Description
These Caramel Cheesecake Cookies combine rich cream cheese and buttery dough with a gooey caramel center and a crunchy graham cracker topping, creating a delightful soft and chewy dessert perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Caramel Filling and Topping
- 16 soft caramel candies, unwrapped
- 2 tablespoons heavy cream
- ½ cup crushed graham crackers (for topping)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, making sure they are well combined to distribute the leavening evenly throughout the dough.
- Cream Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese together until the mixture is smooth and creamy, creating a soft base for your cookie dough.
- Add Sugar and Mix: Gradually add granulated sugar to the butter and cream cheese mixture, beating until fluffy; this step helps to aerate the dough for a lighter texture.
- Incorporate Egg and Vanilla: Mix in the egg and vanilla extract until just combined to add moisture and flavor to the dough.
- Combine Dry and Wet Mixtures: Slowly add the dry ingredient mixture to the wet ingredients, mixing gently until a soft dough forms without overworking it.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the prepared baking sheet to allow space for spreading during baking.
- Create Thumbprint Indentations: Gently press a thumbprint or use your finger to make a small well in the center of each dough ball to hold the caramel filling later.
- Bake Cookies: Bake the cookies for 10 to 12 minutes, or until the edges turn lightly golden, indicating they are cooked through but still soft inside.
- Prepare Caramel Filling: While the cookies bake, melt the caramel candies with the heavy cream in a small saucepan over low heat, stirring constantly until smooth and creamy.
- Add Caramel to Cookies: Remove cookies from the oven and immediately spoon a small amount of the warm melted caramel into the thumbprint centers, allowing it to settle into the indentation.
- Top with Crushed Graham Crackers: Sprinkle the crushed graham crackers over the caramel filling for added texture and flavor.
- Set and Serve: Let the caramel set for 10 to 15 minutes at room temperature before serving to ensure it firms up nicely in the cookies.
Notes
- For an extra indulgent twist, drizzle melted chocolate over the top of the cooled cookies before serving.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
