecake filling into each well.
- Drizzle or dollop a small amount of your salted caramel sauce over the cheesecake filling. Using a toothpick or the tip of a knife, gently swirl the caramel into the filling to create a pretty marbled effect.
- Sprinkle each assembled cookie with a tiny pinch of flaky sea salt.
- Bake for 10-13 minutes, or until the edges of the cookies are lightly golden brown and the cheesecake filling is set, with a slight wobble in the very center.
- Let the cookies cool on the baking sheets for about 5 minutes before carefully transferring them to a wire rack to cool completely.
- Prep Time: 30 mins
- Cook Time: 13 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Ensure to chill the cookie dough for at least 30 minutes to prevent spreading. Use room temperature ingredients for the best texture, and measure flour correctly to avoid dense cookies.