Caramel Cheesecake Cookies
Delightful treats that combine the rich flavors of cheesecake and classic cookies, topped with gooey caramel drizzle.
Ingredients
Cookie Dough Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon cinnamon
- 0.5 cup unsalted butter, softened Make sure it's at room temperature.
- 0.5 cup brown sugar, packed
- 0.25 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.75 cup graham cracker crumbs
Cheesecake Filling Ingredients
- 8 oz cream cheese, softened Ensure it's at room temperature.
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
Topping
- 0.25 cup caramel sauce Use store-bought or homemade.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually add the dry ingredients and mix until just combined.
- Fold in the graham cracker crumbs.
Cheesecake Filling
- In another bowl, beat together the softened cream cheese, powdered sugar, and vanilla until smooth.
Assembly
- Take a tablespoon of cookie dough and flatten it slightly, then add a dollop of the cheesecake filling in the center. Wrap the dough around it to form a ball.
- Place the cookie balls on a baking sheet lined with parchment paper and flatten slightly.
Baking
- Bake for 10-12 minutes until the edges are golden.
- Remove from the oven and drizzle with caramel sauce while still warm.
- Allow to cool before serving.
Notes
Store in an airtight container at room temperature for up to a week. For longer storage, freeze in a freezer-safe container for up to three months. These cookies are best served warm or at room temperature.