Description
Delight in these Soft Salted Caramel Cheesecake Cookies, a perfect blend of creamy cheesecake flavor and rich salted caramel sweetness. With a tender, slightly chewy texture and a hint of sea salt topping, these cookies offer a gourmet twist on a classic treat that’s easy to make at home.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 1 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Add-ins and Topping
- 1 cup caramel baking chips or soft caramel bits
- Flaked sea salt for topping
Instructions
- Preheat Oven and Prepare Baking Sheets. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter, Cream Cheese, and Sugars. In a large mixing bowl, beat together the softened butter, cream cheese, brown sugar, and granulated sugar until the mixture is light and fluffy, which will create a smooth base for the cookies.
- Add Egg and Vanilla. Incorporate the large egg and vanilla extract into the creamed mixture, blending thoroughly to evenly distribute flavor and moisture throughout the dough.
- Mix Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, ensuring the leavening agent and salt are well combined for even texture and taste.
- Combine Dry and Wet Ingredients. Gradually add the flour mixture into the wet ingredients, mixing just until everything is combined to avoid overworking the dough and maintain cookie softness.
- Fold in Caramel Chips. Gently fold the caramel baking chips or soft caramel bits into the dough to evenly distribute pockets of gooey caramel throughout the cookies.
- Scoop Dough onto Baking Sheets. Using a cookie scoop or spoon, portion the dough into 1.5-inch balls and place them about 2 inches apart on the prepared baking sheets for optimal spreading and even baking.
- Bake the Cookies. Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are set but the centers remain soft to preserve their chewy texture.
- Add Sea Salt Topping. Immediately after removing the cookies from the oven, sprinkle flaked sea salt on top to enhance the caramel flavor with a subtle salty contrast.
- Cool the Cookies. Allow the cookies to cool on the baking sheet for about 5 minutes to set before transferring them to a wire rack to cool completely, ensuring they hold their shape and texture.
Notes
- For extra gooey centers, slightly underbake the cookies and let them finish setting on the pan.
- You can chill the dough for 30 minutes if you prefer thicker cookies with less spread.
- Use flaked sea salt for the best texture and flavor contrast on top of the cookies.
