Description

Delicious salted caramel cheesecake cookies with a soft and chewy texture, topped with a drizzle of salted caramel sauce and a sprinkle of coarse sea salt.

Ingredients

2 1/4 cups (280g) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 large egg

1 teaspoon vanilla extract

4 oz (115g) cream cheese, softened

1 cup (200g) granulated sugar

1/2 cup (115g) unsalted butter, softened

1/2 cup (120ml) milk

1/2 cup (120g) salted caramel sauce

1/4 cup (60ml) heavy cream

Coarse sea salt, for sprinkling

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
In a large bowl, cream together butter, sugar, and cream cheese until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden.
While the cookies are baking, prepare the salted caramel sauce by heating the caramel sauce and heavy cream in a small saucepan over medium heat until smooth and combined.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once cooled, drizzle the salted caramel sauce over the cookies and sprinkle with coarse sea salt.

Notes

The dough should not be overmixed to maintain the soft texture of the cookies.

Store the cookies in an airtight container for up to 3-5 days.

For a stronger salted caramel flavor, use a high-quality caramel sauce.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 12g
Sodium: 95mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 0.5g
Protein: 2g
Cholesterol: 25mg