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- 1 cup cream cheese, softened to room temperature - 1/2 cup unsalted butter, softened - 3/4 cup brown sugar, packed firmly - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon fine sea salt - 1/2 cup caramel sauce (plus extra for drizzling on top) - 1/2 cup chocolate chips - Sea salt flakes for garnish - Electric mixer - Large mixing bowl - Baking sheet - Parchment paper - Cookie scoop or tablespoon - Wire rack - Nuts for added crunch - Different flavored chocolate chips The main ingredients create a rich and creamy base. The cream cheese and butter blend well and give the cookies their soft texture. The brown sugar adds a deep flavor. You can use different types of chocolate chips to change the taste. If you like nuts, toss them in for a nice crunch. When you gather your tools, make sure everything is clean and ready. The electric mixer helps achieve smooth mixtures quickly. A cookie scoop helps keep each cookie the same size. This makes baking easier and more fun. To make these cookies, follow the full recipe. Each step helps you bring out the best flavors. Enjoy your baking adventure! - Set oven temperature to 350°F (175°C). - Combine cream cheese and butter until smooth. Use an electric mixer for best results. This step ensures a creamy base for the cookies. - Add brown and granulated sugar and mix thoroughly. The mixture should feel light and fluffy. This texture is key for soft cookies. - Crack egg and pour vanilla extract to combine. Mixing these in adds richness and flavor. Make sure everything is well blended. - Whisk together flour, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents. It’s crucial for cookie rise. - Incorporate caramel sauce and chocolate chips into the dough. Use a spatula for gentle mixing. This gives each cookie a sweet surprise. - Place dough portions onto a prepared baking sheet. Leave about 2 inches of space between each scoop. This helps them spread nicely while baking. - Bake cookies for 10-12 minutes in preheated oven. Watch for lightly golden edges; this means they are ready. - Allow cookies to cool briefly on the baking sheet before transferring. This quick cooling helps them set. Use a wire rack for complete cooling. - Drizzle additional caramel and sprinkle sea salt flakes. This adds a beautiful finish and enhances the flavor. It makes each bite truly delightful. For a detailed list of ingredients, refer to the Full Recipe. To get the best cookies, cream cheese and butter must be softened. Take them out of the fridge at least 30 minutes before you start. This step makes mixing easier and helps your cookies turn out nice and fluffy. Keep a close eye on your cookies while they bake. The baking time is key for the right texture. Bake each batch for 10 to 12 minutes. Look for lightly golden edges. The centers may look a bit soft; that's okay! They will firm up as they cool. Sometimes, dough can be sticky or too dry. If your dough is sticky, add a little more flour, one tablespoon at a time. If it’s too dry, try adding a bit more caramel sauce. This will help bring the dough back together. Adjusting the ingredients lets you get the perfect cookie every time. {{image_4}} You can switch up the flavor of your salted caramel cheesecake cookies. Try using different caramel flavors like vanilla, sea salt, or even bourbon. You can also add extracts like almond or lemon for a unique twist. Each change brings a new taste, making the cookies exciting every time you bake. If you are gluten-free, you can still enjoy these cookies. Use a gluten-free flour mix instead of all-purpose flour. You can also find gluten-free caramel sauces in stores. This way, you can treat everyone, no matter their dietary needs. Adding extras can make these cookies even better. You might try mixing in chopped nuts like pecans or walnuts for crunch. Dried fruits like cranberries or cherries add sweetness and chewiness. You can also sprinkle in spices like cinnamon or nutmeg to give a warm flavor. Each add-in can create a new favorite version of these cookies. To keep your salted caramel cheesecake cookies fresh, place them in an airtight container. This helps prevent air from making them dry. You can layer the cookies with parchment paper to avoid sticking. Store them at room temperature for up to a week. If you want them to last longer, consider refrigerating them. Freezing cookie dough is easy and a great way to save some for later. Scoop the dough onto a baking sheet lined with parchment paper. Freeze the dough balls for about two hours until firm. After that, transfer them to a freezer bag, removing as much air as you can. They will keep well for up to three months. You can also freeze baked cookies by placing them in a single layer in a freezer-safe container. When stored properly, baked cookies last about one week at room temperature. In the fridge, they can stay fresh for up to two weeks. If you freeze the cookies, they can remain good for about three months. Just remember to let them thaw at room temperature before enjoying them again. To make these cookies from scratch, follow these quick steps using the full recipe: 1. Preheat your oven to 350°F (175°C). 2. Cream together softened cream cheese and butter. 3. Add brown and granulated sugar; mix until fluffy. 4. Add in a large egg and vanilla extract. 5. Whisk flour, baking powder, baking soda, and salt in another bowl. 6. Mix dry ingredients into the wet mixture until just combined. 7. Fold in caramel sauce and chocolate chips gently. 8. Scoop dough onto a lined baking sheet. 9. Bake for 10-12 minutes until edges are golden. 10. Cool slightly, then drizzle with more caramel and sprinkle sea salt. Yes, you can use store-bought caramel sauce. It saves time and is easy. Look for a high-quality brand for the best taste. If you want to make it even better, warm it slightly before drizzling. This makes it easier to pour and gives a nice flow. Yes, you can make these cookies ahead of time. Prepare the dough and chill it in the fridge for up to 3 days. When ready, scoop and bake as noted. You can also bake the cookies and store them in an airtight container. They stay fresh for about 5 days. If you need a substitute for cream cheese, try using dairy-free cream cheese. You can also use silken tofu blended until smooth for a vegan option. Another choice is to use mascarpone cheese for a rich flavor. Each option gives a slightly different taste, so choose what fits your needs best. These salted caramel cheesecake cookies are easy and fun to make. You learned about the ingredients needed, the kitchen tools to use, and step-by-step instructions for perfect cookies. Plus, I shared tips for baking and ways to store them. Feel free to experiment with flavors or add-ins down the line. With a little practice, you can bake cookies that wow everyone. Enjoy the process, and savor each bite of your sweet creation!

