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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Beat Cream Cheese: In a separate bowl, beat the softened cream cheese until smooth and creamy, about 1 minute.
- Combine Cream Cheese and Batter: Add the cream cheese to the butter and sugar mixture and mix until fully combined and smooth.
- 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.
- Incorporate Caramel Sauce: Gently fold in the salted caramel sauce, mixing evenly throughout the dough to distribute the rich flavor.
- 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.
- Scoop Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading.
- 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.
- 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.
- 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
