Caramel Cheesecake Cookies (Printable Version)
Creamy cheesecake cookies swirled with rich caramel for a sweet, elegant treat.
# 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 Make:
01 - Beat the softened butter and cream cheese in a large bowl with an electric mixer until smooth and creamy, approximately 2 minutes.
02 - Add the granulated sugar and continue beating 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 fully combined and homogeneous.
04 - Whisk together the all-purpose flour, baking powder, and salt in a separate bowl, then gradually add to the wet mixture, mixing until just combined. Do not overmix.
05 - Cover the dough tightly and refrigerate for at least 30 minutes to firm up for easier scooping and handling.
06 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
07 - Scoop heaping tablespoons of chilled dough onto the prepared baking sheets, spacing them approximately 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, then swirl gently 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 before serving.
# Expert Tips:
01 -
- The cream cheese in the dough makes these impossibly soft and gives them a tangy richness that regular sugar cookies can only dream of.
- That caramel swirl looks fancy enough for a holiday platter but comes together with nothing more than a spoon and a toothpick.
02 -
- If your caramel sauce is very thin or runny, chill it in the fridge for ten minutes before using it, or it will seep out the sides and burn on the pan.
- The first time I made these I skipped the chilling step and the cookies spread into one giant caramel puddle, so learn from my mistake and refrigerate the dough.
03 -
- Melting store bought soft caramels with a splash of heavy cream makes a thicker, richer caramel than most jarred sauces.
- Tap the baking sheet gently on the counter right after it comes out of the oven to settle the cookies and create those beautiful rustic cracks on top.