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Cheesecake Caramel Cookies Recipe

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★★★★★

4.8 from 120 reviews

These Cheesecake Caramel Cookies are a delightful treat combining a buttery soft cookie base with a creamy cheesecake filling, topped with rich caramel sauce and a sprinkle of sea salt flakes. Perfectly balanced with sweet and salty flavors, these cookies are ideal for dessert lovers looking for a luscious, impressive bake.

Ingredients

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Cookie Dough

  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 egg yolk

Topping

  • 1/2 cup caramel sauce
  • 1/4 teaspoon sea salt flakes

Instructions

  1. Make the cookie dough: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, approximately 3 minutes using a hand or stand mixer. Add the all-purpose flour and salt, mixing just until combined to form a soft dough. Chill the dough in the refrigerator for 30 minutes to firm up.
  2. Shape and bake cookie cups: Preheat your oven to 350°F (175°C). Roll the chilled dough into 1.5-inch balls and place each one into the cup of a muffin tin. Press the center of each dough ball down to create a cup shape. Bake for 10-12 minutes or until the edges turn just golden brown.
  3. Prepare cheesecake filling: While the cookies bake, beat together the softened cream cheese, powdered sugar, vanilla extract, and egg yolk until the filling is smooth and creamy with no lumps.
  4. Fill and bake again: Once the cookie cups come out of the oven, immediately press their centers down if they have puffed up. Spoon about 1-2 teaspoons of the cheesecake filling into each cookie cup. Return the filled cookie cups to the oven and bake for an additional 5 minutes to set the filling. Then, allow the cookies to cool completely in the tin.
  5. Add caramel and sea salt: After cooling, transfer the cookies carefully to a wire rack. If the caramel sauce is too thick, warm it slightly to make it easier to pipe. Using a piping bag fitted with a star tip, pipe a decorative swirl of caramel on top of each cookie. Finish by sprinkling sea salt flakes over the caramel.
  6. Chill to set and store: Refrigerate the cookies for at least 1 hour to ensure the caramel and filling set completely. Before serving, let the cookies sit at room temperature for about 10 minutes for the best texture and flavor. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • Chilling the dough before baking helps the cookie cups hold their shape better during baking.
  • Use room temperature butter and cream cheese to ensure smooth mixing and better texture.
  • If caramel sauce is too thick, warming it gently will make piping easier without melting the cookies.
  • Sea salt flakes enhance the sweet caramel topping with a pleasant salty crunch.
  • Allowing cookies to come to room temperature before serving improves the flavor and softens the cheesecake filling slightly.

Keywords: cheesecake cookies, caramel cookies, dessert cookies, baked cheesecake treats, sweet and salty cookies, cream cheese cookies

Find it online: https://dinewithdylan.com/cheesecake-caramel-cookies-recipe/