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Salted Caramel Cheesecake Cookies Recipe

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★★★★★

4.6 from 90 reviews

These Salted Caramel Cheesecake Cookies combine the rich, creamy texture of cheesecake with the sweet and buttery flavor of classic cookies, topped off with luscious caramel sauce and a sprinkle of flaky sea salt for a perfect balance of sweet and salty in every bite.

Ingredients

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Cookie Dough

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs, room temperature (divided)
  • 1 1/2 teaspoons vanilla extract (divided)
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • Pinch of salt

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Topping

  • 1/2 cup caramel sauce
  • Flaky sea salt for topping

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes. Then beat in one egg and 1 teaspoon of vanilla extract until fully incorporated to ensure a smooth dough base.
  3. Mix Dry Ingredients: Add the all-purpose flour, baking soda, and a pinch of salt to the wet mixture. Stir until just combined to avoid overmixing, which helps maintain the tenderness of the cookies.
  4. Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese until smooth. Then add the remaining egg, 1/4 cup sugar, and 1/2 teaspoon vanilla extract. Mix until the filling is creamy and well combined.
  5. Shape Cookies and Add Filling: Using a cookie scoop, drop spoonfuls of cookie dough onto the prepared baking sheets. Press gently on the top of each cookie to create a small indentation in the center, then fill that with about a teaspoon of the cheesecake filling.
  6. Bake Cookies: Bake the cookies in the preheated oven for 12-14 minutes, or until the edges just start to turn a light golden color, indicating they are cooked but still soft inside.
  7. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely to avoid breaking.
  8. Add Toppings: Once the cookies have cooled fully, drizzle caramel sauce over each cookie and sprinkle with flaky sea salt to add a delightful salty contrast to the sweet caramel and creamy cheesecake.

Notes

  • Make sure all the dairy ingredients (butter, cream cheese, eggs) are at room temperature for better mixing.
  • Do not overmix the dough to keep the cookies tender and soft.
  • The indentation for the cheesecake filling will help keep the filling in place while baking.
  • Use flaky sea salt for topping to add texture and a perfect salty counterbalance to the sweetness.
  • Cookies are best stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Keywords: salted caramel, cheesecake cookies, caramel sauce, soft cookies, dessert, easy cookie recipe

Find it online: https://amayaharis.com/salted-caramel-cheesecake-cookies-recipe/