Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup salted caramel sauce (plus extra for drizzling)
- Sea salt flakes (for garnish)
Instructions
- In a large mixing bowl, beat the softened butter and cream cheese until smooth and creamy.
- Gradually mix in the granulated sugar, brown sugar, eggs, and vanilla extract until fully combined.
- Whisk together the flour, baking powder, and salt in a separate bowl. Slowly add the dry ingredients to the wet mixture, mixing just until combined. Fold in the salted caramel sauce.
- Scoop tablespoon-sized portions of dough onto a lined baking sheet, spacing them about 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes or until the edges are lightly golden. Let them cool slightly before drizzling with extra caramel and a pinch of sea salt.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to a month.
- For variations, try adding chocolate chips, chopped nuts, or cinnamon.
- Avoid overmixing the dough or using cold butter/cream cheese for best results.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg