Description
Big, bakery-style cookies stuffed with a creamy cheesecake center, finished with crunchy graham crumbs, a caramel ribbon and a sprinkle of flaky salt.
Ingredients
Scale
Cookie dough
- 1 cup (226 g) unsalted butter, softened
- 1 ¼ cups packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine salt
Cheesecake centers
- 8 oz (225 g) cream cheese, softened
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
Finish
- 1 cup graham cracker crumbs
- ½ cup caramel sauce (store-bought or homemade)
- Flaky sea salt, to taste
Instructions
- Make the cheesecake balls: In a bowl, beat the cream cheese with the powdered sugar and vanilla until smooth. Drop the mixture by teaspoonfuls onto a parchment-lined tray and freeze until firm (about 30–45 minutes).
- Prepare the cookie dough: In a mixer, cream the softened butter with the brown and granulated sugars until light and airy. Beat in the eggs one at a time, then add the vanilla. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt; add the dry mix to the butter mixture and stir until a soft dough forms.
- Assemble the cookies: Portion dough into large scoops (roughly 2–3 tablespoons each). Flatten a scoop into a disc in your palm, place a frozen cheesecake ball in the center, then wrap the dough up and roll into a smooth ball, sealing the edges well. Repeat with remaining dough and filling.
- Bake: Place the filled cookie balls on a parchment-lined baking sheet about 2 inches apart. Bake in a preheated 350°F (175°C) oven for 12–15 minutes, until the edges are set and lightly golden but the centers remain soft.
- Finish while warm: As soon as the cookies come out of the oven, press a few graham cracker crumbs onto the tops so they stick. Drizzle with caramel sauce and finish with a light pinch of flaky sea salt. Let the cookies sit 8–10 minutes to settle before transferring to a rack to cool more.
Notes
- Notes & tips
- Freeze the cheesecake filling first — this prevents it from melting out while the cookie bakes.
- Don’t overbake. Pull cookies when the rims look set but the middles still look soft; they firm up as they cool.
- If your dough is very soft, chill it 15–30 minutes before shaping to reduce spreading.
- For extra crunch, fold in chopped toffee or crushed graham into the cookie dough.
- Storage
- Room temp: Store in an airtight container for 1–2 days (best if eaten soon).
- Fridge: Keep in the refrigerator for up to 5 days.
- Freezing: Freeze unbaked, assembled cookie balls on a tray, then transfer to a freezer bag. Bake from frozen, adding 2–3 minutes to the bake time.
- Quick fix: Rewarm a refrigerated cookie for 8–10 seconds in the microwave to revive the gooey center before serving. Enjoy!