Salted Caramel Cheesecake Cookies

This salted caramel cheesecake cookie recipe combines all the indulgent flavors of cheesecake into a convenient cookie form. The buttery graham cracker base provides the perfect canvas for the creamy cheesecake frosting, while the homemade caramel sauce adds that perfect sweet-salty finish that makes these cookies utterly irresistible.

I first made these for my daughter's birthday when she requested something different than cake. The whole family was so impressed that they've become our signature dessert for special occasions. The combination of textures and flavors never fails to impress guests.

Ingredients

• Butter softened: provides richness and helps create that tender cookie texture
• Brown sugar: adds moisture and a caramel undertone that enhances the overall flavor profile
• Graham crackers: create that authentic cheesecake crust flavor both in the dough and as coating
• Cream cheese: forms the base of our tangy frosting just like real cheesecake
• Whipping cream: helps create a silky smooth caramel sauce that sets perfectly on top
• Vanilla extract: adds depth to all three components cookie base frosting and caramel

Step-by-Step Instructions

Prepare the Oven and Supplies:

Preheat your oven to exactly 350°F and line two baking sheets with parchment paper. The parchment is crucial as it prevents the graham cracker coating from burning and makes removal easy.

Create the Cookie Base:

Start by thoroughly creaming together the softened butter with both sugars until light and fluffy about 3 minutes on medium speed. This incorporates air for a better texture. Add the vanilla and eggs one at a time mixing well between additions.

Form the Perfect Dough:

Combine all dry ingredients except the reserved graham crackers. Mix until just incorporated being careful not to overmix which would develop gluten and make tough cookies. Fold in the 1½ cups graham cracker crumbs gently to maintain texture.

Shape and Coat:

Using a 2inch cookie scoop portion the dough into uniform balls. Roll each in the remaining graham cracker crumbs pressing gently to adhere. Place on prepared sheets then flatten to ¾inch thickness using the bottom of a glass or measuring cup.

Bake with Precision:

Bake one sheet at a time for 810 minutes until just barely golden at the edges. The centers should look slightly underbaked as they'll continue cooking on the hot pan. This timing ensures a soft chewy texture.

Cool Completely:

Allow cookies to rest on the hot baking sheet for exactly 5 minutes which lets them set up without overcooking. Transfer to a wire rack and cool completely before frosting about 45 minutes.

Create Luxurious Frosting:

Beat the softened cream cheese and butter until completely smooth with no lumps. Add vanilla then gradually incorporate powdered sugar until you reach a pipeable yet fluffy consistency.

Pipe the Frosting:

Load the cream cheese frosting into a piping bag fitted with a round tip. Starting from the center work outward in a spiral motion creating a smooth even layer across each cookie that mimics a cheesecake top.

Prepare Caramel Sauce:

Combine butter brown sugar salt and cream in a heavy saucepan over medium heat. Bring to a boil stirring constantly for 57 minutes as it thickens. The sauce should coat the back of a spoon when ready.

Finish with Caramel Drizzle:

After removing from heat stir in vanilla and allow the caramel to cool for 1520 minutes until thick but still pourable. Using a spoon drizzle the caramel over each frosted cookie creating decorative patterns.

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The graham cracker component is what truly makes these cookies special. My grandmother always used graham crackers in her cheesecake crust and incorporating them directly into the cookie dough was my lightbulb moment. The first time I served these at a family gathering my uncle who claims to hate cheesecake ate four of them.

Storing Your Cookies

These cookies maintain their quality remarkably well when properly stored. For optimal freshness keep them in an airtight container in the refrigerator where they'll stay delicious for up to 5 days. The cold temperature actually enhances the cheesecake flavor making them taste even more authentic. If you need to stack them place a sheet of parchment between layers to protect the frosting and caramel drizzle.

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Make Ahead Options

This recipe is perfect for planning ahead. You can prepare the cookie dough and refrigerate it for up to 2 days before baking. The cream cheese frosting can be made 3 days in advance and stored in the refrigerator but allow it to come to room temperature before piping. Completely assembled cookies can even be frozen for up to a month simply thaw overnight in the refrigerator before serving.

Flavor Variations

While the classic salted caramel version is outstanding there are several delicious variations worth trying. For a chocolate lover's dream add mini chocolate chips to the cookie dough and drizzle with chocolate ganache alongside the caramel. A fruity twist can be achieved by adding lemon zest to the frosting and topping with fresh berries. During fall try adding cinnamon and nutmeg to the cookie base and substituting maple caramel for a seasonal approach.

Serving Suggestions

These cookies make a stunning presentation when served on a tiered dessert stand alternating with fresh berries or chocolate truffles. For an extra special dessert sandwich a small scoop of vanilla ice cream between two cookies and freeze briefly before serving. They also pair beautifully with coffee particularly a rich dark roast that complements the caramel notes or even a dessert wine for adult gatherings.

Frequently Asked Questions

→ How do I store these cookies?

Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

→ Can I make the caramel topping in advance?

Yes, you can prepare the caramel topping up to 3 days in advance. Store it in an airtight container in the fridge and gently reheat it before drizzling.

→ Can I substitute the graham crackers?

You can substitute graham crackers with digestive biscuits or almond flour for a similar texture and flavor.

→ How do I pipe the cream cheese frosting?

Use a piping bag with a round tip and pipe in a circular motion starting from the center outward to the edges of the cookie.

→ Can I freeze these cookies?

Yes, freeze the baked and unfrosted cookies in an airtight container for up to 2 months. Thaw and frost before serving.