Caramel Cheesecake Cookies (Printable)
Creamy cheesecake cookies swirled with rich caramel, perfect for sweet treats and dessert platters.
# What You Need:
→ Cookie Dough
01 - 1/2 cup (1 stick) 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:
01 - In a large bowl, beat the softened butter and cream cheese together until smooth and creamy, about 2 minutes.
02 - Add the granulated sugar and beat until the mixture is light and fluffy, scraping down the sides of the bowl as needed.
03 - Mix in the egg and vanilla extract until well combined.
04 - In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
05 - Cover the dough and refrigerate for at least 30 minutes to firm up.
06 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
07 - Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
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 caramel sauce into each indent and swirl slightly with a knife or toothpick.
10 - Bake for 11 to 13 minutes, or until the edges are lightly golden.
11 - Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- These give you all the indulgence of cheesecake without the stress of a springform pan or a cracked top.
- The caramel swirl looks impressively fancy but takes almost zero extra effort, just a spoon and a quick swirl with a toothpick.
02 -
- If the caramel sauce is too warm when you dollop it, it will melt into the dough completely and vanish during baking, so let it cool to room temperature first.
- Chilling the dough is not optional, I tried skipping it once and the cookies spread into one giant puddle that tasted fine but looked like a caramel pancake.
03 -
- Use a cookie scoop with a release mechanism for perfectly uniform cookies that bake evenly and look professionally made.
- If your dough gets too warm while scooping, pop the whole bowl back in the fridge for ten minutes rather than fighting sticky dough that refuses to hold its shape.