Serves 1
Directions
- 1Using a hand mixer on medium speed, beat the cream cheese, sugar, and vanilla until combined, about 3-5 minutes.
- 2Drop 1-tablespoon dollops of the cheesecake filling on parchment paper and freeze for 1 hour.
- 3In a small bowl, combine the granulated sugar and cinnamon for the cinnamon sugar; set aside.
- 4Preheat the oven to 350˚F (180˚C).
- 5Line a baking sheet with parchment paper.
- 6In a saucepan on medium heat, melt the butter and cook, stirring constantly until golden brown, about 10 minutes.
- 7Transfer the brown butter to a large bowl and allow to cool completely.
- 8Add the brown sugar, granulated sugar, egg and vanilla to the large bowl with the brown butter.
- 9Whisk to combine the wet ingredients.
- 10Sift the flour, baking soda, cinnamon and salt into the bowl and mix until combined to form the cookie dough.
- 11Scoop the dough with an ice cream scoop and press down with the palm of your hand to flatten it.
- 12Add a cheesecake dollop in the center of the flattened cookie dough.
- 13Enclose the dollop by folding the cookie dough over it to cover completely.
- 14Repeat until all the cookie dough is used.
- 15Bake 6 cookies at a time on a parchment-lined baking sheet for 10 minutes per batch.
- 16Place a large cup over each cookie while they are still warm and gently press down around the edges to fix the shape.
- 17Once they have cooled slightly, dust them with the cinnamon sugar.
- 18Serve with the caramel sauce.
Ingredients
- 3 ounces cream cheese, softened
- 1.5 tablespoon granulated sugar
- 0.25 teaspoon vanilla
- 0.5 cup granulated sugar
- 4 teaspoons cinnamon
- 0.5 cup unsalted butter
- 0.5 cup packed brown sugar
- 1 tablespoon packed brown sugar
- 3 tablespoon granulated sugar
- 1 large egg
- 0.5 teaspoon vanilla
- 1.33 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon cinnamon
- 0.25 teaspoon salt
- store-bought caramel, for serving
Equipment
hand mixerparchment papersmall bowlovenbaking sheetsaucepanlarge bowlice cream scooplarge cup
Tips
- Go crazy with the caramel.
- Refrigerate leftovers for up to 5 days.
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