Description
Delightful cookies that combine chewy texture with creamy cheesecake filling and a sweet caramel drizzle.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 tsp pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp fine sea salt
- 1 tsp baking powder
- 8 oz full-fat cream cheese, room temperature
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
- 1/2 cup heavy cream
- 1/2 cup packed light brown sugar
- 2 tbsp unsalted butter
- 1 tbsp corn syrup (optional)
- Pinch of sea salt
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream together the butter, granulated sugar, and brown sugar until fluffy (about 3 minutes). Beat in the egg and vanilla extract.
- Whisk together the flour, salt, and baking powder in a separate bowl. Gradually fold this into the wet ingredients until just combined. Chill dough for 15 minutes.
- In another bowl, beat the cream cheese and sugar until smooth. Add egg yolk and vanilla extract, mixing until creamy. Stir in flour to prevent cracking.
- Scoop 1.5 tablespoons of cookie dough, roll into balls, flatten slightly, and create a shallow well in the center of each. Spoon 1 teaspoon of cheesecake filling into each well.
- Bake for 12–14 minutes until edges are golden and centers are soft. Cool on pan for 5 minutes, then transfer to wire racks.
- For the caramel glaze, combine heavy cream, brown sugar, butter, and corn syrup in a saucepan. Simmer over medium heat for 3–4 minutes until thickened. Stir in a pinch of salt and cool.
- Drizzle warm caramel over cookies and let set for 10 minutes before serving.
Notes
Chill dough for better texture and handle cheesecake filling gently to prevent cracking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American