Description
These Salted Caramel Cheesecake Cookies deliver a perfect blend of rich cheesecake flavor and silky caramel, wrapped in a soft‑baked cookie. Made with butter, cream cheese, sugar, flour, and a touch of lemon juice, each bite offers a creamy interior and a lightly crisp edge, finished with a drizzle of salty caramel. Ideal for parties, gift boxes, or a simple after‑dinner treat, this easy recipe yields 24 indulgent cookies in just 32 minutes. Pair them with milk for a classic comfort snack today!
Ingredients
Scale
- 2 large eggs
- 1/2 cup caramel sauce, store-bought or homemade
- 1 tbsp lemon juice
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup cream cheese, softened
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup salted caramel for drizzling
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar until light and fluffy. Add cream cheese and mix until smooth.
- Beat in eggs one at a time, then add lemon juice and vanilla extract.
- Whisk flour, baking powder, and salt; gradually add to wet ingredients.
- Fold in caramel sauce gently.
- Drop spoonfuls of dough onto sheet, spacing 2 inches apart.
- Bake 10‑12 minutes until edges are lightly golden.
- Cool slightly, then drizzle with salted caramel.
Notes
- For best texture, chill dough for 15‑20 minutes before baking. Use high‑quality butter and cream cheese for richer flavor. Store cooled cookies in an airtight container
- they keep for 3 days at room temperature or up to 2 months frozen.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 1 cup
- Sodium: 0.5 tsp
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
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