Caramel Cheesecake Cookies
These Caramel Cheesecake Cookies combine the indulgent flavors of rich, creamy cheesecake with the sweet touch of caramel, creating a soft and chewy cookie that’s perfect for any dessert lover.
Ingredients
- 1/2 cup butter softened
- 8 oz cream cheese softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup caramel bits or caramel sauce
- 1/4 cup mini chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and cream cheese until smooth and combined.
- Add the granulated sugar to the mixture and beat until it becomes light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until fully combined.
- Gently fold in the caramel bits and mini chocolate chips (if using).
- Drop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden, and the centers are set.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days.
- Freezing option: Freeze the dough for up to 3 months. Bake from frozen, adding 1-2 extra minutes to the baking time.
- If you’d like to reduce the sweetness, cut down on the sugar or omit the mini chocolate chips.
- To make these cookies gluten-free, swap the all-purpose flour with a gluten-free flour blend.
- For a gooey caramel center, replace the caramel bits with caramel sauce and reduce the sugar slightly.