Description
Delight in these soft and chewy Salted Caramel Cream Cheese Cookies featuring a tender cookie base topped with luscious cream cheese frosting and a generous drizzle of homemade salted caramel. Perfectly balanced to satisfy your sweet cravings with a hint of saltiness, they make an ideal treat for cozy gatherings or any dessert lover’s indulgence.
Ingredients
For the Cookies
- ¾ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- ¼ teaspoon salt
For the Cream Cheese Frosting
- 8 ounces cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
For the Homemade Salted Caramel
- ½ cup granulated sugar
- 3 tablespoons unsalted butter, cubed, room temperature
- ¼ cup heavy whipping cream, room temperature
- ½ teaspoon fine sea salt
- Flaky sea salt, for topping
Instructions
- Cream the butter and sugars: In a large bowl, beat the room temperature butter, granulated sugar, and brown sugar with a hand or stand mixer for 2 to 3 minutes until the mixture is smooth, pale, and fluffy.
- Add the eggs and vanilla: Incorporate the eggs and vanilla extract into the butter and sugar mixture. Beat until fully combined and creamy.
- Whisk the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cornstarch, and salt to evenly distribute the leavening agents and seasoning.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed or folding with a spatula just until no flour streaks remain. Avoid overmixing to prevent tough cookies.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step prevents excessive spreading and helps achieve thick, bakery-style cookies.
- Make the salted caramel: While the dough chills, heat ½ cup granulated sugar in a small heavy-bottomed saucepan over medium heat. Stir constantly with a heatproof spatula as the sugar melts and turns golden amber (about 4-5 minutes). Remove from heat and stir in cubed butter until melted. Slowly add heavy cream while stirring to achieve a smooth consistency, then mix in fine sea salt. Transfer caramel to a heatproof jar and let cool.
- Preheat the oven: Set the oven to 375°F (190°C) and line baking sheets with parchment paper.
- Scoop and bake cookies: Using a medium cookie scoop, portion the chilled dough into balls spaced about 2 inches apart on prepared sheets. Bake for 10 to 12 minutes, until edges are lightly golden and centers remain soft. Remove early for softer texture.
- Cool the cookies: Allow cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, approximately 20 minutes. Complete cooling prevents frosting from melting.
- Prepare the cream cheese frosting: Beat cream cheese and butter in a bowl for 2 to 3 minutes until smooth and fluffy. Add vanilla extract, then gradually incorporate powdered sugar, starting at low speed, beating until thick and creamy. Adjust consistency with milk or extra powdered sugar if necessary.
- Frost the cookies: Spread a thick layer of cream cheese frosting on each cooled cookie using an offset spatula or pipe for a decorative finish.
- Drizzle salted caramel and garnish: Stir the cooled caramel; if too thick for drizzling, warm in the microwave for 10-15 seconds. Drizzle over frosted cookies and sprinkle with flaky sea salt while caramel is still warm. Let the toppings set for a few minutes before serving.
Notes
- Chilling the dough is essential for thick, soft cookies and to prevent spreading.
- Watch the caramel closely while melting sugar to avoid burning.
- Frost the cookies only after they are completely cool to prevent melting.
- Adjust frosting thickness by adding milk or powdered sugar to achieve the desired consistency.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate the frosting separately if making ahead.