Salted Caramel Cheesecake Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
¾ cup softened butter
02 -
⅓ cup granulated sugar
03 -
⅓ cup brown sugar
04 -
2 eggs
05 -
2 tsp vanilla extract
06 -
1½ cups all-purpose flour
07 -
1½ cups crushed graham crackers
08 -
½ tsp salt
09 -
¼ tsp baking soda
10 -
½ tsp baking powder
11 -
½ cup crushed graham crackers (for rolling)
→ Cream Cheese Frosting
12 -
8 oz softened cream cheese
13 -
8 oz softened butter
14 -
2½ cups powdered sugar
15 -
2 tsp vanilla extract
→ Caramel Topping
16 -
1¼ cups brown sugar
17 -
½ cup whipping cream
18 -
5 tbsp butter
19 -
1 tbsp vanilla extract
20 -
¼ tsp salt
# Instructions:
01 -
Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 -
Cream together butter, brown sugar, and granulated sugar. Add eggs and vanilla extract. Gradually mix in flour, salt, baking powder, and baking soda. Fold in 1½ cups crushed graham crackers until just incorporated.
03 -
Scoop dough using a 2-inch cookie scoop. Roll dough in ½ cup crushed graham crackers and place on baking sheets. Flatten slightly to about ¾ inch thick.
04 -
Bake one sheet at a time for 8-10 minutes until edges are slightly golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
05 -
Cream together cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar and beat until light and fluffy.
06 -
Using a piping bag with a round tip, pipe frosting onto cooled cookies in a circular motion starting from the center outward.
07 -
In a small saucepan, combine butter, brown sugar, salt, and whipping cream. Bring to a boil and stir continuously for 5-7 minutes until thickened. Remove from heat and stir in vanilla. Let cool for 15-20 minutes.
08 -
Drizzle cooled caramel sauce over frosted cookies. Allow caramel to set for 20-30 minutes before serving.
# Notes:
01 -
Cookies can be served at room temperature or chilled for a firmer texture.