Description
Soft and chewy cookies with a creamy cheesecake filling and caramel topping.
Ingredients
Scale
- Cream Cheese Filling:
- 8 oz (226g) cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- Cookie Dough:
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- Optional: 2–3 tablespoons granulated sugar for rolling
- Caramel Topping:
- ½ cup caramel sauce (store-bought or homemade)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Make the cream cheese filling by mixing cream cheese, sugar, and vanilla until smooth. Chill for 30 minutes.
- In a bowl, whisk flour, baking soda, baking powder, and salt.
- In another bowl, beat butter, granulated sugar, and brown sugar until fluffy. Add egg and vanilla.
- Gradually mix in dry ingredients until just combined.
- Scoop cookie dough, flatten slightly, add a teaspoon of cream cheese filling, and seal with more dough.
- Roll in sugar if desired and place on baking sheets. Bake for 10-12 minutes.
- Drizzle with caramel sauce after cooling.
Notes
- Chill dough for easier handling.
- Use room temperature ingredients for even mixing.
- Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
Keywords: caramel cheesecake cookies, dessert recipes, easy cookies