Caramel Cheesecake Cookies Salted (Print Version)
Golden cookies filled with cheesecake cream, finished with caramel and a hint of sea salt.
# Ingredients:
→ Cookie Dough
01 -
8 tablespoons unsalted butter, softened
02 -
1/2 cup packed brown sugar
03 -
1/4 cup granulated sugar
04 -
1 large egg
05 -
1 teaspoon vanilla extract
06 -
1 cup all-purpose flour
07 -
1/4 teaspoon baking soda
08 -
Pinch of salt
→ Cheesecake Filling
09 -
4 ounces cream cheese, softened
10 -
1/3 cup powdered sugar
11 -
1/4 teaspoon vanilla extract
→ Topping
12 -
1/4 cup caramel sauce
13 -
Pinch of flaky sea salt
# Steps:
01 -
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 -
In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
03 -
Mix in the egg and vanilla extract until fully incorporated.
04 -
In a separate bowl, whisk together the flour, baking soda, and pinch of salt. Gradually add to the wet mixture, stirring until a soft dough forms.
05 -
In another bowl, combine the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
06 -
Scoop tablespoon-sized portions of dough, flatten each into a disc, and place a small spoonful of cheesecake filling in the center. Gently fold the dough around the filling, seal well, and roll into a ball. Arrange on the prepared baking sheet. Repeat until all dough and filling are used.
07 -
Bake for 12 to 14 minutes or until edges are lightly golden and centers are still soft. Cool completely on the baking sheet.
08 -
Drizzle each cooled cookie with warm caramel sauce and sprinkle with flaky sea salt. Serve once set.
# Notes:
01 -
Fully softened butter and cream cheese ensure a smooth dough and creamy filling.
02 -
Allow cookies to cool on the baking sheet for optimal texture.