Caramel Cheesecake Cookies Soft Cheesy Decadently Sweet

Byzitouni

🛒 What You’ll Need

For the Cookie Base:

  • 1 cup Granulated sugar 🍬
  • 1 tsp Vanilla extract ✨
  • 1 Large Egg 🥚
  • 1/2 cup Unsalted butter, softened 🧈
  • 2 cups All-purpose flour 🌾
  • 1/2 tsp Baking soda & a pinch of salt 🧂

For the Cheesecake Layer & Topping:

  • 8 oz Cream cheese, softened ☁️
  • 1/4 cup Powdered sugar ☁️
  • 1/2 cup Caramel sauce (thick is best!) 🍯
  • Optional: Melted chocolate for drizzling and crushed pecans for crunch 🍫🥜

👩‍🍳 Instructions

  1. Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. 📝🔥
  2. Cream the Base: In a large bowl, cream together the softened butter and granulated sugar until fluffy. Mix in the egg and vanilla extract. 🧈🥚✨
  3. Mix Dry Ingredients: Gradually stir in the flour, baking soda, and salt until a soft dough forms. 🌾🌪️
  4. Bake the Cookies: Roll the dough into 1-inch balls. Place them on the baking sheet and use your thumb or a small spoon to make an indentation in the center (thumbprint style!). Bake for 10–12 minutes. ⏲️🎯
  5. The Cheesecake Center: While the cookies cool, beat the cream cheese and powdered sugar until smooth. Pipe or spoon the mixture into the center of each cooled cookie. ☁️🌀
  6. The Decadent Topping: Spoon a generous layer of caramel sauce over the cheesecake filling. 🍯🤤
  7. Final Flourish: Drizzle with melted chocolate and sprinkle with crushed pecans for that “extra” gourmet touch! 🍫✨
  8. Chill: Place in the fridge for 30 minutes to let the cheesecake and caramel set before serving. ❄️🙌

🔥 Pro Tips:

  • No-Run Caramel: Use a high-quality, thick caramel dip (the kind found in the produce section for apples) to ensure it stays on top of the cookie rather than sliding off! 🍯🎯
  • Perfectly Soft: Don’t overbake the base! They should be just barely golden on the bottom to keep that “melt-in-your-mouth” texture. 🍪💎

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