Description
Seo Optimized Description: These Caramel Cheesecake Cookies are a perfect balance of creamy cheesecake and gooey caramel, wrapped in a soft, chewy cookie. The combination of cream cheese and caramel drizzle makes these cookies a decadent treat. Simple to make and irresistibly delicious, they’re sure to be a crowd-pleaser. Perfect for those craving indulgence with a cookie twist.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, cream together the softened butter and cream cheese until smooth and creamy.
- Add the granulated sugar and brown sugar to the butter and cream cheese mixture. Beat until light and fluffy.
- Add the egg and vanilla extract, and continue to mix until well incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until the dough just comes together.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges of the cookies are golden brown.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, drizzle with caramel sauce and sprinkle with mini chocolate chips, if desired.
Notes
- Storage: Store in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week. For long-term storage, freeze them for up to 3 months.
- Reheating: Microwave for a few seconds to restore the soft, chewy texture.
