Ina Garten Caramel Cheesecake Cookies Recipe
Are you looking for a sweet treat? You must try the Ina Garten Caramel Cheesecake Cookies Recipe.
Equipment
- Electric hand mixer
- Large mixing bowl
- Baking sheets
- Parchment paper
- Small cookie scoop
- Wire cooling rack
- Small saucepan
Ingredients
- 1 cup UNSALTED BUTTER
- 3/4 cup GRANULATED SUGAR
- 4 oz CREAM CHEESE
- 1 large EGG
- 1 tsp VANILLA EXTRACT
- 2 cups ALL-PURPOSE FLOUR
- 1 tsp BAKING POWDER
- 1/2 tsp SEA SALT
- 1 cup CARAMEL BITS
- 1/2 cup GRAHAM CRACKER CRUMBS
Instructions
- Cream the Butter and Sugar: Put the butter and sugar in a bowl. Mix them until the mix looks pale.
- Add Wet Ingredients: Beat in the egg and vanilla. Mix in the softened cream cheese until smooth.
- Mix Dry Ingredients: Whisk the flour and baking powder together. Slowly add this to your wet mix.
- Fold in Caramels: Gently stir in the caramel bits. Do not overmix the dough at this stage.
- Chill the Dough: Place the dough in the fridge. Let it rest for thirty minutes to firm.
- Scoop and Roll: Make small balls of dough. Roll them in graham cracker crumbs for crunch.
- Bake the Cookies: Place them on the prepared baking sheet. Bake at 350 degrees for ten minutes.
- Cool and Serve: Let them sit on the pan first. Move to a rack to cool completely.
Notes
➔ Use room temperature cream cheese for a smooth dough.
➔ Do not overbake the cookies to keep them soft.
➔ Chill the dough so the cookies do not spread.
➔ Use high-quality vanilla for the best possible aroma.
➔ Space cookies two inches apart on the baking sheet.
➔ Press a few extra caramels on top before baking.
➔ Sift your flour to avoid any dry lumps.
➔ Let the cookies cool before you eat them.