Caramel Cheesecake Cookies
Indulge in these Caramel Cheesecake Cookies, a perfect mix of rich cheesecake filling and soft, chewy cookie dough infused with caramel flavors.
Equipment
- Mixing Bowls
- Hand Mixer
- Baking Sheet
- Parchment Paper
Ingredients
For the Cookies
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ cup unsalted butter softened
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup graham cracker crumbs
For the Cheesecake Filling
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
Instructions
- In a mixing bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth. Cover and refrigerate for at least 15–20 minutes.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a separate large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually mix in the dry ingredients, followed by the graham cracker crumbs.
- Chill the dough for about 30 minutes to enhance flavor and make shaping easier.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop a tablespoon of cookie dough, flatten it slightly, and place a small teaspoon of the cheesecake filling in the center.
- Cover with another small piece of cookie dough and seal the edges.
- Bake for 10–12 minutes or until the edges turn golden brown.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack. Drizzle with caramel sauce before serving.
Notes
For extra indulgence, use high-quality caramel sauce for drizzling. Store cookies in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.