Description
These Cheesecake Caramel Cookies are a delightful treat combining buttery, soft cookies with a creamy cheesecake filling topped with a luscious caramel swirl and a sprinkle of sea salt flakes. Perfect for dessert lovers looking for a sweet indulgence with a balance of creamy and caramel flavors.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
Topping
- 1/2 cup caramel sauce
- 1/4 teaspoon sea salt flakes
Instructions
- Create the Dough: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes. Add the all-purpose flour and salt, mixing until just combined to form a soft dough. Refrigerate the dough for 30 minutes to firm it up for easier shaping.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Roll the chilled cookie dough into 1.5-inch balls. Place each ball into the cups of a muffin tin and gently press down in the center to create a small cup shape that will hold the cheesecake filling.
- Bake the Cookie Cups: Bake the cookie cups in the preheated oven for 10 to 12 minutes, or until the edges are just turning golden. Immediately after baking, press down the centers again if they have puffed up, maintaining the cup shape for the filling.
- Prepare the Cheesecake Filling: While the cookie cups bake, beat together the softened cream cheese, powdered sugar, vanilla extract, and egg yolk until the mixture is smooth and creamy, perfect for filling.
- Fill and Set the Cookies: Spoon about 1 to 2 teaspoons of the cheesecake filling into each cookie cup. Return the filled cookies to the oven and bake for an additional 5 minutes to set the filling. Once baked, allow them to cool completely in the pan.
- Add Caramel Topping: After the cookies have cooled, carefully transfer them to a wire rack. If the caramel sauce is thick, warm it slightly to make it easier to pipe. Using a piping bag fitted with a star tip, pipe a decorative swirl of caramel on top of each cookie. Sprinkle with sea salt flakes for a perfect sweet-salty finish.
- Chill and Serve: Refrigerate the cookies for at least 1 hour to allow them to set completely. For the best texture and flavor, let the cookies sit at room temperature for about 10 minutes before serving. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Ensure all ingredients, especially butter and cream cheese, are at room temperature for the smoothest cheesecake filling.
- If you don’t have a piping bag, you can drizzle the caramel sauce using a spoon for a more rustic appearance.
- The cookies can be prepared a day ahead and refrigerated to save time.
- For easy removal from the muffin tin, cool the cookies in the pan for 10 minutes, then loosen the edges carefully with a knife before transferring.
- Check ingredients for potential allergens if necessary and consult a health professional if in doubt.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cheesecake cookies, caramel cookies, dessert cookies, cream cheese cookies, sweet treats, homemade cookies
