Salted Caramel Cheesecake Cookies

Indulge in a treat that combines rich flavors and textures with these salted caramel cheesecake cookies. Featuring a soft, chewy cookie base enveloping a creamy cheesecake filling and topped with a luscious drizzle of salted caramel, these cookies promise a delightful balance of sweet and salty. Perfect for any occasion, they encapsulate moments of joy and celebration. Follow our step-by-step guide to create this heavenly dessert that will impress everyone.

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Ingredients

For the Cookie Base:

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

For the Cheesecake Filling:

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 large egg

For the Salted Caramel:

1/2 cup caramel sauce (store-bought or homemade)

1 teaspoon sea salt flakes (adjust to taste)

For Topping:

Additional caramel sauce for drizzling

Extra sea salt flakes

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Prepare the cookie dough:

- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).

- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

- Set the cookie dough aside while you prepare the cheesecake filling.

Make the cheesecake filling:

- In a mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and mix until well combined.

- Stir in the vanilla extract and then the egg, mixing until fully incorporated. The filling should be creamy and smooth.

Assemble the cookies:

- Take about 2 tablespoons of the cookie dough and flatten it slightly in your palm. Place about 1 tablespoon of cheesecake filling in the center of the dough. Wrap the dough around the filling to form a ball, pinching the edges to seal. Repeat with the remaining dough and filling.

- Place the cookie balls on the prepared baking sheets, spacing them about 2 inches apart.

Add the salted caramel:

- Use a toothpick or small spatula to create a small indentation in the center of each cookie ball. Fill each indentation with about 1 teaspoon of caramel sauce and sprinkle a pinch of sea salt flakes over the top.

Bake the cookies:

- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. The centers may look a bit underbaked, but they will firm up as they cool.

- Once done, remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Drizzle and serve:

- Once cooled, drizzle additional caramel sauce over the cookies and sprinkle a few more sea salt flakes on top. Serve and enjoy your Salted Caramel Cheesecake Cookies with a glass of milk or your favorite beverage!

Prep Time, Total Time, Servings:

45 minutes | 1 hour 10 minutes | Makes about 24 cookies