Description
These Salted Caramel Cheesecake Cookies combine soft, chewy cookie dough with a creamy cheesecake center, topped with luscious caramel sauce and a sprinkle of flaky sea salt for the perfect balance of sweet and salty flavors. With a rich texture and decadent toppings, these cookies are a delightful indulgence ideal for dessert lovers.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups (280g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Cookie Dough
- 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 to create the cheesecake filling.
- Chill the Filling: Transfer the cheesecake mixture to a piping bag or ziplock bag and refrigerate for 15 minutes to firm it up slightly for easier handling.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, and salt to combine the dry ingredients evenly.
- Cream Butter and Sugars: In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar with a mixer until the mixture is light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract into the butter and sugar mixture until fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to form the cookie dough.
- Form Cookie Bases: Scoop approximately 2 tablespoons of cookie dough and flatten it slightly to create a thick disc.
- Add Cheesecake Filling: Place about 1 teaspoon of the chilled cheesecake filling in the center of each dough disc, then fold the dough around the filling, sealing it well to enclose the cheesecake filling inside.
- Shape Dough Balls: Shape the filled dough into slightly domed balls, ensuring the filling is completely enclosed.
- Arrange on Baking Sheet: Place the dough balls on a prepared baking sheet lined with parchment paper, spacing them about 2 inches apart to allow for spreading.
- Chill Cookies Before Baking: Refrigerate the assembled cookies for 20-30 minutes to prevent excessive spreading while baking.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper if not already prepared.
- Bake Cookies: Bake the chilled cookies for 10-12 minutes or until the edges turn lightly golden and the centers are set.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Add Toppings: Once cooled, pipe a swirl of remaining cheesecake filling on top of each cookie, drizzle generously with caramel sauce, and sprinkle with flaky sea salt for the perfect sweet and salty finish.
Notes
- Chilling the filled dough balls before baking helps maintain their shape and prevents spreading.
- You can use store-bought caramel sauce or make your own for a richer flavor.
- Ensure the cream cheese is softened to room temperature for smooth filling consistency.
- These cookies are best stored in an airtight container and can be refrigerated to preserve freshness.
- Allow cookies to cool completely before adding toppings to prevent them from melting.
