Description
These decadent cookies combine the rich flavors of caramel and cheesecake in a soft, chewy cookie. Perfect for special occasions or as a sweet treat with coffee.
Ingredients
Scale
For the Crust:
- For the cookie dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- For the caramel topping:
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/4 teaspoon sea salt (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
- For the cheesecake filling: Beat cream cheese, sugar, and vanilla until smooth.
- Scoop tablespoon-sized portions of cookie dough and flatten slightly. Place a teaspoon of cheesecake filling in the center, then fold the dough around it to seal.
- Place cookies on prepared baking sheets, spacing them 2 inches apart. Bake for 12-14 minutes until edges are golden.
- Remove from oven and immediately drizzle with caramel sauce. Sprinkle with sea salt if desired.
- Let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
Store cookies in an airtight container in the refrigerator for up to 5 days. For best results, bring to room temperature before serving. The caramel can be warmed slightly for easier drizzling.