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Cheesecake Caramel Cookies Recipe

★★★★★

4.9 from 147 reviews
  • Author: Ella
  • Total Time: 1 hour 32 minutes
  • Yield: 24 cookies 1x

Description

Delight in these Cheesecake Caramel Cookies featuring a buttery soft cookie base, creamy cheesecake filling, and a luscious caramel topping sprinkled with sea salt flakes. Perfectly balanced with sweet and salty flavors, these cookies are baked in a muffin tin for a unique and charming presentation.

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

  1. Prepare the Cookie Dough: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes. Add the all-purpose flour and salt, mixing until just combined to form a soft dough. Wrap the dough and refrigerate for 30 minutes to firm up.
  2. Shape and Bake the 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 gently in the center of each ball to create a cup shape. Bake for 10-12 minutes until the edges start to turn golden brown.
  3. Prepare the Cheesecake Filling: While the cookie cups bake, beat together the cream cheese, powdered sugar, vanilla extract, and egg yolk in a mixing bowl until smooth and creamy.
  4. Set the Cookie Cups: Remove the baked cookie cups from the oven and immediately press down the centers again to ensure a well-defined cup if they have puffed up. Fill each cup with about 1-2 teaspoons of the cheesecake filling. Return the muffin tin to the oven and bake for an additional 5 minutes to set the filling. Allow to cool completely in the pan.
  5. Add the Caramel Topping and Finish: Once the cookies have cooled, carefully transfer them to a wire rack. If your caramel sauce is thick, warm it slightly to make it easier to pipe. Using a piping bag fitted with a star tip, pipe a decorative swirl of caramel on top of each cheesecake-filled cookie. Sprinkle each with sea salt flakes.
  6. Chill and Serve: Refrigerate the cookies for at least 1 hour to let them set completely. Before serving, allow the cookies to sit at room temperature for about 10 minutes to enhance texture and flavor. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • Make sure all ingredients are at room temperature for the smoothest cheesecake filling.
  • If you don’t have a piping bag, you can drizzle the caramel sauce on top with a spoon for a rustic look.
  • The cookies can be made a day ahead and stored in the refrigerator.
  • For easier removal from the muffin tin, let the cookies cool in the pan for 10 minutes before carefully loosening the edges with a knife.
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: cheesecake cookies, caramel cookies, soft cookies, salted caramel, cream cheese filling, baked cookies, dessert recipe

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