Description
Indulge in these Salted Caramel Cheesecake Cookies, a deliciously soft and chewy treat combining the rich creaminess of cheesecake with the irresistible sweetness of caramel and white chocolate. Perfect for dessert or a special snack, these cookies boast a delightful balance of flavors with a hint of sea salt to enhance the caramel’s depth.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 1 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 3/4 cup caramel bits or chopped soft caramels
- 1/2 cup white chocolate chips
- Coarse sea salt for sprinkling
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cream Butter and Cheese: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy, creating the ideal base for the cookie dough.
- Add Sugars: Incorporate the light brown sugar and granulated sugar into the butter and cream cheese mixture, beating until light and fluffy for a tender cookie texture.
- Mix in Egg and Vanilla: Add the egg and vanilla extract to the sugar mixture, mixing thoroughly until fully combined, which adds moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Create Dough: Gradually add the dry ingredients to the wet ingredients, mixing until a cohesive dough forms, ensuring an even texture throughout.
- Fold in Add-ins: Gently fold in the caramel bits and white chocolate chips, distributing these sweet surprises evenly in the dough.
- Shape Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Slightly flatten each cookie for even baking.
- Sprinkle Sea Salt: Lightly sprinkle coarse sea salt on top of each cookie to enhance the caramel and sweet flavors with a subtle salty contrast.
- Bake: Bake the cookies for 10–12 minutes, or until the edges are lightly golden, creating soft centers with delicate crispness on the edges.
- Cool: Let the cookies cool on the baking sheet for 5 minutes after baking to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For extra gooey centers, slightly underbake the cookies by reducing baking time by 1-2 minutes.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Chill the dough for 30 minutes before baking if you prefer thicker, less spread-out cookies.
