Can I use store-bought caramel sauce?

Absolutely! While I adore homemade caramel, a good quality store-bought version works great in a pinch. Just make sure it's the thick, spoonable kind - not the runny ice cream topping. My favorite hack? Warm it slightly so it blends into the dough more easily. But here's my confession - I always keep a jar of the good stuff in my pantry for emergencies (read: sudden cookie cravings at midnight).

Why did my cookies spread too much?

Oh honey, I feel your pain - flat cookies are the worst! Nine times out of ten, it's because the butter was too soft. It should dent when pressed but still hold its shape. If your kitchen's warm, pop the dough in the fridge for 20 minutes before baking. Also, make sure you're using proper measuring cups (no guessing) and not overmixing after adding the flour. My first batch ever turned into one giant cookie sheet - tasty, but not exactly what I was going for.

Can I leave out the white chocolate chips?

You can, but you'll miss that wonderful texture contrast they add. The chips give little bursts of sweetness that play so nicely with the caramel. If you must skip them, try adding chopped toasted pecans instead - the crunch is divine! Just promise me one thing - don't replace them with raisins (we've all made questionable baking choices, but caramel and raisins? Not in my kitchen).

Irresistible Salted Caramel Cheesecake Cookies in 30 Minutes -

Name: Irresistible Salted Caramel Cheesecake Cookies in 30 Minutes
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup unsalted butter, softened; 1/2 cup cream cheese, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 egg; 1 tsp vanilla extract; 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup salted caramel sauce; 1/2 cup white chocolate chips

Irresistible Salted Caramel Cheesecake Cookies in 30 Minutes

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Delicious cookies combining the rich flavors of salted caramel and creamy cheesecake.

Author: RecipeZest
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup cream cheese, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1/2 cup salted caramel sauce
1/2 cup white chocolate chips

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, cream together butter, cream cheese, brown sugar, and granulated sugar until smooth.
Add egg and vanilla extract. Mix well.
In another bowl, whisk flour, baking powder, and salt. Gradually add to the wet ingredients.
Fold in salted caramel sauce and white chocolate chips.
Drop tablespoon-sized dough onto the baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes or until edges are golden.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Store in an airtight container for up to 3 days.
For extra caramel flavor, drizzle more sauce on top after baking.

Find it online: https://recipeszest.com/salted-caramel-cheesecake-cookies-recipe/