Salted Caramel Cheesecake Cookies
Soft, chewy salted caramel cheesecake cookies filled with creamy cheesecake and gooey caramel, topped with a sprinkle of sea salt.
Print Pin Servings: 24 cookies
Calories: 220kcal
Cost: $10–12 (selon ingrédients maison ou achetés)
Equipment
- 1 Stand mixer or hand mixer
- Mixing bowls
- 1 Cookie scoop
- 1 Parchment paper
- 1 Wire cooling rack
- 1 Offset spatula
Ingredients
Cookie Base
- 2 cups all-purpose flour
- ½ cup graham cracker crumbs
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Cheesecake Filling
- 8 oz cream cheese softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Caramel Components
- ½ cup caramel sauce
- 2 tablespoon caramel for drizzling
- ½ teaspoon sea salt flakes
Instructions
- Preheat oven to 350°F (175°C), line baking sheet.
- Combine flour, graham crumbs, soda, salt.
- Beat butter, sugars until fluffy.
- Mix in egg, vanilla.
- Fold dry into wet, don’t overmix.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Flatten dough, add cream cheese and caramel, cover, seal edges.
- Bake 10–12 min until edges are golden.
- Drizzle caramel and sprinkle sea salt.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 50g | Calories: 220kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.2g | Cholesterol: 40mg | Sodium: 130mg | Potassium: 60mg | Fiber: 0.6g | Sugar: 17g | Vitamin A: 380IU | Calcium: 40mg | Iron: 1mg