Ingredients
Scale
For the cookies:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
For the cheesecake topping:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
For garnish:
- ½ cup salted caramel sauce (homemade or store-bought)
- Flaky sea salt
Instructions
- In a medium bowl, whisk flour, baking powder, baking soda, and salt until combined.
- In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the flour mixture to the butter mixture, mixing just until combined. Do not overmix.
- Scoop large balls of dough and place them on a parchment-lined baking sheet. Chill for at least 30 minutes.
- Preheat the oven to 350°F (175°C). Bake cookies for 10–12 minutes, or until edges are lightly golden. Allow them to cool completely.
- In a separate bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until creamy.
- Pipe or spoon the cheesecake topping onto each cooled cookie.
- Drizzle with salted caramel sauce and sprinkle lightly with flaky sea salt.
Notes
Chilling the dough prevents the cookies from spreading too much in the oven.
For a neater look, use a piping bag with a round tip for the cheesecake topping.
If you prefer, you can prepare the caramel sauce at home or use a high-quality store-bought version.
- Prep Time: 25
- Cook Time: 12