Caramel Cheesecake Cookies (Print Version)
# Ingredients:
→ Graham Cracker Cookie Base
01 -
Softened butter (½ cup)
02 -
White sugar (⅓ cup)
03 -
Light brown sugar (¼ cup)
04 -
1 large egg
05 -
Vanilla extract (1 teaspoon)
06 -
Flour, all-purpose (1⅓ cup)
07 -
Crushed graham crackers (1 cup, approx. 7 sheets)
08 -
Fine salt (¼ teaspoon)
09 -
Baking soda (¼ teaspoon)
10 -
Baking powder (½ teaspoon)
11 -
Additional crushed graham crackers for rolling (⅓ cup, approx. 2 sheets)
→ Cream Cheese Frosting
12 -
Softened cream cheese (4 oz)
13 -
Softened butter (4 tablespoons)
14 -
Powdered sugar (1 cup)
15 -
Vanilla extract (1 teaspoon)
→ Topping
16 -
Caramel drizzle (¼ cup)
17 -
Sea salt for garnish
# Instructions:
01 -
Set your oven to 350°F and place parchment paper on a baking tray
02 -
Beat the butter and both types of sugar together, then mix in egg and vanilla. Add flour, graham crumbs, and the rising agents, stirring until just combined
03 -
Divide dough into 8 balls, roll in graham cracker crumbs, and press each one down to ½ inch on the tray
04 -
Pop them in the oven for 10 minutes, let them cool on the tray for 10 min, then move them to a rack
05 -
Blend cream cheese with butter until smooth. Gradually mix in powdered sugar and vanilla, beating until fluffy (about 2-3 min)
06 -
Frost cooled cookies, drizzle with caramel (½-1 teaspoon each), and sprinkle lightly with sea salt
# Notes:
01 -
Store-bought caramel works fine too
02 -
Keep in a sealed container in the fridge for up to 5 days
03 -
They’re tasty chilled or left out to warm up
04 -
Inspired by popular Crumbl Cookies