Caramel Cheesecake Cookies (Printable)
Soft cream cheese cookies swirled with rich caramel, perfect for sweet treats and dessert platters.
# 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
# How-to Steps:
01 - In a large bowl, beat the softened butter and cream cheese with an electric mixer until smooth and creamy, approximately 2 minutes.
02 - Add the granulated sugar and beat until the mixture becomes 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 for easier handling.
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 Pointers:
01 -
- The cream cheese in the dough makes these impossibly soft and gives them a tangy richness that regular sugar cookies cannot touch.
- That golden caramel swirl pooled in the center of each cookie looks like you fussed over them for hours, but the technique is surprisingly simple.
02 -
- If your caramel sauce is too runny, chill the filled cookies on the sheet for ten minutes before baking so the swirl does not spread everywhere.
- The dough can be made a day ahead and stored in the fridge overnight, which actually improves the texture and makes the flavor deeper.
03 -
- Dip your spoon in hot water between scoops to keep the caramel flowing smoothly and prevent it from dragging the dough.
- The cream cheese and butter must be truly soft or you will end up with tiny dense pockets running through your cookies.