Description
Delight in these indulgent Caramel Cheesecake Cookies, featuring a soft cookie dough infused with sweet caramel bits and a creamy cheesecake filling at the center. Baked to golden perfection, these cookies offer a perfect balance of chewy texture and rich flavor that’s irresistible for any dessert lover.
Ingredients
Scale
Cheesecake Filling
- 8 oz cream cheese, softened
- 2 tbsp sugar
- 1 tsp vanilla extract
Cookie Dough
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup caramel bits
Instructions
- Prepare the Cheesecake Filling: Beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. Set this luscious cheesecake mixture aside to use later as the filling.
- Make the Cookie Dough: Cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes fluffy. Add in the egg and vanilla extract, mixing well. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt, then gradually incorporate these dry ingredients into the wet mixture. Finally, fold in the caramel bits evenly throughout the dough.
- Assemble the Cookies: On a parchment-lined baking sheet, spoon out dollops of cookie dough. Add a small spoonful of the cheesecake filling onto half of the dollops. Top each with the remaining cookie dough dollops and gently press the edges to seal, creating filled cookies that encase a gooey cheesecake core.
- Bake with Care: Place the baking sheet in a preheated oven at 350°F (175°C) and bake the cookies for 12 to 15 minutes, or until the edges turn golden while the centers remain soft. Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Notes
- Ensure the cream cheese and butter are softened to room temperature for easier mixing and a smoother dough.
- Do not overbake; the centers should stay soft for a creamy texture.
- You can substitute caramel bits with chocolate chips or toffee bits for variation.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
