Salted Caramel Cheesecake Cookies Recipe

Introduction

Salted Caramel Cheesecake Cookies combine the rich creaminess of cheesecake with the sweet, buttery flavor of caramel and a hint of saltiness. These soft, chewy cookies are studded with chocolate chips and caramel bits for a delightful indulgence perfect 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

1. Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
3. Step 3: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes.
4. Step 4: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract until fully incorporated.
5. Step 5: In a separate bowl, beat the cream cheese until smooth, about 1 minute.
6. Step 6: Add the cream cheese to the butter mixture and mix until fully combined.
7. 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.
8. Step 8: Fold in the salted caramel sauce until evenly distributed throughout the dough.
9. Step 9: Gently fold in the mini chocolate chips and caramel bits until evenly spread throughout the dough.
10. Step 10: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
11. Step 11: Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft.
12. Step 12: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra caramel flavor, drizzle additional salted caramel sauce over cooled cookies before serving.
• You can substitute caramel bits with toffee bits for a crunchy texture.
• Make sure the cream cheese and butter are softened to room temperature for smooth mixing.
• Chill the dough for 30 minutes before baking to prevent spreading if desired.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. To reheat, warm them in the microwave for 10-15 seconds for a soft, gooey treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular caramel sauce instead of salted caramel sauce?

Yes, regular caramel sauce works fine, but adding a pinch of sea salt can help replicate the salted caramel flavor.

Can these cookies be frozen?

Yes, you can freeze the dough balls or baked cookies. Wrap tightly and freeze for up to 3 months. Thaw at room temperature before baking or serving.

Salted Caramel Cheesecake Cookies Recipe

Print Recipe

★★★★★

5 from 93 reviews

These Salted Caramel Cheesecake Cookies offer a decadent twist on classic cookies, combining the creamy richness of cheesecake with the buttery sweetness of caramel and chocolate chips. Soft and chewy with a touch of salted caramel sauce folded into the dough, these cookies are perfect for dessert lovers looking for a luscious treat with a buttery soft center and a slightly crisp edge.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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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

Add-ins

• 1 cup mini chocolate chips
• 1/2 cup caramel bits

Instructions

1. 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 and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside to be incorporated later.
3. Cream Butter and Sugars: In a large mixing bowl, using a hand or stand mixer, beat the softened unsalted butter with the granulated sugar and light brown sugar on medium speed until the mixture is light and fluffy, about 3 minutes. This creates a creamy base for the cookies.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure thorough incorporation. Then stir in the vanilla extract until fully mixed.
5. Beat Cream Cheese: In a separate bowl, beat the softened cream cheese until smooth and creamy, about 1 minute. This prevents lumps and ensures a creamy texture in the cookie dough.
6. Combine Cream Cheese with Butter Mixture: Add the beaten cream cheese to the butter and sugar mixture, mixing until completely combined for a rich, creamy dough base.
7. Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients in two or three additions, mixing on low speed after each addition just until combined. Avoid overmixing to maintain tenderness.
8. Fold in Salted Caramel Sauce: Gently fold the salted caramel sauce into the cookie dough to evenly distribute its flavor and moisture throughout.
9. Add Chocolate and Caramel Bits: Fold in the mini chocolate chips and caramel bits until they are spread evenly throughout the dough, adding texture and bursts of sweet flavor.
10. Scoop Dough: Using a tablespoon-sized scoop, place portions of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading during baking.
11. Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft, achieving a perfect chewy texture.
12. Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes. This allows them to set slightly before transferring to a wire rack to cool completely.
13. Store: Once cooled, store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.

Notes

• Ensure the cream cheese and butter are softened to room temperature to blend smoothly into the dough.
• Do not overmix the dough once the flour is added to keep cookies tender and soft.
• For extra gooey caramel flavor, you can drizzle additional salted caramel sauce on top before serving.
• If you prefer a crispier cookie, bake a minute or two longer, watching carefully to avoid burning.
• These cookies freeze well—store in a freezer-safe container for up to 3 months and thaw at room temperature before serving.

Keywords: Salted Caramel, Cheesecake Cookies, Chocolate Chip Cookies, Soft Cookies, Caramel Cookies, Dessert, Sweet Treat