Salted Caramel Cheesecake Cookies Recipe

Introduction

Salted Caramel Cheesecake Cookies combine rich cream cheese, sweet caramel, and chocolate chips into one irresistible treat. These soft, chewy cookies offer a perfect balance of salty and sweet flavors that will satisfy any dessert craving.

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 all-purpose 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 light 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.
5. Step 5: In a separate bowl, beat the cream cheese until smooth, about 1 minute, then add it to the butter mixture and mix until fully combined.
6. Step 6: Gradually add the dry ingredients to the wet ingredients in two or three additions, mixing on low speed until just combined after each addition.
7. Step 7: Fold in the salted caramel sauce until evenly distributed throughout the dough.
8. Step 8: Gently fold in the mini chocolate chips and caramel bits until evenly spread through the dough.
9. Step 9: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each about 2 inches apart.
10. Step 10: Bake for 10 to 12 minutes, or until the edges are lightly golden but centers remain soft.
11. Step 11: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For a more intense caramel flavor, drizzle extra salted caramel sauce over the top of the cookies after baking.
• Substitute dark chocolate chips for a richer chocolate taste.
• Make sure the cream cheese is fully softened to avoid lumps in the dough.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To refresh, warm them slightly in the microwave for 10–15 seconds. These cookies can also be frozen for up to 2 months; thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular caramel sauce instead of salted caramel?

Yes, you can use regular caramel sauce, but the salted caramel adds a nice balance of sweet and salty that enhances the overall flavor.

What if I don’t have caramel bits?

If you don’t have caramel bits, you can skip them or chop small caramel candies into pieces as a substitute.

Salted Caramel Cheesecake Cookies Recipe

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★★★★★

4.4 from 68 reviews

Delight in these decadent Salted Caramel Cheesecake Cookies, featuring a rich cream cheese-infused dough swirled with luscious salted caramel sauce, mini chocolate chips, and caramel bits. Soft and chewy with just the right hint of saltiness, these cookies are perfect for satisfying your sweet tooth while offering a unique twist on traditional chocolate chip cookies.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 10 to 12 minutes
• Total Time: 30 to 32 minutes
• Yield: Approximately 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). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until fully combined. Set this mixture aside for later.
3. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened unsalted butter with the granulated sugar and light brown sugar on medium speed. Continue beating for about 3 minutes until the mixture is light and fluffy, which helps create a tender cookie texture.
4. Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition to ensure they are fully incorporated. Then stir in the vanilla extract until it is evenly mixed through the batter.
5. Beat Cream Cheese: In a separate bowl, beat the softened cream cheese for about 1 minute until smooth to ensure it blends seamlessly into the dough.
6. Combine Cream Cheese with Butter Mixture: Add the smooth cream cheese to the butter and sugar mixture. Mix thoroughly until fully combined to achieve a creamy, rich dough base.
7. Add Dry Ingredients: Gradually incorporate the flour mixture into the wet ingredients in two or three additions. Mix on low speed after each addition just until combined to avoid overmixing and maintain cookie tenderness.
8. Fold in Salted Caramel Sauce: Gently fold in the 1/4 cup salted caramel sauce, ensuring it is evenly distributed throughout the dough for pockets of gooey caramel flavor.
9. Fold in Chocolate Chips and Caramel Bits: Carefully fold in the mini chocolate chips and caramel bits so that they are spread evenly throughout the cookie dough for a perfect balance of sweetness.
10. Scoop Dough onto Baking Sheet: Using a tablespoon or cookie scoop, portion out dough onto the prepared baking sheet. Space each cookie about 2 inches apart to allow for spreading during baking.
11. Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft and chewy.
12. Cool the Cookies: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This prevents them from breaking apart and helps set their structure.
13. Store Properly: Once cooled, store the cookies in an airtight container at room temperature to maintain freshness for up to 5 days.

Notes

• For softer cookies, slightly underbake and allow to cool on the baking sheet.
• Ensure cream cheese is fully softened to prevent lumps when mixing.
• Use salted caramel sauce to balance sweetness with a hint of saltiness.
• Chilling the dough for 30 minutes can help reduce spreading if desired.
• Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Keywords: Salted caramel cookies, cheesecake cookies, chocolate chip cookies, caramel bits, soft cookies, dessert, sweet treats