Caramel Cheesecake Cookies (Printer-friendly)
Soft cream cheese cookies swirled with rich caramel, perfect for dessert platters and sweet indulgence.
# What You’ll 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 Guide:
01 - In a large bowl, beat the softened butter and cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
02 - Add the granulated sugar and beat until the mixture is light and fluffy, scraping down the sides of the bowl as needed.
03 - Mix in the egg and vanilla extract until well combined.
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 until firm enough to scoop.
06 - Preheat the oven to 350°F. 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 dough portion.
09 - Dollop about 1/2 teaspoon of slightly cooled caramel sauce into each indent. Swirl gently with a knife or toothpick for a decorative finish.
10 - Bake for 11 to 13 minutes, or until the edges are lightly golden and the centers are set.
11 - Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely before serving.
# Expert Advice:
01 -
- The cream cheese in the dough makes every single cookie impossibly soft, like a tiny cheesecake decided to become something you can hold in your hand.
- Caramel swirling is oddly satisfying and makes each cookie look like you spent far more effort than you actually did.
02 -
- Skipping the chill time will give you cookies that spread into thin, caramel puddled puddles, so resist the urge to rush.
- If your caramel sauce is too hot when you swirl it, it will melt right into the dough and vanish during baking, so let it cool slightly first.
03 -
- Dip your spoon in warm water between scoops to keep the dough from sticking and give every cookie a cleaner shape.
- The cookies will look slightly underdone in the center when you pull them out, and that is exactly right because they continue cooking on the hot pan.