Description
These soft and creamy cheesecake cookies are filled with rich caramel flavor and have a melt-in-your-mouth texture. They’re the perfect combination of a classic cheesecake and a chewy cookie!
Ingredients
Units
Scale
- For the Cookies:
- 1/2 cup (1 stick) unsalted butter, softened
- 4 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- For the Caramel Drizzle:
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/4 teaspoon sea salt (optional, for a salted caramel flavor)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter & Sugar: In a large bowl, beat the butter, cream cheese, and sugar until light and fluffy.
- Add Wet Ingredients: Mix in the egg and vanilla extract until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Shape & Bake: Scoop tablespoon-sized dough balls onto the baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Drizzle with Caramel: Once cooled, drizzle caramel sauce over the cookies. Sprinkle with sea salt if desired.
Notes
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- If using store-bought caramel, warm it slightly for easy drizzling.
- Add crushed graham crackers to the dough for extra cheesecake flavor!
Nutrition
- Calories: 140
- Sugar: In a large bowl, beat the butter, cream cheese, and sugar until light and fluffy.
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg