Description
Chewy cookies with a creamy cheesecake center and a sweet caramel topping.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup graham cracker crumbs
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- ½ cup caramel sauce
- A pinch of sea salt
Instructions
- Make the Cheesecake Filling: In a medium bowl, beat the cream cheese, sugar, vanilla, and egg yolk until smooth. Scoop teaspoon-sized balls onto a parchment-lined tray and freeze for at least 30 minutes until firm.
- Make the Cookie Dough: In one bowl, whisk together flour, baking soda, salt, cinnamon, and graham cracker crumbs. In a separate large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Slowly add dry ingredients to wet mixture until a soft dough forms. Chill dough for 30 minutes.
- Assemble the Cookies: Preheat oven to 350°F (175°C). Take a scoop of cookie dough (about 1½ tbsp), flatten it, and place a frozen cheesecake ball in the middle. Cover with another scoop of dough, sealing the edges.
- Bake: Place cookies on a parchment-lined baking sheet and bake for 10–12 minutes, or until edges are golden. Cool completely on a rack.
- Add the Final Touch: Drizzle cooled cookies with caramel sauce and sprinkle with sea salt.
Notes
- For best results, ensure cream cheese and butter are softened.
- Chilling the cookie dough helps prevent spreading during baking.
- Freezing the cheesecake filling makes it easier to handle.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American