Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened (US: 1 stick)
  • ½ cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 8 ounces (227g) cream cheese, softened (US: 1 package)
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup (approx. 113g) store-bought caramel sauce (or homemade, see variations)

Instructions:

  1. Whisk together flour, baking powder, and salt in a bowl. In a separate bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla extract.
  2. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
  3. In a mixing bowl, beat cream cheese and sugar until smooth and creamy. Beat in egg yolk and vanilla extract until well combined.
  4. Preheat oven to the needed temperature. Roll out the chilled dough on a lightly floured surface. Cut out circles using a cookie cutter.
  5. Place cookie circles on baking sheets lined with parchment paper. Spoon a small amount of cheesecake filling into the center of each cookie.
  6. Drizzle caramel sauce over the cheesecake filling. Use a toothpick or skewer to create a swirl pattern.
  7. Bake in a preheated oven until the edges are lightly golden brown and the filling is set.
  8. Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy these Caramel Cheesecake Cookies!