Caramel Cheesecake Cookies
Delicious cookies combining the creamy richness of cheesecake with a chewy texture and a luscious caramel center.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Make sure it's at room temperature.
- 1 cup cream cheese, softened Should be at room temperature for easier mixing.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free flour.
- 1 teaspoon baking soda
- ½ teaspoon salt
Filling
- 1 cup caramel sauce Use for filling and extra for drizzling.
- ½ cup chocolate chips (optional) For added indulgence.
Instructions
Preparation
- Start by measuring all the ingredients, ensuring butter and cream cheese are softened.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Making the Dough
- In a large mixing bowl, combine the softened butter, cream cheese, granulated sugar, brown sugar, and vanilla extract. Beat until smooth and fluffy.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
Forming the Cookies
- Scoop a generous amount of dough and flatten it slightly in your hand. Place a dollop of caramel sauce in the center.
- Fold the dough over the caramel, encasing it completely to form a ball.
- Place the balls on the prepared baking sheet, spaced apart.
Baking
- Bake for 12-15 minutes until the edges are lightly golden and the centers remain soft.
- Allow cooling on the baking sheet for about five minutes before transferring to a wire rack.
Serving
- Drizzle additional caramel sauce over the cooled cookies and sprinkle chocolate chips if desired.
Notes
To maintain freshness, store cookies in an airtight container at room temperature for up to a week. These cookies freeze well for up to three months.