Description
Tender cookies filled with a creamy cheesecake center and pockets of sticky caramel, perfect for potlucks and bake sales.
Ingredients
Scale
- 1 cup (226g) room-temperature butter
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups (240g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 4 oz (115g) cream cheese
- 1/4 cup (30g) powdered sugar
- 1/2 tsp vanilla extract
- Soft caramels, chopped
Instructions
- Cream together the butter and sugar until fluffy.
- Add the egg and vanilla, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt, then gradually fold into the wet ingredients.
- For the cheesecake filling, whip the cream cheese, powdered sugar, and vanilla until smooth.
- Scoop a tablespoon of dough, flatten it, place about 2 teaspoons of cheesecake filling and chopped caramels in the center, then seal into a ball.
- Chill the filled cookie balls for 30-45 minutes.
- Bake at 350°F (175°C) for 10-12 minutes until edges are set and tops are lightly golden.
Notes
Chilling the dough and filled balls helps prevent spreading and maintains the cheesecake pocket.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg