Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup (1 stick) unsalted butter, softened
- 4 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla bean paste
- 1/4 cup thick caramel sauce (such as dulce de leche)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour and baking powder, and set aside.
- Step 2: In a large mixing bowl, beat the softened butter, cream cheese, and granulated sugar until light and fluffy (about 2 minutes). Beat in the alcohol-free vanilla extract until just combined.
- Step 3: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft dough forms. Avoid overmixing.
- Step 4: Scoop the dough into 1.5-inch balls and place them two inches apart on the prepared baking sheets. Use the back of a teaspoon or your thumb to create a deep indentation or "well" in the center of each cookie ball.
- Step 5: Fill each indentation with approximately 1/2 teaspoon of the thick caramel sauce. Bake for 12-14 minutes, or until the edges are lightly golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Due to the cream cheese content, store leftover cookies in an airtight container in the refrigerator for optimal freshness and texture.
- If serving chilled cookies, warm them briefly in the microwave for 10-15 seconds to soften the cheesecake base and make the caramel center gooey again.
- For a decadent finish, sprinkle the warm cookies with a tiny pinch of flaky sea salt just before serving to enhance the richness of the caramel.
- Ensure your caramel is very thick and do not overfill the indentation wells, as runny or excess caramel will bubble out and potentially burn the cookie edges during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American