Cheesecake Cookies with Caramel
Delightful cheesecake cookies with a creamy filling and drizzle of caramel, these treats are perfect for any occasion.
Ingredients
For the Cookie Dough
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For Topping
- 1/2 cup caramel sauce, for drizzling
- Flaky sea salt, for garnish
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, mix the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually incorporate the dry ingredients into the wet ingredients, stirring until just combined.
- Using a cookie scoop or two spoons, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 12-15 minutes or until the edges are golden brown, and the centers look slightly soft.
- Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Serving
- Once cooled, drizzle cookies generously with caramel sauce and sprinkle with flaky sea salt.
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Notes
For the best texture, ensure butter and cream cheese are at room temperature. Store in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week. Freeze for up to three months.