Description
These Salted Caramel Cheesecake Cookies are a delightful treat combining a soft, tender cookie with a creamy cheesecake filling, topped with rich caramel sauce and a sprinkle of flaky sea salt. Perfect for cookie lovers seeking a decadent twist with a perfect balance of sweet and salty flavors.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Cheesecake Filling
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Toppings
- 1/2 cup thick caramel sauce
- Flaky sea salt for topping
Instructions
- Prepare the cheesecake filling: In a bowl, mix the softened cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until completely smooth. Transfer the mixture into a piping bag and refrigerate for about 15 minutes to set.
- Mix dry ingredients: In a separate bowl, combine the all-purpose flour, baking soda, baking powder, and salt. Set aside.
- Cream butter and sugars: In another bowl, beat the softened butter with granulated sugar and light brown sugar using an electric mixer until the mixture becomes light and fluffy. Add the egg and 1 teaspoon vanilla extract, then mix well until fully incorporated.
- Combine wet and dry ingredients: Gradually incorporate the dry ingredient mixture into the wet ingredients, mixing gently until just combined to avoid overmixing which can toughen the cookies.
- Shape cookies with filling: Scoop out portions of the dough and flatten them slightly in your hand. Pipe or spoon some of the chilled cheesecake filling onto the center of each dough round. Carefully wrap the dough around the filling and shape into tall domes. Place shaped cookies on a baking sheet and chill in the refrigerator for 20 to 30 minutes; this helps them hold their shape during baking.
- Preheat and bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Arrange the chilled cookie domes spaced apart and bake for 10 to 12 minutes, or until the edges turn golden brown.
- Cool and add toppings: Allow the cookies to cool slightly on the baking sheet. Once warm but not hot, drizzle each cookie with thick caramel sauce and sprinkle lightly with flaky sea salt to finish.
Notes
- Chilling the dough with the cheesecake filling helps the cookies maintain their shape and prevents spreading while baking.
- Use room temperature butter and cream cheese for easier mixing and smoother texture.
- For best results, use thick caramel sauce to avoid excessive spreading on toppings.
- Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies freeze well; wrap individually and freeze up to 2 months. Thaw at room temperature before serving.
