Salted Caramel Cheesecake Cookies (Printable Version)
Soft cookies with creamy cheesecake centers, topped with salted caramel and flaky sea salt.
# Ingredients Required:
→ Wet Ingredients
01 -
227 g unsalted butter, softened
02 -
240 g granulated sugar
03 -
210 g brown sugar
04 -
225 g cream cheese, softened
05 -
2 large eggs, room temperature
06 -
7.5 ml vanilla extract
→ Dry Ingredients
07 -
312 g all-purpose flour
08 -
5 g baking soda
09 -
pinch of salt
→ Toppings
10 -
120 ml caramel sauce
11 -
flaky sea salt
# Guide to Cooking:
01 -
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
02 -
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes. Incorporate one egg and 5 ml of vanilla extract, mixing thoroughly.
03 -
Add flour, baking soda, and a pinch of salt to the wet mixture and stir until just combined, avoiding overmixing to maintain tenderness.
04 -
In a separate bowl, beat cream cheese until smooth. Add the remaining egg, 50 g granulated sugar, and 2.5 ml vanilla extract, mixing until creamy.
05 -
Using a cookie scoop, place spoonfuls of dough on the prepared sheets. Make a small indentation in the center of each and fill with approximately one teaspoon of the cheesecake mixture.
06 -
Bake for 12 to 14 minutes, until edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
07 -
After cooling completely, drizzle caramel sauce over each cookie and sprinkle with flaky sea salt.
# Extra Suggestions:
01 -
For best results, ensure all ingredients are at room temperature to facilitate proper mixing.
02 -
Avoid overmixing the dough to prevent tough texture in cookies.
03 -
Store cookies in an airtight container at room temperature to maintain freshness.