Salted Caramel Cheesecake Cookies
Soft and chewy cookies with a rich cream cheese base, swirled with caramel and topped with flaky sea salt.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 8 oz cream cheese, softened
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- pinch salt
- ½ cup caramel sauce
- flaky sea salt for topping
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the cream cheese and mix until fully combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the caramel sauce, leaving streaks in the dough.
- Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Sprinkle each cookie with flaky sea salt.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a stronger caramel flavor, drizzle extra caramel sauce over the cooled cookies.