Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce
- 1 teaspoon sea salt
Feel free to substitute the cream cheese with mascarpone for a slightly different texture, or use a store-bought caramel if you’re short on time. Mama Lou always believed in making do with what you have, and I love carrying on that tradition.
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper, just like Mama Lou taught me for easy clean-up.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter, cream cheese, granulated sugar, and brown sugar until smooth and creamy, about 3-4 minutes. I remember Ouma and I taking turns with the old hand mixer, giggling as the ingredients blended into a silky mixture.
- Add the egg and vanilla extract, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the caramel sauce, ensuring some swirls remain visible for that beautiful marbled effect.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Sprinkle a pinch of sea salt on top of each cookie before baking.
- Bake for 10-12 minutes, or until the edges are golden brown. The aroma will remind you of cozy afternoons in Mama Lou’s kitchen.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International