Caramel Cheesecake Cookies (Print Version)
Soft cream cheese cookies swirled with rich caramel, golden-edged and perfectly sweet.
# 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 Make It:
01 - In a large bowl, beat the softened butter and cream cheese together 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 fully 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 before shaping.
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 dough portion.
09 - Dollop about 1/2 teaspoon of caramel sauce into each indent and swirl lightly 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 Advice:
01 -
- The cream cheese in the dough makes every bite impossibly tender, almost like eating a tiny cheesecake that decided to become a cookie.
- That caramel swirl looks fancy enough for a dinner party but takes almost no skill to pull off, which is our little secret.
02 -
- If you skip the chilling step the dough will spread into one giant caramel puddle on your baking sheet, and you will be sad about it.
- Underbaking slightly is the secret to that chewy, creamy center that makes people close their eyes when they take a bite.
03 -
- Dip your spoon in warm water between scoops to keep the dough from sticking and make every cookie roughly the same size.
- The caramel will continue to set after baking, so do not panic if it looks a bit loose when they first come out of the oven.