Salted Caramel Cheesecake Cookies: A Sweet Delight

Name: Salted Caramel Cheesecake Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 8 oz cream cheese, softened; 1/4 cup powdered sugar; 1/4 cup salted caramel sauce

Indulge your senses with these Salted Caramel Cheesecake Cookies, where the rich goodness of creamy cheesecake filling meets the delightful chew of a cookie. Each bite offers the perfect balance of sweet, salty, and creamy flavors that will have your taste buds dancing. The warm aroma wafting from your oven as they bake will make your kitchen feel like a cozy bakery. These cookies are perfect for any occasion, whether it’s a casual get-together, a holiday celebration, or simply a treat for yourself. With their golden edges and luscious cream cheese center topped with decadent salted caramel, these cookies promise to be an instant favorite among family and friends.

Ingredients

1 cup unsalted butter, softened: Provides a rich, creamy base for the cookie dough.
1 cup brown sugar: Adds depth of flavor and moisture to the cookies.
1/2 cup granulated sugar: Contributes sweetness and texture.
2 large eggs: Binds the ingredients together and adds richness.
2 teaspoons vanilla extract: Offers a fragrant and warm flavor profile.
2 cups all-purpose flour: Forms the structure of the cookies.
1/2 teaspoon baking soda: Helps the cookies rise and gives them a light texture.
1/4 teaspoon salt: Enhances the flavors and balances sweetness.
8 oz cream cheese, softened: Provides a creamy cheesecake filling that contrasts with the cookie dough.
1/4 cup powdered sugar: Sweetens the cream cheese filling and gives it a smooth consistency.
1/4 cup salted caramel sauce: Drizzled on top, adds a sweet and salty finish.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually blend this dry mixture into the creamed butter and sugar mixture until just combined.
In another bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Scoop tablespoon-sized portions of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Create a small indentation in the center of each cookie using your thumb or the back of a spoon.
Fill the indentation of each cookie with a spoonful of the cream cheese mixture.
Drizzle the salted caramel sauce over each cookie.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Allow cookies to cool on a wire rack before serving.

Recipe Details

Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes
Servings: Approximately 24 cookies
Calories: Approximately 160 per cookie

Tips, Storage & Variations

For an even richer flavor, use vanilla bean paste instead of vanilla extract.
These cookies can be stored in an airtight container at room temperature for up to 3 days.
For longer storage, freeze the cookies in a single layer, then transfer to a freezer bag for up to a month.
To switch things up, consider adding chocolate chips or chopped nuts to the cookie dough for an added texture.

FAQ

1. Can I make these cookies ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 3 days before baking.

2. Can I use low-fat cream cheese?
Yes, low-fat cream cheese works, but it may be less creamy than full-fat.

3. How do I keep cookies soft?
Store them in an airtight container at room temperature to maintain moisture.

4. What can I use instead of salted caramel sauce?
You can use chocolate syrup or a fruit sauce as an alternative topping.

5. Can I bake these cookies without the cream cheese filling?
Yes, you can skip the cream cheese filling for a simpler cookie.

6. How do I prevent cookies from spreading too much?
Chilling the dough for 30 minutes before scooping can help limit spreading.

Conclusion

These Salted Caramel Cheesecake Cookies are a delightful combination of flavors and textures that everyone will love. With a rich cheesecake center and drizzles of salted caramel, they make for a perfect indulgence on any day. We encourage you to try making these at home and share them with family and friends. Happy baking!

Salted Caramel Cheesecake Cookies

Print Recipe

Indulge in these Salted Caramel Cheesecake Cookies, featuring a creamy cheesecake filling and a delightful cookie base, topped with decadent salted caramel.

Author: hannah-reed
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
8 oz cream cheese, softened
1/4 cup powdered sugar
1/4 cup salted caramel sauce

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually blend into the creamed mixture until just combined.
Beat the cream cheese and powdered sugar until smooth and creamy.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, creating an indentation in the center of each.
Fill the indentation with the cream cheese mixture and drizzle with salted caramel sauce.
Bake for 12-15 minutes or until edges are golden brown. Cool on a wire rack before serving.