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Caramel Cheesecake Cookies
Zahra

Caramel Cheesecake Cookies

Soft stuffed cookies with a frozen cream cheese filling and buttery caramel center, baked until golden and creamy inside.
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Prep Time 30 minutes
Cook Time 13 minutes
Total Time 43 minutes
Servings: 7 cookies
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 4 oz cream cheese, softened
  • 2 tbsp granulated sugar for filling
  • 1/2 tsp vanilla extract for filling
  • 1/3 cup thick caramel sauce store-bought or homemade
  • 1 pinch flaky sea salt optional, for topping

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Baking Sheet
  • Parchment paper
  • Wire cooling rack
  • Freezer-safe plate or tray

Method
 

  1. Make the filling: Beat cream cheese, 2 tbsp sugar, and 1/2 tsp vanilla until smooth. Scoop into 7 mounds on parchment and freeze 20 to 30 minutes.
  2. Make the dough: Beat butter and both sugars until fluffy. Add egg and vanilla, mix well. Stir in flour, baking soda, and salt until just combined.
  3. Assemble: Divide dough into 14 pieces. Flatten one piece, add a frozen cream cheese ball and 1 tsp caramel, cover with another dough piece, seal edges, and roll into a ball. Repeat.
  4. Bake: Preheat oven to 350°F. Place cookies 2 to 3 inches apart on a lined baking sheet. Bake 11 to 13 minutes until edges are golden but centers are soft.
  5. Cool: Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. Sprinkle with sea salt if desired.

Notes

  • Freeze the cream cheese filling solid before wrapping in dough.
  • Use thick caramel to prevent leaking.
  • Chill dough balls 15 minutes before baking if your kitchen is warm.
  • Store at room temperature 2 to 3 days, or refrigerate up to 5 days.