Why Make This Recipe
These Salted Caramel Cheesecake Cookies are the perfect treat for anyone who loves a sweet, creamy dessert with a touch of salt. They combine the rich flavor of cheesecake with the delightful taste of salted caramel, creating a cookie that is both indulgent and satisfying. Perfect for any occasion—whether you’re hosting a party, bringing treats to work, or just enjoying a quiet evening at home—these cookies will be a hit with everyone.
How to Make Salted Caramel Cheesecake Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup salted caramel sauce
- 1/2 cup chocolate chips (optional)
Directions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, cream cheese, granulated sugar, and brown sugar until smooth.
- Add the eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the salted caramel sauce and chocolate chips, if using.
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Salted Caramel Cheesecake Cookies
These cookies are best enjoyed warm, as the salted caramel sauce can become extra gooey and delicious. Serve them with a glass of cold milk or a cup of coffee for a perfect treat. You can also dust them with a bit of sea salt on top for an added salty-sweet flavor.
How to Store Salted Caramel Cheesecake Cookies
Store your cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, you can refrigerate them. Just make sure they’re in a sealed container to avoid drying out. You can also freeze the cookies for up to three months. To enjoy, thaw them at room temperature or warm them in the oven for a few minutes.
Tips to Make Salted Caramel Cheesecake Cookies
- Make sure your butter and cream cheese are softened to room temperature for easy mixing.
- Don’t overmix the dough; mix until just combined to keep the cookies soft.
- Feel free to add nuts or other toppings to your dough for extra flavor and texture.
- Adjust the amount of salted caramel sauce according to your preference for sweetness.
Variation
You can substitute the salted caramel sauce with other flavors, such as chocolate ganache or even a fruit compote, to create different cookie variations. Additionally, adding a swirl of peanut butter can enhance the flavor even more.
FAQs
1. Can I use other types of sugar?
Yes, you can experiment with different sugars, like coconut sugar or a sugar substitute, but it may change the taste and texture slightly.
2. What if I don’t have cream cheese?
Cream cheese adds a unique texture and flavor, but you could try using sour cream or Greek yogurt as a substitute.
3. How can I make these cookies more festive?
You can add colorful sprinkles or holiday-themed chocolate chips for a festive touch.
Salted Caramel Cheesecake Cookies
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Make sure butter is at room temperature.
- 8 oz cream cheese, softened Ensure cream cheese is softened for easy mixing.
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour Sifted for better texture.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup salted caramel sauce
- 1/2 cup chocolate chips Optional, for extra sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, cream cheese, granulated sugar, and brown sugar until smooth.
- Add the eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the salted caramel sauce and chocolate chips, if using.
Baking
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
