Ingredients
Cheesecake filling
- 200 g full-fat soft cream cheese
- 50 g salted caramel sauce
- 15 g icing sugar
Cookies
- 125 g unsalted butter (or baking spread)
- 175 g dark brown soft sugar (or light brown)
- 1 medium egg
- 1 tsp vanilla extract
- 300 g plain flour
- 1.5 tsp ground ginger
- 0.5 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp bicarbonate of soda
- 0.5 tsp sea salt chunks
- 200 g white chocolate chips (or finely chopped bar)
Instructions
Cheesecake filling
- Add the full-fat soft cheese, salted caramel sauce, and icing sugar to a small bowl and mix with a spatula/spoon until combined.
- Dollop tablespoon sized amounts of the cheesecake mixture onto a lined tray. I usually make 10-12 cookies, so you want 10-12 scoops of cheesecake mix)
- Place the tray in the freeze for at least two hours to freeze until solid.
Cookies
- Preheat your oven to 200ºc/180ºfan, and line two-three trays with parchment paper.
- Add the unsalted butter and sugar to a bowl and beat until creamy.
- Add in the egg and vanilla extract and beat again.
- Add in the plain flour, spices, bicarbonate of soda, and sea salt and beat until a cookie dough is formed.
- Add in the chocolate and beat until distributed well
- Scoop the cookies using a 6cm scoop (or split into 10-12) onto a lined tray and place in the fridge until your cheesecake mixture is frozen (if it is ready, carry on to the next step).
- Press each cookie dough ball in your hand until flat, and add a frozen ball of cheesecake mixture to the middle. Wrap the cookie dough around the cheesecake ball and make sure it is sealed.
- Add 6 cookies to each tray and then bake in the oven for 11-13 minutes, or until golden.
- Remove the trays from the oven and leave the cookies to cool fully on the trays. Then, set the cookies in the fridge so the cheesecake sets quicker!
Notes
- I use a 6cm cookie scoop to portion the dough
- I use my homemade caramel sauce in these cookies
- I use large baking trays, and add 6 per tray. These allow for spreading
- These cookies last 3-4+ days, in the fridge, due to the cheesecake centre.
- These cookies can freeze for 3+ months