Caramel Cheesecake Cookies

Caramel Cheesecake Cookies are a dreamy combination of creamy cheesecake filling, gooey caramel, and soft, buttery cookies. They’re rich, indulgent, and perfect for satisfying your sweet tooth. Here’s how to make these decadent treats:

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Caramel Cheesecake Cookies

Ingredients:

For the Cookie Dough:

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt

For the Cheesecake Filling:

• 4 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 tsp vanilla extract

For the Caramel Filling:

• 12 soft caramel candies (e.g., Kraft caramels)
• 1-2 tbsp heavy cream or milk

Optional Topping:

• Sea salt (for a sweet-and-salty finish)

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Instructions:

1. Prepare the Cookie Dough:
   • In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
   • Add the eggs and vanilla extract, and mix until well combined.
   • In a separate bowl, whisk together the flour, baking soda, and salt.
   • Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Cover and chill the dough for at least 30 minutes.
2. Make the Cheesecake Filling:
   • In a small bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Set aside.
3. Prepare the Caramel Filling:
   • In a microwave-safe bowl, combine the caramel candies and heavy cream. Microwave in 15-second intervals, stirring in between, until the caramels are melted and smooth. Let cool slightly.
4. Assemble the Cookies:
   • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
   • Scoop about 1 ½ tablespoons of cookie dough and flatten it into a disc. Place about 1 teaspoon of cheesecake filling and ½ teaspoon of caramel in the center.
   • Top with another flattened disc of cookie dough and seal the edges, forming a stuffed cookie. Repeat with the remaining dough and fillings.
5. Bake:
   • Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
   • Bake for 10-12 minutes, or until the edges are lightly golden. The centers will still look soft but will set as they cool.
6. Finish and Serve:
   • Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
   • If desired, sprinkle a pinch of sea salt on top of each cookie for a sweet-and-salty contrast.

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Tips for Success:

• Don’t overbake: The cookies should be soft and slightly underbaked when you take them out of the oven.
• Use soft caramels: They melt easily and create a gooey filling.
• Chill the dough: This prevents the cookies from spreading too much while baking.
• Store properly: Keep the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.

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These Caramel Cheesecake Cookies are a showstopper dessert that combines the best of cookies, cheesecake, and caramel. They’re perfect for sharing (or not)! 🍪🍰😊