Description
Chewy cookies with a creamy cheesecake center, drizzled with caramel.
Ingredients
- For the Cookie Dough:
- 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
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg yolk (optional)
- For the Topping:
- ½ cup caramel sauce
- A pinch of sea salt (optional)
Instructions
- Make the cheesecake filling: Beat cream cheese, sugar, vanilla, and optional egg yolk until smooth. Scoop teaspoon-sized balls onto parchment paper and freeze for at least 30 minutes until firm.
- Make the cookie dough: Whisk flour, baking soda, salt, cinnamon, and graham cracker crumbs. Cream butter and sugars until fluffy. Beat in egg and vanilla. Mix dry ingredients into wet ingredients until a soft dough forms. Chill dough for 30 minutes.
- Assemble the cookies: Preheat oven to 350°F (175°C). Flatten 1½ tablespoons of dough, place a frozen cheesecake ball in the center, and cover with another 1½ tablespoons of dough. Seal the edges.
- Bake the cookies: Place cookies on a parchment-lined baking sheet. Bake for 10–12 minutes, or until edges are golden. Cool completely on a wire rack.
- Finish and serve: Once cool, drizzle with caramel sauce and sprinkle with sea salt, if desired.
Notes
- The egg yolk in the cheesecake filling is optional but adds extra creaminess.
- Ensure the cheesecake filling is firm before assembling the cookies.
- Allow cookies to cool completely to prevent them from falling apart.
- Sea salt topping is optional but recommended for added flavor.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American