Next, I add in the egg and vanilla extract, mixing until everything is nicely blended. It’s at this moment that I get a whiff of that sweet vanilla, and it’s simply divine! Now, I take another bowl and whisk together the flour, baking powder, baking soda, and salt. Gradually, I mix the dry ingredients into the wet mixture. It’s always a little bit of an arm workout, but I love watching it come together into a soft dough that’s easy to handle.
Once the dough is ready, I use a cookie scoop to drop generous portions onto a lined baking sheet, leaving enough space between them to allow for spreading while baking. Before sliding them into the oven, I use my thumb to create a small indent in the center of each cookie—this is where the caramel will go! I pop them in a preheated oven at 350°F (175°C) for about 10-12 minutes until they’re golden brown around the edges. The aroma fills my home, making it hard to resist not grabbing one right away!
Once they come out, I let them cool for a few minutes before drizzling warm caramel sauce right into the indentations. If I’m feeling extra indulgent, I might add a tiny bit more caramel on top once they’ve cooled completely. Trust me, these cookies look as good as they taste, and every bite is a delightful surprise filled with creamy cheesecake, caramel sweetness, and a soft, chewy cookie base.
Pro Tips for Best Results
I’ve made these cookies quite a few times, and along the way, I learned a couple of tricks. First, make sure your cream cheese is adequately softened. If it’s too cold, it won’t blend well with the butter, leaving small lumps that affect the texture. I usually take mine out of the fridge an hour before baking to make sure it’s nice and soft.
Also, I recommend checking the cookies a minute or two before the timer goes off. Ovens can be tricky, and it’s better to take them out a bit earlier than risk overbaking. Let them sit on the baking sheet for a few minutes before transferring them, as they continue to cook slightly while cooling.
Lastly, if you want that caramel sauce to drip beautifully, consider warming it slightly in the microwave before drizzling. A warm sauce flows better and really enhances the overall experience of each cookie!
Common Mistakes to Avoid
One common mistake I’ve made in the past is not measuring my flour correctly. I tend to pack it in, thinking more is better—but trust me, too much flour leads to dry cookies. I always spoon the flour into the measuring cup and level it off for the best results. (See the next page below to continue…)