Caramel Cheesecake Cookies Recipe

Make the Cheesecake Filling

In a small bowl, mix: Cream

In a small bowl, mix: Cream cheese Granulated sugar Vanilla extract Whip until smooth and creamy. Spoon or pipe into 7 small mounds on parchment paper and freeze for 20-30 minutes. Tip: Freezing helps keep the filling intact when baking. Step 2:

Prepare the Cookie Dough

In a large bowl, beat together

In a large bowl, beat together: Butter Brown sugar Granulated sugar Mix until light and fluffy. Add egg and vanilla extract, and mix well.

In a separate bowl, whisk together

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture and combine. Step 3: Assemble the Cookies Scoop dough into 14 equal portions. Flatten each piece in your palm and place a frozen cheesecake mound and a small spoonful of caramel in the center. Cover with another dough disk, seal edges, and roll into a ball. Optional: Sprinkle with sea salt or graham crumbs. Step 4:

Bake and Cool

Preheat oven to 350°F (175°C)

Place cookies 2 inches apart on a lined baking sheet.

Bake for 11-13 minutes or until

Bake for 11-13 minutes or until edges are golden but centers are soft. Let cool for 5 minutes on the tray, then transfer to a rack.

Caramel Cheesecake Cookies

How to make it