Description
A delightful fusion of creamy cheesecake and perfectly baked cookies, finished with a sweet and salty caramel drizzle.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened
- 1 ¼ cups packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- 8 oz (225 g) cream cheese, softened
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- ½ cup caramel sauce (store-bought or homemade)
- Flaky sea salt, to taste
Instructions
- Make the Cheesecake Balls: In a mixing bowl, beat together the softened cream cheese with the powdered sugar and vanilla extract until smooth. Drop spoonfuls onto a parchment-lined tray and freeze for 30 to 45 minutes.
- Prepare the Cookie Dough: Cream together the softened butter, brown sugar, and granulated sugar until light and airy. Add eggs and vanilla, then mix in the dry ingredients until just combined.
- Assemble the Cookies: Scoop 2-3 tablespoons of cookie dough, flatten it, insert a cheesecake ball in the center, and encase with dough. Roll into a smooth ball.
- Bake to Perfection: Arrange on a baking sheet and bake in a preheated 350°F (175°C) oven for 12-15 minutes. Remove when edges turn golden.
- Finish While Warm: Sprinkle graham cracker crumbs on top, drizzle with warm caramel, and add a pinch of flaky sea salt. Let cool for 8-10 minutes before transferring.
Notes
Make-ahead options available; cookies can be stored in an airtight container for up to a week or frozen for up to three months.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg