Salted Caramel Cheesecake Cookies (Print Version)
# Ingredients:
→ For the Cookie Dough
01 -
2 1/4 cups (280g) all-purpose flour
02 -
1/2 teaspoon baking soda
03 -
1/2 teaspoon baking powder
04 -
1/2 teaspoon salt
05 -
1/2 cup (115g) unsalted butter, softened
06 -
1/2 cup (100g) granulated sugar
07 -
1/2 cup (100g) packed light brown sugar
08 -
1 large egg
09 -
1 teaspoon vanilla extract
→ For the Cheesecake Filling
10 -
4 oz (115g) cream cheese, softened
11 -
1/4 cup (50g) granulated sugar
12 -
1 teaspoon vanilla extract
→ For the Topping
13 -
1/2 cup (120ml) thick caramel sauce
14 -
Flaky sea salt, for sprinkling
# Instructions:
01 -
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 — to make piping easier later.
02 -
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
03 -
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.
04 -
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
05 -
Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand to form a thick disc. Place a heaping 1 teaspoon of cheesecake filling in the center and fold the dough around it, sealing well to fully enclose the filling. Shape into a tall ball (slightly domed) to encourage thickness when baking.
06 -
Place the filled dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Chill the assembled cookies in the refrigerator for 20-30 minutes before baking to prevent excess spreading.
07 -
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. Bake for 10-12 minutes, or until the edges are lightly golden. If desired, gently press the center of each cookie with a spoon right after baking to create a small well for topping.
08 -
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
09 -
Once the cookies are completely cool, pipe a swirl of the chilled cheesecake filling on top of each cookie. Using a piping bag or ziplock bag with the tip snipped off, pipe a thick swirl of caramel sauce over the cheesecake layer. Sprinkle a pinch of flaky sea salt on top for that perfect sweet-salty finish.
# Notes:
01 -
The cookies can be stored in an airtight container in the refrigerator for up to 3 days for best freshness.