Prepare for cookie nirvana! ✨ These Caramel Cheesecake Cookies are an absolute dream, combining the best of both worlds. The tangy cream cheese swirl with the rich caramel notes in a soft, chewy cookie base? Yes, please! You NEED this recipe in your life.
**Caramel Cheesecake Cookies**
**Yields:** Approximately 24 cookies
**Prep time:** 20 minutes
**Bake time:** 10-12 minutes
**Ingredients:**
**For the Cookie Dough:**
½ cup (115g) unsalted butter, softened
* ½ cup (100g) packed brown sugar
* ¼ cup (50g) granulated sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 1 ½ cups (188g) all-purpose flour
* ½ teaspoon baking soda
* ¼ teaspoon salt
* ½ cup (about 4 oz) caramel candy, chopped into small pieces
**For the Cheesecake Swirl:**
4 oz (113g) cream cheese, softened
* 2 tablespoons granulated sugar
* ½ teaspoon vanilla extract
**Instructions:**
**Prep the Cheesecake Swirl:** In a small bowl, beat together the softened cream cheese, 2 tablespoons of granulated sugar, and ½ teaspoon of vanilla extract until smooth and creamy. Set aside.
2. **Cream the Butter and Sugars:** In a large bowl, cream together the softened unsalted butter, packed brown sugar, and ¼ cup of granulated sugar with an electric mixer until light and fluffy.
3. **Add Wet Ingredients:** Beat in the large egg and 1 teaspoon of vanilla extract until well combined.
4. **Combine Dry Ingredients:** In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
5. **Mix Dough:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. **Fold in Caramels:** Gently fold in the chopped caramel candy pieces.
7. **Assemble the Cookies:** Drop rounded tablespoons of cookie dough onto parchment-lined baking sheets, leaving about 2 inches between cookies.
8. **Add the Cheesecake Swirl:** Dollop about 1 teaspoon of the prepared cheesecake mixture onto the center of each cookie dough ball. Using a toothpick or the tip of a knife, gently swirl the cheesecake mixture into the cookie dough. Don’t over-swirl – you want distinct ribbons!
9. **Chill (Optional but Recommended):** For thicker, chewier cookies, chill the dough balls in the refrigerator for at least 30 minutes before baking.
10. **Bake:** Preheat your oven to 375°F (190°C). Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.
11. **Cool:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Get ready to be obsessed! Happy baking!
