why make this recipe
Caramel Cheesecake Cookies are a delightful treat that combines two beloved desserts into one amazing bite-sized cookie. The creamy cheesecake filling, paired with a caramel drizzle, adds a wonderful taste to the classic cookie. These cookies are perfect for gatherings, parties, or just an afternoon snack. They are easy to make and guaranteed to impress anyone who tries them!
how to make Caramel Cheesecake Cookies
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup graham cracker crumbs
- 8 oz cream cheese, softened
- ¼ cup granulated sugar (for cheesecake filling)
- 1 teaspoon vanilla extract (for cheesecake filling)
- 1 egg yolk (optional, for richness)
- ½ cup caramel sauce
- Pinch of sea salt (optional)
Directions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, salt, cinnamon, and graham cracker crumbs.
- In a separate bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet ingredients, stirring until combined.
- Beat cream cheese, sugar, and vanilla extract (and egg yolk, if using) until smooth. Set aside.
- Scoop tablespoon-sized balls of cookie dough onto the prepared baking sheet. Flatten slightly and create a small indent in the center of each cookie.
- Spoon a teaspoon of cheesecake filling into each indent.
- Bake for 10-12 minutes, or until the edges of the cookies are golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Drizzle the cooled cookies with caramel sauce. Optionally, sprinkle with a pinch of sea salt for a salted caramel effect.
how to serve Caramel Cheesecake Cookies
These cookies are excellent served warm or at room temperature. You can present them on a beautiful plate at a party, or simply enjoy them with a glass of milk or coffee. They also work well as a dessert after dinner and can be a fantastic addition to any dessert table.
how to store Caramel Cheesecake Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to five days. If you have a lot of cookies or want to keep them longer, you can freeze them. Place the cookies in a single layer in an airtight container or freezer bag, and they will stay fresh for up to three months. Just allow them to thaw at room temperature before serving.
tips to make Caramel Cheesecake Cookies
- Make sure your butter and cream cheese are at room temperature for a smooth and creamy texture.
- If you want extra richness in the cheesecake filling, you can add the egg yolk. However, you can skip it if you’re looking for a lighter cookie.
- Don’t skip the caramel drizzle! It brings everything together and enhances the flavors beautifully.
- If you want a little crunch, consider adding chopped nuts to the cookie dough.
variation
You can customize these cookies by adding different flavors to the cheesecake filling, such as chocolate chips or fruit puree. Another option is to use flavored cream cheese, like strawberry or pumpkin, to give the cookies a unique twist.
FAQs
1. Can I use a different type of cheese for the filling?
Yes, you can use ricotta cheese for a lighter filling, but cream cheese gives the best texture and taste for this recipe.
2. How do I know when the cookies are done baking?
The edges should be golden brown, and the centers may look a little soft. They will firm up as they cool.
3. Can I make the cookie dough ahead of time?
Yes! You can prepare the dough and store it in the refrigerator for up to 2 days. Just make sure to let it warm up a bit before scooping and baking.
Caramel Cheesecake Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delightful cookies combining creamy cheesecake filling and caramel drizzle for a sweet treat.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup graham cracker crumbs
- 8 oz cream cheese, softened
- ¼ cup granulated sugar (for cheesecake filling)
- 1 teaspoon vanilla extract (for cheesecake filling)
- 1 egg yolk (optional, for richness)
- ½ cup caramel sauce
- Pinch of sea salt (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, salt, cinnamon, and graham cracker crumbs.
- In a separate bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet ingredients, stirring until combined.
- Beat cream cheese, sugar, and vanilla extract (and egg yolk, if using) until smooth. Set aside.
- Scoop tablespoon-sized balls of cookie dough onto the prepared baking sheet. Flatten slightly and create a small indent in the center of each cookie.
- Spoon a teaspoon of cheesecake filling into each indent.
- Bake for 10-12 minutes, or until the edges of the cookies are golden. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Drizzle the cooled cookies with caramel sauce. Optionally, sprinkle with a pinch of sea salt for a salted caramel effect.
Notes
Store cookies in an airtight container at room temperature for up to five days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American