Salted Caramel Cheesecake Cookies
Soft and chewy bakery-style cookies filled with a creamy salted caramel cheesecake center. These indulgent cookies combine rich brown sugar dough, melty white and milk chocolate, and a tangy cheesecake surprise that stays smooth and irresistible after baking.
Equipment
- mixing bowls
- hand or stand mixer
- baking tray
- parchment paper
- cookie scoop
Ingredients
- 150 g full-fat cream cheese, softened
- 100 g mascarpone cheese, softened
- 80 g salted caramel sauce
- 50 g powdered sugar
- 170 g unsalted butter, softened
- 180 g light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 260 g all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 0.5 tsp sea salt flakes
- 80 g white chocolate, finely chopped
- 80 g milk chocolate, finely chopped
Instructions
- Mix the cream cheese and mascarpone until smooth. Add powdered sugar and salted caramel sauce and mix until thick and creamy. Portion into teaspoons on a lined tray and freeze until solid.
- Cream the butter and brown sugar until light and fluffy. Mix in the egg and vanilla extract until fully combined.
- Whisk together flour, cornstarch, baking soda, and salt. Add to the wet ingredients and mix until just combined, then fold in the chopped chocolates.
- Flatten portions of dough, place a frozen cheesecake filling in the center, and seal completely. Roll into balls and chill for 30–60 minutes.
- Preheat oven to 180°C (350°F). Bake cookies for 11–13 minutes until edges are set and lightly golden. Cool on tray, then chill before serving.
Notes
Freeze the cheesecake filling completely to prevent leaking. Chill the assembled cookies before baking for best shape and texture. Store baked cookies in the refrigerator due to the cheesecake center.
Nutrition
Calories: 320kcalCarbohydrates: 38gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4.5gCholesterol: 65mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 24gVitamin A: 420IUCalcium: 60mgIron: 1.6mg
Tried this recipe?Let us know how it was!