Salted Caramel Cheesecake Cookies
Salted Caramel Cheesecake Cookies
Melanie Richtman
Perfect Dinner Recipe
Products used: Large Stainless Steel Cookie Sheet, 2 Quart Saucier
Products used: Large Stainless Steel Cookie Sheet, 2 Quart Saucier
Ingredients
- 2.5 sticks of unsalted butter (1 ½ sticks for the cookies, ½ stick for the frosting, and 3 tablespoons for the salted caramel sauce)
- 1 cup of granulated sugar (½ cup for the cookies, ½ cup for the salted caramel sauce)
- ½ cup of brown sugar
- 2 eggs, room temperature
- 2 teaspoons of vanilla extract (1 for the cookies, 1 for the frosting)
- 2 ¼ cups of flour
- 1 teaspoon of baking powder
- 1 teaspoon of cornstarch
- ¾ teaspoon of salt
- 8 ounces of cream cheese, room temperature
- 2 cups of powdered sugar
- ¼ cup of heavy whipping cream
Directions
- In a large mixing bowl, combine ¾ cup of room temperature unsalted butter, ½ cup of granulated sugar, and ½ cup of brown sugar using a stand or hand mixer until smooth.
- Add in two eggs and one teaspoon of vanilla extract and mix until combined.
- Add in 2 ¼ cups of flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and ¼ teaspoon of salt until combined.
- Place your cookie dough in the fridge for a minimum of 30 minutes while you make the salted caramel sauce.
- Place your 2 quart saucier on the stove on medium heat and add ½ cup of sugar and casually stir until it begins to clump together, then stir consistently until a caramel forms. This will take about 10 minutes, so be patient.
- Once the sugar is fully melted, lower the heat slightly, add 3 tablespoons of butter, and whisk until combined.
- Remove the saucepan from the heat and stir in ¼ cup of heavy cream.
- Bring back to the heat source and stir for another minute or two. Add in sea salt to taste, and set aside to cool.
- Once the dough has cooled, preheat the oven to 375 degrees fahrenheit and roll the cookie dough into balls, placing them on the cookie sheet, and baking for 11-13 minutes or until the edges are golden but the centers are still soft.
- Let the cookies rest on the cookie sheet before transferring them to a cooling rack. While they cool (for at least 20 minutes) make the frosting by combining ½ cup of room temperature unsalted butter, 8 ounces of room temperature cream cheese, 1 teaspoon of vanilla extract, and 2 cups of powdered sugar until smooth.
- Frost the cookies and then top with a drizzle of salted caramel and additional sea salt, if desired.
