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Salted Caramel Cheesecake Cookies

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These salted caramel cheesecake cookies are a delightful fusion of creamy cheesecake and rich caramel, creating an indulgent treat. Soft and chewy with a sprinkle of sea salt, they are sure to impress anyone who tries them.

Ingredients

Scale
  • 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 (for filling)
  • 1 teaspoon vanilla extract (for filling)
  • 1/2 cup thick caramel sauce
  • Flaky sea salt (for topping)

Instructions

  1. Prepare the cheesecake filling: In a mixing bowl, combine 4 oz of softened cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract. Beat until smooth and creamy. Once mixed, transfer the filling to a piping bag and refrigerate for 15 minutes to firm up.
  2. Mix dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt until thoroughly combined. This helps ensure even rising and prevents clumping.
  3. Cream butter and sugars: In another bowl, use an electric mixer to cream together 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar. Beat until light and fluffy, about 2-3 minutes. This step incorporates air, making your cookies lighter.
  4. Add egg and vanilla: Crack in 1 large egg and add 1 teaspoon vanilla extract to the butter mixture. Mix until fully combined, scraping down the sides of the bowl as needed to ensure everything is incorporated.
  5. Combine wet and dry ingredients: Gradually add the dry mixture to the wet mixture. Mix until just combined; do not overmix, as this can lead to tough cookies. The dough should be slightly sticky but manageable.
  6. Form the cookies: Scoop a tablespoon-sized portion of dough (about 1.5 oz) and flatten it slightly in your palm. Place a dollop of the cheesecake filling in the center, then fold the dough around it, sealing the filling inside. Roll into a ball and place on a baking sheet lined with parchment paper. Repeat until all dough and filling are used.
  7. Chill the dough: Once all the cookie balls are formed, place them in the refrigerator for 20-30 minutes. Chilling helps prevent the cookies from spreading too much while baking, ensuring they maintain their shape.
  8. Preheat the oven: While the dough chills, preheat your oven to 350°F (175°C). This ensures that the cookies bake evenly and at the right temperature.
  9. Bake the cookies: Once chilled, arrange the cookie balls on a baking sheet, leaving space between each. Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the center is still soft. Keep an eye on them to avoid overbaking, which can lead to dryness.
  10. Cool: Remove the cookies from the oven and let them sit on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. This resting time helps the cookies firm up.
  11. Finish with toppings: If desired, pipe additional cheesecake filling on top of the cooled cookies, drizzle with the remaining caramel sauce, and sprinkle with flaky sea salt for that perfect salty-sweet balance.

Nutrition

Keywords: One common mistake is overbaking the cookies. They should be removed from the oven when the edges are golden, and the centers look slightly underbaked, as they will continue to firm up while cooling.

Find it online: https://homebitesia.com/salted-caramel-bliss-cheesecake-cookies/