Melt-in-Your-Mouth Salted Caramel Cheesecake Cookies

Delicious Salted Caramel Cheesecake Cookies with gooey centers and a hint of chocolate, perfect for satisfying cravings.

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Course: Dessert

Cuisine: American

Keyword: baked treats, Cheesecake Flavored Cookies, cookies, Dessert Cookies, Salted Caramel Cheesecake Cookies

Prep Time: 15

Cook Time: 12

Cooling Time: 5

Total Time: 32

Servings: cookies

Calories: 150kcal

2 ¼ cups all-purpose flour the foundation of your cookie dough for that perfect texture.
1 teaspoon baking soda helps the cookies rise and achieve a soft, chewy center.
½ teaspoon salt enhances the flavors to balance the sweetness of the caramel.
1 cup unsalted butter softened; adds richness and helps create a tender cookie.
½ cup granulated sugar sweetens the dough and contributes to a lovely golden color.
1 cup light brown sugar packed; adds moisture and a hint of molasses flavor.
2 large eggs provide structure and moisture to the cookies.
1 teaspoon vanilla extract infuses a lovely aroma and depth of flavor.
8 ounces cream cheese softened; gives these cookies their cheesecake twist and creaminess.
¼ cup salted caramel sauce for that irresistible gooey sweetness and added flavor.
1 cup mini chocolate chips add a rich burst of chocolate in every bite.
½ cup caramel bits enhance the caramel goodness with delightful melted pockets throughout.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone mat.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, beat unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Beat softened cream cheese until smooth, then mix into the butter mixture until well combined.
Gradually add dry ingredients to wet ingredients, mixing on low speed to avoid overmixing.
Fold in salted caramel sauce until evenly distributed throughout the dough.
Gently fold in mini chocolate chips and caramel bits.
Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
Bake for 10 to 12 minutes until edges are golden but centers are soft.
Cool on baking sheet for 5 minutes before transferring to a wire rack.
Store cooled cookies in an airtight container at room temperature for up to 5 days.

For best results, refrigerate the dough for 30 minutes before baking and keep an eye on them to achieve the perfect chewy texture.