Caramel Cheesecake Cookies Recipe

Ingredients

• 8 oz (225 g) cream cheese, softened (for the creamy, cheesecake-like filling)
• 1/3 cup granulated sugar (for sweetness in the cream cheese filling)
• 1 teaspoon vanilla extract (to enhance the flavor)
• 1 cup unsalted butter, softened (for the cookie dough base)
• 1 ½ cups all-purpose flour (for the cookie dough base)
• 1/2 teaspoon baking soda (to help the cookies rise and spread)
• 1/2 teaspoon salt (to balance the sweetness)
• 1/2 cup caramel sauce (for drizzling over the cookies)
• 1 egg (to bind the dough together)
• 1/2 teaspoon vanilla extract (to flavor the cookie dough)

Instructions

1. Prepare the cheesecake filling: In a medium-sized bowl, beat the softened cream cheese, granulated sugar, and 1 teaspoon of vanilla extract until smooth and creamy. The filling should be thick but spreadable. Set aside while you prepare the cookie dough.
2. Make the cookie dough: In a separate large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Add the egg and 1/2 teaspoon of vanilla extract, mixing until fully incorporated. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be soft but not sticky.
3. Assemble the cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out tablespoon-sized portions of cookie dough and roll them into balls. Place them on the prepared baking sheet, spaced about 2 inches apart. Use your thumb or the back of a spoon to create a small indentation in the center of each dough ball. This indentation will hold the cheesecake filling.
4. Fill with cheesecake mixture: Spoon a small amount of the prepared cheesecake filling (about 1 teaspoon) into the indentation of each cookie dough ball. The cheesecake filling will stay in place as the cookies bake, creating a creamy, cheesecake-like center.
5. Bake the cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set. Be careful not to overbake, as you want the cheesecake center to remain soft and creamy. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
6. Drizzle with caramel: Once the cookies have cooled, drizzle warm caramel sauce over the top of each cookie. You can either drizzle it with a spoon or place the caramel sauce in a piping bag for a more controlled drizzle.
7. Serve and enjoy: Allow the caramel to set slightly before serving. These Caramel Cheesecake Cookies are best enjoyed within a few hours of baking, as they are soft and gooey with a rich, tangy cheesecake filling and sweet caramel topping. Enjoy!
   

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