Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
- 1/2 cup prepared salted caramel sauce (store-bought or homemade)
- Flaky sea salt, for sprinkling (optional)
Instructions
- Cream together the softened butter, granulated sugar, and brown sugar in a large bowl using an electric mixer until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract until just combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Do not overmix.
- In a small bowl, beat the softened cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until smooth and creamy. Place the cream cheese filling into a piping bag or a ziptop bag with the corner snipped off, or use a small spoon.
- Scoop about 1.5 tablespoons of cookie dough and flatten it into a disk in your palm. Pipe or spoon about 1-2 teaspoons of the cream cheese filling into the center, then drizzle with 1/2 teaspoon of salted caramel sauce.
- Carefully gather the edges of the cookie dough around the filling, sealing it completely to form a ball. Repeat with the remaining dough and filling. For best results, lightly chill the stuffed cookie dough balls for 15-20 minutes.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Place the chilled cookie dough balls about 2 inches apart on the prepared baking sheets. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set but still look slightly soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. If desired, sprinkle with flaky sea salt while still warm.
- Serve warm or at room temperature. Store leftover cookies in an airtight container in the refrigerator for up to 3-4 days.
Notes
Ensure your butter and cream cheese are truly softened to room temperature for a smooth, lump-free batter and filling. For a quicker option, use a good quality store-bought salted caramel sauce. If making your own, allow it to cool slightly before drizzling. Chilling the stuffed cookie dough helps prevent spreading and keeps the filling intact. You can also freeze the stuffed cookie dough balls for up to 3 months and bake from frozen, adding a few extra minutes to the baking time.
- Prep Time: 25 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 310
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg