Ingredients
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- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cornstarch
- 1/4 tsp salt
- 8 oz cream cheese, cold
- 1/3 cup powdered sugar
- 1/2 tsp vanilla extract (for filling)
- 1/2 cup caramel sauce
Instructions
- Cream butter and sugars until fluffy. Add eggs and vanilla, mix well.
- Combine flour, baking soda, cornstarch, and salt. Mix into wet ingredients to form dough. Chill 30 min.
- Mix cold cream cheese, powdered sugar, and vanilla until smooth. Freeze for 15 minutes.
- Scoop dough balls, fill each with cheesecake mixture, and seal.
- Place on lined baking sheet and bake at 350°F for 10–12 minutes.
- Cool completely, drizzle with caramel sauce, and serve.
Notes
- Freeze the filling to avoid leaks during baking.
- Use parchment paper to prevent sticking.
- Store in the fridge for freshness up to 5 days.
- Optional: Add sea salt or crushed pecans on top.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg