Salted Caramel Cheesecake Cookies
Delicious cookies with a cream cheese surprise, topped with salted caramel, perfect for any occasion.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Can substitute with salted butter.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Cream Cheese Filling
- 8 oz cream cheese, softened Can substitute with dairy-free cream cheese.
- 1/2 cup powdered sugar
For Topping
- 1/2 cup salted caramel sauce
- Sea salt flakes For sprinkling on top.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Beat in the egg and the vanilla extract until fully combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- In a separate bowl, blend the cream cheese with the powdered sugar until smooth.
- Take a tablespoon of cookie dough, flatten it in your palm, and place a teaspoon of the cream cheese mixture in the center. Fold the dough around the filling and roll into a ball.
- Place the dough balls on your prepared baking sheet and repeat with the remaining dough.
- Bake for 10-12 minutes, until the edges turn lightly golden.
- Once cooled, drizzle with salted caramel sauce and sprinkle with sea salt flakes.
Notes
These cookies can be enjoyed fresh out of the oven, paired with vanilla ice cream, or stored in an airtight container. They last up to 3 days at room temperature, a week in the fridge, and up to three months in the freezer.