Caramel Cheesecake Cookies

 

Ingredients:

For the cookie dough:

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup light brown sugar

1 large egg

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

For the cheesecake filling:

8 oz cream cheese, softened

1/4 cup powdered sugar

1/2 tsp vanilla extract

Toppings:

1/2 cup chopped pecans

Caramel sauce (store-bought or homemade)

Instructions:

Make the cheesecake filling first: In a small bowl, beat together cream cheese, powdered sugar, and vanilla until smooth. Scoop into small teaspoon-sized dollops and place them on a parchment-lined tray. Freeze for 30 minutes until firm.

For the cookie dough: Beat butter and both sugars until creamy. Add egg and vanilla and mix until smooth.

In a separate bowl, whisk flour, baking soda, and salt. Slowly mix into the wet ingredients until a soft dough forms.

Scoop a tablespoon of dough and flatten it slightly in your hand. Place a frozen cheesecake dollop in the center, then top with another piece of dough and seal the edges. Roll gently into a ball.

Place cookie balls on a lined baking sheet, leaving space between them. Chill the dough balls in the fridge for 15 minutes.

Preheat oven to 350°F (175°C) and bake for 11–13 minutes, or until the edges are just golden. Don’t overbake — they should be soft!

Let cookies cool slightly, then drizzle with caramel and sprinkle with chopped pecans.

Optional tip

Store these in the fridge and enjoy them chilled — that cheesecake center stays wonderfully creamy!