Salted Caramel Cheesecake Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
280g all-purpose flour
02 -
1/2 teaspoon baking soda
03 -
1/2 teaspoon baking powder
04 -
1/2 teaspoon salt
05 -
115g unsalted butter, softened
06 -
100g granulated sugar
07 -
100g packed light brown sugar
08 -
1 large egg
09 -
1 teaspoon vanilla extract
→ Cheesecake Filling
10 -
115g cream cheese, softened
11 -
50g granulated sugar
12 -
1 teaspoon vanilla extract
→ Topping
13 -
120ml thick caramel sauce
14 -
Flaky sea salt, for sprinkling
# Instructions:
01 -
In a small bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Transfer to a piping bag or ziplock bag and refrigerate for 15 minutes to firm up for easier piping later.
02 -
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
03 -
In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract and mix until well combined.
04 -
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
05 -
Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand to form a thick disc. Place 1 teaspoon of cheesecake filling in the center and fold the dough around it, sealing well to enclose the filling. Shape into a tall ball and repeat for remaining dough.
06 -
Optional but recommended: Chill the assembled cookies in the refrigerator for 20-30 minutes to prevent spreading during baking.
07 -
Preheat the oven to 175°C. Line a baking sheet with parchment paper or a silicone baking mat. Place cookies on the prepared baking sheet, leaving 5cm between each. Bake for 10-12 minutes, or until edges are lightly golden. Optionally press the center with a spoon after baking to create a well for topping. Allow to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
08 -
Pipe a swirl of chilled cheesecake filling on the cooled cookies for the cheesecake layer. Pipe a thick swirl of caramel sauce on top or directly on the cookie. Sprinkle with flaky sea salt for a sweet-salty finish.
# Notes:
01 -
Chilling the filled cookie dough before baking helps maintain thickness and prevents over-spreading.
02 -
Using thick caramel sauce ensures a beautiful swirl without running.