Introduction
Oh, the smell of baking cookies! Does anything bring back cozy memories quite like a warm batch fresh from the oven? Today, we’re diving into a recipe that’s a little bit of magic: Salted Caramel Cheesecake Cookies. Imagine a soft, chewy cookie with a dreamy, creamy cheesecake swirl and a kiss of salted caramel. It sounds fancy, right? But I promise you, these cookies are surprisingly simple to whip up, making them perfect for a spontaneous treat or a planned baking session. Get ready for a flavor explosion that will have everyone asking for the recipe!
Why You’ll Love This Recipe
- Fast: You can have these beauties ready to bake in under 20 minutes!
- Easy: No fancy techniques needed. Just simple mixing and a little bit of love.
- Giftable: Package these up in a cute tin, and you’ve got a homemade gift that’s truly special.
- Crowd-pleasing: Who can resist the siren call of caramel, cheesecake, and cookies all in one bite? These are guaranteed to disappear fast!
Ingredients
Gathering your ingredients is half the fun! Here’s what you’ll need to make these delightful cookies:
- 1 cup unsalted butter, softened: Make sure it’s nice and soft, almost like frosting, for the best creaming action.
- 1 cup granulated sugar: The classic white sugar for that perfect sweetness.
- 1 cup packed brown sugar: This is where the chewiness and lovely caramel notes come from. Pack it in there!
- 2 large eggs: Room temperature eggs mix in much better, so take them out a little before you start.
- 1 teaspoon vanilla extract: The secret weapon for bringing out all those wonderful flavors.
- 3 cups all-purpose flour: The backbone of our cookie.
- 1 teaspoon baking soda: This helps our cookies spread and get that lovely texture.
- 1/2 teaspoon salt: Balances out the sweetness and enhances all the other flavors.
- 8 oz softened cream cheese: This is the heart of our cheesecake swirl! Make sure it’s soft so it blends smoothly.
- 1/2 cup powdered sugar: For a silky smooth cream cheese filling.
- 1 cup salted caramel sauce, divided: You’ll use half in the filling and half for drizzling. Store-bought is totally fine, or you can make your own!
- Sea salt flakes for topping: This is the finishing touch that makes them “salted” caramel and adds a delightful little crunch.
How to Make It
Alright, apron on! Let’s get baking.
- Creaming the base: In a big bowl, grab your softened butter and both kinds of sugar. Beat them together until they look light and fluffy. This is like building the foundation of our cookie!
- Adding the wet ingredients: Now, crack in your eggs, one at a time, beating after each addition. Then, stir in that wonderful vanilla extract.
- The dry team: In a separate bowl, whisk together your flour, baking soda, and salt. This makes sure everything is evenly distributed, so you don’t get pockets of leavening.
- Bringing it all together: Gradually add the dry ingredients to your wet ingredients. Mix until it’s just combined – we don’t want to overmix! Overmixing can lead to tough cookies, and we want soft, chewy perfection.
- Cheesecake magic: In yet another bowl, beat together your softened cream cheese and powdered sugar until it’s wonderfully smooth. No lumps allowed!
- Caramel swirl time: Gently fold 1/2 cup of your luscious salted caramel sauce into the cream cheese mixture. It’s going to turn a beautiful caramel-y shade.
- Scooping and shaping: Drop rounded tablespoons of your cookie dough onto a baking sheet lined with parchment paper. Give them a little space – about 2 inches apart – so they can spread out as they bake.
- The filling press: Now for the fun part! Gently press a spoonful of your cream cheese filling right into the center of each cookie dough ball. It’ll nestle in there perfectly.
- Bake to golden: Pop those into your preheated oven at 350°F (175°C) for about 10-12 minutes. You’re looking for edges that are lightly golden, but the centers should still look a little soft. They’ll finish baking as they cool.
- Cooling down: Let the cookies hang out on the baking sheet for a few minutes. This helps them set up. Then, carefully transfer them to a wire rack to cool completely. Patience is key here – warm caramel can be tricky!
- The grand drizzle: Once your cookies are fully cooled, it’s time to drizzle the remaining 1/2 cup of salted caramel sauce over the tops. Get creative with your drizzles!
