Growing up, my grandma would bake the most incredible Salted Caramel Cheesecake Cookies for our family gatherings. The aroma of the buttery dough, the rich caramel swirls, and the perfect touch of sea salt would fill the air, drawing everyone into the kitchen. I can still remember the first time I sank my teeth into one of those heavenly cookies – the way the creamy cheesecake center melted in my mouth, balanced by the crunchy, salted exterior. It was love at first bite, and I’ve been hooked on Salted Caramel Cheesecake Cookies ever since.
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Why This Salted Caramel Cheesecake Cookies Recipe Will Become Your Go-To
The Secret Behind Perfect Salted Caramel Cheesecake Cookies
This recipe for Salted Caramel Cheesecake Cookies is truly special because it combines the rich, decadent flavors of cheesecake with the irresistible combination of sweet and salty. The key is in the technique – by swirling a creamy cheesecake batter into the cookie dough and finishing it off with a sprinkle of flaky sea salt, you end up with a cookie that’s both indulgent and perfectly balanced. This recipe yields 12 cookies, so you’ll have plenty to share (or hoard for yourself!).
Essential Ingredients You’ll Need
To make these Salted Caramel Cheesecake Cookies, you’ll need a few key ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 (8 oz) package cream cheese, softened
- 1 egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup salted caramel sauce (homemade or store-bought)
Step-by-Step Salted Caramel Cheesecake Cookies Instructions
Preparing Your Salted Caramel Cheesecake Cookies
This recipe takes 34 minutes total – 20 minutes for prep and 14 minutes for cooking. You’ll need a mixing bowl, a stand mixer or hand mixer, a baking sheet, and a few other basic kitchen tools. Let’s get started!
1- In a medium bowl, beat the cream cheese and granulated sugar until smooth and creamy, about 2-3 minutes.
2- In a separate bowl, cream together the butter and brown sugar until light and fluffy, about 4-5 minutes.
3- Add the egg and vanilla extract to the butter mixture and mix until well combined, about 1 minute.
4- Gradually add the dry ingredients (flour, baking soda, and salt) to the butter mixture, mixing until a thick dough forms. The dough should be just slightly tacky to the touch.
5- Using a cookie scoop or spoon, portion the dough into 12 equal-sized balls and place them on a baking sheet lined with parchment paper.
6- Bake the cookies at 350°F for 14 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Pro Tips for Success
The key to perfect Salted Caramel Cheesecake Cookies is to not overbake them. Keep an eye on them in the oven, and pull them out as soon as the edges start to turn golden. You also want to avoid overworking the dough, as this can make the cookies tough. Finally, be generous with the salted caramel sauce and sea salt – these flavors are the star of the show!
Serving and Storing Your Salted Caramel Cheesecake Cookies
Perfect Pairings for Salted Caramel Cheesecake Cookies
These Salted Caramel Cheesecake Cookies are the perfect treat to enjoy with a hot cup of coffee or a cold glass of milk. They also make a great dessert for any occasion, from casual get-togethers to holiday parties. With 12 cookies per batch, you’ll have plenty to share (or hoard for yourself!).
Storage and Make-Ahead Tips
Salted Caramel Cheesecake Cookies can be stored in an airtight container at room temperature for up to 5 days. For longer-term storage, you can freeze the baked cookies for up to 3 months. Simply thaw at room temperature before serving. You can also make the cookie dough in advance and keep it refrigerated for up to 3 days before baking.
Variations and Dietary Adaptations for Salted Caramel Cheesecake Cookies
Creative Salted Caramel Cheesecake Cookies Variations
For a festive twist, try adding a sprinkle of crushed candy canes or chopped pecans to the cookies. You could also swirl in a bit of pumpkin puree for a seasonal fall flavor, or use white chocolate chips instead of the salted caramel sauce.
Making Salted Caramel Cheesecake Cookies Diet-Friendly
To make these cookies gluten-free, simply swap out the all-purpose flour for a gluten-free flour blend. For a vegan version, use dairy-free cream cheese and replace the butter with a plant-based alternative. And for a lower-carb option, you can reduce the amount of sugar and use a sugar substitute.
Frequently Asked Questions
Q: Can I use a different type of cheese instead of cream cheese?
A: While you could technically use a different soft cheese, the signature creamy texture and tangy flavor of cream cheese is really what makes these Salted Caramel Cheesecake Cookies special. I wouldn’t recommend substituting.
Q: How many servings does this recipe make?
A: This recipe makes exactly 12 cookies, with each serving being 1 cookie.
Q: Can I make the dough ahead of time?
A: Absolutely! You can make the cookie dough up to 3 days in advance and keep it refrigerated until you’re ready to bake. This makes it easy to have freshly baked Salted Caramel Cheesecake Cookies on demand.
Q: What if my cookies spread too much in the oven?
A: If your cookies are spreading excessively, try chilling the dough for 30 minutes before baking. You can also use a bit less butter in the recipe. The key is to have a thick, sturdy dough that holds its shape well in the oven.
Salted Caramel Cheesecake Cookies
- Total Time: 34
- Yield: 12 cookies
Description
Indulge in the perfect balance of sweet and salty with our Salted Caramel Cheesecake Cookies. These decadent treats feature a rich, creamy cheesecake filling encased in a buttery, caramel-infused cookie.
Ingredients
– 1 cup (2 sticks) unsalted butter, softened
– 1 cup granulated sugar
– 1 (8 oz) package cream cheese, softened
– 1 egg
– 1 tsp vanilla extract
– 2 1/4 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/2 cup salted caramel sauce (homemade or store-bought)
Instructions
1. – Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. – In a large bowl, cream together the butter and sugar until light and fluffy.
3. – Add the cream cheese, egg, and vanilla extract, mixing until well combined.
4. – In a separate bowl, whisk together the flour, baking powder, and salt.
5. – Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. – Scoop tablespoon-sized balls of dough and place them 2 inches apart on the prepared baking sheet.
7. – Bake for 12-14 minutes, until the edges are lightly golden.
8. – Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
9. – Once cooled, use a spoon to create a small well in the center of each cookie. Fill the wells with the salted caramel sauce.
Notes
For a deeper caramel flavor, use dark brown sugar instead of granulated sugar. Store the cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20
- Cook Time: 14
- Category: Cookies, Bars & Brownies
- Method: Baking
- Cuisine: American
Conclusion
Salted Caramel Cheesecake Cookies are the ultimate indulgence – rich, creamy, and bursting with flavor. This recipe is sure to become a new family favorite, whether you’re baking them for a special occasion or just because you deserve a treat. So what are you waiting for? Preheat your oven and get ready to enjoy 12 heavenly cookies (one for each of you, of course!). Let me know how they turn out in the comments below!
