Crispy Salted Caramel Cheesecake Cookies – Better Than Takeout
Crispy Salted Caramel Cheesecake Cookies – Better Than Takeout. Tired of disappointing store-bought cookies? After making these dozens of times, I discovered the trick to crispy edges and soft centers. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy One Pot Cajun Sausage Pasta and Cheesy Garlic Chicken Wraps.
Why This Crispy Salted Caramel Cheesecake Cookies – Better Than Takeout Is Pure Comfort
- Crispy edges and soft centers
- Easy to make with simple ingredients
- Better than takeout, and way cheaper!
- Perfect for satisfying late-night cravings
What You'll Need for Crispy Salted Caramel Cheesecake Cookies – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Cream cheese
- Salted caramel sauce
- Chocolate chips
- Salt
- Vanilla extract
- Salted caramel sauce
- Optional: Sea salt flakes for sprinkling
📝 Ingredient Notes
- All-purpose flour: Make sure to measure your flour correctly to avoid dry cookies.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Ensures even mixing and prevents overmixing for perfect cookies every time. → See on Amazon
- Silicone Baking Mats — Prevents cookies from sticking and ensures even baking. → See on Amazon
How to Make Crispy Salted Caramel Cheesecake Cookies – Better Than Takeout
- Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Step 2: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Step 3: Beat in the egg and vanilla extract until well combined.
- Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Step 6: Fold in the cream cheese until just combined, then stir in the salted caramel sauce and chocolate chips.
- Step 7: Using a cookie scoop or spoon, drop rounded dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Step 8: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Step 9: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Cook's Tips for Perfect Crispy Salted Caramel Cheesecake Cookies – Better Than Takeout
- Common mistake and fix: Avoid overmixing the dough to prevent tough cookies. Mix just until combined.
- Tip: For extra crispy edges, chill the dough for 30 minutes before baking.
- Tip: To make ahead, freeze the dough balls on the baking sheet, then transfer to an airtight container and store in the freezer. Bake from frozen, adding a few minutes to the baking time.
Storing & Reheating Crispy Salted Caramel Cheesecake Cookies – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 5 days. Make-ahead tip: The dough can be made ahead and refrigerated for up to 2 days.
Freezing Crispy Salted Caramel Cheesecake Cookies – Better Than Takeout
Freeze for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in a 300°F (150°C) oven for 5-10 minutes. Microwave: Reheat in the microwave for 10-15 seconds, but be careful not to overheat.
Recipe Notes
- Chef tip: For a fun twist, try adding a spoonful of cookie dough to the center of each cookie before baking for a stuffed cookie.
- Best substitution: Replace the chocolate chips with chopped nuts or dried fruit for a different flavor combination.
- Make-ahead: The dough can be made ahead and refrigerated for up to 2 days.
- Scaling: This recipe can easily be doubled or tripled to make a larger batch.
- Troubleshooting: If your cookies are spreading too much, try chilling the dough for 30 minutes before baking.
Want to level up this recipe?
Silicone Spatulas — Perfect for scooping and folding cookie dough, these spatulas are heat-resistant and non-stick. → Check price on Amazon
Crispy Salted Caramel Cheesecake Cookies – Better Than Takeout
Ingredients
Main Ingredients
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Cream cheese
- Salted caramel sauce
- Chocolate chips
Seasonings
- Salt
- Vanilla extract
- Salted caramel sauce
Optional Toppings
- Sea salt flakes for sprinkling
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Step 2: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Step 3: Beat in the egg and vanilla extract until well combined.
- Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Step 6: Fold in the cream cheese until just combined, then stir in the salted caramel sauce and chocolate chips.
- Step 7: Using a cookie scoop or spoon, drop rounded dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Step 8: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Step 9: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Chef tip: For a fun twist, try adding a spoonful of cookie dough to the center of each cookie before baking for a stuffed cookie.
- Best substitution: Replace the chocolate chips with chopped nuts or dried fruit for a different flavor combination.
- Make-ahead: The dough can be made ahead and refrigerated for up to 2 days.
- Scaling: This recipe can easily be doubled or tripled to make a larger batch.
- Troubleshooting: If your cookies are spreading too much, try chilling the dough for 30 minutes before baking.
Storage
- Fridge: Store in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze for up to 3 months.
- Oven reheat: Reheat in a 300°F (150°C) oven for 5-10 minutes.
- Microwave reheat: Reheat in the microwave for 10-15 seconds, but be careful not to overheat.
- Make ahead: The dough can be made ahead and refrigerated for up to 2 days.
Nutrition Per Serving
- Calories: 150
- Protein: 2g
- Fat: 8g
- Carbs: 18g
- Fiber: 1g
- Sugar: 12g
- Sodium: 120mg
- Cholesterol: 30mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Salted Caramel Cheesecake Cookies – Better Than Takeout FAQs
Overmixing the dough or using too much sugar can cause cookies to spread too much and become flat. Try chilling the dough for 30 minutes before baking to help prevent this.
Yes, the dough can be made ahead and refrigerated for up to 2 days, or frozen for up to 3 months. Bake from frozen, adding a few minutes to the baking time.
Overbaking can cause cookies to become dry. Keep an eye on them and remove them from the oven as soon as the edges are golden brown and the centers are set.
Yes, you can use milk chocolate, dark chocolate, or white chocolate chips instead of semi-sweet chocolate chips. You can also use chopped nuts or dried fruit as a substitute.
Store leftover cookies in an airtight container at room temperature for up to 5 days.
A Warm Final Note
I can’t wait for you to try Crispy Salted Caramel Cheesecake Cookies – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
