Description
Delicious cheesecake cookies topped with caramel sauce and optional graham cracker crust.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ cup caramel sauce (plus more for drizzling)
- ½ cup crushed graham crackers (optional for topping)
Instructions
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This mixture will give your cookies structure and help them rise just enough to hold their soft centers.
- Cream the butter and cream cheese: In a large bowl, use a hand or stand mixer to cream the butter and cream cheese until smooth and fluffy, about 2 minutes. This combination is the heart of the cheesecake flavor — don’t skimp on the mixing time here.
- Add sugar, egg, and vanilla: Add the granulated sugar and continue beating until the mixture is light. Beat in the egg and vanilla extract until fully combined. The batter should be smooth and creamy at this point.
- Incorporate the dry ingredients: Gradually add the flour mixture to the wet ingredients. Mix just until combined — avoid over-mixing, as that can make your cookies tough.
- Chill the dough: Refrigerate the dough for at least 30 minutes. This step is key for keeping your cookies thick and chewy.
- Form and fill: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out tablespoon-sized balls of dough and flatten slightly. Use the back of a spoon or your thumb to make a small indent in the center of each.
- Add caramel: Spoon a bit of caramel sauce into each indentation. For a beautiful finish, swirl slightly with a toothpick. Optional: sprinkle crushed graham crackers on top for that cheesecake crust feel.
- Bake: Bake for 10–12 minutes, or until the edges are set and lightly golden. The centers should remain soft — that’s the cheesecake magic. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Ensure the butter and cream cheese are at room temperature for easier mixing.
- These cookies can be stored in an airtight container for up to a week.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg