Description
Soft cookies with tangy cheesecake centers wrapped in buttery, caramel-kissed dough.
Ingredients
- 1/2 cup (115 g) unsalted butter
- 3/4 cup (150 g) brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 8 oz (225 g) cream cheese
- 1/3 cup (40 g) powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup chopped soft caramels or 2 tbsp caramel sauce
- Parchment or silicone mat for baking
Instructions
- Cream together the butter and brown sugar until light and fluffy, about 2–3 minutes.
- Mix in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the butter mixture until just combined.
- In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in chopped caramels or caramel sauce and chill for 15–30 minutes.
- Scoop 1 tbsp of cookie dough, flatten it, and add a teaspoon of chilled cheesecake filling.
- Enclose the filling with another tablespoon of dough and roll gently.
- Bake at 350°F (175°C) for 10–12 minutes until the edges are set and centers are still slightly soft.
- Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
For better caramel pockets, use small diced caramels or swirls of thick caramel sauce. Ensure the cream cheese filling is not too soft to prevent leaks.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American