Salted Caramel Cheesecake Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
¾ cup unsalted butter, softened
02 -
⅓ cup granulated sugar
03 -
⅓ cup brown sugar
04 -
2 large eggs
05 -
2 tsp vanilla extract
06 -
1½ cups all-purpose flour
07 -
1½ cups graham cracker crumbs
08 -
½ cup graham cracker crumbs (for rolling)
09 -
½ tsp salt
10 -
¼ tsp baking soda
11 -
½ tsp baking powder
→ Cream Cheese Frosting
12 -
8 oz cream cheese, softened
13 -
8 oz unsalted butter, softened
14 -
2½ cups powdered sugar
15 -
2 tsp vanilla extract
→ Caramel Topping
16 -
1¼ cups brown sugar
17 -
½ cup heavy whipping cream
18 -
5 tbsp unsalted butter
19 -
1 tbsp vanilla extract
20 -
¼ tsp salt
# Instructions:
01 -
Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 -
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs and vanilla extract; mix until well combined. In a separate bowl, whisk together flour, 1½ cups graham cracker crumbs, salt, baking soda, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
03 -
Scoop the dough using a 2-inch cookie scoop. Roll each dough ball in the remaining ½ cup graham cracker crumbs. Place on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball to about ¾-inch thickness.
04 -
Bake one sheet at a time for 8–10 minutes, or until the edges are lightly golden. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
05 -
In a medium bowl, beat together the softened cream cheese and butter until smooth. Add vanilla extract and mix well. Gradually add powdered sugar, beating until the frosting is light and fluffy.
06 -
Once cookies are completely cooled, use a piping bag with a round tip to pipe the cream cheese frosting onto each cookie in a circular motion, starting from the center and moving outward.
07 -
In a small saucepan over medium heat, combine brown sugar, heavy whipping cream, butter, and salt. Bring to a boil, stirring constantly for 5–7 minutes until the sauce thickens. Remove from heat and stir in vanilla extract. Allow the caramel to cool for 15–20 minutes.
08 -
Using a spoon, drizzle the cooled caramel over the frosted cookies. Let the caramel set for 20–30 minutes before serving.