Caramel cheesecake cookies

Caramel Cheesecake Cookies

Ingredients:

For the Cookie Dough:

• 1 cup (2 sticks) unsalted butter, softened

• ¾ cup brown sugar, packed

• ¼ cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• 2¼ cups all-purpose flour

• 2 tsp cornstarch

• 1 tsp baking soda

• ½ tsp salt

For the Cheesecake Filling:

• 8 oz cream cheese, softened

• ⅓ cup granulated sugar

• 1 tsp vanilla extract

For the Caramel:

• 15–20 soft caramels (like Kraft), unwrapped

• 1–2 tbsp heavy cream

Optional Toppings:

• Sea salt for sprinkling

• Crushed graham crackers or cookie crumbs

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Instructions:

1. Make the Cheesecake Filling (Can be done ahead):

1. In a medium bowl, beat the cream cheese, sugar, and vanilla extract until smooth.

2. Scoop small teaspoons of the mixture onto a baking sheet lined with parchment paper.

3. Freeze for at least 30 minutes (or until solid).

2. Make the Cookie Dough:

1. Cream together the butter and sugars until light and fluffy (2–3 minutes).

2. Beat in the egg and vanilla.

3. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.

4. Gradually add the dry ingredients to the wet ingredients until combined. Chill the dough for 30 minutes if too soft.

3. Assemble the Cookies:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Scoop about 2 tablespoons of cookie dough, flatten into a disc.

3. Place a frozen cheesecake ball in the center, and wrap the dough around it. Seal the edges and roll into a smooth ball.

4. Place on prepared baking sheet, leaving room to spread.

4. Bake:

• Bake for 10–12 minutes or until edges are lightly golden. Centers may look slightly underdone — that’s perfect!

• Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

5. Add the Caramel Topping:

1. Melt caramels with cream in the microwave or stovetop until smooth.

2. Drizzle over cooled cookies.

3. Sprinkle with sea salt or graham crumbs if desired.