Salted Caramel Cheesecake Cookies Recipe

Introduction

These Salted Caramel Cheesecake Cookies offer a delightful twist on classic cookies by combining the richness of cream cheese with buttery caramel and chocolate chips. They bake up soft and chewy with a perfect balance of sweet and salty flavors. Perfect for any occasion or a special treat at home.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1/4 cup salted caramel sauce
• 1 cup mini chocolate chips
• 1/2 cup caramel bits

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Step 2: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
3. Step 3: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 3 minutes.
4. Step 4: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract until fully incorporated.
5. Step 5: In a separate bowl, beat the softened cream cheese until smooth, about 1 minute.
6. Step 6: Add the cream cheese to the butter mixture and mix until fully combined.
7. Step 7: Gradually add the dry ingredients to the wet ingredients in two or three additions, mixing on low speed after each addition until just combined.
8. Step 8: Fold in the salted caramel sauce evenly throughout the dough.
9. Step 9: Gently fold in the mini chocolate chips and caramel bits until evenly distributed.
10. Step 10: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart.
11. Step 11: Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft.
12. Step 12: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use room temperature butter and cream cheese to ensure a smooth, creamy dough and better texture.
• For extra caramel flavor, drizzle additional salted caramel sauce over the cooled cookies just before serving.
• Substitute chocolate chips with white chocolate or butterscotch chips for a different twist.
• If you prefer chewier cookies, slightly underbake them and allow to finish setting on the baking sheet after removing from the oven.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm gently in the microwave for 10-15 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular caramel sauce instead of salted caramel?

Yes, you can use regular caramel sauce, but the salted variety adds a nice balance of sweet and salty that enhances the overall flavor.

Do I need to chill the dough before baking?

Chilling is not necessary for this recipe, but if the dough feels too soft to handle, chilling it for 15-30 minutes can help prevent spreading during baking.

Salted Caramel Cheesecake Cookies Recipe

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★★★★★

4.9 from 781 reviews

• Author: Naomi
• Total Time: 27 minutes
• Yield: 24 cookies 1x

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Description

Delight your taste buds with these irresistible Salted Caramel Cheesecake Cookies, featuring a soft cream cheese-infused dough swirled with luscious salted caramel sauce and studded with mini chocolate chips and caramel bits. Perfectly baked to golden edges with a chewy center, these cookies offer a delectable balance of sweet and salty flavors in every bite.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1/4 cup salted caramel sauce

Add-ins

• 1 cup mini chocolate chips
• 1/2 cup caramel bits

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until fully combined to ensure even distribution throughout the dough.
3. Prepare Wet Ingredients: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and light brown sugar on medium speed for about 3 minutes until the mixture becomes light and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until smooth.
5. Beat Cream Cheese: In a separate bowl, beat the softened cream cheese until smooth and creamy, about 1 minute.
6. Combine Cream Cheese and Batter: Add the cream cheese to the butter and sugar mixture and mix until fully combined and smooth.
7. Add Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients in two to three parts, mixing on low speed after each addition until just combined to avoid overmixing.
8. Incorporate Caramel Sauce: Gently fold in the salted caramel sauce, mixing evenly throughout the dough to distribute the rich flavor.
9. Add Chocolate Chips and Caramel Bits: Carefully fold in the mini chocolate chips and caramel bits, spreading them evenly throughout the dough without overworking it.
10. Scoop Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading.
11. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn lightly golden while the centers remain soft and chewy.
12. Cool: Remove the cookies from the oven and let them cool on the baking sheet for approximately 5 minutes before transferring them to a wire rack to cool completely.
13. Store: Once completely cooled, store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.

Notes

• Ensure the butter and cream cheese are softened to room temperature for smooth mixing and optimal texture.
• Do not overmix the dough once the dry ingredients are added to keep the cookies tender.
• If salted caramel sauce is not readily available, you can make your own or substitute with caramel sauce and a pinch of sea salt.
• For softer cookies, slightly underbake and allow residual heat to finish cooking on the baking sheet.
• These cookies freeze well; freeze baked cookies in an airtight container for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Salted Caramel Cheesecake Cookies, caramel cookies, cream cheese cookies, chocolate chip cookies, soft baked cookies, dessert