Caramel Cheesecake Cookies (Printable)
Soft cream cheese cookies swirled with rich caramel, perfect for dessert platters and sweet indulgence.
# 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
# Directions:
01 - In a large bowl, beat the softened butter and cream cheese with an electric mixer 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 all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
05 - Cover the dough and chill in the refrigerator for at least 30 minutes.
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 cookie.
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 Suggestions:
01 -
- The cream cheese in the dough makes these impossibly soft, almost like biting into a tiny cheesecake with a caramel surprise.
- They look fancy enough for a dessert platter but require zero decorating skills, which is honestly my favorite kind of baking.
02 -
- If you skip the chilling step, the dough will be too soft to hold the caramel indents and your cookies will spread into flat, sad puddles on the pan.
- Check your store bought caramel sauce for add ins like nuts or seed oils if allergens are a concern for anyone eating these.
03 -
- Soften your cream cheese and butter at the same time so they incorporate evenly, a microwave trick of 15 second bursts works if you forgot to pull them out ahead of time.
- Use a cookie scoop for uniform portions so every cookie bakes at the exact same rate and no one gets stuck with an underdone center.