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Ingredients:
For the Cookies:
– 2 1/4 cups (285g) all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup (200g) unsalted butter, softened
– 3/4 cup (180g) white granulated sugar
– 1 cup (200g) brown sugar
– 2 large eggs
– 2 teaspoons pure vanilla extract
For the Cheesecake Filling:
– 8 ounces (225g) cream cheese, softened
– 1/2 cup (100g) granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
For the Salted Caramel:
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) heavy cream
– 1/4 teaspoon sea salt
– 1 tablespoon unsalted butter
Instructions:
1. Preheat oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
2. Prepare cookie dough: In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Gradually mix in the dry ingredients until just combined.
3. Prepare cheesecake filling: In a small bowl, beat the cream cheese until smooth. Add the granulated sugar, egg, and vanilla extract, and mix until well combined.
4. Assemble cookies: Scoop tablespoon-sized balls of cookie dough onto the prepared baking sheet, leaving about 2 inches (5cm) of space between each cookie. Make a small indentation in the center of each cookie using your thumb or the back of a spoon. Place a small dollop of cheesecake filling in the indentation.
5. Bake cookies: Bake the cookies for 12-14 minutes or until the edges are lightly golden.
6. Prepare salted caramel: Combine the sugar, heavy cream, and sea salt in a small saucepan. Cook over medium heat, stirring constantly, until the sugar dissolves. Increase heat to medium-high and bring to a boil. Cook for 5-7 minutes or until the caramel turns a deep amber color. Remove from heat and stir in the butter until melted.
7. Drizzle with salted caramel: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Drizzle the cooled cookies with the salted caramel.
Tips:
– Use high-quality ingredients, including real butter and cream cheese.
– Don’t overmix the cookie dough or cheesecake filling.
– If you find the caramel too sticky, you can add a little more heavy cream to thin it out.
Nutrition:
Per cookie (approximate):
– Calories: 120-150
– Fat: 7-9g
– Saturated fat: 4-5g
– Cholesterol: 20-25mg
– Carbohydrates: 15-20g
– Fiber: 0-1g
– Sugar: 8-10g
– Protein: 2-3g
– Sodium: 100-150mg
Note: Nutrition estimates may vary depending on specific ingredients and portion sizes.