Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract (for cheesecake filling)
- ½ cup store-bought or homemade caramel sauce, plus extra for drizzling
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Beat in the 2 large eggs one at a time, mixing well after each addition. Stir in 2 teaspoons of pure vanilla extract until combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Do not overmix. Cover the cookie dough and refrigerate for at least 1 hour, or up to 24 hours.
- While the dough chills, prepare the cheesecake filling. In another medium bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Beat in the egg yolk and 1 teaspoon of pure vanilla extract until thoroughly combined. Set aside.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Scoop about 2 tablespoons of chilled cookie dough per cookie and roll it into a ball. Place the balls about 2 inches apart on the prepared baking sheets. Using the back of a spoon or your thumb, create a deep indentation in the center of each cookie dough ball.
- Fill each indentation with about 1 teaspoon of the cheesecake filling. Top the cheesecake filling with about ½ teaspoon of caramel sauce. Use a toothpick or knife to gently swirl the caramel into the cheesecake filling.
- Bake for 10-12 minutes, or until the edges of the cookies are lightly golden and the centers are just set. The cheesecake filling may still look slightly soft, but it will firm up as it cools.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. Once cool, drizzle with extra caramel sauce if desired. Store in an airtight container in the refrigerator.
Notes
For best results, ensure your butter and cream cheese are truly softened to room temperature for a smooth dough and filling. Don’t skip chilling the cookie dough; it helps prevent spreading and enhances flavor. If your caramel sauce is too thick to drizzle, warm it gently in the microwave for 10-15 seconds. These cookies are best enjoyed within 3-4 days.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 25g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg