Description
Caramel cheesecake cookies blend creamy comfort with sweet caramel magic in a single, delightful bite. These easy-to-make treats will have your friends and family begging for seconds.
Ingredients
Scale
Primary Ingredients:
- 3 cups all-purpose flour
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 8 oz cream cheese
- 14 cup unsalted butter
- 12 cup heavy cream
Supporting Ingredients:
- 1 cup unsalted butter
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
Finishing Ingredients:
- 12 teaspoon baking soda
- 12 teaspoon salt
- 12 teaspoon sea salt
Instructions
- Mix 1 cup softened butter with 1 cup brown sugar and ½ cup granulated sugar in a large bowl until the mixture becomes fluffy and light-colored.
- Incorporate 2 large eggs one at a time, ensuring each is fully blended. Add 2 teaspoons vanilla extract and stir thoroughly.
- Whisk 3 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a separate bowl.
- Fold dry ingredients into butter mixture, gently combining until a consistent dough forms without overmixing.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Scoop dough using a large cookie scoop, placing mounds 2 inches apart on the prepared sheet.
- Bake cookies at 350°F for 12-14 minutes until edges turn golden brown.
- Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack.
- Beat 8 oz softened cream cheese with ½ cup softened butter until completely smooth.
- Gradually blend in 2 cups powdered sugar and 1 teaspoon vanilla extract until frosting becomes creamy.
- Melt 1 cup granulated sugar in a saucepan over medium heat, stirring constantly until golden.
- Add ¼ cup cubed butter and whisk until incorporated.
- Slowly pour ½ cup heavy cream into the caramel, stirring continuously for 1-2 minutes.
- Remove from heat and stir in ½ teaspoon sea salt. Let caramel cool slightly.
- Once cookies are completely cool, spread cheesecake frosting across the surface.
- Drizzle caramel sauce generously over frosted cookies.
Notes
- Chill the dough for 30 minutes before baking to prevent excessive spreading and ensure thick, soft cookies.
- Use room temperature cream cheese and butter for the smoothest, lump-free frosting that spreads easily.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free baking blend and check that all other ingredients are gluten-free.
- Store cookies in an airtight container in the refrigerator for up to 5 days, separating layers with parchment paper to keep the frosting intact.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 271
- Sugar: 20 g
- Sodium: 112 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 38 mg