If you're craving a cookie that's soft, rich, and bursting with flavor, these easy salted caramel cream cheese cookies are exactly what you need. The addition of cream cheese makes them tender and moist, while the salted caramel bits add a perfect balance of sweet and salty with every bite.
You’ll find this salted caramel cookies recipe simple to follow, with ingredients you likely have on hand. Whether you’re baking for a cozy night in or a special occasion, these cookies will quickly become a favorite treat.
Why You'll Love This Recipe
- Soft and chewy texture thanks to cream cheese in the dough.
- Perfect balance of sweet caramel and a hint of sea salt.
- Quick preparation with easy-to-find ingredients.
- Versatile for gifting or enjoying with your favorite beverage.
- Cookies stay fresh and moist for days when stored properly.
Ingredients
Gather these simple ingredients to make your salted caramel cream cheese cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup salted caramel bits or chopped soft caramel candies
- 1 teaspoon flaky sea salt, for topping
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Recipe Details
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 32 minutes
- Servings: 24 cookies
- Calories: Approximately 180 per cookie
How to Make Easy Salted Caramel Cream Cheese Cookies
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- In a large bowl, beat the softened butter and cream cheese together until creamy and smooth, about 2 minutes.
- Add the granulated sugar and brown sugar to the butter mixture and beat until light and fluffy, roughly 3 minutes.
- Mix in the eggs one at a time, then stir in the vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated.
- Fold in the salted caramel bits evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart onto the prepared baking sheets. Lightly press extra caramel bits on top, then sprinkle each cookie with a pinch of flaky sea salt.
- Bake for 10-12 minutes, or until edges are golden but centers remain soft. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips for the Best Results
- Make sure the butter and cream cheese are softened to room temperature for smooth mixing.
- Do not overbake; cookies should look slightly underdone in the center to stay soft.
- If you can’t find salted caramel bits, chop soft caramel candies and toss them in a little flour before folding to prevent sticking.
- Use flaky sea salt on top to enhance the sweet and salty flavor contrast.
- Chill the dough for 30 minutes if your kitchen is warm to prevent spreading.
Storage and Reheating
Store your salted caramel cream cheese cookies in an airtight container at room temperature for up to 4 days. To keep them extra soft, add a slice of bread to the container to maintain moisture.
If you want to freeze them, place the cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Reheat thawed cookies in a warm oven (300°F) for 5 minutes to refresh their softness.
Frequently Asked Questions
Can I use regular cream cheese instead of softened?
It’s best to use softened cream cheese so it blends smoothly into the dough. Cold cream cheese can cause lumps and uneven texture.
What if I don’t have salted caramel bits?
You can substitute chopped soft caramel candies or even caramel sauce drizzled on top after baking. Just be cautious with the amount to avoid overly sticky cookies.
How do I make these cookies dairy-free?
Try replacing butter and cream cheese with dairy-free alternatives like vegan butter and cream cheese substitutes. The texture may vary slightly but should still be delicious.
Can I make the dough ahead of time?
Yes! Refrigerate the dough for up to 24 hours before baking. This can enhance the flavor and help prevent spreading during baking.