These chewy, buttery cookies are filled with rich cheesecake flavor, stuffed with gooey caramel, and finished with a touch of flaky sea salt. The perfect sweet and salty treat!
Ingredients (Makes ~18 Cookies)
For the Cookie Dough
✅ 1 cup unsalted butter, softened
✅ ¾ cup brown sugar
✅ ¼ cup granulated sugar
✅ 1 large egg
✅ 2 teaspoons vanilla extract
✅ 2 ¼ cups all-purpose flour
✅ ½ teaspoon baking soda
✅ ½ teaspoon salt
For the Cheesecake Filling
✅ 4 oz cream cheese, softened
✅ ¼ cup powdered sugar
✅ ½ teaspoon vanilla extract
For the Caramel Filling
✅ 18 soft caramel candies (or homemade caramel sauce, slightly thickened)
✅ Flaky sea salt for topping
Instructions
1. Make the Cheesecake Filling
1️⃣ In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
2️⃣ Scoop small ½ teaspoon-sized dollops onto a plate and freeze for 30 minutes.
2. Prepare the Cookie Dough
3️⃣ In a large bowl, beat butter, brown sugar, and granulated sugar until fluffy.
4️⃣ Add egg and vanilla, mix until combined.
5️⃣ In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into the wet ingredients.
6️⃣ Chill the dough for 30 minutes (this prevents spreading).
3. Assemble the Cookies
7️⃣ Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
8️⃣ Scoop 1 ½ tablespoons of cookie dough and flatten slightly.
9️⃣ Place a frozen cheesecake filling piece and a caramel candy in the center.
🔟 Cover with another small piece of dough, sealing the edges.
4. Bake & Serve
1️⃣1️⃣ Bake for 10-12 minutes until edges are golden (center will be soft!).
1️⃣2️⃣ Immediately sprinkle with flaky sea salt while warm.
1️⃣3️⃣ Let cool slightly, then enjoy the ooey-gooey caramel cheesecake goodness! 😍
Tips & Variations
✔ Extra Caramel? Drizzle with warm caramel sauce before serving.
✔ No Caramels? Use dulce de leche or thick salted caramel spread.
✔ Chocolate Lover? Add chocolate chips or drizzle with melted chocolate.
✔ Crunchy Twist? Mix in chopped pecans or toffee bits.