Stuffed Salted Caramel Cheesecake Cookies

Much like the Copycat Crumbl recipe for the Salted Caramel Cheesecake Cookie recipe, instead of the cheesecake being in the form of icing, In the recipe, the cheesecake is put on the inside to make a delicious, rich center.

Imagine biting into a soft, chewy cookie only to discover a creamy cheesecake center and a gooey salted caramel surprise. These Stuffed Salted Caramel Cheesecake Cookies are the ultimate indulgence, blending sweet, salty, and tangy flavors into one irresistible dessert. Perfect for celebrations, gifting, or treating yourself, these cookies require a little more effort, but the results are worth it.

Let’s dive into this recipe for a cookie that’s as impressive as it is delicious!

Why You’ll Love These Cookies

• Decadent and indulgent: A creamy cheesecake center and gooey caramel make every bite unforgettable.
• Sweet and salty: The perfect balance of flavors, enhanced by a touch of sea salt.
• Versatile: Customize with mix-ins or decorations to make them your own.
• Perfect for any occasion: Great for holidays, parties, or simply treating yourself.

What Ingredients You’ll Need

For the cookie dough:

• All-purpose flour (for a soft, chewy base)
• Baking soda and baking powder (to help the cookies rise)
• Butter (for richness)
• Granulated sugar and brown sugar (to sweeten and add moisture)
• Eggs (to bind the dough)
• Vanilla extract (for depth of flavor)
• Salted caramel candies (for a gooey surprise inside)

For the cheesecake filling:

• Cream cheese (softened for a luscious center)
• Powdered sugar (to sweeten the filling)
• Vanilla extract (to complement the cheesecake flavor)

Optional toppings: A sprinkle of flaky sea salt and a drizzle of melted caramel for decoration.

How to Make Stuffed Salted Caramel Cheesecake Cookies

1. Prepare the cheesecake filling:
   • Beat the cream cheese, powdered sugar, and vanilla extract together until smooth. Scoop small portions onto a parchment-lined tray and freeze until firm.
2. Make the cookie dough:
   • Cream the butter, granulated sugar, and brown sugar together until fluffy. Add the eggs and vanilla extract, mixing until smooth. Gradually mix in the dry ingredients—flour, baking soda, baking powder—until a soft dough forms. Chill the dough for at least 30 minutes for easier handling.
3. Assemble the cookies:
   • Scoop a portion of the cookie dough and flatten it slightly. Place a frozen cheesecake filling ball in the center along with a piece of salted caramel candy. Wrap the dough around the filling, sealing the edges completely, and roll into a smooth ball.
4. Bake to perfection:
   • Place the stuffed cookie dough balls on a parchment-lined baking sheet, spacing them apart. Bake until the edges are golden and the centers are set but soft.
5. Cool and decorate (optional):
   • Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. For an extra touch, drizzle with melted caramel and sprinkle with flaky sea salt.

Pro Tips for Perfect Stuffed Cookies

1. Chill the Dough and the Filling:
   • Chilled dough and frozen cheesecake filling make assembly easier and help the cookies hold their shape during baking.
2. Seal the Edges Well:
   • Pinch the dough tightly around the filling to prevent leaks while baking.
3. Experiment with Flavors:
   • Add a hint of cinnamon to the dough or a splash of bourbon to the caramel for a unique twist.
4. Work in Batches:
   • Keep some cookie dough chilled while assembling cookies to prevent it from becoming too soft.
5. Decorate for a Finishing Touch:
   • A drizzle of caramel and a sprinkle of flaky sea salt enhance the flavor and give the cookies a beautiful presentation.

Storage Information

• Store the cookies in an airtight container for up to 3 days at room temperature.
• In the refrigerator: Keep them chilled in an airtight container for up to 1 week. Allow them to come to room temperature or warm slightly before serving.
• In the freezer: Freeze the unbaked, assembled cookie dough balls for up to 3 months. Bake directly from frozen, adding a minute to the baking time.

FAQ: Stuffed Salted Caramel Cheesecake Cookies

1. Can I use store-bought caramel?
Yes, store-bought salted caramel candies or caramel squares work perfectly for the gooey center.

2. How do I prevent the cheesecake filling from leaking?
Ensure the cookie dough completely encases the cheesecake filling with no gaps or thin spots.

3. Can I add mix-ins to the cookie dough?
Absolutely! Chocolate chips or chopped nuts make great additions to the dough for added texture and flavor.

4. Can I use unsalted caramel instead?
Yes, but adding a sprinkle of flaky sea salt will give you that signature salted caramel flavor.

5. How do I reheat frozen cookies?
Reheat frozen baked cookies in the oven at a low temperature for a few minutes to refresh the texture and soften the caramel center.

A Cookie Worth Craving

These Stuffed Salted Caramel Cheesecake Cookies are the ultimate dessert for anyone who loves a mix of creamy, gooey, and chewy textures. With their decadent flavors and irresistible filling, they will impress at any gathering—or satisfy your sweet tooth at home.

So preheat your oven, grab your ingredients, and treat yourself to cookies that are as stunning as they are delicious!

Have you tried this recipe? Share your favorite tips, twists, or baking stories in the comments below! 🍪✨

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