Description
Delicious cookies combining soft and chewy cookie base with creamy cheesecake filling, topped with caramel sauce.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup graham cracker crumbs
- 8 oz cream cheese, softened
- ¼ cup granulated sugar (for cheesecake filling)
- 1 teaspoon vanilla extract (for cheesecake filling)
- 1 egg yolk (optional, for richness)
- ½ cup caramel sauce
- Pinch of sea salt (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, salt, cinnamon, and graham cracker crumbs.
- In a separate bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet ingredients, stirring until combined.
- Beat cream cheese, sugar, and vanilla extract (and egg yolk, if using) until smooth. Set aside.
- Scoop tablespoon-sized balls of cookie dough onto the prepared baking sheet. Flatten slightly and create a small indent in the center of each cookie.
- Spoon a teaspoon of cheesecake filling into each indent.
- Bake for 10-12 minutes, or until the edges of the cookies are golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Drizzle the cooled cookies with caramel sauce. Optionally, sprinkle with a pinch of sea salt for a salted caramel effect.
Notes
Serve warm or at room temperature. Store in an airtight container for 3-5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American