Caramel Cheesecake Cookies (Print Version)
# Ingredients:
→ Cheesecake Filling
01 -
8 oz cream cheese, softened
02 -
1/4 cup granulated sugar
03 -
1 teaspoon vanilla extract
→ Dry Ingredients
04 -
2 1/4 cups all-purpose flour
05 -
1/2 teaspoon baking soda
06 -
1/2 teaspoon baking powder
07 -
1/2 teaspoon fine salt
→ Cookie Dough
08 -
3/4 cup unsalted butter, softened
09 -
3/4 cup granulated sugar
10 -
1/2 cup packed light brown sugar
11 -
1 large egg, room temperature
12 -
2 teaspoons vanilla extract
13 -
2-3 tablespoons granulated sugar for rolling (optional)
→ Finishing
14 -
1/2 cup caramel sauce (store-bought or homemade)
# Instructions:
01 -
In a medium bowl, combine softened cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract. Beat until smooth and creamy, about 1 minute. Scoop teaspoon-sized portions onto a parchment-lined plate (18 to 20 pieces) and freeze for 20 to 30 minutes.
02 -
Whisk together all-purpose flour, baking soda, baking powder, and fine salt in a bowl. Set aside.
03 -
In a large bowl, beat softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2 to 3 minutes. Add the egg and 2 teaspoons vanilla extract and mix well. Gradually incorporate the dry ingredients, mixing until just combined without overmixing.
04 -
Scoop 2 tablespoons of dough and flatten into a disc. Place a frozen cheesecake filling dollop in the center. Wrap the dough around the filling completely and roll into a sealed ball. Optionally, roll the balls in granulated sugar. Arrange on a parchment-lined baking sheet, spacing them apart.
05 -
Bake at 350°F (175°C) for 12 to 14 minutes until the edges are lightly golden and cracks form on top.
06 -
Allow cookies to cool for 10 minutes, then drizzle generously with caramel sauce before serving.
# Notes:
01 -
Freeze the cheesecake filling to prevent leakage during baking.
02 -
Ensure the dough is completely sealed around the filling to retain the creamy center.
03 -
Do not overbake to maintain a soft and creamy texture inside.