Description
These gooey caramel cheesecake cookies combine the creamy tang of cheesecake with a molten caramel center for the ultimate bite-sized dessert.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 1/2 cups white granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup graham cracker crumbs
- 1 bag soft caramels
- Optional: flaked sea salt for topping
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat cream cheese, butter, sugar, and vanilla together until light and fluffy.
- Gradually mix in flour and graham cracker crumbs until a soft dough forms.
- Scoop large dough balls (about 2 tablespoons), create an indentation, insert a caramel, and roll the dough to enclose it completely.
- Place dough balls on the prepared baking sheet and bake for 12 minutes.
- Remove from the oven, gently press each cookie with the bottom of a glass, sprinkle sea salt if desired, and bake for 3 more minutes.
- Cool on the sheet for 5 minutes, then transfer to a wire rack. Serve slightly warm or reheat in the microwave for 10 seconds before eating.
Notes
- Chill the dough for 30 minutes to prevent spreading if your kitchen is warm.
- Use soft, high-quality caramels for the best gooey center.
- Store in an airtight container for up to 5 days or freeze for up to 2 months.
- Microwave briefly before serving to soften the caramel center.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Caramel Cheesecake Cookies, cheesecake stuffed cookies, caramel cookies, easy dessert cookies, holiday cookie recipes