Ingredients
– 1 cup cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp vanilla extract
– 1/4 tsp salt
– 1 cup caramel sauce (store-bought or homemade)
– Optional: Sea salt flakes for garnish
Equipment Needed
– Mixing bowl
– Electric mixer or whisk
– Measuring cups and spoons
– Baking sheet
– Parchment paper
– Cooling rack
Step-by-Step Instructions
To begin our caramel cheesecake cookie journey, I preheat my oven to 350°F (175°C). I love the smell of warm vanilla that fills my kitchen as the oven heats up! While I’m waiting, I grab a mixing bowl and start combining the softened cream cheese and butter. Using my electric mixer, I whip these ingredients together until they’re nice and creamy. Then, I gradually add in the sugar, mixing on low speed to avoid a sugary cloud around my kitchen. Once everything is fluffy and smooth, it’s time to add the vanilla extract. It just brings everything together beautifully! (See the next page below to continue steps…)