Salted Caramel Cheesecake Cookies

Indulge in the ultimate treat with these Salted Caramel Cheesecake Cookies! Soft, creamy, and drizzled with caramel, these cookies combine the rich flavors of cheesecake and the sweetness of caramel for a dessert everyone will love. Perfect for any occasion, they are easy to make in just 30 minutes. Click through to discover the full recipe and impress your friends and family with this delightful dessert!
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Ingredients
  

1 cup cream cheese, softened to room temperature

1/2 cup unsalted butter, softened

3/4 cup brown sugar, packed firmly

1/2 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

1/2 cup caramel sauce (plus extra for drizzling on top)

1/2 cup chocolate chips

Sea salt flakes for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

    Cream the Mixture: In a large mixing bowl, combine the softened cream cheese and butter. Using an electric mixer, beat them together on medium speed until the mixture is smooth and creamy, about 2 minutes.

      Blend in the Sugars: Gradually incorporate the brown sugar and granulated sugar into the cream mixture. Continue beating on medium speed until the batter is light and fluffy, which should take about 2-3 minutes.

        Add Egg and Vanilla: Crack in the egg and pour in the vanilla extract. Mix until all the ingredients are well combined and smooth.

          Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the cream cheese mixture, mixing on low speed until just incorporated. Be careful not to overmix.

            Fold in Caramel and Chocolate: Using a spatula, gently fold in the caramel sauce and chocolate chips, ensuring they are evenly distributed throughout the cookie dough.

              Scoop the Dough: Using a cookie scoop or a tablespoon, scoop out portions of dough and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.

                Bake to Perfection: Place the baking sheet in the preheated oven and bake for 10-12 minutes. The edges should be lightly golden while the centers may seem slightly underbaked; they will firm up as they cool.

                  Cool the Cookies: Once baked, take the cookies out of the oven and allow them to cool on the baking sheet for 5 minutes. Then, carefully transfer them to a wire rack to cool completely.

                    Finish with Caramel and Sea Salt: Once the cookies are completely cool, drizzle additional caramel sauce over the top of each cookie. Sprinkle with a few sea salt flakes to enhance the flavor and create an inviting finish.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: Approximately 24 cookies

                        - Presentation Tips: Arrange the cookies on a decorative platter or cake stand, and consider serving with a small dish of extra caramel sauce on the side for dipping!