Caramel Cheesecake Cookies
These Caramel Cheesecake Cookies combine the creamy flavors of cheesecake with the sweetness of caramel in a soft, buttery cookie form, making them perfect for any occasion.
Ingredients
Cookie Base
- 1 large large egg Acts as the binding agent.
- 4 oz cream cheese (softened) Adds richness and creaminess.
- 1/2 cup granulated sugar Sweetens the cookies.
- 1/2 cup unsalted butter (softened) Creates a rich, buttery flavor.
- 1 1/2 cups all-purpose flour The foundation of the cookies.
- 1 tsp vanilla extract Enhances the flavors.
- 1/2 cup brown sugar (packed) Adds depth of flavor.
- 1/2 tsp baking soda Ensures proper rising.
- 1/4 tsp salt Balances sweetness.
Add-ins
- 1/2 cup caramel bits or caramel chips The star ingredient for gooey pockets.
- 1/4 cup chopped pecans (optional) For added crunch.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the large egg and vanilla extract into the butter mixture. Mix until well blended.
- Beat the softened cream cheese in a separate bowl until smooth and creamy, then mix it into the butter mixture.
- Gradually incorporate the dry flour mixture into the wet mixture, stirring just until combined.
- Fold in the caramel bits and chopped pecans if using.
- Using a cookie scoop, place portions of dough onto the prepared baking sheet.
Baking
- Bake for 8-10 minutes until the edges are golden brown and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Make sure your butter and cream cheese are at room temperature for a smoother batter. Consider using sea salt on top for extra flavor. Feel free to substitute caramel with chocolate chips or add different nuts.