Description
Enjoy these Salted Caramel Cheesecake Cookies, featuring a creamy dough with a gooey salted caramel center and a touch of flaky sea salt. Perfect for a sweet treat any time!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cream cheese, softened
- 1 cup salted caramel sauce (store-bought or homemade)
- 1 cup chocolate chips (optional)
- Flaky sea salt, for sprinkling
Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed. Beat until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing!
- Gently fold in the softened cream cheese until evenly distributed.
- If using, fold in the chocolate chips.
- Cover the mixing bowl with plastic wrap or transfer the dough to an airtight container.
- Refrigerate for at least 30 minutes (up to 2 hours for better results).
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- Once chilled, remove the dough from the refrigerator. Using a cookie scoop or tablespoon, portion out the dough and roll into balls. Place on prepared baking sheets, leaving about 2 inches of space between each.
- Create a small indentation in the center of each cookie ball using your thumb or the back of a spoon.
- Bake for 10-12 minutes, or until edges are lightly golden. The centers may look slightly underbaked.
- Let cool on baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
- While cookies are still warm, drizzle a generous amount of salted caramel sauce into the indentation. If too thick, warm slightly in the microwave.
- Sprinkle a pinch of flaky sea salt on top of each cookie.
- Once cooled and caramel has set, store cookies in an airtight container. They can be kept at room temperature for up to a week, in the refrigerator for up to two weeks, or frozen for up to three months.
Notes
- For a richer flavor, consider using dark brown sugar instead of light brown sugar.
- Feel free to experiment with different types of chocolate chips or add nuts for extra texture.
- Ensure the cream cheese is softened to room temperature for easier mixing.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes