Caramel Cheesecake Cookies (Printable version)

Soft cream cheese cookies swirled with rich caramel for a decadent sweet treat.

# What you need:

→ Cookie Dough

01 - 1/2 cup unsalted butter, softened
02 - 4 oz cream cheese, softened
03 - 1 cup granulated sugar
04 - 1 large egg
05 - 1 tsp vanilla extract
06 - 2 cups all-purpose flour
07 - 1/2 tsp baking powder
08 - 1/4 tsp salt

→ Caramel Swirl

09 - 1/2 cup soft caramel sauce, slightly cooled

# How To:

01 - In a large bowl, beat the softened butter and cream cheese with an electric mixer until smooth and creamy, approximately 2 minutes.
02 - Add the granulated sugar and beat until the mixture becomes light and fluffy, scraping down the sides of the bowl as needed.
03 - Mix in the egg and vanilla extract until well combined and uniform in texture.
04 - In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Do not overmix.
05 - Cover the dough tightly and refrigerate for at least 30 minutes to firm up for easier handling.
06 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
07 - Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Use the back of a spoon to gently press an indent into the center of each cookie dough mound.
09 - Dollop about 1/2 teaspoon of caramel sauce into each indent and swirl lightly with a knife or toothpick for a marbled effect.
10 - Bake for 11 to 13 minutes, or until the edges are lightly golden. The centers may appear slightly underdone but will set as they cool.
11 - Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

# Expert Advice:

01 -
  • The cream cheese in the dough makes these impossibly soft and gives them a slight tang that balances the sweet caramel perfectly.
  • They look like you spent all day making them but the whole process is surprisingly forgiving and beginner friendly.
  • That swirl of caramel on top bakes into a gooey little pool that makes every single cookie slightly different and exciting.
02 -
  • Do not skip the chilling step or your cookies will spread into thin, caramel-less puddles on the baking sheet.
  • If your caramel sauce is too runny, pop it in the fridge for ten minutes before swirling so it holds its shape in the oven.
  • A sprinkle of flaky sea salt on top right before baking transforms these into salted caramel cheesecake cookies and people will think you are a genius.
03 -
  • Use a cookie scoop with a release mechanism for perfectly uniform cookies that bake evenly and look like they came from a bakery.
  • If you want that glossy, professional finish, brush the exposed dough edges with a tiny bit of egg wash right before the caramel goes on.

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