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For these cookies, I use 1 cup of cream cheese and 1/2 cup of unsalted butter. Both should be softened to room temperature. This helps them mix easily and creates a creamy texture in the dough. Next, I mix in 1/2 cup of granulated sugar and 1/2 cup of brown sugar. The brown sugar gives a rich flavor. I also add 1 large egg and 1 teaspoon of vanilla extract. This adds moisture and sweetness. In a separate bowl, I combine 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. The flour is the base of the cookie, while baking soda helps them rise. The salt balances the sweetness. Finally, I fold in 1/2 cup of caramel sauce. You can use store-bought or make it at home. If you want, add 1/2 cup of chocolate chips for extra flavor. Before baking, sprinkle some sea salt on top for a delightful finish. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a big bowl, beat together the softened cream cheese and unsalted butter. Mix until creamy and smooth. Then, add granulated sugar and brown sugar. Mix again until it becomes fluffy. Next, crack one large egg into the bowl. Add a teaspoon of vanilla extract and beat until it’s all mixed well. Now, grab another bowl for the dry ingredients. Combine 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Mix them together. Slowly add this dry mix to the wet ingredients. Stir until just combined. Make sure not to overmix. Then, fold in 1/2 cup of caramel sauce. This will give your cookies that rich flavor. If you want, mix in 1/2 cup of chocolate chips for extra sweetness. Using a cookie scoop, drop heaping tablespoons of dough onto the baking sheet. Space them about 2 inches apart. This helps them spread evenly. Bake in the preheated oven for about 10-12 minutes. Look for lightly golden edges. When they are done, take them out of the oven. As soon as the cookies are out, sprinkle a pinch of sea salt on top of each one. This adds a nice salty contrast to the sweet caramel. Let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy these salted caramel cheesecake cookies fresh and warm! To get the right texture in your cookies, focus on the cream cheese and butter. Make sure both are soft. This helps create a smooth and creamy base. When you mix them, you want a fluffy mixture. Beat them well until they blend perfectly. This step adds air, which gives your cookies a nice lift. Also, don’t over-mix the flour. Mix just until combined for soft, chewy cookies. High-quality ingredients make a big difference in flavor. Use real cream cheese and fresh butter. They add richness that makes your cookies special. Choose pure vanilla extract instead of imitation for a better taste. Opt for natural sugars, too. Brown sugar adds moisture and depth, while granulated sugar gives the right sweetness. Don’t forget about the caramel sauce; using homemade can elevate your cookies greatly. Sea salt is your secret weapon for flavor. It balances the sweetness of the cookies. After baking, sprinkle a pinch of sea salt on top. This creates a delightful contrast with the caramel. The salt enhances the overall taste, making each bite even more delicious. For a little extra flavor, you can mix some sea salt into the dough as well. This adds a subtle salty note that complements the sweet caramel perfectly. Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese and butter are at room temperature for a smoother batter. This helps create a creamy texture in your cookies. Swirl the Caramel: When adding caramel sauce, swirl it into the dough instead of mixing it completely. This creates beautiful caramel pockets in the cookies! Don’t Overbake: Keep an eye on the cookies while baking. They should be lightly golden at the edges but still soft in the center for the best texture. Experiment with Toppings: Try adding chopped nuts or a sprinkle of flaky sea salt on top before baking for an added crunch and flavor contrast. {{image_2}} You can change up the flavors in your cookies! Here are some ideas: - Nuts: Add 1/2 cup of chopped nuts like pecans or walnuts for crunch. - Dried fruit: Try adding dried cranberries or cherries for a sweet twist. - Spices: A pinch of cinnamon or nutmeg can add warmth to the flavor. - Chocolate: Use white chocolate chips instead of dark for a different taste. If you need a substitute, use cream cheese spread instead of block cream cheese. It will still give a nice creamy texture. You can also swap unsalted butter for coconut oil for a dairy-free option. Making gluten-free cookies is easy. Just follow these steps: - Replace all-purpose flour with a gluten-free flour blend. - Make sure your baking soda is gluten-free. - Check labels on your caramel sauce to confirm it's gluten-free. These small changes let everyone enjoy these treats, even those with gluten sensitivities. Want to add a special touch? Here are a few flavor ideas: - Coffee: Mix in 1 tablespoon of instant coffee for a mocha flavor. - Mint: Add a few drops of peppermint extract for a fresh twist. - Orange zest: Grate some orange peel into the dough for a citrus kick. These infusions can make your cookies even more exciting and delicious! To keep your salted caramel cheesecake cookies fresh, store them in an airtight container. This helps prevent them from getting dry. I suggest placing a piece of bread in the container. This keeps the cookies soft for longer. If you follow this method, they stay fresh for about one week. Freezing these cookies is simple. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about two hours. Once frozen, transfer the cookies to a freezer bag. Be sure to remove as much air as possible. They last up to three months in the freezer. To enjoy warm cookies, reheat them in the oven. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and warm them for about 5 to 7 minutes. This makes them soft and gooey again. You can also use a microwave. Heat each cookie for about 10 to 15 seconds. Yes, you can use mascarpone cheese. It gives a creamy texture and rich taste. Cream cheese is best for this recipe, but mascarpone works well too. To make caramel sauce, you need sugar and water. Heat 1 cup of sugar and 1/4 cup of water in a pan. Stir until the sugar dissolves. Cook without stirring until it turns golden. Remove from heat and add 1/2 cup of heavy cream. Stir until smooth. Let it cool before using. Cookies spread too much if the butter is too warm or if there's too much sugar. Make sure your butter is softened but not melted. Also, check your flour measurements. Too little flour can cause spreading. You can prepare the dough in advance. Scoop the dough onto a baking sheet and freeze the balls. Once frozen, store them in a bag. Bake them when you're ready, adding a few minutes to the baking time. Serve these cookies with milk, coffee, or tea. A scoop of vanilla ice cream pairs nicely too. You can also drizzle extra caramel sauce on top for a sweet touch. This blog post covered everything you need to know about making amazing cookies. We talked about the key ingredients like cream cheese and chocolate. I shared step-by-step instructions to ensure your baking goes smoothly. I also included tips for a perfect texture and tasty variations. Finally, you learned how to store and reheat your cookies. With this knowledge, you can create cookies that are both delicious and fun to eat. Enjoy your baking journey!

Salted Caramel Cheesecake Cookies

Delicious cookies with a creamy cheesecake base and a swirl of salted caramel.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup cream cheese, softened
  • 1 2 cup unsalted butter, softened
  • 1 2 cup granulated sugar
  • 1 2 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoon baking soda
  • 1 1/4 teaspoon salt
  • 1 2 cup caramel sauce (store-bought or homemade)
  • 1 2 cup chocolate chips (optional)
  • 1 to taste sea salt for sprinkling

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, beat together the softened cream cheese and butter until creamy and well combined.
  • Add the granulated sugar and brown sugar to the bowl, and mix until fluffy.
  • Add the egg and vanilla extract, and beat until incorporated.
  • In a separate bowl, combine the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  • Fold in the caramel sauce, ensuring it swirls throughout the cookie dough, and mix in chocolate chips if desired.
  • Using a cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
  • Remove from the oven and immediately sprinkle a pinch of sea salt on top of each cookie.
  • Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Stack the cookies in a clear jar or serve them on a decorative plate. Drizzle some additional caramel sauce on top for an extra touch!
Keyword caramel, cheesecake, cookies, dessert