Ingredients
- All-Purpose Flour: 1 3/4 cups
- Unsalted Butter (softened): 1/2 cup (1 stick)
- Granulated Sugar: 1/2 cup
- Cream Cheese (softened): 4 ounces
- Large Egg: 1
- Alcohol-Free Vanilla Extract: 1 teaspoon
- Baking Powder: 1/2 teaspoon
- Salted Caramel Sauce: 1/4 cup (plus extra for topping)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). In a large bowl, cream together the softened butter, granulated sugar, and softened cream cheese using an electric mixer until the mixture is light and fluffy, scraping down the sides as needed.
- Step 2: Beat in the egg and vanilla bean paste until fully combined. In a separate bowl, whisk together the flour and baking powder, then gradually add the dry mixture into the wet ingredients, mixing only until just combined and no streaks of flour remain.
- Step 3: Scoop the dough using a 1.5 tablespoon cookie scoop and place mounds onto a baking sheet lined with parchment paper, spacing them about two inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Step 4: Immediately after removing the cookies from the oven, use the back of a measuring spoon or a small spatula to gently press a slight indentation into the center of each warm cookie. Allow the cookies to cool on the sheet for 5 minutes before transferring to a wire rack.
- Step 5: Fill each indentation with approximately 1/2 teaspoon of the salted caramel sauce. Once the cookies are completely cool, drizzle them with extra caramel sauce, if desired, before serving.
Notes
- Due to the cream cheese, store these cookies in an airtight container in the refrigerator for up to 5 days; let them come to room temperature before serving for the best texture.
- If you prefer a warm cookie, gently reheat them in a preheated oven (300°F/150°C) for just 3-4 minutes to soften the cookie and warm the caramel without burning the drizzle.
- Elevate this decadent treat by serving it alongside a scoop of high-quality vanilla bean ice cream or a strong cup of black coffee to balance the sweetness of the caramel.
- To achieve the perfect, deep well for your caramel filling, press the indentation tool firmly into the warm cookie centers immediately after they leave the oven, as they will firm up quickly as they cool.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American