Caramel Cheesecake Cookies: A Delicious Twist You Can’t Resist Recipe
These Caramel Cheesecake Cookies combine the creamy richness of cheesecake with the chewy texture of classic cookies, topped off with a luscious caramel drizzle, making them an irresistible dessert perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cornstarch
- 1/4 tsp salt
Cheesecake Filling
- 8 oz cream cheese, cold
- 1/3 cup powdered sugar
- 1/2 tsp vanilla extract
Topping
- 1/2 cup caramel sauce
Instructions
- Cream Butter and Sugars. In a large bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy, ensuring a smooth texture that will form the base of your cookie dough.
- Add Eggs and Vanilla. Incorporate the eggs one at a time, then add the vanilla extract, mixing thoroughly to blend all wet ingredients evenly.
- Combine Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt. Gradually add these dry ingredients to the wet mixture, stirring until a dough forms.
- Chill Dough. Cover the dough and refrigerate it for 30 minutes to firm up, which helps in handling and prevents spreading during baking.
- Prepare Cheesecake Filling. In a separate bowl, mix the cold cream cheese with the powdered sugar and vanilla extract until smooth and creamy. Place the mixture in the freezer for 15 minutes to firm.
- Scoop and Fill. Using a cookie scoop, portion out balls of cookie dough, then flatten each slightly. Spoon some cheesecake filling in the center of each dough portion and carefully seal the dough around the filling, forming a ball.
- Bake Cookies. Place the filled cookie balls on a lined baking sheet, ensuring some space between each. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes, or until the edges are golden but the centers remain soft.
- Cool and Drizzle. Allow the cookies to cool completely on a wire rack before generously drizzling them with caramel sauce. Serve and enjoy this delicious twist on classic cookies.
Notes
- Chilling the dough and cream cheese filling helps maintain the shape of the cookies during baking.
- Use cold cream cheese for the filling to ensure a smooth, firm texture that won’t leak out during baking.
- For easier sealing, slightly flatten the dough balls before adding the cheesecake filling.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- You can warm caramel sauce slightly before drizzling for a more fluid consistency.
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