Salted Caramel Cheesecake Cookies (Printable Version)
Soft, chewy cookies featuring creamy cheesecake centers and a drizzle of salted caramel topping.
# Everything You’ll Need:
→ Dough
01 -
1 cup unsalted butter, softened
02 -
1 cup granulated sugar
03 -
1 cup brown sugar
04 -
2 large eggs, room temperature
05 -
1 1/2 teaspoons vanilla extract
06 -
2 1/2 cups all-purpose flour
07 -
1 teaspoon baking soda
08 -
Pinch of salt
→ Cheesecake Filling
09 -
8 oz cream cheese, softened
10 -
1 large egg
11 -
1/4 cup granulated sugar
12 -
1/2 teaspoon vanilla extract
→ Topping
13 -
1/2 cup caramel sauce
14 -
Flaky sea salt for topping
# Steps to Cook:
01 -
Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 -
In a large bowl, beat the softened butter with granulated and brown sugars until light and fluffy, about 2 to 3 minutes. Incorporate one egg and 1 teaspoon vanilla extract until well combined.
03 -
Add the all-purpose flour, baking soda, and salt to the mixture and stir until just combined, taking care not to overmix to maintain tenderness.
04 -
In a separate bowl, beat the cream cheese until smooth. Add the remaining egg, granulated sugar, and vanilla extract, mixing until creamy.
05 -
Using a cookie scoop, place dough portions onto the prepared baking sheets. Create a small indentation in the center of each and fill with about one teaspoon of the cheesecake filling.
06 -
Bake for 12 to 14 minutes until edges are lightly golden. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
07 -
Once completely cooled, drizzle caramel sauce over each cookie and finish with a sprinkle of flaky sea salt.
# Extra Suggestions:
01 -
Use room-temperature ingredients for smoother blending. Chill dough if sticky and ensure cookies are fully cooled before applying caramel to prevent mess.