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Caramel Cheesecake Cookies: The Ultimate Recipe for Sweet Success

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Soft, chewy cookies with a creamy cheesecake filling and rich homemade caramel drizzle.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream, warmed
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • Coarse sea salt, for sprinkling (optional)

Instructions

  1. In a medium saucepan, combine the granulated sugar and water. Stir gently to moisten the sugar.
  2. Place the saucepan over medium heat. Do not stir the mixture after it starts to simmer. Let it cook undisturbed until it turns a deep amber color. This may take about 8-10 minutes. Watch it carefully, as it can burn quickly. The color should be a rich, dark amber, not just a light golden color. A candy thermometer can be used, aiming for around 340°F (170°C).
  3. Once the sugar is amber, remove the saucepan from the heat. Carefully pour in the warmed heavy cream. Be cautious, as the mixture will bubble vigorously. Stir constantly with a whisk until the cream is fully incorporated and the mixture is smooth.
  4. Add the butter and salt to the caramel sauce. Whisk until the butter is melted and the sauce is smooth and glossy.
  5. Let the caramel sauce cool slightly before using it in the cookies. It will thicken as it cools. If it becomes too thick, you can gently warm it up again.
  6. In a medium bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy. Make sure there are no lumps of cream cheese remaining.
  7. Add the egg yolk and vanilla extract to the cream cheese mixture. Beat until well combined. Be careful not to overmix. Overmixing can incorporate too much air and cause the filling to puff up and then deflate during baking.
  8. Cover the bowl with plastic wrap and refrigerate the cheesecake filling for at least 30 minutes. This will help it firm up and make it easier to work with when assembling the cookies.
  9. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy. This usually takes about 3-5 minutes. Scraping down the sides of the bowl occasionally ensures that everything is evenly mixed.
  10. Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
  11. In a separate medium bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda and salt are evenly distributed throughout the flour.
  12. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough. Overmixing can develop the gluten in the flour, resulting in tough cookies.
  13. Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes, or up to 2 hours. Chilling the dough helps prevent the cookies from spreading too much during baking and also allows the flavors to meld together.
  14. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  15. Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  16. Use your thumb or the back of a spoon to create a well in the center of each cookie. Be careful not to go all the way through the cookie.
  17. Spoon a small amount (about 1 teaspoon) of the chilled cheesecake filling into each well.
  18. Drizzle a generous amount of the caramel sauce over the cheesecake filling in each cookie. Don’t be shy!
  19. If desired, sprinkle a pinch of coarse sea salt over the cookies. The salt enhances the sweetness of the caramel and adds a nice contrast of flavors.
  20. Bake for 10-12 minutes, or until the edges of the cookies are golden brown and the cheesecake filling is set. The centers of the cookies may still look slightly soft, but they will firm up as they cool.
  21. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  22. Enjoy: These cookies are best enjoyed slightly warm or at room temperature. Store them in an airtight container at room temperature for up to 3 days.

Notes

  • Watch the caramel carefully while it cooks, as it can burn quickly. The color should be a rich, dark amber, not just a light golden color. If the caramel sauce becomes too thick after cooling, gently warm it up again.
  • Be careful not to overmix the cheesecake filling, as this can cause it to puff up and then deflate during baking.
  • Chilling the cookie dough is important to prevent the cookies from spreading too much during baking and to allow the flavors to meld together.
  • The sea salt is optional, but it adds a nice contrast of flavors to the cookies.

Find it online: https://anasrecipes.com/caramel-cheesecake-cookies/