Ingredients
Equipment
Method
Prepare the Cheesecake Filling
- In a medium bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla, beating until light and fluffy.
- Scoop teaspoon-sized portions onto a parchment-lined baking sheet. Freeze for at least 30 minutes until firm.
Craft the Cookie Dough
- In a large bowl, whisk together flour, graham cracker crumbs, baking soda, baking powder, and salt.
- In a separate bowl, cream the softened butter and both sugars until light and fluffy (2-3 minutes). Beat in eggs one at a time, then add vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Assemble and Bake
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Take two tablespoons of dough, flatten into a disc, and place a frozen cheesecake ball in the center.
- Wrap the dough around the filling, seal completely, and roll into a ball. Place on the baking sheet 2 inches apart.
- Bake for 12-15 minutes, until edges are golden brown. Let cool on the baking sheet for 5-10 minutes before moving to a wire rack.
Add Caramel Drizzle
- Once cookies are completely cool, warm the caramel sauce and drizzle over the top of each cookie. Serve and enjoy!
Notes
For best results, use full-fat block cream cheese, not the whipped kind.
Ensure your cold ingredients (butter, eggs, cream cheese) are at room temperature before you begin.
Don't skip freezing the filling; it's the key to easy assembly!
Ensure your cold ingredients (butter, eggs, cream cheese) are at room temperature before you begin.
Don't skip freezing the filling; it's the key to easy assembly!