Description
Decadent salted caramel cheesecake cookies with a soft graham base, creamy cheesecake frosting, rich caramel drizzle, and a touch of sea salt.
Ingredients
For the Cookies:
1½ cups (340g) unsalted butter, softened
¾ cup (150g) granulated sugar
1½ cups (300g) packed light brown sugar
2 large eggs, at room temperature
1 tablespoon pure vanilla extract
3¾ cups (470g) all-purpose flour
2½ cups (250g) crushed graham crackers
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
For the Cheesecake Frosting:
16 ounces (450g) cream cheese, softened
7 ounces (200g) marshmallow creme
2 cups (240g) powdered sugar
For the Topping:
⅓ cup (100g) caramel dip
Coarse sea salt
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets.
2. Cream butter, granulated sugar, and brown sugar.
3. Add eggs one at a time, then add vanilla.
4. Mix flour, graham crackers, baking soda, baking powder, and salt.
5. Combine wet and dry ingredients.
6. Portion dough into 12 balls and flatten.
7. Bake 12–15 minutes until edges turn golden.
8. Beat cream cheese, add marshmallow creme, then powdered sugar.
9. Pipe frosting on cooled cookies.
10. Drizzle caramel and sprinkle sea salt.
Notes
Flatten dough to 1 inch for even baking.
Use thick caramel dip, not thin sauce.
A zip-top bag works for frosting and caramel.
Coarse sea salt provides better contrast.
Chill frosted cookies for a firmer finish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A