Caramel Cheesecake Cookies (Print-Friendly Version)
# What You'll Need:
→ Cookie Base
01 -
¾ cup butter at room temperature
02 -
⅓ cup white sugar
03 -
⅓ cup packed brown sugar
04 -
2 eggs
05 -
2 tsp vanilla
06 -
1½ cups plain flour
07 -
1½ cups smashed graham crackers
08 -
½ tsp salt
09 -
¼ tsp baking soda
10 -
½ tsp baking powder
11 -
½ cup crushed graham crackers (for coating)
→ Cream Cheese Frosting
12 -
8 oz cream cheese at room temperature
13 -
8 oz butter at room temperature
14 -
2½ cups icing sugar
15 -
2 tsp vanilla
→ Caramel Topping
16 -
1¼ cups dark brown sugar
17 -
½ cup heavy cream
18 -
5 tbsp butter
19 -
1 tbsp vanilla
20 -
¼ tsp salt
# Step-by-Step Directions:
01 -
Heat your oven to 350°F. Put parchment paper on two baking trays and leave them aside.
02 -
Beat the butter with both sugars until fluffy. Throw in eggs and vanilla. Slowly add flour, salt, baking powder, and baking soda. Stir in 1½ cups graham cracker crumbs just until they're mixed through.
03 -
Use a 2-inch scoop for the dough. Roll each ball in the ½ cup graham cracker bits and place on trays. Press them down a bit to about ¾ inch thick.
04 -
Pop in one tray at a time for 8-10 mins until the edges turn golden. Let them sit on the tray for 5 mins before moving to a wire rack to fully cool.
05 -
Mix cream cheese, butter, and vanilla until they're silky smooth. Add icing sugar bit by bit and beat until it's airy and creamy.
06 -
Put frosting in a piping bag with round tip and swirl it onto each cookie, working from the middle outward.
07 -
Mix butter, brown sugar, salt, and heavy cream in a small pot. Bring it to a boil while stirring for 5-7 mins until it gets thicker. Take it off the heat, add vanilla and let it cool for 15-20 mins.
08 -
Pour the cooled caramel over your frosted cookies. Wait 20-30 mins for the caramel to firm up before you eat them.
# Helpful Notes:
01 -
You can enjoy these treats warm or stick them in the fridge for a more solid bite.