Salted Caramel Cheesecake Cookies
Indulge in soft and gooey cookies that combine the rich flavor of cheesecake with a velvety salted caramel drizzle, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup salted caramel sauce store-bought or homemade, ensure it's Halal
- to taste Flaky sea salt for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened cream cheese and butter together until light and fluffy. Add the brown sugar and granulated sugar, mixing well until combined.
- Crack in the egg and pour in the vanilla extract. Mix until everything is well incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, blending until just combined.
- Using a cookie scoop or tablespoon, drop the cookie dough onto the prepared baking sheet, leaving enough space between them as they will spread a bit during baking.
- With a thumb or the back of a spoon, create a small indentation in the center of each cookie dough mound and fill it with a teaspoon of the salted caramel sauce.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden but the centers are still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Drizzle extra caramel sauce over each cookie and sprinkle with a touch of flaky sea salt.
Notes
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for a week or freeze for up to a month. Reheat in the oven for the best taste! Customize toppings with nuts or chocolate chips, and avoid overbaking for a soft center.