Caramel Cheesecake Cookies
Ingredients:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2¼ cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
For the Caramel:
- 15–20 soft caramels (like Kraft), unwrapped
- 1–2 tbsp heavy cream
- Optional Toppings:
- Sea salt for sprinkling
- Crushed graham crackers or cookie crumbs
Instructions:
1. Make the Cheesecake Filling (Can be done ahead):
In a medium bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
Scoop small teaspoons of the mixture onto a baking sheet lined with parchment paper.
Freeze for at least 30 minutes (or until solid).
2. Make the Cookie Dough:
Cream together the butter and sugars until light and fluffy (2–3 minutes).
Beat in the egg and vanilla.
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
3. Assemble the Cookies:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop about 2 tablespoons of cookie dough, flatten into a disc.
Place a frozen cheesecake ball in the center, and wrap the dough around it. Seal the edges and roll into a smooth ball.
Place on prepared baking sheet, leaving room to spread.
4. Bake:
Bake for 10–12 minutes or until edges are lightly golden. Centers may look slightly underdone — that’s perfect!
5. Add the Caramel Topping:
Melt caramels with cream in the microwave or stovetop until smooth.
Drizzle over cooled cookies.
Sprinkle with sea salt or graham crumbs if desired.