Caramel Cheesecake Cookies

1. Make the Cheesecake Filling

In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth.

Scoop into small teaspoons and place on a lined plate. Freeze for 15–20 minutes until firm.

2. Prepare Cookie Dough

In a bowl, cream butter and sugars until light and fluffy.

Beat in egg and vanilla.

Mix in flour, baking soda, and salt until a soft dough forms.

Fold half of the caramel gently into the dough (don’t overmix).

Chill dough for 30 minutes.

3. Assemble the Cookies

Scoop cookie dough into balls.

Flatten slightly, place a frozen cheesecake filling in the center, and wrap dough around it, sealing well.

Drizzle or swirl a little extra caramel on top.

4. Bake

Preheat oven to 350°F (175°C).

Bake cookies on a lined baking sheet for 11–13 minutes, until edges are set and centers are soft.

5. Finish

Cool for 5 minutes on the pan, then transfer to a rack.

Optional: drizzle more caramel and sprinkle with flaky salt.

Pro Tips

• Freeze the cheesecake centers so they don’t leak

• Use thick caramel (thin sauces spread too much)

• Don’t overbake — soft centers are key

• Seal dough completely around filling

Variations

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