Salted Caramel Cheesecake Cookies

These cookies are made by encasing a cream cheese filling within a single cookie dough layer. As they bake, the dough spreads around the filling, giving the appearance of two layers: a sturdy base and a softer, slightly sunken center that cradles the cheesecake.

Once baked, the center of each cookie forms a shallow “well,” perfect for holding a swirl of caramel sauce. This “double layer” effect is all thanks to the filling nestled inside, which creates a contrast in both texture and appearance as the cookies bake.

Ingredients

 

For the Cookie Dough:

• 2 1/4 cups (280g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

For the Cheesecake Filling:

• 4 oz (115g) cream cheese, softened
• 1/4 cup (50g) granulated sugar
• 1 teaspoon vanilla extract

For the Topping:

• 1/2 cup (120ml) caramel sauce (store-bought or homemade)
• Flaky sea salt, for sprinkling

Instructions

 

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
   
   
2. Prepare the Cheesecake Filling:
   In a small bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Set aside.
   
   
3. Prepare the Cookie Dough: 
   In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
   
   In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
   
   Add the egg and vanilla extract, beating until well combined.
   
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   
   
4. Assemble the Cookies:
   Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place a teaspoon of the cheesecake filling in the center and fold the dough around it, rolling it into a ball to seal the filling inside.
   
   Place the filled dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
   
   
5. Bake:
   Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked, but they will firm up as they cool.
   
   Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
   
   
6. Add the Topping:
   Once the cookies are cooled, drizzle the caramel sauce generously over each cookie.
   
   Sprinkle a pinch of flaky sea salt on top of the caramel for that perfect sweet-salty balance.