Description
Soft, buttery cookies filled with tangy cheesecake and topped with a luscious caramel drizzle. Perfect for parties, gifting, or indulging yourself.
Ingredients
- All-Purpose Flour: 2 ¼ cups, provides the cookie’s structure.
- Baking Powder: 1 teaspoon, gives cookies a light lift.
- Salt: ¼ teaspoon, balances sweetness.
- Unsalted Butter: ¾ cup (softened), adds richness and moisture.
- Granulated Sugar: ¾ cup, sweetens the dough.
- Brown Sugar: ½ cup (packed), adds a caramel-like depth.
- Eggs: 2 large, binds ingredients and adds richness.
- Vanilla Extract: 1 teaspoon, enhances overall flavor.
- Cream Cheese: 8 oz (softened), forms the tangy cheesecake center.
- Powdered Sugar: ½ cup, sweetens the filling without graininess.
- Caramel Sauce: ½ cup, for drizzling over the cooled cookies.
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Combine Ingredients: In a bowl, whisk flour, baking powder, and salt. In another bowl, beat butter with both sugars until fluffy. Add eggs and vanilla, then gradually add dry ingredients.
- Prepare Your Cooking Vessel: In a separate bowl, beat cream cheese with powdered sugar until smooth.
- Assemble the Dish: Scoop cookie dough onto sheets, make a small indentation in each, and fill with cream cheese mixture.
- Cook to Perfection: Bake for 10–12 minutes, until edges are set but centers are soft.
- Finishing Touches: Cool completely, then drizzle with caramel sauce.
- Serve and Enjoy: Plate them up and watch them disappear.
Notes
- Chill dough for at least 30 minutes before baking for the best texture.
- Use high-quality caramel for a richer taste.
- Do not add caramel while cookies are still hot to prevent melting.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg