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Cheesecake Caramel Cookies Recipe

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★★★★★

4.9 from 74 reviews

These Cheesecake Caramel Cookies combine a buttery soft cookie base with a creamy cheesecake filling, topped with a luscious caramel swirl and a sprinkle of sea salt flakes. Perfectly balanced with sweet and salty flavors, these delightful treats are ideal for dessert or an indulgent snack.

Ingredients

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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

  1. Prepare the Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, approximately 3 minutes using an electric mixer. Add the all-purpose flour and salt, mixing gently until just combined to form a soft dough. Wrap the dough and refrigerate for 30 minutes to firm up.
  2. Shape and Bake Cookie Cups: Preheat your oven to 350°F (175°C). Roll the chilled cookie dough into 1.5-inch balls and place each ball into the cups of a muffin tin. Press down the center of each ball to create a cup shape. Bake in the preheated oven for 10 to 12 minutes or until the edges turn just golden.
  3. Mix Cheesecake Filling: While the cookies bake, beat the softened cream cheese, powdered sugar, vanilla extract, and egg yolk together until smooth and creamy using a mixer on medium speed.
  4. Form Cookie Cups: Remove the baked cookie cups from the oven and immediately press the centers down again if they’ve puffed up during baking to maintain the cup shape.
  5. Fill and Bake Again: Spoon 1 to 2 teaspoons of the cheesecake filling into each cookie cup. Return the muffin tin to the oven and bake for an additional 5 minutes to set the filling.
  6. Cool Cookies: Let the cookies cool completely in the pan on a wire rack to allow the filling to fully set.
  7. Decorate with Caramel and Sea Salt: Once cooled, carefully transfer the cookies to a wire rack. Warm the caramel sauce slightly if it is too thick for piping. Fill a piping bag fitted with a star tip with caramel sauce and pipe a decorative swirl on top of each cheesecake cookie. Sprinkle sea salt flakes over the caramel topping for contrast.
  8. Chill to Set: Refrigerate the decorated cookies for at least 1 hour to help the caramel and filling set completely for the best texture.
  9. Serve and Store: Before serving, allow the cookies to sit at room temperature for about 10 minutes to soften slightly. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • Ensure the cream cheese and butter are softened to room temperature to make mixing easier and smoother.
  • Pressing down the cookie centers before and after the first bake helps maintain the perfect cup shape for holding the cheesecake filling.
  • If caramel sauce is too runny, refrigerate briefly to thicken before piping.
  • Sea salt flakes add a nice contrast to the sweetness—do not omit.
  • Use a muffin tin for shaping; a silicone muffin pan works well for easy removal.

Keywords: cheesecake cookies, caramel cookies, dessert cookies, baked cookies, sweet and salty cookies

Find it online: https://zarameals.com/cheesecake-caramel-cookies-recipe/