Salted Caramel Cheesecake Cookies (Print-Friendly Version)
Buttery cookies envelop cream cheese centers, finished with gooey caramel and sea salt for tempting sweet-salty bites.
# Ingredients List:
→ Cookie Dough
01 -
280 grams all-purpose flour
02 -
2.5 grams baking soda
03 -
2.5 grams salt
04 -
170 grams unsalted butter, softened
05 -
150 grams brown sugar
06 -
50 grams granulated sugar
07 -
1 large egg
08 -
10 milliliters vanilla extract
→ Cheesecake Filling
09 -
225 grams cream cheese, softened
10 -
50 grams granulated sugar
11 -
5 milliliters vanilla extract
→ Topping
12 -
120 milliliters caramel sauce
13 -
Sea salt, for sprinkling
# How to Make It:
01 -
In a bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Scoop small portions of the mixture onto a parchment-lined tray and freeze for 30 minutes.
02 -
In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Mix in the egg and vanilla extract. In a separate bowl, combine flour, baking soda, and salt, then gradually add to the wet mixture until a soft dough forms.
03 -
Wrap portions of the cookie dough around the frozen cheesecake filling, sealing well to enclose completely.
04 -
Preheat oven to 175°C. Arrange cookies on a baking sheet lined with parchment paper. Bake for 10 to 12 minutes, or until the edges are lightly golden.
05 -
Allow cookies to cool slightly. Drizzle with caramel sauce and sprinkle with sea salt before serving.
# Extra Tips:
01 -
Chilling the cheesecake filling is essential to maintain a creamy center.
02 -
Opt for a thick caramel sauce to ensure defined drizzles as a finishing touch.
03 -
Store cookies refrigerated for up to 4 days and serve at room temperature for best texture.