Description
Soft and chewy caramel cheesecake cookies with a creamy cheesecake center and rich caramel topping — easy and beginner-friendly dessert.
Ingredients
Scale
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ cup thick caramel sauce
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Beat cream cheese, powdered sugar, and vanilla for cheesecake filling; freeze teaspoons 15 minutes.
- Cream butter, granulated sugar, and brown sugar until fluffy.
- Add egg and vanilla; mix well.
- Stir in flour, baking soda, and salt to form soft dough.
- Scoop dough balls, press cheesecake piece in center, wrap to seal.
- Place on sheet, press small indentations, spoon caramel into tops.
- Bake 11–13 minutes until edges are golden; cool 10 minutes.
Notes
- Freeze cheesecake pieces before assembling to prevent leakage.
- Use a small amount of caramel to prevent overflow.
- Chill dough if it feels too soft.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg