Salted Caramel Cheesecake Cookies Cookies
Line a small baking sheet or plate with parchment paper. In a small bowl, use a whisk or mixer (depending how hard your cream cheese is) to mix the cream cheese with IOWISH SALTED CARAMEL and powdered sugar until smooth and combined.
Place 20 teaspoons of cream cheese on the baking sheet or plate. Freeze for at least one hour, or until frozen almost completely solid.
Gently fold in the caramel bits.
When the cream cheese is frozen almost solid, line two
large baking sheets with parchment paper and set aside.
Whisk together flour, salt, and baking soda then set aside.
In the bowl of a handheld mixer or standing mixer, beat the butter and sugars together until light and fluffy (about 1-2 minutes). Mix in the egg, egg yolk, and vanilla extract.
Add in the flour, salt, and baking soda, and mix until just
combined (don't over-mix).
Scoop 20 tablespoon-sized balls of dough onto each baking sheet. Press the back of a teaspoon slightly into the top of half the balls of dough to create an indent.
Remove the cream cheese filling from the freezer and place one into each of the cookies. Take a second ball of dough and place it over the cream cheese, pinching the sides to seal the cream cheese inside, but making sure to not squish the cream cheese into the cookie dough. You should have tall balls of dough. Sprinkle the cookies with more crushed graham cracker pieces.
Refrigerate the prepared cookie dough balls and repeat with the second cookie sheet and remaining dough. Preheat the oven to 350°F and leave the cookie dough in the fridge while it preheats. This is important, as the dough needs to firm up after you've handled it, so don't skip the refrigerating step!
Bake the cookies in the preheated oven one sheet at a time for 9-11 minutes, or until the edges are slightly golden brown and the tops are set. Remove from the oven and leave them on the baking sheet for 10-15 minutes, then transfer to a cooling rack to cool completely.
Ingredients
Directions
Line a small baking sheet or plate with parchment paper. In a small bowl, use a whisk or mixer (depending how hard your cream cheese is) to mix the cream cheese with IOWISH SALTED CARAMEL and powdered sugar until smooth and combined.
Place 20 teaspoons of cream cheese on the baking sheet or plate. Freeze for at least one hour, or until frozen almost completely solid.
Gently fold in the caramel bits.
When the cream cheese is frozen almost solid, line two
large baking sheets with parchment paper and set aside.
Whisk together flour, salt, and baking soda then set aside.
In the bowl of a handheld mixer or standing mixer, beat the butter and sugars together until light and fluffy (about 1-2 minutes). Mix in the egg, egg yolk, and vanilla extract.
Add in the flour, salt, and baking soda, and mix until just
combined (don't over-mix).
Scoop 20 tablespoon-sized balls of dough onto each baking sheet. Press the back of a teaspoon slightly into the top of half the balls of dough to create an indent.
Remove the cream cheese filling from the freezer and place one into each of the cookies. Take a second ball of dough and place it over the cream cheese, pinching the sides to seal the cream cheese inside, but making sure to not squish the cream cheese into the cookie dough. You should have tall balls of dough. Sprinkle the cookies with more crushed graham cracker pieces.
Refrigerate the prepared cookie dough balls and repeat with the second cookie sheet and remaining dough. Preheat the oven to 350°F and leave the cookie dough in the fridge while it preheats. This is important, as the dough needs to firm up after you've handled it, so don't skip the refrigerating step!
Bake the cookies in the preheated oven one sheet at a time for 9-11 minutes, or until the edges are slightly golden brown and the tops are set. Remove from the oven and leave them on the baking sheet for 10-15 minutes, then transfer to a cooling rack to cool completely.
Notes
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