Description
Indulge in these delightful Caramel Cheesecake Cookies, featuring a soft, buttery cookie exterior filled with a creamy, sweet cheesecake center and studded with rich caramel bits. Perfectly baked to achieve golden edges and a gooey core, these cookies combine the best of two beloved desserts in every bite.
Ingredients
Scale
Cheesecake Filling
- 8 oz cream cheese, softened
- 2 tbsp sugar
- 1 tsp vanilla extract
Cookie Dough
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup caramel bits
Instructions
- Prepare the Cheesecake Filling: Beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. Set this mixture aside to be used later as the luscious cheesecake center.
- Make the Cookie Dough: Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Mix in the egg and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, combining thoroughly. Fold in the caramel bits evenly throughout the dough.
- Assemble the Cookies: Line a baking sheet with parchment paper. Spoon out dollops of cookie dough onto the sheet. Place a small spoonful of the prepared cheesecake filling onto half of the dollops. Top each with another dollop of cookie dough and gently press the edges together to seal, creating filled cookies with a gooey cheesecake core inside.
- Bake with Care: Preheat your oven to 350°F (175°C). Bake the assembled cookies on the parchment-lined sheet for 12 to 15 minutes or until the edges turn golden while the centers remain soft. Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely and set.
Notes
- Ensure the cream cheese and butter are properly softened to achieve a smooth batter and easier mixing.
- Seal the cookie dough edges completely to prevent the cheesecake filling from leaking during baking.
- Use parchment paper to prevent sticking and for easier cleanup.
- Allow cookies to cool fully for best texture and flavor.
- You can substitute caramel bits with chocolate chips or toffee bits for variation.
