Description
Delicious salted caramel cheesecake cookies with a creamy center and a touch of sea salt for balance.
Ingredients
Scale
- 2 1/4 cups (280g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 oz (115g) cream cheese, softened
- 1/4 cup (50g) granulated sugar (for the filling)
- 1 teaspoon vanilla extract (for the filling)
- 1/2 cup (120ml) thick caramel sauce
- Flaky sea salt, for sprinkling
Instructions
- In a small bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Transfer to a piping bag or ziplock bag and refrigerate until slightly firm — about 15 minutes.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, beating until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop about 2 tablespoons of cookie dough and flatten it slightly into a thick disc.
- Place a heaping 1 teaspoon of cheesecake filling in the center and fold the dough around it, sealing well.
- Shape into a tall ball and place on the baking sheet, spacing them about 2 inches apart.
- Chill the assembled cookies in the refrigerator for 20-30 minutes before baking.
- Preheat the oven to 350°F (175°C) and bake for 10-12 minutes until lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Once cooled, pipe a swirl of cheesecake filling on top of each cookie.
- Pipe a thick swirl of caramel sauce over the cheesecake layer and sprinkle with flaky sea salt.
Notes
- Chilling the cookie dough helps prevent excess spreading during baking.
- Caramel sauce can be homemade or store-bought; ensure it’s thick enough for piping.
- Store cookies in an airtight container for up to a week.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg