Caramel Cheesecake Cookies
Caramel cheesecake cookies are the perfect blend of two favorite desserts: chewy cookies topped with creamy cheesecake and finished with a rich caramel drizzle. A sweet treat that's perfect for any occasion!
Equipment
- Mixing bowls
- Stand mixer or hand mixer
- Baking sheets lined with parchment paper
- Piping bag (optional)
- Measuring cups and spoons
- Cooling rack
Ingredients
- For the Cookie Dough:
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed graham crackers
- For the Cheesecake Filling:
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- For the Caramel Drizzle:
- 1/2 cup quality caramel sauce
- Flaky sea salt optional
Instructions
- Preheat Oven:
- Preheat to 350°F (175°C). Line baking sheets with parchment paper.
- Make the Cookie Dough:
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla extract. Mix well.
- Gradually add flour, baking soda, salt, and graham cracker crumbs until just combined.
- Prepare the Cheesecake Filling:
- Mix softened cream cheese, powdered sugar, and vanilla extract in a separate bowl until smooth and creamy.
- Assemble the Cookies:
- Scoop cookie dough onto the baking sheets.
- Use a piping bag or spoon to add cheesecake filling on top of each cookie dough scoop.
- Top with a little more cookie dough to cover the cheesecake filling.
- Bake:
- Bake for 11-13 minutes, until golden. Allow cookies to cool on a wire rack.
- Add the Caramel Drizzle:
- Once cooled, drizzle with caramel sauce and sprinkle with optional sea salt.
Notes
Nutrition Facts (per 2 cookies):
- Calories: 170
- Carbohydrates: 57%
- Fat: 38%
- Protein: 5%