Decadent Caramel Cheesecake Cookies: Your New Favorite Indulgence
Indulge in these Decadent Caramel Cheesecake Cookies, a delightful fusion of creamy cheesecake and caramel packed in soft cookies.
Equipment
- Mixing bowl
- Baking Sheet
- cookie scoop
- Parchment Paper
Ingredients
For the Cookie Dough
- 1 cup Unsalted Butter Provides moisture and richness; use margarine if preferred.
- 1 cup Granulated Sugar Adds sweetness; brown sugar can be used for added moisture.
- 1/2 cup Brown Sugar Enhances depth of flavor; increase granulated sugar if needed.
- 2 large Eggs Binds all ingredients together while adding richness.
- 1 teaspoon Vanilla Extract Elevates flavors; substitute with almond extract for a twist.
- 2 cups All-Purpose Flour Gives structure to the cookies; use gluten-free flour for a gluten-free version.
- 1 teaspoon Baking Soda Acts as a leavening agent for that light texture.
- 1/2 teaspoon Salt Enhances overall flavor balance.
For the Cheesecake Filling
- 8 ounces Cream Cheese The creamy base of the filling; swap with mascarpone for a different flavor.
- 1/2 cup Powdered Sugar Sweetens and stabilizes the cheesecake filling.
For the Topping
- 1/2 cup Caramel Sauce Adds a sweet finish and visual appeal.
Instructions
How to Make Decadent Caramel Cheesecake Cookies
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until smooth and fluffy, about 2-3 minutes.
- Mix in the eggs one at a time, ensuring each is fully combined before adding the next. Then, add the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
- Blend cream cheese and powdered sugar in a bowl until smooth and creamy for the cheesecake filling.
- Use a cookie scoop to portion the cookie dough. Flatten each scoop slightly and add about a teaspoon of cheesecake filling in the center.
- Carefully fold the cookie dough around the cheesecake filling and roll into a ball. Place on the prepared baking sheet.
- Bake in the preheated oven for 10-12 minutes, until edges are golden and centers look slightly underbaked.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
- Once cooled, drizzle caramel sauce over the tops and optionally sprinkle with sea salt.
Notes
Serve with a scoop of vanilla ice cream for that extra indulgence!
Nutrition
Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 1mg
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