Description
Indulge in these decadent Salted Caramel Cheesecake Cookies featuring a soft, buttery cookie exterior wrapped around a creamy cheesecake filling, topped with luscious caramel drizzle and a sprinkle of flaky sea salt for the perfect balance of sweet and salty.
Ingredients
Scale
Cookie Dough
- 2 ¼ cups (280g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Cheesecake Filling
- 4 oz (115g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract
Toppings
- ½ cup (120ml) thick caramel sauce (homemade or store-bought)
- Flaky sea salt, for sprinkling
Instructions
- Prepare the Cheesecake Filling: In a small bowl, mix softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Transfer to a piping bag or ziplock bag, and refrigerate for 15 minutes to firm it up slightly.
- Prepare the Cookie Dough: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, mixing until well combined. Gradually add the dry ingredients, mixing until just combined.
- Assemble the Cookies: Scoop about 2 tablespoons of cookie dough and flatten it slightly to form a thick disc. Place about 1 teaspoon of cheesecake filling in the center and fold the dough around it, sealing it well to enclose the filling. Shape the dough into a slightly domed ball. Place the dough balls on a prepared baking sheet spaced about 2 inches apart. Chill the assembled cookies in the fridge for 20-30 minutes to prevent spreading during baking.
- Bake: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Bake the cookies for 10-12 minutes or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Add the Cheesecake & Caramel Toppings: Once the cookies have cooled, pipe a swirl of cheesecake filling on top of each cookie. Drizzle with caramel sauce and sprinkle with flaky sea salt for that perfect sweet-salty flavor.
Notes
- Chilling the cookie dough before baking helps prevent excessive spreading and maintains the shape of the cookies.
- Use thick caramel sauce to avoid it running off the cookies; homemade or good-quality store-bought caramel both work well.
- Make sure the cream cheese and butter are softened to room temperature for easier mixing and better texture.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For extra texture, sprinkle a small pinch of flaky sea salt just before serving.
