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Caramel Cheesecake Cookies

Delightful cookies combining creamy cheesecake with a chewy texture, finished with sweet caramel drizzle. Perfect for any occasion!
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Prep Time 30 minutes
Cook Time 13 minutes
Total Time 43 minutes
Servings: 14 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 4 oz 4 oz cream cheese, softened
  • 2 tbsp 2 tbsp granulated sugar
  • 1/2 tsp 1/2 tsp vanilla extract
For the Cookie Dough
  • 3/4 cup 3/4 cup unsalted butter, softened Ensure at room temperature for easy mixing.
  • 3/4 cup 3/4 cup brown sugar
  • 1/4 cup 1/4 cup granulated sugar
  • 1 large 1 large egg
  • 2 tsp 2 tsp vanilla extract
  • 2 cups 2 cups all-purpose flour
  • 1/2 tsp 1/2 tsp baking soda
  • 1/4 tsp 1/4 tsp salt
  • 1/4 cup 1/4 cup caramel sauce For filling and drizzling.
Optional Toppings
  • Sea salt flakes For sprinkling.
  • Crushed graham crackers For topping.
  • White chocolate For drizzling.

Method
 

Make the Cheesecake Filling
  1. In a small bowl, mix the cream cheese, granulated sugar, and vanilla extract. Whip the mixture until it is smooth and creamy. Spoon or pipe this mixture into 7 small mounds on parchment paper and freeze them for 20 to 30 minutes.
Prepare the Cookie Dough
  1. In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  2. Add the egg and vanilla extract, mixing well to combine.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture and stir until combined.
Assemble the Cookies
  1. Scoop the cookie dough into 14 equal portions.
  2. Flatten each piece in your palm and place a frozen cheesecake mound and a small spoonful of caramel sauce in the center.
  3. Cover with another disk of dough, seal the edges, and roll it into a ball.
  4. If desired, sprinkle with sea salt flakes or crushed graham crackers.
Bake and Cool
  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. Place the cookie balls about 2 inches apart on a lined baking sheet.
  3. Bake for 11 to 13 minutes, or until the edges are lightly golden but the centers remain soft.
  4. Let them cool on the tray for 5 minutes before transferring to a cooling rack.

Notes

You can chill the assembled cookie dough balls for up to 24 hours before baking. Store the baked cookies at room temperature for 2 to 3 days in an airtight container, in the refrigerator for up to 1 week, or in the freezer for up to 3 months. To enjoy a warm, gooey center, reheat them in the microwave.