Caramel Pretzel Cheesecake Stuffed Cookies
These Caramel Pretzel Cheesecake Stuffed Cookies are irresistibly soft, creamy, and crunchy with a perfect sweet and salty balance.
Servings: 12 servings
Ingredients
Cookie Dough Ingredients
- 1 cup All-purpose flour
- 1/2 cup Brown sugar
- 1/4 cup Granulated sugar
- 1/2 cup Unsalted butter softened
- 1 Large egg
- 1/2 teaspoon Vanilla extract
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/2 cup Crushed pretzels
- 1/2 cup Chocolate chips
Filling & Topping
- 1 cup Creamy cheesecake filling homemade or store-bought cream cheese blended with sugar and vanilla
- 1/4 cup Caramel sauce smooth, pourable
Instructions
Prepare the cookie dough
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet, mixing just until combined—do not overmix.
- Gently fold in the chocolate chips and crushed pretzels, saving a few pretzels for garnish if desired.
Assemble the stuffed cookies
- Scoop out a heaping tablespoon of cookie dough and flatten it slightly in your hand.
- Place about one tablespoon of creamy cheesecake filling in the center, and drizzle a teaspoon of caramel sauce over the cheesecake.
- Carefully fold the cookie dough around the filling, sealing it completely and forming a smooth ball.
- Repeat this process until all dough and filling are used.
Bake to perfection
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats.
- Place the stuffed cookie dough balls onto the baking sheets, spacing them about 2 inches apart to allow for spreading.
- Optionally, press a few crushed pretzels on top of each cookie for extra crunch and presentation.
- Bake for 12-15 minutes, or until the edges are golden but the centers remain soft.
Cool and drizzle
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- While still warm, drizzle additional caramel sauce over the tops for a glossy, decadent finish.
- Serve slightly warm or at room temperature for the best flavor and texture experience.
Equipment
- Mixing Bowls
- Electric Mixer or Stand Mixer
- Measuring cups and spoons
- Baking Sheets
- Parchment paper or silicone baking mats
- Cooling Rack
- Spoon or cookie scoop
Notes
- Chill the dough for 30 minutes before baking to prevent cookies from spreading too much.
- Seal the cheesecake filling completely inside the dough to avoid leakage during baking.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate up to a week.