Description: These Caramel Cheesecake Cookies are a delightful fusion of classic flavors and textures. Imagine the comforting chewiness of a brown sugar cookie, the tangy creaminess of cheesecake filling, and the rich, decadent sweetness of caramel, all punctuated by a delicate sprinkle of sea salt. This recipe creates a symphony of sweet and savory that will tantalize your taste buds and leave you craving more. Perfect for afternoon tea, holiday gatherings, or simply as a special treat, these cookies are surprisingly easy to make and guaranteed to impress.
Ingredients:
For the Cookie Dough:
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- ¼ tsp baking soda
- A pinch of salt
For the Cheesecake Filling:
- 4 oz (113g) cream cheese, softened
- ¼ cup (50g) powdered sugar
- ¼ tsp vanilla extract
For the Topping:
- ¼ cup (60ml) store-bought or homemade caramel sauce
- A generous pinch of flaky sea salt
Preparation:
Step 1: Prep Your Workspace
Preheat your oven to 350°F (175°C). This ensures even baking and prevents your cookies from spreading too much. Line a baking sheet with parchment paper. Parchment paper is essential because it prevents the cookies from sticking to the pan, making cleanup a breeze and ensuring the cookies release easily without breaking. If you don’t have parchment paper, you can lightly grease the baking sheet, but parchment is the preferred method.
Step 2: Make the Cookie Dough
In a mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy. Using an electric mixer (handheld or stand mixer) is recommended for this step to properly cream the butter and sugars. Creaming the butter and sugars together incorporates air, creating a light and airy base for the cookies, which contributes to their soft and chewy texture. The mixture should be noticeably lighter in color and increase in volume when properly creamed. Add the egg and vanilla extract, mixing until fully combined. The egg acts as a binder and contributes to the cookies’ structure and richness, while the vanilla extract enhances the overall flavor profile, adding a warm, comforting aroma and taste. Ensure the egg is fully incorporated before moving on to the next step.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and pinch of salt. Whisking the dry ingredients ensures they are evenly distributed, preventing clumps of baking soda from forming and creating inconsistent results. Baking soda acts as a leavening agent, helping the cookies to rise and become light and airy. The salt enhances the sweetness of the other ingredients and balances the overall flavor profile.
Step 4: Incorporate Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Be careful not to overmix the dough. Overmixing can develop the gluten in the flour, resulting in tough cookies. Stir until just combined, and the dough is soft and slightly sticky. If the dough is too dry, you can add a teaspoon of milk at a time until it reaches the desired consistency.
Step 5: Prepare the Cheesecake Filling
In another bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Ensure the cream cheese is properly softened to prevent lumps in the filling. Using an electric mixer makes this step easier and ensures a smooth, consistent texture. The powdered sugar dissolves easily and adds sweetness and stability to the filling. The vanilla extract complements the cream cheese flavor, creating a tangy and sweet filling that contrasts beautifully with the cookie dough.
Step 6: Assemble the Cookies
Scoop out tablespoon-sized balls of cookie dough and flatten each into a small disc. This will create a well for the cheesecake filling. Place a small spoonful of cheesecake filling in the center, then gently fold the dough around it, sealing well. It’s important to seal the dough completely to prevent the filling from leaking out during baking. Roll back into a ball and place on the prepared baking sheet. Repeat with the remaining dough and filling. Space the cookies evenly on the baking sheet to allow for proper air circulation.
Step 7: Bake to Perfection
Bake for 12–14 minutes or until the edges are lightly golden but the centers are still soft. The baking time may vary depending on your oven, so keep a close eye on the cookies. They should be lightly golden around the edges and slightly soft in the center. This will ensure they are soft and chewy rather than dry and crumbly.
Step 8: Cool Completely
Let the cookies cool completely on the baking sheet. Allowing the cookies to cool on the baking sheet allows them to firm up and prevents them from breaking when you try to move them. This step is crucial for achieving the perfect texture.
Step 9: Add the Final Touch
Once cooled, drizzle warm caramel sauce over the top of each cookie. Warming the caramel sauce makes it easier to drizzle and creates a more even coating. You can warm the caramel sauce in the microwave in short intervals, stirring in between, or in a small saucepan over low heat. Sprinkle with flaky sea salt for that perfect sweet-and-salty finish. The flaky sea salt adds a burst of flavor and texture that complements the sweetness of the caramel and the richness of the cookie.
Why You Will Love This Recipe
This recipe offers a delightful combination of textures and flavors. The soft and chewy cookie base, the creamy tang of the cheesecake filling, and the rich, gooey caramel, all balanced by a sprinkle of sea salt, create an irresistible treat. They are relatively easy to make and are sure to impress anyone who tries them. The combination of sweet and savory makes these cookies incredibly addictive.
Serving Suggestions:
- Serve these cookies with a cold glass of milk or a cup of hot coffee or tea.
- They make a delightful addition to any dessert platter or holiday gathering.
- Enjoy them as an afternoon treat or a late-night snack.
- Pair them with a scoop of vanilla ice cream for an extra indulgent dessert.
Tips:
- Make sure your butter and cream cheese are properly softened before starting. This will ensure a smooth and creamy texture.
- Don’t overmix the cookie dough. Overmixing can result in tough cookies.
- Seal the cheesecake filling completely to prevent it from leaking out during baking.
- Adjust the baking time according to your oven.
- Use high-quality caramel sauce for the best flavor.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
Prep Time: 20 minutes Cook Time: 12-14 minutes Total Time: 32-34 minutes
Nutritional Information: (approximate, per cookie) Information might not be accurate. Please use your own calculation tools
- Calories: 200-250
- Protein: 2-3g
- Sodium: 50-70mg
Conclusion
These Caramel Cheesecake Cookies are a fantastic treat that balances sweet and savory flavors with delightful textures. Whether you’re a seasoned baker or just starting out, this recipe is simple enough to follow and yields impressive results. Give it a try and enjoy the smiles you create!
Questions and Answers
Q1: Can I use a different type of flour? A1: While all-purpose flour is recommended for this recipe, you can experiment with other types of flour, such as pastry flour or whole wheat flour. Pastry flour will result in a more tender cookie, while whole wheat flour will add a nutty flavor and denser texture. Keep in mind that you may need to adjust the amount of liquid in the recipe depending on the type of flour you use.
Q2: Can I make the cookie dough ahead of time? A2: Yes, you can make the cookie dough ahead of time. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. Allow the dough to come to room temperature for about 30 minutes before scooping and assembling the cookies.
Q3: Can I freeze the cookies? A3: Yes, you can freeze the baked cookies. Let them cool completely, then place them in a freezer-safe container or bag. They can be frozen for up to 2 months. Thaw them at room temperature before serving.
Q4: What if I don’t have flaky sea salt? A4: If you don’t have flaky sea salt, you can use regular sea salt or kosher salt. However, the flaky sea salt provides a unique texture and flavor that is highly recommended.
Q5: Can I make these cookies vegan? A5: Yes, you can make these cookies vegan with a few substitutions. Use vegan butter, a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water), and vegan cream cheese. Ensure the caramel sauce you use is also vegan-friendly. The result will be delicious cookies that everyone can enjoy!
