Salted Caramel Cheesecake Cookies
Get ready to satisfy your sweet tooth with Salted Caramel Cheesecake Cookies! 🍪✨ These soft, buttery cookies are topped with a creamy cheesecake layer and a generous drizzle of rich salted caramel. Every bite is a perfect blend of creamy, sweet, and salty goodness that will leave you craving more!
Salted Caramel Cheesecake Cookies
Ingredients
For the Cookies:
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
For the Cheesecake Topping:
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
For the Salted Caramel Sauce:
• 1 cup granulated sugar
• 6 tbsp unsalted butter, cubed
• 1/2 cup heavy cream
• 1 tsp sea salt (or to taste)
Instructions
1. Prepare the Cookie Dough:
1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, then add the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
2. Bake the Cookies:
1. Scoop about 2 tablespoons of dough per cookie and roll into balls. Place them on the prepared baking sheets, leaving space between each cookie.
2. Using the back of a spoon or your thumb, gently press the center of each dough ball to create a slight indentation (this will hold the cheesecake topping).
3. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let cool completely on the baking sheets.
3. Make the Cheesecake Topping:
1. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
4. Prepare the Salted Caramel Sauce:
1. In a medium saucepan over medium heat, melt the sugar, stirring constantly with a heat-resistant spatula until it turns amber in color (about 5-7 minutes).
2. Add the butter and stir until fully melted and combined. Slowly pour in the heavy cream, being careful as it may bubble up. Stir until smooth.
3. Remove from heat and stir in the sea salt. Let the caramel cool slightly.
5. Assemble the Cookies:
1. Spread or pipe a small dollop of the cheesecake topping into the indentation of each cooled cookie.
2. Drizzle the salted caramel sauce generously over the cheesecake layer.
6. Serve and Enjoy:
1. Refrigerate the cookies for 15-20 minutes to allow the cheesecake topping to set. Serve chilled or at room temperature.
These Salted Caramel Cheesecake Cookies are a decadent blend of creamy, sweet, and salty flavors—perfect for any occasion or just a little indulgence at home!
