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Salted Caramel Cheesecake Cookies

Salted Caramel Cheesecake Cookies for a Sweet Escape

Delicious Salted Caramel Cheesecake Cookies blend traditional cookies with creamy cheesecake filling, making them a perfect sweet escape.
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Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour Substitute with gluten-free flour if needed.
  • 1 teaspoon baking soda No substitutions needed.
  • 0.5 teaspoon salt Omit if using salted butter.
  • 1 cup unsalted butter Feel free to use salted butter but reduce added salt.
  • 0.75 cup granulated sugar Substitute with coconut sugar for deeper flavor.
  • 0.75 cup light brown sugar Dark brown sugar works well for a richer taste.
  • 2 large eggs Crucial for the best texture.
  • 1 teaspoon vanilla extract Use pure vanilla for the best results.
For the Cream Cheese Filling
  • 8 ounces cream cheese Mascarpone or Greek yogurt can be used.
For the Salted Caramel Coating
  • 1 cup salted caramel sauce Choose store-bought or homemade.
  • 0.5 cup mini chocolate chips Swap for dark chocolate chips for a more intense taste.
  • 0.5 cup caramel bits Chopped caramel candies can work if unavailable.

Equipment

  • oven
  • Mixing bowls
  • Electric mixer
  • Cookie Scoop
  • Baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
  2. In a bowl, whisk together the all-purpose flour, baking soda, and salt.
  3. Cream the unsalted butter, granulated sugar, and brown sugar until light and fluffy.
  4. Incorporate the eggs one at a time and then add vanilla extract.
  5. Blend in the cream cheese until smooth.
  6. Gradually mix in the dry ingredients until just combined.
  7. Fold in the salted caramel sauce, mini chocolate chips, and caramel bits.
  8. Scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes until the edges are golden and the centers are soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 0.5mg

Notes

These cookies are best enjoyed fresh but can be stored in an airtight container.

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