Salted Caramel Cheesecake Cookies
These delicious cookies combine soft and chewy textures with a creamy cheesecake swirl and rich salted caramel on top, making them perfect for any occasion.
Ingredients
For the cookie base
- 1 cup unsalted butter, softened Make sure butter is softened, not melted.
- 1 cup brown sugar
- 1/2 cup granulated sugar Can substitute with coconut sugar.
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Can use gluten-free flour.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the cheesecake swirl
- 8 ounces cream cheese, softened Use a flavored cream cheese for variation.
- 1/2 cup powdered sugar
- 1/2 cup salted caramel sauce Use good-quality caramel for best flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs and vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt, then gradually add this to the creamed mixture.
- In a separate bowl, mix the cream cheese and powdered sugar until smooth.
- Fold in about half of the cookie dough into the cream cheese mixture to make a cheesecake swirl.
Baking
- Drop spoonfuls of the remaining cookie dough onto a baking sheet, then add a spoonful of the cheesecake mixture on top.
- Use a toothpick to swirl the two mixtures together gently.
- Bake for 10-12 minutes, or until the edges are set.
- Remove from oven and let cool slightly before drizzling with salted caramel sauce.
Notes
These cookies are delightful on their own or can be paired with a scoop of vanilla ice cream. Store in an airtight container at room temperature for 3-5 days, or freeze for up to 3 months.