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Salted Caramel Cream Cheese Cookies Recipe

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Soft, chewy salted caramel cream cheese cookies topped with tangy cream cheese frosting and a luscious homemade salted caramel drizzle. These dessert cookies are perfect for cozy gatherings or satisfying sweet cravings with their rich, balanced flavors and bakery-style texture.

Ingredients

For the Cookies

  • ¾ cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cornstarch
  • ¼ teaspoon salt

For the Cream Cheese Frosting

  • 8 ounces cream cheese, room temperature
  • 4 tablespoons unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

For the Homemade Salted Caramel

  • ½ cup granulated sugar
  • 3 tablespoons unsalted butter, cubed, room temperature
  • ¼ cup heavy whipping cream, room temperature
  • ½ teaspoon fine sea salt
  • Flaky sea salt, for topping

Instructions

  1. Cream the butter and sugars: In a large bowl, beat the room temperature butter, granulated sugar, and brown sugar with a hand mixer or stand mixer for 2 to 3 minutes until smooth, pale, and fluffy.
  2. Add the eggs and vanilla: Incorporate the eggs and vanilla extract and beat until everything is creamy and fully combined.
  3. Whisk the dry ingredients: In a separate bowl, whisk together the flour, baking powder, cornstarch, and salt to evenly distribute the leavening agents and salt.
  4. Combine wet and dry ingredients: Gently fold or mix the dry ingredients into the wet ingredients on low speed just until no dry flour remains to avoid tough cookies.
  5. Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to prevent excessive spreading and enhance texture.
  6. Make the salted caramel: Over medium heat in a small heavy-bottomed saucepan, melt the granulated sugar while stirring constantly. Once melted into a smooth amber liquid (4 to 5 minutes), remove from heat and stir in cubed butter until melted and smooth. Slowly add heavy cream while stirring, then add the fine sea salt. Pour into a heatproof jar to cool and thicken.
  7. Preheat the oven: Set the oven to 375°F (190°C) and line baking sheets with parchment paper.
  8. Scoop and bake: Using a medium cookie scoop, form dough balls and place 2 inches apart on baking sheets. Bake for 10 to 12 minutes until edges are lightly golden but centers remain soft. Remove early for softer cookies.
  9. Cool the cookies: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes, to prevent frosting from melting.
  10. Whip the cream cheese frosting: Beat cream cheese and butter until smooth and fluffy (2 to 3 minutes). Add vanilla extract. Gradually beat in powdered sugar, starting on low speed to avoid mess, until creamy and spreadable. Adjust thickness with milk or powdered sugar as needed.
  11. Frost the cookies: Spread or pipe a thick layer of frosting onto each fully cooled cookie.
  12. Drizzle salted caramel and garnish: Stir the caramel and microwave for 10-15 seconds if too thick. Drizzle over the frosted cookies and sprinkle with flaky sea salt. Let set for a few minutes before serving.

Notes

  • Chilling the dough is essential to prevent spreading and achieve a thick, chewy texture.
  • Remove cookies from the oven slightly early for the softest results.
  • Ensure cookies are completely cooled before frosting to avoid melting.
  • If caramel thickens too much, briefly warm it to restore drizzling consistency.
  • Use flaky sea salt for a delicate, crunchy contrast on top.

Find it online: https://lauracooks.com/salted-caramel-cream-cheese-cookies-recipe/