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Salted Caramel Cheesecake Cookies

Indulge in these delicious Salted Caramel Cheesecake Cookies that perfectly combine rich cheesecake flavors with the chewy texture of a cookie, drizzled with salted caramel for the ultimate treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Cookie, Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Batter Ingredients
  • 1 cup cream cheese, softened Make sure it is at room temperature for a smooth texture.
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, softened Also at room temperature.
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Finishing Touch
  • 1/2 cup salted caramel sauce Plus extra for drizzling, if desired.
  • to taste sea salt For sprinkling on top.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, beat together the softened cream cheese, granulated sugar, brown sugar, and unsalted butter until smooth and creamy.
  3. Beat in the egg and vanilla extract until fully combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Gently fold in the salted caramel sauce, ensuring it’s well incorporated but still has streaks for a beautiful marbled effect.
Baking
  1. Using a cookie scoop, place dollops of dough onto the prepared baking sheet, leaving adequate space between each cookie.
  2. Bake for 10-12 minutes or until the edges are slightly golden.
  3. Once out of the oven, sprinkle a pinch of sea salt on top of each cookie while they are still warm.
Cooling
  1. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Ensure that cream cheese and butter are room temperature for smooth batter. Chill the dough if too sticky. Store in an airtight container for up to 4 days or refrigerate for a week.