Description
Ingredients:
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 3/4 cup brown sugar, packed
– 1 teaspoon vanilla extract
– 1 large egg
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 8 oz cream cheese, softened
– 1/2 cup caramel sauce, plus extra for drizzling
– 1/2 cup chopped caramel candies or caramel bits
Directions:
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the egg and vanilla extract, and mix until combined.
4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
5. In another bowl, beat the cream cheese and caramel sauce together until smooth and creamy.
6. Drop spoonfuls of the cookie dough onto the prepared baking sheets, then place a small dollop of the caramel cheesecake mixture on each dough ball.
7. Gently swirl the cheesecake mixture into the cookie dough with a toothpick or the back of a spoon.
8. Sprinkle chopped caramel candies on top of each cookie.
9. Bake for 12-15 minutes or until the edges are golden and the centers are just set.
10. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Drizzle with additional caramel sauce once cooled.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 280 kcal | Servings: 24 cookies
Tips:
Use softened cream cheese and butter to ensure a smooth cookie texture.
Chilling the dough for 15 minutes before baking helps maintain cookie shape and prevents spreading.
Step-by-Step Guide
1. Prepare Wet Ingredients: In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter, granulated sugar, and packed brown sugar for 2-3 minutes until pale and fluffy. Beat in the egg and vanilla extract until fully combined.
2. Combine Dry Ingredients: In a separate bowl, thoroughly whisk together the all-purpose flour, baking soda, and salt. With the mixer on low, gradually add the dry mixture to the wet ingredients, mixing just until no flour streaks remain. Avoid overmixing.
3. Make Cheesecake Filling: In a medium bowl, beat the softened cream cheese with 1/2 cup of caramel sauce until completely smooth and creamy.
4. Assemble Cookies: Using a tablespoon or cookie scoop, portion dough onto parchment-lined sheets. Place a heaping teaspoon of the caramel cheesecake mixture on top of each dough ball. Use a toothpick or knife to gently swirl the filling into the dough, creating a marbled effect.
5. Bake and Finish: Sprinkle each cookie with chopped caramel candies. Bake at 350°F for 12-15 minutes until edges are golden. Cool on the sheet for 5 minutes, then transfer to a wire rack. Drizzle with extra caramel sauce once completely cool.
Serving Suggestions
These decadent cookies are perfect served warm with a scoop of vanilla ice cream for an ultimate dessert. For a festive touch, pair them with a cup of hot coffee or spiced chai tea. They also make a beautiful addition to a dessert platter alongside fresh fruit to cut through the richness.
How-to Summary
Create a classic chocolate chip cookie dough by creaming butter and sugars, then adding egg, vanilla, and dry ingredients. Separately, whip cream cheese with caramel sauce. Portion the dough, top with the cheesecake mixture, swirl, and add caramel candy pieces. Bake until golden, then cool and drizzle with more caramel.
Frequently Asked Questions
Can I use salted butter? Yes, but omit the added 1/4 teaspoon of salt from the recipe to avoid over-salting the cookies.
How should I store these cookies? Store in an airtight container in the refrigerator for up to 5 days due to the cream cheese. The chilled texture is also delightful.
Can I freeze the cookie dough? Absolutely. Assemble the cookies up to the point of baking, then freeze solid on the tray before transferring to a freezer bag. Bake from frozen, adding 1-2 extra minutes.
My cheesecake swirl sank. How can I prevent this? Ensure your cream cheese mixture is thick, not runny. Chilling the filled dough balls for 15 minutes before baking also helps the swirl hold its place.
What’s a good substitute for the caramel candies? You can use chocolate chips, toffee bits, or a sprinkle of sea salt for a different flavor profile.
Common Mistakes to Avoid
- Using cold butter or cream cheese, which leads to lumpy batter and uneven baking.
- Overmixing the dough after adding flour, which develops gluten and creates tough cookies.
- Overbaking; remove cookies when edges are set but centers still look slightly soft.
- Drizzling caramel sauce on hot cookies, causing it to melt and disappear instead of setting into a glaze.
- Not using parchment paper, which can cause sticking and make the delicate swirls hard to remove.
Conclusion
These Caramel Cheesecake Cookies masterfully combine two beloved desserts into one portable, irresistible treat. The process is straightforward, and the result—a soft, chewy cookie with pockets of tangy, caramel-swirled cheesecake—is sure to impress. By following the detailed steps and avoiding common pitfalls, you can consistently achieve bakery-quality cookies perfect for any occasion. Enjoy the rich, gooey deliciousness!