Description
Soft and chewy cookies filled with creamy cheesecake and rich salted caramel, making the perfect indulgent treat.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup salted caramel sauce
- 1/2 tsp sea salt (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients and mix until combined.
- In a small bowl, beat the cream cheese and powdered sugar until smooth.
- Scoop a tablespoon of cookie dough and flatten it slightly. Place a teaspoon of cream cheese filling in the center and top with another piece of dough, sealing the edges.
- Place cookies on the prepared baking sheet and bake for 10-12 minutes, or until edges are golden brown.
- Remove from oven and immediately drizzle with salted caramel sauce and a pinch of sea salt.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chill the dough slightly if it becomes too soft to handle.
- Use store-bought or homemade salted caramel sauce.
- Store cookies in an airtight container in the fridge for up to 5 days.