Caramel Cheesecake Cookies

Ingredients:

1 ½ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

½ cup unsalted butter, softened

4 ounces cream cheese, softened

¾ cup granulated sugar

1 teaspoon vanilla extract

1 large egg

½ cup caramel sauce

½ cup crushed graham crackers

¼ cup brown sugar

¼ teaspoon cinnamon

Directions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, whisk together flour, baking powder, and salt. Set aside.

In a separate bowl, beat butter, cream cheese, and granulated sugar until light and fluffy.

Mix in the egg and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

In a small bowl, combine graham cracker crumbs, brown sugar, and cinnamon.

Roll tablespoon-sized portions of dough into balls, then roll them in the graham cracker mixture.

Place the cookies on the prepared baking sheet and create a small indentation in the center of each.

Spoon a small amount of caramel sauce into each indentation.

Bake for 10-12 minutes, or until edges are slightly golden.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes

Kcal: 165 kcal | Servings: 18 cookies

Tips:

Use a piping bag to neatly fill the cookies with caramel for a cleaner presentation.

Slightly chill the dough before baking to prevent excessive spreading.