- Finishing touch: And finally, sprinkle those lovely sea salt flakes over the caramel. It’s the perfect balance of sweet and salty. Serve and enjoy the applause!
Substitutions & Additions
Baking is all about making it your own! Here are some ideas:
- Chocolate Lover? Swirl in a tablespoon of mini chocolate chips into the cookie dough before scooping.
- Different Caramel? If you can’t find salted caramel, regular caramel sauce works, but you’ll definitely want to up the sea salt flakes on top.
- Nutty Goodness: Add a handful of chopped pecans or walnuts to the cookie dough for a delightful crunch.
- Spiced Up: A pinch of cinnamon in the cookie dough can add a lovely warmth.
Tips for Success
A few little tricks can make these cookies even more amazing!
- Soften Your Butter and Cream Cheese Properly: This is key for a light and fluffy dough and a smooth filling. Leave them on the counter for about an hour.
- Don’t Overmix the Dough: Mix until just combined. Overmixing develops the gluten too much, leading to tough cookies.
- Chill the Dough (Optional but Recommended): If you have time, chilling the cookie dough for 30 minutes can help prevent excessive spreading and result in thicker cookies.
- Prep Ahead: You can make the cookie dough and the cream cheese filling a day in advance and store them separately in the refrigerator. Just let them come to room temperature slightly before scooping and assembling.
- Watch Your Oven: Every oven is a little different! Keep an eye on your cookies towards the end of the baking time to prevent overbaking.
How to Store It
Got some leftover cookies? Lucky you! Here’s how to keep them tasting amazing:
Store your cooled Salted Caramel Cheesecake Cookies in an airtight container at room temperature for up to 3-4 days. If you live in a warm climate or your kitchen tends to get very warm, you might want to pop them in the refrigerator to keep the cream cheese filling fresh. They are also wonderful for freezing! Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container for up to 2-3 months. Let them thaw at room temperature before enjoying.
FAQs
Are these cookies supposed to be soft in the middle?
Yes! The goal is for the edges to be lightly golden and set, while the centers remain slightly soft. They will continue to firm up as they cool.
Can I make the caramel sauce myself?
Absolutely! If you’re feeling adventurous, a homemade salted caramel sauce is fantastic. Just make sure it’s cooled slightly before using it in the cream cheese filling.
How do I prevent the cream cheese filling from oozing out?
Make sure you don’t use too much filling per cookie, and gently press it into the dough without overworking it. Baking until the cookie edges are set is also important!
Can I bake these cookies on a regular baking sheet without parchment paper?
While parchment paper is highly recommended for easy cleanup and to prevent sticking, you can use a greased and floured baking sheet if needed. Just be extra careful when removing the cookies.
Salted Caramel Cheesecake Cookies
Equipment
- Baking Sheet lined with parchment paper
- Wire rack
- Large bowl
- Separate bowl
- another bowl
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened almost like frosting
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
For the Cheesecake Filling
- 8 oz softened cream cheese
- 0.5 cup powdered sugar
- 0.5 cup salted caramel sauce for the filling
For Topping
- 0.5 cup salted caramel sauce for drizzling
- sea salt flakes for topping
Instructions
- In a big bowl, beat together softened butter and both kinds of sugar until light and fluffy.1 cup unsalted butter, softened
- Add eggs one at a time, beating after each addition, then stir in vanilla extract.1 cup unsalted butter, softened
- In a separate bowl, whisk together flour, baking soda, and salt.1 cup unsalted butter, softened
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.1 cup unsalted butter, softened
- In another bowl, beat softened cream cheese and powdered sugar until smooth.1 cup unsalted butter, softened
- Gently fold 1/2 cup of salted caramel sauce into the cream cheese mixture.1 cup unsalted butter, softened
- Drop rounded tablespoons of cookie dough onto a parchment-lined baking sheet, about 2 inches apart.
- Gently press a spoonful of the cream cheese filling into the center of each cookie dough ball.
- Bake at 350°F (175°C) for 10-12 minutes, until edges are lightly golden and centers are soft.
- Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Once cooled, drizzle the remaining 1/2 cup of salted caramel sauce over the tops.1 cup unsalted butter, softened
- Sprinkle with sea salt flakes and serve.1 cup unsalted butter, softened