Here’s a delicious caramel cheesecake cookie recipe—soft, slightly tangy from cream cheese, with caramel swirls for extra sweetness.
Caramel Cheesecake Cookies
Ingredients
For the cookie dough:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
For the caramel swirl:
- ½ cup caramel sauce (store-bought or homemade)
- Optional: ¼ tsp sea salt for salted caramel effect
Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
2. Make the dough
- In a large bowl, cream together butter, cream cheese, and sugar until smooth.
- Beat in eggs and vanilla until combined.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Gradually mix dry ingredients into wet until a soft dough forms.
3. Add caramel
- Drop the dough by tablespoonfuls onto parchment-lined sheets.
- Using a small spoon or toothpick, swirl a little caramel into each cookie. (Don’t overmix; you want streaks.)
4. Bake
- Bake 10–12 minutes until edges are set and lightly golden.
- Cookies may look slightly soft in the center; they firm up as they cool.
5. Cool & serve
- Let cool on the sheet for 5 minutes, then transfer to a wire rack.
- Optional: drizzle more caramel on top and sprinkle with a tiny pinch of sea salt.
Tips
- Soft, creamy cookies: Don’t overbake; cheesecake cookies should be slightly puffy and soft.
- Caramel: Thick caramel sauce works best for swirls. If too runny, chill slightly before swirling.
- Variations: Add chocolate chips, chopped pecans, or a pinch of cinnamon for extra flavor.
If you want, I can give a “chewy caramel cheesecake cookie bars” version, which keeps the same flavor but is easier to make in one pan.
Do you want me to do that?
