Ingredients
- Cream Cheese Filling:
- 8 oz (226 g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Optional: caramel sauce for drizzling
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make filling: Beat cream cheese, sugar, and vanilla until smooth. Scoop small teaspoons onto a tray and freeze for 15 minutes.
- Make dough: Cream butter with granulated and brown sugar until light. Mix in egg and vanilla.
- Whisk together flour, baking powder, baking soda, and salt. Add to the wet ingredients and mix until combined.
- Scoop cookie dough, flatten slightly, place frozen cheesecake filling in the center, and wrap dough around it.
- Place cookies on the baking sheet and bake for 9–11 minutes, or until edges are set.
- Cool completely, then drizzle with caramel sauce.
Notes
- Add graham cracker crumbs to dough for cheesecake-crust flavor.
- Drizzle with melted chocolate instead of caramel for variation.
- Sprinkle flaky salt on caramel for a salted-caramel twist.
- Chill filled dough before baking if it’s too soft or warm.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 15g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
