Salted Caramel Cheesecake Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
3/4 cup brown sugar, packed
03 -
1/4 cup granulated sugar
04 -
1 large egg
05 -
1 teaspoon vanilla extract
06 -
2 1/4 cups all-purpose flour
07 -
1/2 teaspoon baking soda
08 -
1/2 teaspoon salt
→ Cheesecake Filling
09 -
6 oz cream cheese, softened
10 -
1/4 cup powdered sugar
11 -
1/2 teaspoon vanilla extract
→ Salted Caramel
12 -
1/2 cup caramel sauce
13 -
1/2 teaspoon flaky sea salt
# Instructions:
01 -
In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Scoop small teaspoon-sized dollops onto a lined baking sheet and freeze for 30 minutes until firm.
02 -
In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes). Add the egg and vanilla extract and mix until combined. In another bowl, whisk together flour, baking soda, and salt, then gradually add to the wet ingredients.
03 -
Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper. Scoop 1 1/2 tablespoons of dough, flatten slightly, and place a frozen cheesecake ball in the center. Cover with more dough and roll into a ball. Place cookies 2 inches (5 cm) apart on the baking sheet.
04 -
Bake for 10-12 minutes or until edges are set and slightly golden. Cool for 5 minutes on the pan before transferring to a wire rack.
05 -
Drizzle warm caramel sauce over cooled cookies and sprinkle with flaky sea salt.
06 -
Serve and enjoy!
# Notes:
01 -
For extra flavor, mix 1/2 cup of toffee bits into the dough.
02 -
Make ahead: Freeze unbaked cookie dough balls for up to 3 months and bake when needed.
03 -
Storage: Keep in an airtight container at room temp for 3 days or refrigerate for 5 days.