Salted Caramel Cheesecake Cookies Recipe
Introduction
These Salted Caramel Cheesecake Cookies are a delightful twist on classic cookies, combining rich cream cheese with sweet salted caramel and chocolate chips. Soft, chewy, and decadently flavorful, they make a perfect treat for any occasion.
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
- Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Step 2: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
- 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.
- Step 4: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
- Step 5: In a separate bowl, beat the softened cream cheese until smooth, about 1 minute.
- Step 6: Add the cream cheese to the butter mixture and mix until fully combined.
- 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.
- Step 8: Fold in the salted caramel sauce until evenly distributed throughout the dough.
- Step 9: Gently fold in the mini chocolate chips and caramel bits until evenly spread throughout the dough.
- Step 10: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart.
- Step 11: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft.
- Step 12: Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For an extra caramel boost, drizzle additional salted caramel sauce over the cooled cookies just before serving.
- If you prefer a nutty flavor, add 1/2 cup chopped pecans or walnuts along with the chocolate chips.
- Make sure the cream cheese and butter are fully softened to avoid lumps in the dough.
- Use high-quality caramel sauce for the best flavor, or make your own at home if preferred.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. To reheat, warm them briefly in the microwave for about 10 seconds to restore softness and enhance the caramel flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze these cookies?
Yes, you can freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag. They keep well for up to 2 months. Thaw at room temperature before enjoying.
Can I use regular caramel instead of salted caramel sauce?
You can substitute regular caramel sauce, but the salted caramel adds a nice balance of sweet and salty that enhances the flavor. You might consider adding a pinch of sea salt to the dough if using regular caramel to mimic the effect.
PrintSalted Caramel Cheesecake Cookies Recipe
Delight in these indulgent Salted Caramel Cheesecake Cookies, combining creamy cheesecake, rich salted caramel, and mini chocolate chips for a perfect balance of sweet and salty flavors. Soft, chewy, and loaded with gooey caramel bits, these cookies are a decadent treat ideal for gatherings or a cozy dessert.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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
Mix-ins
- 1 cup mini chocolate chips
- 1/2 cup caramel bits
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined to ensure even distribution in the dough.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar on medium speed with a hand or stand mixer for about 3 minutes until light and fluffy for a smooth cookie texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition, then stir in the vanilla extract until fully mixed in.
- Prepare Cream Cheese: Beat the softened cream cheese in a separate bowl until smooth, about 1 minute, to avoid lumps in the dough.
- Combine Cream Cheese with Butter Mixture: Add the smooth cream cheese to the butter and sugar mixture and mix until fully integrated to create a rich and creamy base.
- Add Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in two or three additions, mixing on low speed after each until just combined, being careful not to overmix.
- Incorporate Salted Caramel: Fold in the salted caramel sauce gently but thoroughly until evenly distributed throughout the dough, adding a luscious sweet and salty flavor.
- Add Chocolate Chips and Caramel Bits: Carefully fold in the mini chocolate chips and caramel bits, spreading them evenly for bursts of chocolate and caramel in every bite.
- Scoop Dough onto Baking Sheet: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes or until the edges are lightly golden but the centers remain soft, ensuring a chewy texture.
- Cool on Baking Sheet: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes to set before transferring to a wire rack to cool completely.
- Store Cookies: Once cooled, store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Notes
- For softer cookies, slightly underbake and allow to cool on the baking sheet.
- Use room temperature butter and cream cheese for easier mixing and smoother dough.
- Caramel bits are often found in the baking aisle; substitute with toffee bits if unavailable.
- Cookies can be frozen before or after baking for longer storage.
- For extra gooey caramel, drizzle additional salted caramel sauce over warm cookies before serving.
Keywords: salted caramel, cheesecake cookies, caramel chocolate chip cookies, soft cookies, dessert, caramel bits, cream cheese cookies
