Description
These Salted Caramel Cheesecake Cookies are soft, chewy, and loaded with rich flavors of cream cheese and salted caramel. Featuring a delightful blend of mini chocolate chips and caramel bits, these cookies offer a perfect balance of sweetness and a hint of saltiness, making them an irresistible treat for any dessert lover.
Ingredients
Scale
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
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt until well combined to ensure even distribution throughout the dough.
- Prepare Wet Mixture: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar together on medium speed using a hand or stand mixer until the mixture is light and fluffy, about 3 minutes.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to create a smooth and creamy mixture.
- Add Vanilla: Stir in the vanilla extract thoroughly to enhance the flavor profile of the cookies.
- Beat Cream Cheese: In a separate bowl, beat the softened cream cheese until smooth, about 1 minute, to ensure it blends easily into the batter.
- Combine Cream Cheese and Butter Mixture: Add the smooth cream cheese to the butter and sugar mixture and mix until fully combined for a rich, creamy cookie dough base.
- Add Dry Ingredients: Gradually add the dry ingredients into the wet mixture in two or three additions, mixing on low speed after each addition just until combined to avoid overmixing.
- Fold in Salted Caramel: Gently fold in the salted caramel sauce until it is evenly distributed throughout the dough, adding a luscious, salty sweetness.
- Add Chocolate Chips and Caramel Bits: Carefully fold in the mini chocolate chips and caramel bits ensuring they are evenly spread for bursts of flavor in each bite.
- Scoop Dough: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft for a perfect chewy texture.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, preventing breakage.
- Store Cookies: Store the cooled cookies in an airtight container at room temperature for up to 5 days to maintain freshness and softness.
Notes
- Ensure the cream cheese and butter are softened to room temperature for easier mixing and a smooth batter.
- Do not overmix the dough after adding the flour to keep the cookies tender.
- Spacing cookies about 2 inches apart allows them to spread evenly without merging.
- Cookie bake time can vary slightly depending on your oven; watch for lightly golden edges as an indicator.
- For extra saltiness, sprinkle a tiny pinch of flaky sea salt on the cookie tops before baking.
- Storage: Cookies can be frozen in an airtight container for up to 2 months. Thaw at room temperature before serving.