Cheesecake Stuffed Caramel Cookies
Deliciously dramatic cookies with a creamy cheesecake center and a drizzle of salted caramel, perfect for dessert lovers.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Ensure it's soft for easy mixing.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Cheesecake Filling
- 1 cup cream cheese, softened Make sure it's soft to avoid lumps.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
For Assembly
- 1 cup salted caramel sauce Use store-brand for emergencies or fancy for impressing.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, mix together the flour, baking soda, baking powder, and salt. Gradually blend the dry ingredients into the creamed mixture.
- In a separate bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth.
- Take a small ball of cookie dough, flatten it, and place a spoonful of the cheesecake filling in the center, then wrap the dough around the filling and roll into a ball.
- Place the cookie balls on a baking sheet lined with parchment paper.
Baking
- Bake for 10-12 minutes or until lightly golden.
- Remove from the oven and drizzle with salted caramel sauce before serving.
Notes
Chill the filled dough briefly if your kitchen is warm. You can freeze raw cookie balls for up to two months and bake from frozen, adding a couple extra minutes.