Caramel Cheesecake Cookies
Delightful cookies combining the creamy texture of cheesecake with rich caramel, soft and chewy with optional chocolate chips.
Ingredients
For the Cookie Base
- 1 cup unsalted butter, softened Make sure it is at room temperature.
- 1 cup cream cheese, softened Use full-fat for best results.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs Bring to room temperature.
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Measure properly using the spoon-and-level method.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup caramel sauce Use your favorite brand.
- 1 cup chocolate chips (optional) Use semi-sweet or dark chocolate.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease or line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, cream cheese, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then add the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually blend the dry ingredients into the cream cheese mixture.
- Fold in the caramel sauce and chocolate chips, if using.
- Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
Store cookies in an airtight container for up to a week at room temperature, or freeze for up to three months.