Caramel Cheesecake Cookies

Ingredients:

Cheesecake Filling

• 4 oz cream cheese, softened
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Cookie Dough

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Add-Ins & Topping

• 1/2 cup caramel bits or thick caramel sauce (chilled)
• Flaky sea salt (optional, for topping)

Instructions:

Make the Cheesecake Filling

1. In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
2. Scoop small teaspoons of the mixture onto a lined plate.
3. Freeze for 20–30 minutes until firm.

Make the Cookie Dough

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract until combined.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually mix dry ingredients into the wet ingredients just until combined.
6. Fold in caramel bits or gently swirl in thick caramel sauce.

Assemble the Cookies

1. Scoop about 2 tablespoons of cookie dough and flatten slightly.
2. Place one frozen cheesecake filling piece in the center.
3. Wrap the dough around the filling, sealing completely, and roll into a ball.
4. Place cookies 2 inches apart on prepared baking sheets.

Bake

1. Bake for 11–13 minutes, until edges are set and tops are lightly golden.
2. Remove from oven and sprinkle lightly with flaky sea salt if desired.
3. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Storage

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Up to 5 days.
• Freezer: Freeze baked cookies for up to 2 months.

Recipe Details

• Prep Time: 20 minutes
• Chill Time: 30 minutes
• Bake Time: 11–13 minutes
• Total Time: About 1 hour
• Yield: 18–20 cookies