Caramel Cheesecake Cookies
Ingredients
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 (store-bought or homemade)
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Scoop small teaspoons onto parchment paper and freeze for 15 minutes.
In another bowl, cream butter, granulated sugar, and brown sugar until fluffy. Add egg and vanilla and mix well.
Stir in flour, baking soda, and salt to form a soft dough.
Scoop cookie dough into balls. Press a frozen cheesecake piece into the center of each, then wrap dough around to seal.
Place cookies on the baking sheet and press a small indentation on top. Spoon a little caramel into each indentation.
Bake for 11–13 minutes, until edges are lightly golden.
Let cool for 10 minutes before transferring to a rack.
Prep Time: 25 minutes
Bake Time: 12 minutes
Total Time: 37 minutes
Servings: 18 cookies
Calories: ~190 per cookie
