Hello, Friends. I know, it’s been over two weeks since I blogged anything. I’m sorry. I’m lame. I’ve been busy. I haven’t felt that great. But you totally need a cookie. Tis the season. So cookies it is!
In all seriousness, I want to bring you lots of yummy things this month—the holidays are coming! I made these cookies weeks ago and you need to know about them. I take no credit for them—that’s how I seem to roll these days. Have you been to Krista’s blog, Budget Gourmet Mom? Well, shame on you if you haven’t. How could you not love the blog of a mom with four boys, just saying. AND, how lame is it that Krista recently moved to the same city in Utah that I live in and we haven’t met yet. We could blame those eight boys!
I made these cookies and I think one boy and one husband ate one or two and I gave the rest away to a number of wonderful neighbors who recently helped us out making us dinner when life was crazy. I didn’t taste the cookies, but I heard from more than just my family that they were delicious. Besides that, I think they look GREAT! So, if you’re looking for something just a little different from plain ol’ chocolate chip cookies, try these. You can’t go wrong with caramel AND cheesecake. I made a few ever-so-slight changes to Krista’s recipe. I added some salt to the cookie dough and I made a different caramel swirl. Therefore, I think you should try both to see which you like better. You need to add these to your holiday cookies.
Salted Caramel Cheesecake Chocolate Chip Cookies, adapted by Katrina, Baking and Boys! from Krista at Budget Gourmet Mom
1/2 cup unsalted butter, room temperature
4 ounces cream cheese, room temperature (I used the 1/3 less fat kind)
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine ground sea salt
12 ounces (2 cups) semi sweet chocolate chips
4 ounces caramel (I have a BIG block of caramel and measured out 4 ounces, you could use the caramels that need unwrapped)
3 tablespoons heavy cream
sea salt, for sprinkling
Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In the bowl of a mixer, combine the butter and cream cheese and beat until combined. Scrape sides of bowl and add both sugars. Beat to combine well. Add the eggs and vanilla and beat until combined. Scrape sides of bowl again. In a separate bowl whisk together the flour, baking soda, baking powder and salt. Add to the creamed mixture and beat just until combined. Fold in the chocolate chips. Scoop dough onto baking sheets and bake for 10 minutes. Let cookies sit on baking sheets for a few minutes. Remove to cooling racks.
Make the caramel swirl by putting the caramel in a microwave safe bowl. Add the cream to the bowl and microwave in 20-30 second increments, stirring each time, until the caramel and cream have combined well and are smooth. The consistency will be like a caramel ice cream sauce. Let it cool slightly (10 minutes or so). Pour the caramel into a plastic zip top bag, seal it, removing any excess air, then snip off a tiny corner of the bag and drizzle the caramel over the cookies. Sprinkle sea salt over the tops of the cookies.
You know you want to make these. Get your holiday baking started! I think I’m going to make them again for a shindig on Friday.