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Salted Caramel Cheesecake Cookies

Salted Caramel Cheesecake Cookies for Irresistible Indulgence

Irresistibly indulgent Salted Caramel Cheesecake Cookies unite a creamy cheesecake center and chewy cookie base.
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Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 15 minutes
Total Time 44 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Base
  • 1 cup Unsalted Butter Adds richness and moisture; substitute with margarine if desired.
  • 1 cup Brown Sugar Provides sweetness and moisture, enhancing the caramel flavor.
  • 1/2 cup Granulated Sugar Sweetness and structure; can be omitted or replaced with a sugar substitute.
  • 1 large Egg Binds ingredients together; use a flax egg for a vegan alternative.
  • 2 cups All-Purpose Flour Structure of the cookies; for gluten-free, substitute with gluten-free flour.
  • 1 teaspoon Baking Powder Provides lift and helps cookies rise.
  • 1/2 teaspoon Salt Enhances flavor balance; use less if using salted butter.
Cheesecake Filling
  • 8 ounces Cream Cheese Delivers the tangy cheesecake filling; low-fat options can be used.
  • 1/4 cup Heavy Cream For the gooey caramel topping; dairy alternatives can be used.
Topping
  • 1/2 cup Salted Caramel Sauce Adds sweetness and richness; homemade recommended.

Equipment

  • mixing bowl
  • Baking sheets
  • Parchment paper
  • Cookie scoop
  • Electric mixer

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream together unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add in the egg and mix well until fully combined, about 1-2 minutes.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually incorporate this into the wet ingredients.
  5. Beat cream cheese until smooth, add a touch of sugar and blend until well combined.
  6. Scoop cookie dough onto baking sheets, spacing each dough ball about 2 inches apart.
  7. Make an indentation in the center of each dough ball and spoon in the cream cheese filling.
  8. Bake for 12-14 minutes or until edges are lightly golden. Centers should remain soft.
  9. Allow cookies to cool completely on baking sheets for about 10-15 minutes.
  10. Drizzle salted caramel sauce over each cookie once cooled.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 120mgPotassium: 50mgFiber: 0.5gSugar: 12gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

Opt for room temperature ingredients for better mixing. Chill dough if too sticky, and allow cooling before drizzling caramel.

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