Introduction
There’s something irresistibly delightful about the combination of salted caramel and cheesecake, and when you transform that delectable duo into cookie form, magic happens! These Salted Caramel Cheesecake Cookies are soft, chewy, and packed with creamy flavor, creating little bites of heaven that are perfect for any occasion. Whether you’re hosting a gathering, enjoying a quiet afternoon with a cup of coffee, or simply indulging in a sweet treat, these cookies are sure to impress and satisfy.
Ingredients
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup salted caramel sauce
- Sea salt for sprinkling
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine the softened cream cheese and butter. Beat them together until the mixture is smooth and creamy, almost fluffy in texture.
- Add the packed brown sugar and granulated sugar to the creamy mixture. Follow up with the vanilla extract, mixing until everything is perfectly combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined—overmixing can lead to tough cookies!
- Carefully fold in the chocolate chips and about half of the salted caramel sauce, ensuring they are evenly distributed throughout the dough for that perfect burst of flavor in every bite.
- Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, making sure to space them about 2 inches apart.
- Bake the cookies in your preheated oven for 10-12 minutes, or until the edges are lightly golden and the tops are set.
- As soon as they come out of the oven, drizzle the remaining salted caramel sauce over the warm cookies and sprinkle generously with sea salt for that irresistible contrast.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step is crucial for maintaining their soft texture!
Notes or Tips
For an added twist, consider mixing in chopped nuts like pecans or walnuts for extra crunch. If you love a little more saltiness, feel free to sprinkle a bit more sea salt on top! These cookies can be stored in an airtight container at room temperature for up to a week—though they’re likely to disappear much sooner!
Cooking Techniques
Make sure your cream cheese and butter are at room temperature as this helps create that smooth, creamy consistency for your dough. When measuring flour, fluff it up in the container first, then spoon it into your measuring cup and level it off for an accurate measurement. This prevents packing and ensures your cookies turn out perfectly!
FAQ
Can I freeze these cookies?
Absolutely! You can freeze the unbaked dough by scooping it onto a baking sheet and freezing until firm. Transfer the dough balls to a zip-top bag and freeze for up to 3 months. When you’re ready for freshly baked cookies, simply bake from frozen, adding an extra minute or two to the baking time.
Can I use store-bought caramel sauce?
Yes, store-bought salted caramel sauce works perfectly fine and can save you some time in the kitchen!
Conclusion
These Salted Caramel Cheesecake Cookies are truly a sweet indulgence that melds together rich flavors and delightful textures. Perfectly soft and decadently sweet, they’re a treat that will surely bring smiles to everyone who takes a bite. Bake a batch today and let the sweet aroma fill your home—it’s the kind of comfort food that wraps you in warmth and happiness.