Salted Caramel Cheesecake Cookies
Soft, chewy cookies with the creamy richness of cheesecake and the sweet-salty flavor of caramel. These indulgent treats are studded with chocolate chips and caramel bits, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- ¼ cup salted caramel sauce
- 1 cup mini chocolate chips
- ½ cup caramel bits
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract and cream cheese until smooth.
- Gradually add dry mixture to wet mixture until just combined. Do not overmix.
- Gently fold in salted caramel sauce, chocolate chips, and caramel bits.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between cookies.
- Bake 10–12 minutes, until edges are golden but centers remain soft.
- Cool on a wire rack before serving.
Notes
- Drizzle extra salted caramel sauce on top after baking for added gooeyness.
- Add chopped pecans or walnuts for crunch.
- Use dark chocolate chips for a richer flavor.
- For holidays, fold in crushed peppermint candies or toffee bits.
- Sprinkle flaky sea salt on top right after baking for extra flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
