Description
Soft, creamy, and utterly indulgent—these Caramel Cheesecake Cookies blend buttery cookie dough with a luscious cheesecake center and golden caramel drizzle for a show-stopping dessert bite.
Ingredients
- Cream Cheese: 8 oz, softened
- Powdered Sugar: ⅓ cup
- Vanilla Extract (filling): ½ teaspoon
- Butter: 1 cup (2 sticks), softened
- Brown Sugar: ¾ cup
- Granulated Sugar: ¼ cup
- Eggs: 2 large
- Vanilla Extract (dough): 1 teaspoon
- All-Purpose Flour: 2 ¼ cups
- Baking Soda: 1 teaspoon
- Salt: ½ teaspoon
- Caramel Sauce: ½ cup, for drizzling
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine Ingredients: Beat cream cheese with powdered sugar and vanilla until smooth. In another bowl, cream butter and sugars, then add eggs and vanilla. Mix in dry ingredients until just combined. Chill dough for 30 minutes.
- Prepare Your Cooking Vessel: Scoop dough into balls, make a well in each, and fill with cheesecake mixture.
- Assemble the Dish: Slightly fold edges over the filling or leave open for thumbprint style.
- Cook to Perfection: Bake for 10–12 minutes until golden at edges.
- Finishing Touches: Cool on baking sheet briefly, then drizzle with caramel after fully cooled.
- Serve and Enjoy: Enjoy warm or chilled; store in fridge for soft centers.
Notes
- Chill dough to prevent spreading.
- Soften cream cheese to avoid lumps.
- Wait to drizzle caramel until cookies are fully cooled.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 105mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
Keywords: cheesecake cookies, caramel cookies, dessert cookies, soft cookies, thumbprint cheesecake cookies, filled cookies