Description
Delicious Crumble Salted Caramel Cheesecake Cookies that combine a creamy cheesecake filling with a rich salted caramel center, all wrapped in a soft cookie dough and topped with a crumbly mixture.
Ingredients
- Cheesecake Filling
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- Cookie Dough
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Salted Caramel
- 12 soft caramel candies, cut into small pieces
- 1 tablespoon heavy cream
- ¼ teaspoon flaky sea salt
- Crumble Topping
- ½ cup all-purpose flour
- ¼ cup light brown sugar
- 3 tablespoons cold unsalted butter, cubed
- ¼ teaspoon salt
Instructions
- Prepare the cheesecake filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Scoop into 10–12 small portions onto a parchment-lined plate. Freeze for 30–45 minutes.
- Make the crumble: Combine flour, brown sugar, and salt. Cut in the cold butter with your fingers or a pastry cutter until coarse crumbs form. Set aside.
- Make the cookie dough: Beat softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla.
- Add dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the butter mixture, mixing just until combined.
- Prepare caramel: Place caramel pieces and heavy cream in a microwave-safe bowl. Microwave in 15-second intervals, stirring between each, until smooth. Stir in flaky sea salt.
- Stuff the cookies: Divide dough into 10–12 portions. Flatten each portion and place a frozen cheesecake filling piece in the center. Add a small spoonful of salted caramel, then carefully wrap the dough around the filling and seal completely.
- Add crumble: Place cookies on a parchment-lined baking sheet and gently press some crumble topping onto each one.
- Bake: Bake at 350°F for 12–15 minutes, until the edges are lightly golden and the centers are still soft.
- Cool: Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack.
- Finish: Drizzle with a little extra caramel and sprinkle with flaky sea salt if desired.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Chilling the cheesecake filling is crucial for easy handling.
- Adjust baking time based on your oven for best results.
- Prep Time: 30 minutes + chilling
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg