Description
Soft, caramel‑buttery cookies stuffed with creamy cheesecake filling, topped with glossy caramel sauce and flaky sea salt for a sweet‑salty indulgence.
Ingredients
2¼ cups (280 g) all‑purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup (115 g) unsalted butter, softened
½ cup (100 g) granulated sugar
½ cup (100 g) packed light brown sugar
1 large egg
1 tsp vanilla extract
Cheesecake filling: 4 oz (115 g) cream cheese, softened; ¼ cup (50 g) granulated sugar; 1 tsp vanilla extract
Topping: ½ cup (120 ml) thick caramel sauce; flaky sea salt for finishing
Instructions
- Beat cream cheese, sugar, and vanilla until smooth. Transfer to piping bag or small bag and chill ~15 minutes until slightly firm.
- Whisk flour, baking soda, baking powder, and salt. In another bowl, cream butter and both sugars until light (~2–3 minutes). Mix in egg and vanilla.
- Gradually add dry ingredients until dough forms.
- Scoop ~2 Tbsp dough, flatten, and place ~1 tsp cheesecake filling in center. Wrap dough around filling, sealing fully into a ball. Place on parchment-lined sheet and chill 20–30 minutes.
- Preheat oven to 350 °F (175 °C). Bake cookies for 10–12 minutes until edges lightly golden.
- Let rest 5 minutes on sheet, optionally press shallow well in centers, then transfer to wire rack to cool fully.
- Once cooled, pipe a swirl of chilled cheesecake filling atop each cookie (optional), then pipe thick caramel swirl. Sprinkle flaky sea salt over top.
Notes
- Chill the cheesecake filling for easier piping and to keep it creamy.
- Chill dough to prevent spreading and maintain domed shape.
- Use thick caramel (homemade or chilled store‑bought) for sturdy topping.
- Add mini chocolate chips or chopped nuts into dough for texture.
- Substitute dulce de leche or ganache if desired.
- Prep Time: 20 minutes (plus 15 minutes chilling for filling)
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
