Caramel Cheesecake Cookies (Printable)
Soft cream cheese cookies swirled with rich caramel, perfect for dessert platters and sweet cravings.
# 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:
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, beating until well combined and the mixture is uniform.
04 - In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
05 - Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Do not overmix.
06 - Cover the dough tightly and refrigerate for at least 30 minutes to firm up for easier handling.
07 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
08 - Scoop heaping tablespoons of chilled dough onto the prepared baking sheets, spacing each portion about 2 inches apart.
09 - Use the back of a spoon to gently press an indent into the center of each dough portion.
10 - Dollop approximately 1/2 teaspoon of slightly cooled caramel sauce into each indent, then swirl gently with a knife or toothpick for a marbled effect.
11 - Bake at 350°F for 11 to 13 minutes, or until the cookie edges are lightly golden.
12 - Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
# Expert Tips:
01 -
- These cookies taste like you spent hours making cheesecake but come together with a single bowl and a spoon.
- The caramel swirl technique is easier than it looks and makes every single cookie feel bakery worthy.
02 -
- Warm dough spreads too much in the oven, so if your kitchen is hot, pop the scooped dough back in the fridge for 10 minutes before baking.
- Cool the caramel sauce slightly before swirling because hot caramel will melt right through the dough and pool on the pan.
03 -
- Use a cookie scoop for uniform size because evenly sized cookies bake at the same rate and look professional.
- A toothpick gives you more control than a knife when swirling the caramel, creating delicate ribbons instead of muddy pools.