Caramel Cheesecake Cookies

Ingredients

For the Cookie Dough

• 115g unsalted butter, softened
• 100g brown sugar
• 50g granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 125g all-purpose flour
• ¼ tsp baking soda
• ¼ tsp baking powder
• ¼ tsp salt

For the Cheesecake Filling

• 115g cream cheese, softened
• 2 tbsp granulated sugar
• ½ tsp vanilla extract

For the Caramel

• 12–15 soft caramel candies, cut into small pieces
  or ½ cup thick caramel sauce

Instructions

1. Prepare the Cheesecake Filling

1. In a small bowl, mix together:
   • cream cheese
   • sugar
   • vanilla extract
2. Stir until smooth and creamy.
3. Scoop small teaspoon-sized portions onto a plate or tray lined with parchment paper.
4. Freeze for 20–30 minutes until firm.

2. Make the Cookie Dough

1. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
2. Add the egg and vanilla extract, and mix until combined.
3. In another bowl, whisk together:
   • flour
   • baking soda
   • baking powder
   • salt
4. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.

3. Assemble the Cookies

1. Preheat your oven to 175°C (350°F).
2. Line a baking tray with parchment paper.
3. Scoop about 1 tablespoon of cookie dough and flatten it slightly.
4. Place one frozen cheesecake filling piece in the center.
5. Add a few caramel pieces on top of the filling.
6. Cover with another small piece of dough and seal the edges so the filling stays inside.
7. Place the stuffed cookie dough balls on the baking tray, leaving space between them.

4. Bake

1. Bake for 10–12 minutes, or until the edges are lightly golden.
2. Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack.

5. Finish

• If you want, .

Tips

• Chill the dough for 15–20 minutes if it feels too soft.
• Don’t overfill the cookies or the cheesecake filling may leak out.
• Best served slightly warm for gooey caramel centers