Description
Indulge in rich and creamy Salted Caramel Cheesecake Cookies that perfectly blend the tangy sweetness of cheesecake with buttery caramel and a hint of sea salt. These soft, chewy cookies feature luscious cheesecake swirls and pockets of salted caramel, creating an irresistible dessert that melts in your mouth. Perfect for any occasion, they offer a unique sweet-and-salty flavor combination that’s easy to make and impressively delicious.
Ingredients
Cheesecake Swirl
- Cream cheese – 4 oz (half a standard block), softened
- Granulated sugar – 2 tbsp
Cookie Dough
- All-purpose flour – 1 1/2 cups (can substitute gluten-free blend if desired)
- Brown sugar – 3/4 cup, packed
- Unsalted butter – 1/2 cup (1 stick), softened
- Eggs – 1 large, at room temperature
- Baking powder – 1/2 tsp
- Vanilla extract – 1 tsp
Additional Ingredients
- Salted caramel sauce – 1/3 cup
- Sea salt flakes – for sprinkling
Instructions
- Prepare the Cheesecake Swirl: Beat the softened cream cheese with 2 tablespoons of granulated sugar until smooth and creamy to create the cheesecake mixture that will be swirled into the cookies.
- Make the Cookie Dough: Cream together the softened butter and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing well. Gradually incorporate the all-purpose flour and baking powder until just combined, taking care not to overmix.
- Combine Components: Gently fold dollops of the cheesecake mixture into portions of the cookie dough. Use a knife or toothpick to lightly swirl the cheesecake into the dough, creating a marbled effect without blending completely.
- Add Salted Caramel: Drop spoonfuls of salted caramel sauce over the cookie dough and swirl again gently to create pockets of caramel throughout each cookie.
- Bake and Finish: Preheat the oven to 350°F (175°C). Place spoonfuls of the combined dough on a baking sheet lined with parchment paper. Bake for 12-15 minutes, until the edges are golden and centers are set but still soft. While cookies are warm, sprinkle sea salt flakes on top to enhance the sweet and salty contrast.
Notes
- Chill the cookie dough for at least 30 minutes before baking to prevent excessive spreading and maintain shape.
- Use room temperature cream cheese, butter, and eggs for smoother mixing and even texture.
- Do not over-swirl the cheesecake and caramel into the dough; keep distinct pockets for better flavor contrast.
- Remove cookies from the oven as soon as edges turn golden for a soft, chewy center.
- Use flaky sea salt rather than regular table salt for a subtle crunch and balanced saltiness.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Salted caramel, cheesecake, cookies, sweet and salty, dessert, caramel swirl, sea salt, baked treat
