Description
Indulge in the delightful decadence of Salted Caramel Cheesecake Cookies, a perfect fusion of creamy cheesecake and rich caramel flavors. These cookies are not only visually stunning with their piped cheesecake topping and luscious caramel drizzle but also incredibly easy to make. Whether you’re hosting a gathering or simply craving a treat, these cookies will impress everyone with their unique sweet and salty balance. Each bite offers a satisfying blend of textures that keeps you coming back for more. Customize them with your favorite toppings or serve them alongside coffee for an unforgettable dessert experience.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup thick caramel sauce
- Flaky sea salt for sprinkling
Instructions
- 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 for about 15 minutes until slightly firm.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. 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 another teaspoon of vanilla extract and beat until well combined. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Scoop about 2 tablespoons of cookie dough into your hand and flatten it slightly to form a thick disc. Place about heaping 1 teaspoon of chilled cheesecake filling in the center of each disc and fold the dough around it, sealing well. Shape into tall balls and place them on a prepared baking sheet with about 2 inches between each cookie. Optionally, chill assembled cookies in the refrigerator for 20–30 minutes before baking.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mat. Bake cookies for 10–12 minutes or until edges are lightly golden. Optionally, press centers gently with a spoon right after baking to create small wells for toppings. Cool on baking sheets for about 5 minutes before transferring to wire racks.
- Once cookies are cool, pipe a swirl of chilled cheesecake filling onto each cookie if desired. Drizzle thick caramel sauce over each cookie or directly onto the cheesecake layer. Finish by sprinkling flaky sea salt on top for that perfect sweet-salty touch.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Chill cookie dough before baking to prevent spreading. Feel free to experiment with different flavored extracts or toppings like nuts or chocolate chips.