Description
Indulge in the perfect blend of sweet and salty with these salted caramel cheesecake cookies! Soft, chewy, and packed with pockets of creamy caramel, they’re a decadent treat that’s surprisingly easy to bake at home. Perfect for dessert lovers, cookie swaps, or cozy afternoons with coffee, these cookies can also be customized with chocolate chips, nuts, or mini cookie sandwiches. Get inspired and bake a batch today!
Ingredients
1 cup unsalted butter, softened
8 oz cream cheese, softened
1 cup brown sugar
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup salted caramel, chopped or soft
Optional: ½ cup chocolate chips or chopped nuts
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream butter and cream cheese until light and fluffy. Add sugars and beat until combined.
Mix in eggs and vanilla extract. Gradually fold in flour, baking powder, baking soda, and salt.
Gently fold in salted caramel (and chocolate or nuts if desired).
Chill dough for 30–60 minutes. Scoop dough into 2-tablespoon balls and place on baking sheet.
Bake 12–15 minutes until edges are lightly golden and centers remain soft.
Cool 5 minutes on baking sheet before transferring to a wire rack. Serve warm or store in an airtight container.
Notes
For gooey centers, slightly underbake.
Swirl caramel gently to create pockets of flavor.
Try mini cookie versions for bite-sized treats.
- Prep Time: 12–15 mins
- Cook Time: Chill Time: 1 hour
Nutrition
- Serving Size: 18–20 cookies