Description
Delightfully rich and creamy cheesecake caramel cookies featuring a buttery soft cookie base filled with smooth cheesecake cream and topped with luscious caramel swirls and a sprinkle of sea salt flakes, perfect for an elegant treat or dessert.
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
- Prepare the Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, approximately 3 minutes. Gradually add the all-purpose flour and salt, mixing just until combined to form a soft dough. Cover and refrigerate for 30 minutes to firm up.
- Shape and Bake Cookie Cups: Preheat your oven to 350°F (175°C). Roll the chilled cookie dough into 1.5-inch balls and place each ball into the cups of a muffin tin. Press down in the center of each ball to form a cup shape. Bake for 10-12 minutes or until the edges turn just golden brown.
- Make the Cheesecake Filling: While the cookies bake, beat the softened cream cheese, powdered sugar, vanilla extract, and egg yolk in a bowl until the mixture is smooth and creamy with no lumps.
- Shape Cookie Cups Again: Remove the baked cookie cups from the oven. If their centers puffed up during baking, immediately press the centers down again to reestablish the cup shape.
- Fill and Set the Cookies: Spoon about 1-2 teaspoons of the cream cheese filling into each cookie cup. Return the muffin tin to the oven and bake the filled cookies for an additional 5 minutes to set the cheesecake filling. Once done, let the cookies cool completely in the pan.
- Add Caramel Topping: After cooling, transfer the cookies carefully to a wire rack for easier handling. Warm the caramel sauce slightly if too thick, then place it in a piping bag fitted with a star tip. Pipe decorative caramel swirls on top of each cookie and finish with a light sprinkle of sea salt flakes.
- Chill and Serve: Refrigerate the cookies for at least 1 hour to allow the cheesecake filling and caramel topping to fully set. Before serving, let the cookies sit at room temperature for about 10 minutes to enhance texture and flavor. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Ensure all ingredients are at room temperature for the smoothest cheesecake filling texture.
- If you don’t have a piping bag, simply drizzle the caramel sauce over the cookies with a spoon for a rustic look.
- The cookies can be prepared a day in advance and stored refrigerated to save time.
- For easier removal from the muffin tin, cool the cookies for 10 minutes in the pan and gently loosen the edges with a knife before transferring.
- Prep Time: 40 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cheesecake cookies, caramel cookies, cream cheese filling, dessert cookies, salted caramel treats, soft baked cookies
