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Caramel Cheesecake Cookies

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Yields: 18-20 cookies
Prep Time: 25 minutes (plus 1 hour chilling)
Cook Time: 12-14 minutes
Total Time: 1 hour 40 minutes (largely inactive)
Intensity: Easy – This is a straightforward recipe that requires basic baking skills. The most challenging part is patiently chilling the dough, which is crucial for success.

Equipment You’ll Need

  • Stand mixer or hand mixer

  • Baking sheets

  • Parchment paper or silicone baking mats

  • Medium and small mixing bowls

  • Whisk and spatula

  • Measuring cups and spoons

  • A small spoon or a 1-tablespoon cookie scoop

Ingredients

For the Cheesecake Cookie Dough:

  • 1 cup (2 sticks / 226g) unsalted butter, softened to room temperature

  • 4 oz (½ block / 113g) full-fat cream cheese, softened to room temperature

  • 1 cup (200g) granulated sugar

  • ½ cup (100g) light brown sugar, packed

  • 1 large egg, at room temperature

  • 2 teaspoons vanilla extract

  • 3 cups (375g) all-purpose flour

  • 1 teaspoon cornstarch

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

For the Filling & Topping:

  • 18-20 soft caramel squares (like Kraft or Werther’s Original)

  • 1 tablespoon coarse sea salt or flaky sea salt, for sprinkling

  • 2 tablespoons granulated or sanding sugar, for rolling (optional)

Instructions

Step 1: Create the Creamy Cookie Base

  1. Cream the Foundations: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer in a large bowl), combine the softened butter and softened cream cheese. Beat on medium speed for 2-3 minutes until the mixture is completely smooth, pale, and free of any lumps.

  2. Incorporate Sugars: Add the granulated sugar and brown sugar to the butter mixture. Beat on medium-high speed for another 2-3 minutes, until the mixture is light and fluffy. Scrape down the bowl and beater to ensure everything is well combined.

  3. Add Wet Ingredients: Beat in the room-temperature egg and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed.

Step 2: Combine the Dry Ingredients

  1. Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. The cornstarch is a secret weapon here—it gives the cookies an extra-soft, tender crumb reminiscent of cheesecake.

  2. Combine Wet and Dry: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined and no streaks of flour remain. Be careful not to overmix, as this can lead to tough cookies.

Step 3: Chill for the Perfect Texture

  1. The Crucial Step: Cover the bowl of cookie dough with plastic wrap and refrigerate for at least 1 hour, and up to 2 days. Do not skip this step. Chilling the dough is non-negotiable for several reasons: it solidifies the fat, preventing the cookies from spreading too much in the oven; it allows the flour to fully hydrate, resulting in a better texture; and it makes the dough much easier to handle when shaping.

Step 4: Assemble the Cookies

  1. Preheat and Prepare: When you’re ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

  2. Portion the Dough: Using a 1.5-tablespoon cookie scoop or a spoon, portion out the chilled dough. Roll each portion into a smooth ball. If you want an extra sparkle and crunch, roll the dough balls in the optional granulated sugar at this stage.

  3. Create the Caramel Pocket: Take a dough ball and press your thumb deep into the center to create a wide well. Place one soft caramel square into the indentation. Carefully pinch the dough over the caramel, sealing it completely inside. Roll it gently in your hands again to ensure the caramel is fully enclosed. Any exposed caramel will melt and burn onto the baking sheet. Place the sealed dough balls about 2 inches apart on the prepared baking sheets.

Step 5: Bake to Golden Perfection

  1. Bake: Place one baking sheet at a time in the preheated oven. Bake for 12-14 minutes. The cookies are done when the edges are lightly golden and set, while the centers still look slightly soft and puffy. They will not spread dramatically.

  2. The Salted Finish: Immediately upon removing the cookies from the oven, gently press a light sprinkle of coarse sea salt onto the top of each one. The contrast between the salty top and the sweet, gooey interior is what elevates these cookies from great to extraordinary.

  3. Cool on Pan: Allow the cookies to cool on the baking sheet for 10 minutes. During this time, they will continue to set up. Then, transfer them to a wire rack to cool completely. The caramel centers will be molten lava-hot straight from the oven, so allow them to cool for at least 15-20 minutes before eating.

Step 6: Serve and Enjoy

  1. The Perfect Bite: Serve these cookies once they have cooled to a warm temperature or at room temperature. The ideal moment is when the caramel is still soft and ribbon-like but no longer dangerously hot.

The Last of the Recipe: Storage & Reheating

  • Storing Leftovers: Once completely cool, store the cookies in an airtight container at room temperature for up to 3 days. The caramel will firm up but remain chewy.

  • Freezing: These cookies freeze beautifully. You can freeze the shaped, unbaked dough balls in a single layer on a baking sheet before transferring them to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time. You can also freeze baked cookies in an airtight container for up to 2 months. Thaw at room temperature.

  • Reheating: To recreate the “fresh-from-the-oven” gooeyness, microwave a cooled cookie for 5-10 seconds. This will warm the caramel center perfectly without overcooking the cookie.

Nutrition Information

Please note: The following nutrition information is an estimate provided by an online nutrition calculator. Actual values may vary based on specific ingredients and brands used.

  • Serving Size: 1 cookie

  • Calories: ~245 kcal

  • Total Fat: 11g

  • Saturated Fat: 7g

  • Cholesterol: 35mg

  • Sodium: 180mg

  • Total Carbohydrates: 35g

  • Dietary Fiber: 0g

  • Sugars: 22g

  • Protein: 3g

Chef’s Notes & Customizations

  • Room Temperature is Key: Using properly softened cream cheese and butter is essential for a smooth, lump-free dough that creams properly. Plan ahead!

  • Seal the Caramel Tightly: This is the most important technique in the recipe. A poor seal will cause the caramel to leak out and create a sticky, burnt mess on your baking sheet. Take your time to ensure the dough is completely sealed.

  • Don’t Overbake: The cookies will continue to cook on the hot baking sheet after being removed from the oven. Taking them out when the centers still look slightly soft is the secret to a tender, cake-like texture.

  • Flavor Twists:

    • Chocolate Swirl: Replace ¼ cup of flour with ¼ cup of unsweetened cocoa powder for a chocolate cheesecake base.

    • Apple Pie: Enclose a small cube of peeled apple tossed in cinnamon sugar instead of a caramel.

    • Nutty Delight: Press a pecan half into the top of the dough ball before baking, or use a chocolate-covered caramel.

    • Salted Caramel Filling: For a more intense flavor, use a high-quality, soft salted caramel from a specialty candy store.

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