Description
Cheesecake Caramel Cookies are a delightful treat combining buttery soft cookie cups filled with creamy cheesecake and topped with a luscious caramel swirl and a sprinkle of sea salt flakes. These cookies offer a perfect balance of sweet and salty flavors with a rich, creamy texture that melts in your mouth, ideal for dessert lovers seeking a sophisticated homemade cookie experience.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
Topping
- 1/2 cup caramel sauce
- 1/4 teaspoon sea salt flakes
Instructions
- Prepare the Dough: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 3 minutes. Add the all-purpose flour and salt, mixing until just combined to form a soft dough. Cover and refrigerate the dough for 30 minutes to firm up.
- Preheat and Shape: Heat your oven to 350°F (175°C). Roll the chilled cookie dough into 1.5-inch balls and place each ball into a muffin tin cup. Press gently in the center of each ball to create a cup shape that will hold the filling during baking.
- Bake the Cookie Cups: Bake the cookie dough cups for 10-12 minutes or until the edges are just beginning to turn golden. Remove from the oven and if the centers have puffed up, immediately press them down gently again to reform the cups.
- Make Cheesecake Filling: While the cookie cups bake, beat together the softened cream cheese, powdered sugar, vanilla extract, and egg yolk until the mixture is smooth, creamy, and fully combined.
- Fill and Bake Again: Spoon about 1 to 2 teaspoons of the cheesecake filling into each cookie cup. Return the filled cookie cups to the oven and bake for an additional 5 minutes to allow the filling to set slightly.
- Cool and Decorate: Allow the cookies to cool completely in the muffin tin. Once cooled, carefully transfer them to a wire rack. If the caramel sauce is too thick, warm it slightly for easier piping. Use a piping bag fitted with a star tip to pipe decorative swirls of caramel on top of each cookie, then sprinkle sea salt flakes over the caramel.
- Chill to Set: Refrigerate the cookies for at least 1 hour to let the caramel and cheesecake filling set fully. Before serving, bring the cookies to room temperature for 10 minutes to enhance texture and flavor. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Ensure all ingredients are at room temperature to achieve the smoothest cheesecake filling.
- If you don’t have a piping bag, you can drizzle caramel with a spoon for a rustic look.
- Cookies can be made a day ahead and stored in the refrigerator to save time.
- For easier removal from the muffin tin, cool cookies for 10 minutes in the pan and then loosen edges carefully with a knife.
- Check all ingredients for potential allergens and consult a professional if unsure.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cheesecake cookies, caramel cookies, cookie cups, dessert cookies, sweet and salty cookies, cream cheese cookies, baked cheesecake treats
