Description
Indulge in the rich and creamy delight of Caramel Cheesecake Cookies, combining the smoothness of cream cheese with luscious caramel and a crunchy graham cracker topping. These thumbprint cookies are perfect for a sweet treat that offers a perfect balance of textures and flavors, making them an irresistible dessert for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 4 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Additional Toppings
- 1/2 cup caramel sauce, plus extra for drizzling
- 1/2 cup crushed graham crackers (for topping)
Instructions
- Prepare Dry Ingredients: In a small bowl, whisk together all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
- Cream Butter and Cheese: In a large mixing bowl, beat softened cream cheese and unsalted butter until smooth and creamy, creating a soft base for the dough.
- Add Sugars: Incorporate granulated sugar and packed light brown sugar into the mixture, beating until fluffy to help with the light texture of the cookies.
- Mix in Egg and Vanilla: Add the egg and vanilla extract and mix until combined, enhancing flavor and binding the dough.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Chill the Dough: Cover and chill the dough for 30 minutes, allowing it to firm up for easier handling and better texture when baked.
- Shape Cookies: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoons of dough onto the sheet, spacing them about 2 inches apart.
- Create Indentations and Fill: Use your thumb or the back of a spoon to gently make a small indentation in the center of each cookie. Fill each indentation with about 1 teaspoon of caramel sauce.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden indicating they are done.
- Cool and Decorate: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Once completely cooled, drizzle with additional caramel sauce and sprinkle with crushed graham crackers for a delightful finishing touch.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.
- You can use either store-bought or homemade caramel sauce according to preference and convenience.
- For an added flavor twist, sprinkle a pinch of sea salt on top of the cookies before serving to balance the sweetness with a salty kick.
