Description
Soft and creamy caramel cheesecake cookies with a tender cookie base, luscious cheesecake flavor, and a swirl of gooey caramel. Perfect for sharing or indulging solo.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup caramel sauce or melted soft caramels
- Optional: sea salt flakes for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the cream cheese and butter together until smooth and fluffy.
- Add granulated and brown sugars, and beat until light and creamy.
- Mix in the eggs and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Use a cookie scoop to portion dough onto the prepared baking sheet.
- Gently press centers to create a small well and spoon a bit of caramel into each.
- Optionally swirl the caramel with a toothpick for a marbled effect.
- Bake for 10–12 minutes, until edges are set but centers are soft.
- Cool on tray for a few minutes before transferring to a wire rack.
- Optionally sprinkle with sea salt flakes while cooling.
Notes
- Use thick caramel sauce to avoid runny cookies.
- Cookies can be stored in the fridge for up to 5 days or frozen for 2 months.
- Microwave cookies for 10–15 seconds to re-soften caramel.
- Try flavored caramels or add white chocolate chips for variety.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
