Caramel Cheesecake Cookies Delight (Print Version)
# Ingredients:
→ Cookie Dough
01 -
115g unsalted butter, softened
02 -
100g brown sugar, packed
03 -
50g granulated sugar
04 -
1 large egg
05 -
1 tsp vanilla extract
06 -
125g all-purpose flour
07 -
¼ tsp baking soda
08 -
A pinch of salt
→ Cheesecake Filling
09 -
113g cream cheese, softened
10 -
50g powdered sugar
11 -
¼ tsp vanilla extract
→ Topping
12 -
60ml caramel sauce, store-bought or homemade
13 -
A generous pinch of flaky sea salt
# Instructions:
01 -
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
02 -
In a mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until fully combined. In a separate bowl, whisk together the flour, baking soda, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
03 -
In another bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
04 -
Scoop out tablespoon-sized balls of cookie dough and flatten each into a small disc. Place a small spoonful of cheesecake filling in the center, then gently fold the dough around it, sealing well. Roll back into a ball and place on the prepared baking sheet. Repeat with the remaining dough and filling.
05 -
Bake for 12–14 minutes or until the edges are lightly golden but the centers are still soft. Let the cookies cool completely on the baking sheet.
06 -
Once cooled, drizzle warm caramel sauce over the top of each cookie. Sprinkle with flaky sea salt for that perfect sweet-and-salty finish.